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  1. edsmoke1985

    SPARE RIB TIME (with Q-view)

    I usually make my own rubs and sauces but my wife got me this marinade/mopping sauce from SC so I decided to use it on theses ribs. Marinated overnight. Using jack Daniels white oak chips(also from my wife). In the moisture pan I put apple juice and about1/4cup apple cider vinegar.
  2. edsmoke1985

    pork shoulder questions

    I have an 8.5lb pork shoulder... This may be a dumb question but do I leave the skin on? Or cut it off before applying the rub? Also should I inject the meat with any liquid before smoking it? Need all the help I can get... Thanks in advance
  3. edsmoke1985

    another bottom roast

    Made the rub with garlic coarse salt coarse black pepper and onion powder. I feel you don't need much else for this roast. Normally season and leave overnight but causeof my work schedule I will season and let it sit about an hour.
  4. edsmoke1985

    4lb bottom round roast

    OK So I cooked for in-laws today and they like their meat well done. Cooked the roast for 4hrs at around 225°. Got the IT to 140° and pulled out of smoker and wrapped in foil for 1hr. Had a tray of veggies with 1qt of beef broth placed on the shelf below the roast. OMG smoked veggies are the...
  5. edsmoke1985

    Bacon wrapped marinaded chicken breast!

  6. edsmoke1985

    Here we go!

  7. edsmoke1985

    4lb brisket need help

    After reading a bunch of horror stories I'm worried about screwing up this up. Want the meat to turn out moist and smokey. Do I foil wrap it? How long should I smoke it without foil and how long with? How much rest time do you all feel is enough time? Very new to smoking and afraid I bit off a...
  8. edsmoke1985

    Hey guys

    My name is Ed and I live in NJ. I'm new to smoking meats but I've made baby back ribs a few times and they worked out well. Does anyone have suggestions on how to smoke boneless skinless chicken breasts? Should I even try?
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