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I'm using my trusty Masterbuilt chip smoker for this cook. 22 degrees. 1/4in trim of the fat cap. I will apply my rub and then let it rest for about 1hr. Plan to go 4-5hrs and then at that point wrap in butcher paper. Then let it go until 160-165. At that point I will pull it and rest it for...

Mixed up hamburger with Famous Dave's beef rub and pattied out 3 nice size burgers. Cut a red onion and put on top for flavor. They came out nice but 2 hrs at 275 was a little much. Should have stopped at 1.5 hrs. Used a mix of hickory and pecan. First time so I was happy.

Something has went hay wire in my other post and will not allow me to post pics.I have been trying for the last 4 hrs.

So I got 2 ribeye steaks,1 pork loin,and alot of chicken wings on the Master Built. Using my home made rub on the wings. The steak's have a rub called Weaver's dutch rub on them. Pork loin was store marinaded. I'm using a mix of pecan and hickory for the first time. Just doing some testing this...

Just checking in. I use a Master Built,a Char-griller with fire box,grill,and propane grill. Also have a good old Weber that I can off set smoke or grill in. Look forward to being a member.