DelMarVa's Premier Source for News, Opinion, Analysis, and Human Interest Contact Publisher Joe Albero at alberobutzo@wmconnect.com or 410-430-5349
Saturday, November 02, 2019
It's On People, Smoking Joe's BBQ Is Fired Up And Ready For Business
Subscribe to:
Post Comments (Atom)
2 comments:
Northwest Woodsman: Love smoked brisket! Can be tough if internal temperature doesn’t reach 195 degrees. For me, it is an all day process so I find things to do around our property so I can keep adding wood as necessary. Have a really heavy gauge steel offset smoker that was advertised as free from a new couple in town that found it on their deck and didn’t want it. Smoking brisket is truly one of my favorite things. Wish I could be back there to enjoy some at Joe’s.
I use cherry wood in my smoker. Slow and easy!!!
Post a Comment