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Setting up for a 7# pork butt smoke for me and the crew at work. I plan to smoke fat side up this time, just because. I've also never brined before, so that's on the docket. One question though? Should I rub after I rinse the pork and dry r? Or is that too much seasoning? Here are some pics...

I usually buy them whole and trim them myself. It's cheaper that way and I use the scraps for rib tips, stews and for flavoring my greens (collard, mustard, kale). Plan on a straight 6/7 hour smoke as I like a firmer bite. Going as low as I can with my UDS, which is usually 230 or so. My trim...

Got some wings going on this afternoon. Taking a 4 hour buttermilk bath with some salt and pepper, then a nice smoke at 300/325 in my UDS. Stay tuned to see how they turn out.

This is my first crack at a Brisket all nighter. It's just a choice flat only. Once I gain some confidence in my technique, I'll do a whole packer. I trimmed it up a little and started around 1:00am. Seasoned with applewood rub and injected with beef broth and worcestershire sauce. It's been in...

Just finished smoking some St. Louis cut spare ribs. Pretty much followed the 3-2-1 method to the letter. Smoker was set between 235-255 spending most of it's time at 250. There was a 20 minute period where temps were in the 270 range, but if you have a UDS you know temps can spike if you mess...

Hey all!! My name is Dom! I'm about two months into my smoking adventure and I 'm already hooked. I hail from Mountain Home, ID where I work as an aircraft mechanic for the good 'ol Airforce. I'm DIY friendly, so I decided to build a UDS where I smoked my first rack of St. Louie cut; it's been...