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Describe 'How I do Pork Butt...' here... I don't do a lot of prep. on my Butts ; my rub and Turbonato Sugar just before the insertion into the Smoker and leave the dood closed for the entire cook (i do  the one hr, then insert the Probe). I feel my use of wood keps enough moisture and pressure...

Describe 'Oldschool Brisket Rub' here:   As a Teenager,I would often hang out at Cousin Homer's BBQ Place. The greatest lessons I ever got and  the only preparation he made on his Briskets was Cracked Black Pepper and Kosher Salt.Fairly heavy coat of the mixture and onto an untrimmed...

Describe 'Stickburning101' :    Being a stickburner takes a little more attention and perserverance.A basic knowledge of how YOUR Smoker works is premier to a successful Smoke.    Learn where in the Firebox the wood recieves the best airflow;front above the intakes or toward the back of the...