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got it jimmyj, and tks piney an smokinal. Sugar in the raw next time at Sams Club

thank you chef jimmyj. it was driving me crazy. now I can have a good rub. tks

ok so I'm trying to learn what I need to do to dark brown sugar to make it not clump up when I put in with other ingrediants to shaker for a rub. I bought a pourable brown sugar but it sucked. I wan to use regular dark brown sugar. What do I do?

Krogers in my area has butts boneless on sale for .99 lb

Thanks for the post. Picked up 10 bags today, and going for at least 10 mor tomorrow when it stops snowing

your escargot is making my mouth water!!!

What he said!!!!^^^^^^

Cold here in Hazel Park too, but warm compared to what its gonna be next week. Thinking of going to Costco and getting a packer brisket and tryin the brisket in a pan recipe. Maybe it will finally turn out good. I haven't had much luck with the past 5 I've cooked. Just don't end up as moist and...

I love Thang Long. Been going there for about 12 years at least

Been lurking on this site every now and then and finally decided it was time to join. Been trying my hand at smoking for awhile, so good, some not so. That's when I knew it was time to get serious about SMF. Just got Jeffs book in the mail, and have some rub and sauce on the way. I have a...