Recent content by ShanghaiBubba

If....in two hours....you could achieve the bark you're after on any given brisket, would you go ahead and wrap it at that point and keep cooking for the remainder of the 10 or so hour cook time?

Certainly hope it's mystery solved with the ash issue; however, a couple things I note are: 1. Not sure why you'd go fat side down. I know people do it, I'm just not sure why and haven't ever considered going there. 2. Usually I try and wrap as soon as I get the bark I need, which is usually at...

Yea I will for sure once I get my smoker dialed in. We have fired it twice and I'm having a hard time getting past 200F for an extended period of time. I've modified the firebox chamber twice now (basically cutting down it's size, which I knew was too big to begin with but we can go smaller on...

Before was mostly expats but trying for a better ratio this time around. The original Bubba's was a true bbq "joint"....deer heads, sports penants, license plates...all sorts of shit covering the walls that customers gave me. Was a little intimidating for locals and loud at times. There are...

Just joined up. I'm Ken (aka Bubba) and I opened the first ever Texas barbecue joint here in Shanghai in 2006. The military reclaimed my location three years ago, but this year I found a new spot and have just recently re-opened. Three weeks in to opening now in fact, so still sort of soft...