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cut back the usual Maple-Brown Sugar, and went with more Thyme and Coriander flavor... final poll numbers haven't come-in yet- but the early precincts are reporting very favorably! 2.5% 9-day cure (.2% #1). 220F for about 4.5 hours.

I'm more of a pork-guy - but decided to give my first brisket a try. Gotta admit - I'm not too happy with the results. Any thoughts what to try next time appreciated: I thought I went pretty straightforward: basic S/P-OP-GP mix let it sit in the fridge for a few hours. Then let it come up to...

Told the mother-in-law I'd be doing a ham.... She doesn't know it's gonna be long-smoked Picnic Ham... I know dad-in-law will love it :) I'll report back later with photos........

just sharing... This is a "left-over" tip of a really nice belly I made a few months ago (nearly forgot it was in the freezer). 2.5% cure (50/50 Salt/Sugar)+Spices+.025%#1 12Day cure. Light Molasses brush w/ overnight dry. 220F for a bit, give or take... pardon the bag in the last photo--i...

I feel I have my butt down pretty good... but, had been a little hesitant on the picnic - didn't want to dry it out. But, kept it 225 for 6.5 hours and it came out fine. 225F / med-high smoke; salt/sugar/magic spice

Having been through a few hurricanes in my day - I can only try to express how heartbreaking it is to see the devastation in Florida. My wife and I are thinking, praying (and doing what we can) for folks effected. I hope no one thinks I'm making light of the situation. We feel very fortunate...

225F - high smoke ~8hours... (yes, there's a cut in the backside and a couple skewers...but, we aren't going to discuss those :) ).... it all went fine!

10Day 2.5% cure: (60%Cane Sugar, 40% Kosher salt, Thyme, pepper, #1) 5 hour smoke 165F (high smoke)

So, I've always had Stainless Steel - but my new pellet smoker (bought Oct 2020) has developed some paint peeling and rusting (about 6" wide). on the front. The grill is certainly outside - but under a covered overhang so not in direct sun/rain. And I have really only used it for about 70 -...

I was just looking around double checking some pork butt options this am and came across this site... I think I died and went to heaven!!! having a blast reading through all these great ideas and comments as I'm sitting through today's pork butt cook... here we are at 2 hrs.... look forward...