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Three day weekend and fryers were on sale for $.99 lb.  Had just watched Jeff’s spatchcock tutorial and wanted to give it a try.  The smoke began with a basic salt, brown sugar, bay leaves, and peppercorn brine.  The chickens were in the brine for about 12 hours.  Removed from the brine...

I recently purchased a picnic ham cut pork shoulder. I was going to smoke it just like I would a normal bone-in shoulder. However after looking through the threads for ideas, I became confused as to whether I needed to brine it first, or if I could just skin, trim & smoke as usual? Your help...

My name is Dave and I was born in Idaho, but as of this year I have officially spent more of my life in CA than ID. My biggest critic and fan is my wife, which is great because when she likes somehting I have smoked I know I did it right. I am fairly new to this and currently use a weber grill...