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5lb pork shoulder, brine in apple juice/salt/brown sugar/honey mix for 5 days. Patted the cut of meat dry, removed the fat cap, split the piece in half. Dry rubbed 1st half in salt, pepper, and garlic powder. Dry rubbed the other half in a paprika, chili powder, cayenne pepper, brown sugar...

Hi Everyone, I have been using this forum for the last year and decided today to become a member. I started off smoking with a little chief and moved up into a ME30. I am in Boise, ID and spend the weekends at our family ranch in eastern Oregon. I spent a great deal of time fishing and hunting...

Have been smoking as often as possible over the last year. Started with trout and salmon on a little chief to upgrading to a me30 and now everything and anything goes in every few days. I am in boise, idaho and spends the weekends on the family ranch in eastern oregon. I read the forums daily...