The Mid Mo Smoke Show 1-19-19 The Prep

Low and slow vs hot and fast, wood selection, how the meat is trimmed. All these things can have a huge impact on your flavor profile. But just as important is how you prepare your meat. From brines to injections to rubs, there are lots of ways to handle the meat and the tissue is going to react accordingly. This week we discuss how to get your meat ready in the best way to ensure a great result. Also, we finally get to hear from Rich and Bunny Tuttle again! Don't miss this week's episode of The Mid Mo Smoke Show.