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Got a late start this morning on 2 small bone in butts, each running around 5.5lbs, so not a huge deal. Seasoned up last night, one with a sweeter rub, the other with a more savory, and got em going around 6 hours ago. Tried something different and trimmed down the fat caps on each of them...

Forgive me if my search skills through the forum are just that bad… Looking to see if anyone has ever heard of (or tried) using the old dried canes from brambles like blackberry or raspberry to smoke meat with. Google hasn’t been very helpful and I’ve got enough to maybe smoke some chicken if...

Been browsing this forum for a few years and been getting the smoking meat newsletter for a bit longer, finally making the time to hopefully contribute when I can and ask a few questions along the way. Originally from Texas, I am a huge fan of brisket but have learned to do a mighty fine batch...