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Unlike a packaged smoke, a wrap contains no smoking material itself

Steak King Lamb Shoulder Take a Steak King Lamb Shoulder and rub in our Lamb Mint & Rosemary Dry Rub, then place in your home-made smoker at 120 Celsius and smoke for 2 hours change the wood chips then smoke for an extra 2-3 hours or until you reach an internal temperature of 90 degrees Drink ice cold beer while you are waiting for them to cook you deserve it Steak King Brisket Take a Steak King Wagyu Brisket and rub in our Coffee Dry Rub or BBQ Rub, then place in your home-made smoker at 120 Celsius and smoke for 6 hours change the wood chip every 2 hours

I tried hydrating it, and that did not help it much

This works out to an increase in the per-pack tax, from 30 cents to 70 cents