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Ive cooked 20 rib roasts over the years.....all 6 or so lbs. I have a 17lbs prime rib to cook tomorrow. Will trim and get it as round as possible so not flat. I was going to cut it in half.....but like someone said here then i have 4 over done ends instead of 2. Should I still plan on 15 min...

Ate at Does Eat Place Tues then another steak feed next day. I grow my own beef, but these 2 steak dinners were tops. Both use a gas overhead broiler...anyone ever seen an outdoor home model??? Sure gives it good flavor...never had one like that before. Damn good beef.

Butchered a hog. We kept the pork belly whole and I want to smoke it for a party. Ive done one once, felt like I couldnt get enough of the fat rendered out. It was good, just pretty rich. Ill also do a brisket as well. What are your tips? Skin up? Trim? Thanks for the help.

22 pork butts on the smoker. Using a burn barrel to feed flat rack smoker. Have a wedding party to cook for, have another 18 to smoke next week.

Ive been asked to smoke enough pork butts for 325 people....45 are kids under 12. Ill be using my flat rack smoker. Raw, i was thinking 1/2 a pound per person....cooked down to 1/4 lbs of pulled pork per person. Beans and slaw with it so meat will be the main focus. How many pounds of butts...

Never done beef short ribs. Bought 4 bones today not cut up. I was wanting to leave some fat on top but i can see a hunk of silver skin. Should i trim it off to the meat? Smoking them in morning. Thanks

Thanks for everyone's help with using big green eggs, smoke management, and sausage help. Ended up buying a large and xl big green egg. Flat rack smoker stayed in the barn this weekend. Q-view attached below. God bless America

Using an xl big green egg tomorrow to smoke a brisket and pork butt. Ive got some sauage to smoke as well. Ive smoked some before but it gets wrinkled when cooled and looks bad. What abt smoking till 155 then going in to a beer and onion bath? When i grill brats i do that after browning and...

Using an xl big green egg tomorrow to smoke a brisket and pork butt. Ive got some sauage to smoke as well. Ive smoked some before but it gets wrinkled when cooled and looks bad. What abt smoking till 155 then going in to a beer and onion bath? When i grill brats i do that after browning and...

Smoked for 15 years on a small offset stick burner. Always had quite a fire going to keep the temp up. Decided to upgrade last year to a custom built 48"flat rack water smoker (similar to Myron Mixon design). In that smoker i cant have a good fire or it gets too hot. I do have a bbq guru fan...

Kids and wife are getting me a big green egg for fathers day. How do i add wood to it during a long smoke? I use whole sticks in my flat rack/water smoker, do i just cut up chuncks and lay on top of coals? Do i need to use their charcoal or can i use briquettes? Thanks for the help!

I am wanting to grill and chuck roast to med rare.  Am I going to be disappointed??  Will it be too tough?  It's my beef, which for the most part is tender, corn fed beef.  I have read about several marinades consisting of red wine vinegar, ketchup, soy sauce, worchestersire, etc. and marinate...

I've smoked literally thousands of pounds of beef and pork the last 20 years.....only smoked one turkey over 12 years ago. I'm a rancher....don't eat much feathers. Wife entered me in a church turkey cookoff. Got my turkey, it has been injected with a brine solution acording to the package...

Anyone ever been to Myron Mixon class? Worth it?

Had a few over for kids bday. Threw 12 slabs of ribs on smoker. 2 hours on 2 hours wrapped 30 min back on. Turned out pretty good.[/IMG]

Pork butt and brisket on now sausage on later. Inside view. Water pan sits above fire box. Steam coming out on side is where the water pans filled.

Have a 4' sausage we are wanting to smoke along with brisket and pork shoulder. I've smoked in past, just to 170, and when cools it wrinkles up and skin toughens. What about smoking, cutting into 4" pieces and going into a beer bath. Works with Johnsonvilles. Thanks

Have a 4' sausage we are wanting to smoke along with brisket and pork shoulder. I've smoked in past, just to 170, and when cools it wrinkles up and skin toughens. What about smoking, cutting into 4" pieces and going into a beer bath. Works with Johnsonvilles. Thanks

Long time smoker, learn something new all the time.  I really enjoy your website/forum so I decided to join.  Prefer smoking pork butt and brisket, but like to try new things as well.  Live in SE Kansas.  Attached is my latest custom built flat rack with a water pan.  Weights 1200lbs.  Works...

New guy to site, been lurking and learning for quite some time.  Smoked meat for 20 years, but still learning something new all the time.  You guys talk about long smoke times on your briskets.  I get a packer (15 lbs), trim it up, and smoke until it gets to 160, then foil and take to 205.  I...