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Ok I got a good rub buuuuut, I want the natural smoke flavor. I noticed all rubs say natural hickory smoke flavor. So I went online to do some research and found a hickory smoked salt. I also found other salts too. Does anybody here use the same stuff to get that good flavor for your rubs?

Ok I cooked a butt for 8 hours at 235 degrees. I wrapped it in foil when meat hit 165 degrees. Then when the meat hit 200 degrees I took it out. The meat was fantastic but what I really want is the meat to fall apart to make pork sandwiches. What does the internal temp need to be at to fall...

My name is Josh, I live in Las Vegas ,nv. I've been bbqing and grilling for about 5 years now. I have my own cure, marinade, rub, and bbq sauce. My own meaning I started from scratch and worked hard on perfecting the taste. I still am. I have a brinkman smoke n grill for a starter. Also a...