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  1. Daba's BBQ

    Ribs Questions

    I've been using the 2-2-1 method for the past year and simply love the way the ribs come out. I'm using my Traeger Pro Series 34. But like all cooks, I'd like to experiment a bit and try a few new methods. I want to run this by the group and get your thoughts. Dry rub and smoke for 2 hours...
  2. D

    Butcher Paper - Pink vs Brown & a few different options

    Hi there, I'm going to be buying some butcher paper, and I've googled around, browsed the forum, and read a decent amount. I'm still left with some questions, so I'm hoping you guys can provide some clarity before I buy. 1. As I understand it, white butcher paper (like this) is bleached, and...
  3. B

    Using electric smoker with water pan.

    I'm using a brinkman smoke and grill electric smoker. It has a water pan and I'm using a chip box. Do I need to still foil my pork butt when it gets to 160? Or will the water pan keep it moist?
  4. J

    To foil or not to foil...when using propane or electric smokers

    I started using foil in my early days to control the amount of smoke exposure using variations of the 3-2-1. I now have a propane smoker and can easily control smoke by how much wood to add and am wondering if there are still some benefits to foiling. My first few ribs have come out delicious...
  5. beef_chief

    Aspiring Pitmaster from Huntsville, AL

    My name is Andrew Phillips, I'm 20 years old and a senior at Auburn University studying industrial and systems engineering. I'm home for the summer now with an internship and taking on a few commissions with my woodworking business (Phillips-Head Woodworks... find me on Instagram/Etsy). I have...
  6. S

    Pork butt stalled at 155??

    Hi all, I'm new to the forum but have been lurking for a bit. Second smoke and I decided to try some pulled pork. I've had 2 five pounders going for about 7 hours and I seem to be stalled at 155. I want to to foil but don' want to do it too soon. However, I've been at 155-158 for over an hour...
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