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Hey everyone, Looking for some tips on getting a great money muscle when I'm smoking a shoulder. I have seen some people cut it and smoke it separate, some leave it on and cut at the end. Any advice? I am trying to hone my skills to start competing in the next few months. As always, much...

Hey everyone, I have some friends flying in from Texas and I want to impress them by making some good TX style Brisket. I am nervous though with only having my electric smoker.  Any advice on how to get that good brisket flavor/look? Its the one thing I haven't really cooked because it scares...

What's happening all, With all the chaos of Easter and who is cooking what, I decided to take the lead and cook some pork shoulder over traditional ham. Because lets be honest, who would say no to BBQ? The usual, 240 degrees for 16 hours, resting now. My super not so secret rub and spritz ...

Just a normal Saturday. Took the wife out to an awesome waterfront spot here in RI, got some delicious seafood, picture below. On our way out, I recognized someone waiting to get in, it was Pitmaster Danielle Bennett of DivaQ BBQ. Super nice lady, got some awesome tips. She was with a group or...

I'm thinking I want to do a brisket this weekend, nothing crazy. Do you have to wrap at a certain temp? I usually dont wrap when i smoke in general. Any pointers? Temp, duration, etc.

Hey everyone, So today is the big day, my wife and I's baby shower, for our first born. We have about 50 people coming over and I definitely wanted to do pulled pork. Went to the butcher, got 2 beautiful 8lb Boston Butts. Pictures below. First picture getting ready for injection and rub...

Hey everyone, Need some advice. Next weekend I am having my wife and I's baby shower here and I'm planning on doing pork shoulder. I've done one before but it was small, I'm planning on doing close to 10lbs when its all said and done. I have been trying to do research as this is the first...

Hey everyone, Been on this site for a while and have done a few posts but haven't officially introduced myself. My name is Zach, friends call me eXzacht, currently reside in Rhode Island, just outside of Providence. Running a MES30 smoker for now, first one. I'm hoping to upgrade end of this...

I have been watching a lot of BBQ Pitmasters and I have noticed that some of the guys on there use 2 rubs. A base rub and then a secondary rub on top. Any advantages? I try and do what Robby Royal @ Rescue Smokers  does, I like this style. I just don't know if having that many layers of spice...

So my wife, who is 6 1/2 months pregnant at the moment, comes up to me this week and says, "Sweetheart, remember when we went to Disney last summer and got turkey legs? Any chance you can make them just like that for me?" Needless to say I agreed but was stuck. Searched and found a few recipes...

First time running pork shoulder. Injected with apple juice, apple cider vinegar, brown sugar and a touch of Worcestershire. Plastic wrapped overnight with the rub and ready to go. I have a MES30, gonna run between 250-275 with apple. Fingers crossed for me everyone. I'll post pictures of the...

My name is Zach, from Smithfield, RI, just outside of Providence. Just bought my first home and first smoker, Traeger Lil TeX Elite pellet smoker. Looking forward to some wisdom and great BBQ. Thanks for having me.