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Lol. Tganks. That took a lot of work!

Got another butt working. I injected it with apple juice, and put the rub on it. Then I let it set in the fridge for a few hours. The temp on the smoker is holding at 250. Im going to pull it off when the I.T. is at 200. Heres where its at now. I.T. is at 120.

hey Kia! I'll try that!

Yea, I offset them but when I poured thwe chimney with the lit ones in, they kinda spilled a little.

Heres one of the side dishes! I it dont matted where your from in the south, if you can make good potato salad, you will find love

On the grill!!! Im using Kingsford and s I me mesquite chunks! Im going to try to keep the temp low to try not to dry them out.

Wrapped, rubbed, and ready!!

Yup! Bacon does make everything better. I know breast is hard to do but thats all I had thawed out. Ive got about a month to get ready for the comp and ill be doing a lot of thighs and a coupke whole birds between now and then. More pics coming soon!

Ok, im working on my chicken for an upcoming bbq competition. I had a package of boneless skinless breast in the fridge so they are getting smoked. Ive got them in the brine now. The Brine is salt, brown sugar, red pepper, garlic salt, onion powder, black pepper, and lemon pepper! The brine...

I am entering a local competation next month. It will be my first one. We have to cook pork, brisket, ribs, an chicken. As for the chicen, personally Iike breasts! Is it a good idea or bad idea to use boeless skinless breasts? Would it be better to do thighs or a whole chicken insted of boneless...

th3 ones on 5he right are the aporcot glaze. The other s are glazed with home made bbq sauce. Heres the finished product. Guess whats in the glass

Ive been doing a lot of smoking on a Weber 22 lately. Ive noticed that my cook times are less than the suggested time. Im using Kingsford and adding wood chips. I have a thermometer inside (not in the lid) and keep the temps at the suggested temps. The stuff comes out great. So my questions are...