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I ruined several myself, plus had to endure a lot of good natured teasing from my wife about the "awful brisket". Don't put it in an oven, at least not with the heat on.  When it gets down, wrap it and put it in a cooler with some old towels for a couple of hours. Also, mine rode at over 200...

I'm no expert, but I finally got one done that I thought was pretty amazing.  I mostly followed Myron Mixon's approach in terms of injection and rub, but cooked it low and slow (around 225) and mopped it.  No foil until I pulled it to rest.  Next time I'll probably foil it to get the moisture a...

Here is the end result.  I smoked them to 150* internal, then panned them with BBQ sauce thinned with pineapple juice and cooked them to about 180* internal.  Then back on the grill for 15 minutes with sauce to get it to set.  They had a great smokey taste, were moist and really tender.  Just...

Great looking Country Style Ribs Adam. Reading through this, and also looking at other sites, I understand now that there are CSR cut from the butt/shoulder and ones cut from the Loin.  It looks like what Adam cooked were cut from the shoulder since you can see the y-shaped blade bone section...

Well, it didn't get done in time for dinner.  What a drag.  I pulled it off a little after midnight, it's resting now.  Maybe it will be dinner tomorrow. I'll have to try this again another time.

Crud.   I take back every nice thing I ever said about the Traeger.   At 6:30 the pork was at 135ish.  My wife mentioned that Felicia Day was making an appearance at the local book store (she's the red headed actress that plays the hacker on Supernatural).  So I thought, "leave the pork on...

The Traeger has been OK for me.  I've kind of outgrown it now, it's one of the S-M-H models.  I've had it over 5 years, and I cook on it almost every night.  During the week it's usually simple stuff (sausages, chicken, skirt steak), but it's in use pretty much every day, rain or shine, year...

Four hours in, needs a lot more time.  The smoker (Traeger) seems to be running a little cooler on "smoke" -- the auger motor burned up and I replaced it, I guess it just turns a little slower.  Crud.  It's going to be tough to get this done by 8pm for dinner...  I'll give it another hour or two...

OK, here's where I am on the Pork Belly. I started with a 5lb slab of fresh pork belly from the local butcher.  Looks like a nice piece! I mixed an injection of 1.5 cups of Apple Juice, 1/2 cup of white sugar and 1/4 cup of kosher salt.  I injected it all over, I was a little surprised it...

Out of curiosity, what is the vertical spacing between the two grates in your smoker?  I'm building a smoker and am trying to decide on the spacing, I want to be able to comfortably put butts and briskets on a shelf without hitting the shelf above.  I'm thinking 6" to 7" is ideal, but I have to...

I'm going to do a piece of pork belly on the smoker tomorrow.  I have about 5 pounds of belly with the skin still on.  My plan is to cook it essentially like I do pork shoulder and serve it as pulled pork. I'm thinking about injecting a little apple juice, although I don't think that's...

+1, that made the difference between a ruined brisket and an amazing brisket in my case.  The probe test and the pictures of the under cooked brisket with the grey lines showed me that I'd been undercooking briskets...and not leaving enough time for them to get done and having to crank up the...

Undercooked would be my guess.  I just read on another thread that you should check for it being done by probing the flat with a toothpick.  When it slides in easily (like going into soft butter) it's done.  I did a brisket yesterday at about 220 degrees average temp in the smoker.  I started...