Recent content by slowsmoked_labrador

Hey Thanks a Lot... I'm going to try that out.

I'm new to shoulders... when you coat it with mustard are you putting regular old yellow mustard on it?

I just got back from the butcher with 2, 4 pound shoulders that I'm going to smoke up for the festivities that is the Fathers day/U.S. Open Sunday... I've already put a rub on one of 'em and stuck it in the fridge but was looking to get a little creative with the second.... anybody got any...

Thanks for the quick replies... I am going to try out the brine plus the beer can this sunday.... about what temperature should the bird be at when I take it off?

nevermind... apparently the forum knows all.

thanks a lot. that sounds great. im bbqing for fathers day on sunday and im gonna have to put that on the menu. what does abt stand for?

hey man. i used to work in vail. by the way, what are ABTs?

I was born and raised in Mississippi, so I am used to ole slow southern bbq cooking. i use my grandad's old smoker. I have entered the Memphis in May BBQ cookoff once, but did pretty bad. I like my ribs smoked slow, my women fast, and my coffee black. Hotty Toddy! Read more >> Options >>

Im trying to smoke a whole chicken but have never done it before. im a rib man. can anyone give me a marinade or injection? thanks.

Hi, I'm trying to smoke a chicken, but have never done it before. Can anyone tell me of a good injection or marinade I can use? I'm used to smoking ribs but have never tried poultry. Thanks.