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CJ from Michigan here.  I'm a amateur barbecue guy who's been putting smoke to meat for about 20 years.  My favorites are center cut ribs ("St. Louis style"), pork shoulder, the occasional brisket as well as jerk chicken.  I will use whatever smoking wood is available, as long as it's not still...

Hi, newbie, here, but thanks for that recipe!  I used it as a base for my version, which omits the bacon fat and onion, but is still very similar.  This came out awfully good, so I thought I'd pass it along.  Cheers and happy barbecuing! CJ's Bullseye Copycat Recipe 1.5 C catsup 2 tsp Liquid...