Hello Ladies and Gents,
I am relatively new to smoking. I have the 18.5" Weber Smokey Mountain. I have had it for 2 months now and have done Pork Loin, Tri-Tip, and Pork Butt. Prior to the WSM I smoked on my charcoal grill (difficult). I smoked a Pork Butt for the first time last night. 7lb for 8 hours. I used an already prepared rub (Grill Mates Sweet and Smokey) and Injected with a concoction of apple juice, apple cider, cooking wine and dissolved dry rub.
Came out wonderful (picture is in my avatar).
I am here for tips and tricks and homemade recipe ideas for dry rubs/injection solutions/brines. Any help for you BBQ masters would be very much appreciated.
Just for clarity my name Dub(nickname) 4 (for) Skinz (Redskins). No other meanings haha.
Thanks again all.