Recent content by OTHF2U

I am usually using St. Louis or baby back's. I have always gone 225 on the chip smoker and again they come out delicious. Maybe at 225 on the pellet smoker, I'm getting too much smoke and I will try them at 250 the next round with the addition of my other adjustments. I'm used to a nice bark...

Kosher. 1/2c salt to 1c br sugar, to 1 gal water, then the garlic, onion, cider, peppercorns n bay leaves.

Thank you! Next trial- lower salt and less time in brine as well as lower salt in my rub and not the time to let the rub sit. just rub then smoke? Also since I've been reading so much on this lately, I see that most rub recipes call for 3-4 hr cook time. I usually need 6-8 at 225 to make...

Hammy, meaning kinda taste like ham.

That makes great sense. I do leave my rub on overnight. I suppose I don't need to now. just rub n smoke. I also brine for 24 hrs which is also now not necessary?

Hi all.. First time on here. So Ive been smoking in my electric chip smoker for a few years now. The results on my ribs, butts, turkey breasts and pork loins are awesome. Always many compliments. Always a great bark and char. I just recently purchased a Pit Boss Pellet cabinet smoker. 2...