BBQ guru: Low and slow is the way to go

One of the worst things that can happen to someone trying to learn to smoke meats is for everything to turn out dry and tough. 

Meat can be expensive. When you’re not getting the results you long for, it’s a hobby someone may be quick to give up on.

According to Marshall Barnhart, owner of Dudley’s Done Right BBQ, there are a few steps one can take to prevent meat, no matter the cut, from drying out.