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​Did you apply a rub before leaving it rest in the fridge over night or is it better to apply rub right before smoking?

The small one of mine seems to work real well.  I kept it at 250 for 5 hours.  When the chips burned down I put a little more in.  I also liked hickory, but then I am the only one I have to please, usually.  My son and his young lady put bbq sauce on everything any way. I got my recipe from...

How did it come out?  I really enjoyed the juiciness of mine.

​Thanks, it really was great.  Is it difficult to learn how to make smoked sausage?  I lived in Germany for 2 years and that is one thing I miss.

I am single and have a son and daughter in law that come over to eat.  A few weeks ago I bought an electric Masterbuilt Bullet with 2 racks.  I have smoked some salmon, chicken quarters and today I am doing a 4lb brisket.  So far it has worked great and I am happy with it. It is easy to clean...

Are you putting something below it to catch the grease drippings?  I thought I would and could use it to baste halfway through.

I will also be doing mine today.  We can compare notes after it settles in our stomach.

Thanks, that's what I was thinking but its good to find out for sure. 

Being single, sometimes I won't be smoking large quantities.  Today I got a 4lb point.  As far as heat and time, would I smoke it the same as a whole?  Any thoughts would be appreciated.  If it comes out good I will do a whole one later for family to come over. 

I am new to smoking meats, but I am having a blast.  So far I have done smoked salmon and yesterday had excellent result with chicken quarters.  Now I would like to try some beef.  Any suggestions?  I have a Masterbuilt Bullet with 2 racks, so I am looking for something not too big to feed 3 or...

I am ready to try my second adventure in smoking tomorrow.  My Masterbuilt Bullet came with a pan for water.  Is it always advisable to put water in the pan when smoking? Also, how do I start a new thread when not in "Roll Call"?  Or do I always use that as a starting place?  

Will this work with leg quarters and what is Tony's, a seasoning?  also I assume you made the brine with water?  This will be my second smoke.  Last week I did some smoked salmon and it was delicious.

Thanks, it looks good.  I am just learning.  Thus far I have done salmon and then country style spare ribs.  Both turned out great.  This weekend I will do chicken hind quarters.  BTY, I lived in Winthrop in the mid 70s.  Worked at H&J's on Main street and then 3 Fingered Jacks in the good old...

Thanks, good tips.

Well, I have learned that practice makes perfect.  Today I tried my Bullet for the first time, smoking a large fillet of salmon.  The recipe called for a brine with lemons, lime, oranges and crab/shrimp seasoning.  Not bad but pretty tart.  I kept the temp at about 225 but they finished in less...