Sorry to necro-bump, but I'm just seeing this now. Thanks everyone! I got shifted to a new role at my employer and it's got me pretty busy throughout the day. Couple that with wedding planning and I haven't had much time to check in here. Today would be a great day to light up a smoke and...
I've heard it said that meat takes in most of the smoke flavor in the early cooking process, up to about 140 degrees. So my assumption would be to leave the bomb bare for the first half of the smoke and then wrap it in foil or butcher paper for the second half.
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