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  1. mearm

    Pit Boss Pro Series 820

    Got my Christmas present from my wife today. Pit Boss Pro Series 820. I was getting pretty good using a Masterbuilt propane smoker that I picked up cheap when Sears closed down around here. Now I just need some decent weather to try some ribs.
  2. mearm

    Kansas City BBQ Tour

    The wife and I have decided to go to Kansas City for the first time to stuff ourselves on some good BBQ. I have heard rave reviews about Joe's (The place with the gas station), but I would like the opinions from the BBQ masters on this forum because I trust the people on here know good food.
  3. mearm

    Smoking a Turkey.

    Last Thanksgiving I brined and smoked a 21 pounder for my parents and they said it was the best they ever had. So tomorrow I will smoke one with Apple wood after brining 16 hours. Brine recipe: Cold water Kosher salt minced garlic quartered onion basil chicken seasoning  chives I will...
  4. mearm

    I need beer can chicken answers

    I brined 2 fryers for 15 hours and then set up for an Apple wood smoke. I set up the smoker for 240 deg F, and but the birds in with a popular beer. checking 1 hour in, it was noticed that 1 bird had indeed fallen over spilling its can of liquid gold so it was decided just to smoke it resting on...
  5. mearm

    Saving Threads

    I have found threads that I would like to get back to that I haven't posted to. Threads that have a recipe, Mod, or other reasons that I would like to save somehow. Is there a way to save a thread or post for quick access?
  6. mearm

    Looking for Bone in Pork Shoulder Rub and mop

    I am searching for a good rub and mop recipe for a 10 pound bone-in pork shoulder that I am going to smoke this weekend. This is the first shoulder I have done since starting smoking and I am going to pull it, so I want to try to do it right. I have been reading what wood to use, when to foil...
    • mearm
    • Thread
    • Replies: 2
    • Forum: Pork
  7. mearm

    Brining Them Birds

    I usually brine whole chickens, then don't use a rub. Then  I use an apple smoke on low (200-250) for about 4 hours. The flavor and moisture is EXCELLENT. But the skin is usually too rubbery, I like the skin, but my wife doesn't so she don't care. Are there any ideas to get the skin to...
  8. mearm

    Chicken Brine with Apple Smoke

    o.k. the last few times I have slow cooked(indirect heat on grill, not smoked) a chicken, I just got the basics of a brine and winged it, and they came out great. So today I got 2 whole chickens, started with a quartered apple, and table salt. Then we just started adding stuff from the cabinet...
  9. mearm

    Love the Forum

    Mearm here, or Chris doesn't matter. Been grilling with propane for probably 5 years then Sears went out of business in my town last year, so I snatched up an entry propane smoker from Masterbuilt. After a couple of tries, I got the St. Louis style rib recipe that I had gotten good at on the...
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