tomorrow I am gonna do a smoke on a 24 pound monster brisket so it will probably be a 24 plus hour deal depending on my doneness level. Got some peach wood I will be using. I was gonna try some squirrels on the smoker. Have you ever smoked squirrels? I havent, ---figgered they would be done quickly but dont want them to dry out....I was gonna do 6 at one time...whaddya think?
@Ray: I've never done it! I've only ever had it grilled, fried, or in stew. I would keep it as close to the hottest spot on your pit if it were me. Maybe give them some smoke for a bit, then wrap them up with some seasoning to finish. After they rest a while, just pull the meat off. That would make some killer sliders.
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