Search results for query: *

Had my butcher cut me some 1 and 3/4 inch chops. Out them on the smoker at 180 degrees with hickory after brining them. They turned out amazing!

Picked up a a couple of plates of short ribs. Each plate has 3 bones in them. The 16 ounce beer can is for reference. I coated them in a simple salt and pepper rub. I feel with beef there is no need for too many extra flavors. Out them on the smoker at 285 degrees and will be spritzing them with...

Hi all. I have a question regarding my wood pellet smoker. Since I have started using it I have noticed that I am not getting as much bark on my cooks as I would like. The food is still tasting great but is lacking that desired outer texture. Has anyone else had issues with developing bark on a...

I tried a few new techniques with this butt. I used my normal rub and then wrapped in plastic wrap and let it sit in the fridge for 24 hours, something I have never tried before but will do from now on. An hour before the smoke, I took it out of the fridge and got my smoker ready. About 11pm...

I'm fairly new to the BBQ world and am loving it. Yesterday I thought I would try something, I picked up a pack of rib cut CSRs and used an injection on them. I let them sit over night and rubbed them down 4 hours before I threw them in the smoker. I sprayed them with the left over injection...

Has anyone ever cooked on or roasted a pig using a Caja China? I'm thinking of building one, I find the concept really interesting.

Country style ribs were on super sale. Any suggestions on smoking them up?

I am doing my first ever brisket rubbed down in SPOG and some Chipotle powder. Using a mix of cherry, hickory and maple pellets and straight cherry pellets in a smoke tube. This is the first long smoke I am doing on my new pellet smoker so I hope all goes well.

Some of the best BBQ can come from a trash barrel11875162_673675997111_8135169970018502489_o.jpg (288k. jpg file)

Pork butts seem to be the to be the theme so i will add mine.three butts ready for a rub down. Rubbed with a KC style rub chugging along right at 223 degrees...perfect

Hi everyone, from Minnesota and cooking on a UDS that I built. Love the ongoing discussions and tips this site provides. Look forward to contributing and gleaning as much as possible.