Recent content by korndogg

Hey guys! On Thursday I will be smoking 6 racks of ribs for guys at work on Friday.  I'm planning on doing a 3-2-1 smoke.  I usually do the 3-2 on the smoker and then I finish on the grill with sauce.  I'm planning on reheating in a Nesco the next day at work.  Should I pour some apple juice or...

Thanks guys!  Next on the list is some chicken breasts and wings tomorrow when some friends come over.

Picked up a 7# flat from the butcher yesterday.  Smoked at 240 for roughly 12 hours in an MES with the cold smoker box.  I ended up not wrapping it.  I pulled it at 203. The rub was pepper, salt, onion powder, and garlic powder. I used mesquite for 4 hours.  I probably should have kept it...

Ok thanks!

I'm going to post my smoke but I figured I would post my plan of attack.   240 temp wrap in butcher paper at 160 rub is going to be pepper, salt, onion and garlic powder going to pull it at 200 and rest it in a cooler for an hour and a half

My name is Mark and I'm a Steamfitter from Milwaukee, WI.  I'm 31 with a wife and two dogs.  My parents were kind enough to buy me a Masterbuilt 30" smoker for my birthday a couple months ago.  I've made pulled pork and ribs so far and I'm hooked.  I figured I would sign up since I've gotten...