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Tried to smoke a brisket last Saturday and it ended up shoe leather. Smoke ring was the thickest and pinkest I've ever seen with a horrible, pungent smoke/chemical taste. I'm hoping someone can help me figure out where I went wrong. It was probably more than one thing. We purchased an...

The hubs wants two smoked pork shoulders today so I was up at 8:00 getting the cooker going. They are both about 3.5 lbs. I slathered with some mustard and then I did my rub in two layers. First is a my basic rub of coarse sea salt, onion powder, garlic powder, cumin, Hungarian paprika...

Just wanted to introduce myself. Not exactly a newbie to the site, but just started posting. I've learned a lot from many of you over the past year as I've begun building/expanding my skills. Can't wait to share knowledge and soak it up. I'm a little OCD when it comes to cooking and I'm...

I'm doing a pork loin tonight and only have about 2 hours start to finish. I went ahead and trimmed the fat cap off because I know it won't have time to render. I typically smoke low & slow (with cap) to 140 degrees. Without the cap I was thinking 325 for one hour. Does this sound about right...

I'm doing a pork loin tonight and only have about 2 hours start to finish. I went ahead and trimmed the fat cap off because I know it won't have time to render. I typically smoke low & slow (with cap) to 140 degrees. Without the cap I was thinking 325 for one hour. Does this sound about right...