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Hey y'all!! It's been quite some time since I have posted here or been around. You know, with deer season going on and football and such. Anyways, I need some advice and tips and pointers. I am looking to possibly making pulled beef and do it right. I tried doing it before and it was a...

Hey y'all, Recently I switched from cooking on a Smoke Hollow No. 6 LP Gas Smoker to an Oklahoma Joe Offset smoker. I used it for the first time the other night. I was using Kingsford Charcoal Briquettes and Western Wood chunks. I had a real hard time getting it up to temp without using a ton...

Hey y'all!! Been a while since I have popped my head in and said hello or asked a question but I am in a spot where I need some advice. I just recently got an Oklahoma Joe Long Horn Offset Smoker. I have been using a Smoke Hollow No. 6 LP Gas Smoker. My rule of thumb was always take my pork to...

Hey all, I am going to be cooking beef back ribs again soon and up to date, I have not been able to get the membrane to separate from the fat. I have heard that if you let the ribs come to room temperature that it will help. I've heard use a paper towel like pork ribs and I even have a pair of...

Hey all, Been awhile since I have been around. Been out at the smoker doing a lot of cooking. I'm wanting to try something new. I have a duck in my freezer that I am going to thaw out and give a shot at smoking. Now, while this sounds all fine and dandy, I've realized that I have no idea how...

I didn't brine my birds because I am still trying to figure out how I can do that since I don't have the fridge space to keep them cool. I rubbed them with an all purpose rub that I found here on SMF and gave it a go. 250 for 4 hours over applewood to an IT of around 175....this is my result...

Hey all, I cooked some chickens yesterday (spatchcock) and posted pictures of them for people to see on Facebook where, I am friends with numerous competition teams and people who have been cooking much longer than I have. I thought they came out great after cooking them at 250 for about 4...

Hey all, I'm going to be spatchcocking 2 chickens this afternoon and I don't plan on brining them because I don't have the fridge space to keep them cool but, I want to cook them with a new rub that I haven't used before. I have a rub that I have been using for chickens but it is a little heavy...

I let it rest for an hour and a half. Was still hot when I cut it. I don't have a cooler that I could have put it in so I put it on the cutting board and put a bath towel over it to slow the cooling.

So I took the advice of y'all and went a little further with my brisket. Was a little nervous since it was my first whole brisket but here we go....pics!!!! Pre trim brisket. I went to Wal-mart and got this 13.56lb brisket for $2.79/lb Trimmed some of the fat cap off to thin it out a bit...

Decided to go ahead and wrap it and shoot for 180-190* before I pull it....hope I made the right decision.....

Hey all, I'm in the process of cooking my first whole brisket (13.56lbs) and after just over 6 hours I am at 168*. Do I pull it or do I wrap it and let it cook longer? What temp should I be targeting? I don't want to overcook it and want to do it justice. Any advice would be greatly...

Hey all, Today I went outside my comfort zone and cooked something I have never cooked before....beef back ribs. The flavor and tenderness? Good. Problem is, the meat drew back from the bone too much and they were done sooner than I thought they would be. I was planning the 3-2-1 method but...

Hey all, I went to the store today and picked up a full brisket, (Just under 14lbs) and was wondering, how long should I plan on for a cook of something this big? I've never cooked a full size brisket and I want to make sure that I do it justice. I could also use a recipe for a good rub for it...

I've been shooting for 165* in the thigh and the breast. My last venture, one was done and the one closest to the fire was not. I am only cooking at no more than 300 in a little LP Smoker (Until I get all big and growed up and can get a stick burner). Should I go up to 325-350* cooking temp and...

Hey all, So I have decided to take the advice of others based on what I have seen and I decided to spatchcock a couple of yardbirds.... I picked them up as a two pack at Sam's Club a while back and decided it was time that I cooked 'em I used a pair of kitchen shears to take the bone out...

Hey y'all, Got a technique question for ya but let me let you know what has been going on first. In the past few months I have cooked chicken twice. Once was a "Heavy Fowl" and the second (yesterday) was regular Perdue chickens. The Heavy Fowl gave me some trouble as the dark meat wasn't done...

Hey all, I'm thinking, after we have some money come in, about getting a slab or two of beef ribs. Now, I've never cooked them before and was wondering if y'all could give me some advice on how to go about prepping cooking and serving them. I want to be able to add them to my repertoire so any...

Sorry it has taken so long to get back. The picnic I used was about 4 1/2 pounds and I used Jeff's Rub on it and cooked it for 9 hours. I wrapped at the 7th hour and just let it cook in foil for the last 2 hours. After it was shredded my wife and I tore it apart with some "Mild Bubba Q Sauce"...

So I got a hankering to smoke something and decided that I wanted it to be pork so I went to the store and picked up a nice pork picnic....decided on pulled pork as a finished product. I've been having trouble getting the picnics in the past up to at least 205 internal to make it happen and...