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Going to be attempting my first brisket this weekend in my mes. I got it for 2.99 a pound and it was a 16 pounder pre trimmed. I got it trimmed and separated this morning (sorry no pics yet I was in a rush before going to work) I plan on rubbing it down when I get home tonight. A few question...

I had a pork shoulder butt that was packaged said 8.88 pounds. Left fat cap on as it wasn’t very thick did score it before a mustard and rub went on. Anyway fired smoker up at 6am and set it for 255* and put the butt on at 7. Just checked temp and it’s already at 154* planned on going to 160*...

Having the family over for beef sandwiches tomorrow. I'm a newbie on the smoker but getting better thanks to this site. Picked up two chuck roasts from Meyer after work lastnight and got them seasoned up this morning and in freezer bags in the fridge. My first choice when cooking them was to...

So new to smoking, only done a fatty and some ribs, wanting to do a butt tomorrow to make pulled pork. Got from Aldi what was called a "half butt roast" that was 4.5 pounds. Had it thawed and unwrapped it today to realize it was the round shape I see in the picture of butts on here. I'll attach...