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NE Iowa | I'm still learning about this whole smoker deal, but I think you are only 'smoking' the meat for the first hour or so. After that, you are basically just cooking it and drying it out. So I think smoking it 'naked' for an hour and then wrap in tinfoil (with a little moisture of choice in the foil - apple juice, water, mustard, whatever) to finish it off. Kind of funny - for over 1/2 the cooking time, a smoker is basically an oven. | |
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Jusy Bought a Smoker, Question?
