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Boston butt, baby backs, and ABTs. Maintained temp between 250 and 275 for the butt and got it to 205 in about 10 hours (6 pounds). Injected with my own injection recipe. I think it's probably a mental thing, but I'm convinced injected is better. Used hickory chips. IMG_20180704_112001 by...

No, that was the excess fat from my brisket yesterday that I was crisping up haha. I should have clarified that I did drink half the beer, so maybe some did evaporate, I couldn't really tell though.

Did my first beer can chicken today. Not sure if it would have been any different without the beer can, but it was still good. Brined overnight and then rubbed with my chicken rub. Smoked on offseat heat on the charcoal grill at about 300 degrees with pecan wood for about two hours. Drip pan...

Did the pics not come through? They are showing up when I view the post. If not I will have to figure out what's going on.

Hi everyone, I haven't posted in a while... I started law school and that put a damper (no pun intended) on my smoking. I've always been able to nail pork, chicken, ribs, and wings but I have always been fearful of brisket. I tried to smoke one last year and failed miserably. But this weekend...

Hi everyone, I'm glad to have joined.  I'm relatively new to smoking meat but over the past few years I've "figured out" pulled pork and chicken.  I'm doing my first brisket this weekend and trying ribs again so I thought I'd join.  I'm in Florida, I use both a vertical charcoal smoker and a...