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so i put my 7 lb butt in the smoker at 5 p.m. its been smoking for 3 hours already. can i leave it over night and take it out at 5 a.m. or will that be too much!! if so what time should a foil it.. it actually been smoking from the start in a foil pan..want to keep the juices.. thanks for the help

hi everyone, just picked up a really nice 6 lb boston butt. some of the mop receipes i have been reading seem to be a little over powering for the dry rub i will be using. be a chef a know of a bunch of different ingredients i could use.i always go by the bbq experts on the forum. this will be...

hi guys, is the boston butt from the shoulder correct? before i google it. thanks

ok. so my big 30 is coming up on may 12...so the guys are already asking what going to be in the smoker. i have been obsessed with the (fatty) its new to me and looks great!!!!! i am a chef by the way :) soooo i am thinking..thick but bacon, savory sage sausage, hoarseradish cheddar then...

being new to the forum..i am still getting used to everything here. i keep seeing Jeff's rub and his other stuff. were can i find it!!!! just to see

ok, just got back from the store and ready to do spare ribs and apple brined chicken..smoked after the brine of coarse!! so i find myself having a spay bottle of half apple cider vinegar and half apple juice. another bottle with striaght pineapple juice which i want to try. now for the mop...

hi guys, i have been using hot german mustard out of the ceramic crock you may see.its seems to be the best for me...its like french's but much better

hi guys, how about some mop ideas!!! i have been reading no sugar content. i can understand why. just would like some feedback

hi everone, i am going to try this method this weekend. being a chef for 12 years but fairly new to smoking. i am trying to figure out really what the last hour exposed on the smoker will really do? do you guys use this method alot? i have read alot of good info on it. thanks!

hi everyone. i am happy to have joined the forum!! i have been smoking meat for about 2 years. i finally got a full size smoker and am seasoning it right now and getting used to it. my question is were can a put a water pan? or do you really need a water pan when smoking. im assuming if the...