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I have a 5lb beef bottom round roast thawing in the fridge I'm gonna smoke on Saturday for a birthday celebration. I know it's a pretty lean cut, I was thinking of doing some kind of injection to make sure it doesn't dry out. I don't normally do injections, any suggestions?

Hi guys, I have a 5.5lb chuck roast I'm gonna smoke tomorrow. Doing a dry brine tonight gonna take it up between 205°-210°. Gonna wrap it at about 160°. I have apple, cherry, hickory, and a bourbon barrel to smoke with, I think I'm leaning towards hickory. I'm gonna pull half of it and cut...

Got them rubbed for tomorrow, I'm figuring 8 hours or so, at least that's the plan. Any tips or suggestions? Also some beef back ribs in case I mess up the bison lol.

First time doing a whole beef tenderloin. Gonna follow the recipe in Jeffs book with 8 honeycrisp apples on the coals. My tenderloin is 7lbs or less; I'm gonna start at 7am with plans to serve around 2:30-3pm. Any tips are appreciated, more pics to follow of course. Hope everyone has a great...

I'm doing a pork shoulder today. Is a mop/spray worth it? It's about 4.5lbs, starting at 8am, ending around 6pm. Any advice is appreciated, pictures to follow. -4am

Smoking a 4lb brisket tomorrow for the first time. Just wondering about any tips anyone might have so I can make it perfect. I'm smoking on an off set Oklahoma Joe's barrel smoker.

I was given a very large cut of meat that I believe to be a rump roast. Am I correct? Everything I've read says to smoke for 1/2 hour per lbs, is this correct? I feel like it should be in the smoker for longer than 6-7 hours. I need it done for around 4pm or 5pm and was thinking to get it on the...