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Was searching the old threads on here, and I'm surprised more don't bother with a reverse seared prime rib, why not? Was planning on taking it to an IT of 115 and searing super hot super fast pulling and wrapping it. Last time I took it to 125 and found the fat cap to be a little tough (I was...

Hi guys, so my best friend is getting married and wanted to give him some pork as a little side wedding gift (I live out of state now so he's never had my bbq). Since he'll be leaving for the honeymoon after I was thinking maybe I could vacuum freeze a shoulder and give it to him that way. A few...

Hey guys, first wanted to say thanks for all the info, been reading this site for awhile now. I've got a 6 lb boneless ribeye roast and I've smoked it before at about 230 degrees until 125 I.T. and it came out great. This time I was thinking about a reverse sear (smoking until about 95-100...

Do you guys bother stuffing lemon peel or any garlic/herbs inside when you're smoking a whole chicken?  Brining now, smoking tomorrow. Thanks guys!