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Picked up two "Fryer chickens" for Sunday. Didn't realize Fryer meant small until I googled it. They are both about 3.5 lbs. Plan to brine them on Saturday, dry out overnight and smoke them on Sunday. Any tips/advice? Simple brine recipe? Rubs? I've seen everyone say high temp is better with...

Smoking noob here. Got a charcoal vertical smoker about two years ago and did about 8 smokes on that over the years. Got a kettle since I realized it was basically a grillmaster right of passage to own one. Did my first smoke on it this weekend and man was I happy with how easy it was to manage...

Got this today at the local farmers market. 4 lb bone in Chuck roast. It's different in that it has the dimensions more like a brisket flat than your typical thick chuck roast. About 1.5" thick uniformly throughout. I'm curious in your thoughts on about how long I should plan on this sucker...

Got a 3.1 lb chuck coated with Worcesteshire S&P rub. Put it on at 6:00 am. Trying to keep temp between 230 and 270 on my charcoal vertical. Idea is to cook to 200ish for pulling. Although I'm open to slicing as well. For those that like to do chuck roasts, would the lower temp for slicing...

Picked this beauty up at the local butcher. Came in at 5.3 pounds. Don't ask what I paid for it. Probably trimmed about a half pound of fat off it. Simple S+P rub.

Hey all. Got a char broil charcoal vertical smoker for my birthday and I am going straight for the pork butt this weekend. Got a 7 lb'er I am about to rub tonight. Plan is to eat around 7:00 pm so I will have the meat on around 5:00 am. Hope to be done with a couple hours to rest. My question is...