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Doing my first butt Sunday... what rub?
For me, any rub with brown sugar in it is perfect for pork butts! I always use a large mixture of different spices-- all types of peppers (black, white, cayenne, ancho chili pepper) along with paprika, dry mustard, cumin, corriander, celery seed, onion powder, garlic powder -- and some herbs... -
Riblet smoke question
Foiling does hold in the moisture, it's basically like braising a piece of meat. Now that's only if you're meat still has moisture in it or if you add liquid to it before foiling. The rib tips I cook (which come from trimmed spare ribs) are smoked for 1.5 - 2 hours before being foiled for an... -
When to start?
The best way to have some pulled pork ready by a certain time (especially that early) is to do it the day before. You can do one of two things... smoke it to where you like it and wrap and store in fridge whole or smoke it, pull it, and then store it. If it's already pulled then it won't take... -
Best Bark??
Yeah, that's another big bark helper. Baste/mop your meet with a mixture that has sugar in it. My injection/mopping liquid is cider vinegar, apple juice, brown sugar, and spices (mainly red, white, and black pepper with some herbs). With a sugary (is that a word?) mop sauce, you'll get the... -
Best Bark??
Walking Dude nailed it, sugar is the key to a good bark. After mixing up the spices for my rub, I add an equal amount of dark brown sugar to get a 50/50 mixture. But this is for butts, which always turn out good... never tried this on a brisket. I cut back on the sugar for ribs and less meaty... -
Stockin the freezer!
Ribeyes are the absolute best! I just bought a whole ribeye a few weeks ago for about $50 (can't remember poundage). Did the same thing though... cut up about 17 nice 1" thick steaks, vacuum sealed them for the freezer and kept two out for dinner that night. My absolute favorite way to cook a... -
New Smoker
Can't burn the Sluggers... but they sure do come in handy when it's time to tenderize those tough cuts! -
New Smoker
Greetings fellow smokers! Been smoking for a little over a year now, but just stumbled upon this website. I reside in good 'ole Louisville, Kentucky and although I consider myself a master griller, I'm still learning the smoking method. So far I've tried smoking sausage, boston butts, baby back...
