Recent content by j6o6s6h

True what your saying. It just I watch bqq shows and these pit masters have their rubs and sauces that they use them during their smoking, and it makes the meat look good. I do the same when I smoke or cook.

So then how are all these bqq pitmasters that have their own rubs have a natural hickory smoke flavor? I get one from bass pro called three little piggys and it's a damn good rub that have that flavor

Must be obivious answer of yes because no one has replied.

Ok I got a good rub buuuuut, I want the natural smoke flavor. I noticed all rubs say natural hickory smoke flavor. So I went online to do some research and found a hickory smoked salt. I also found other salts too. Does anybody here use the same stuff to get that good flavor for your rubs?

Was the taste of the meat too smoky or just right?

I'm just going to combine everyone's replie. Wait till it hits 205-210, use a toothpick, look for the bone to show, feel it and see if it's ready to fall apart.

I did that, if I remember for 20 minutes or so, and I was cutting into it, it was tender really really good. But just looking for that fall apart type good

Thanks for your replies

I'll try that next time. But God damnit when I see it cooked smelling good I can't contain myself.

Ok I cooked a butt for 8 hours at 235 degrees. I wrapped it in foil when meat hit 165 degrees. Then when the meat hit 200 degrees I took it out. The meat was fantastic but what I really want is the meat to fall apart to make pork sandwiches. What does the internal temp need to be at to fall...

Same here.im always looking for and giving recipes

My name is Josh, I live in Las Vegas ,nv. I've been bbqing and grilling for about 5 years now. I have my own cure, marinade, rub, and bbq sauce. My own meaning I started from scratch and worked hard on perfecting the taste. I still am. I have a brinkman smoke n grill for a starter. Also a...