East South Dakota noob here.
I've been thinking about smoking for a couple years. Three weeks ago I bit the bullet and picked up a MES 40 at Sams Club.
Did some ribs the first weekend.
Store bought rub, mustard sticking agent, 3-2-1 method.(next time will be straight up smoke). mopped with bbq/apple juice the last hour.
Next day was bone in turkey breast for Easter.
My nephew doesn't like turkey so we have to make ham at all the big family holiday meals."OH MY GOD DUDE, THAT SHITS THE BOMB"
just a basic brine i saw on one of the threads here and applewood
Well, I had never heard of a fatty before trolling these forums so I had to give it a shot,,basically copied another one I saw on another thread.
breakfast goodies in the middle.
Yea, I think I just found a new hobby, I get to eat meat and the wife can't give me crap for drinkin' beer, cause after all, you gotta put down a cold one while cooking meat outdoors.
I also posted a question about my upcoming overnight brisket cook for Mother's Day dinner in the beef forums.
I've picked up tons of tips on this forum the last couple weeks, you guys know your smoke.
Pics to come,