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Hey everyone, Looking for some tips on getting a great money muscle when I'm smoking a shoulder. I have seen some people cut it and smoke it separate, some leave it on and cut at the end. Any advice? I am trying to hone my skills to start competing in the next few months. As always, much...

Thanks for the advice Charlie. Is there a general per lb cook? Everyone i talk to wraps in butcher paper.

Hey everyone, I have some friends flying in from Texas and I want to impress them by making some good TX style Brisket. I am nervous though with only having my electric smoker.  Any advice on how to get that good brisket flavor/look? Its the one thing I haven't really cooked because it scares...

Looks good man! Welcome! Zach

What's happening all, With all the chaos of Easter and who is cooking what, I decided to take the lead and cook some pork shoulder over traditional ham. Because lets be honest, who would say no to BBQ? The usual, 240 degrees for 16 hours, resting now. My super not so secret rub and spritz ...

Have to figure 2 hours per pound, and then another hour after that for the rest, in a bucket wrapped in foil and covered with towels. How big is the butt you have?

Just a normal Saturday. Took the wife out to an awesome waterfront spot here in RI, got some delicious seafood, picture below. On our way out, I recognized someone waiting to get in, it was Pitmaster Danielle Bennett of DivaQ BBQ. Super nice lady, got some awesome tips. She was with a group or...

Looks tasty man. Did you wrap?

Thanks JC, that's a huge help. Now what is the typical cook time? Similar to pork shoulder? 1.5-2hrs per pound?

I'm thinking I want to do a brisket this weekend, nothing crazy. Do you have to wrap at a certain temp? I usually dont wrap when i smoke in general. Any pointers? Temp, duration, etc.

Thanks AJ, My wife uses Pinterest a lot, and I find a ton of recipes for rubs and injections. There is a section on here too as well. Trail and error for sure, and thanks for the kind words. Thanks for the kind words Al!

So I didn't get a chance to snap another picture because when I took them out of the smoker I had a crowd for the smell alone. Between the 2 butt's it yielded about 8lbs, I have a small 10oz tupperware left..... I think it was a good day 

Hey Joe, Appreciate the kind words, thanks very much.

Hey Mike, Didn't wrap them. Ran just about 16.5 hours, took them out at 205 IT. Did one pulled and the other chopped. Thanks for the compliment!

Hey everyone, So today is the big day, my wife and I's baby shower, for our first born. We have about 50 people coming over and I definitely wanted to do pulled pork. Went to the butcher, got 2 beautiful 8lb Boston Butts. Pictures below. First picture getting ready for injection and rub...

Hey everyone, Need some advice. Next weekend I am having my wife and I's baby shower here and I'm planning on doing pork shoulder. I've done one before but it was small, I'm planning on doing close to 10lbs when its all said and done. I have been trying to do research as this is the first...

I did BBs this past weekend. I went with a modified 2.5-1-1 @225 degrees. I was surprised how tender they came out, still a little tug which I like but not too tough. First part on the smoke, second section in foil with parkay butter/brown sugar/honey/a splash of apple juice. All that goodness...

Hey everyone, Been on this site for a while and have done a few posts but haven't officially introduced myself. My name is Zach, friends call me eXzacht, currently reside in Rhode Island, just outside of Providence. Running a MES30 smoker for now, first one. I'm hoping to upgrade end of this...

Nothing too crazy up here in Rhode Island. Few racks on BB and am considering doing smoked mac and cheese, never tried it before though.

I have been watching a lot of BBQ Pitmasters and I have noticed that some of the guys on there use 2 rubs. A base rub and then a secondary rub on top. Any advantages? I try and do what Robby Royal @ Rescue Smokers  does, I like this style. I just don't know if having that many layers of spice...