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I am curious about something. I am a homebrewer and that used to be my handle until I was criticized about not using my name, so I use my name now.
When your BBQ does not either score well or you are just not totally pleased with its taste, what do you change first? Quality of meat, rub, sauce, wood smoked with, time in smoke, temperature, or something else?
I know as a homebrewer, I would look at the grain bill, or the type of hops, or the length of time of the boil, or the yeast.
Just curious about BBQ.
Thanks for any replies.
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