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oklahoma joe's
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Hi guys,
I'm trying to make something similar to Joe's KC meat and fries rubs. I did a search on KC-style rubs and found the founder of Joe's saying it's derived from Memphis book writer that any rub should have 2 parts of salt and sugar, one part each of dehydrated garlic, dehydrated onion...
Hi guys,
I'm trying to make something similar to Joe's KC meat and fries rubs. I did a search on KC-style rubs and found the founder of Joe's saying it's derived from Memphis book writer that any rub should have 2 parts of salt and sugar, one part each of dehydrated garlic, dehydrated onion...
Wanting to tackle smoking a pork shoulder for the first time on my new OKJ Bronco drum smoker. Assuming my meat is in the 6-7 pound range (I think that's pretty average), what's a good temperature to target for the chamber? I'm thinking 250-260F might be appropriate. And if I'm able to maintain...
I took some time off after a few dry briskets. Haven’t had much luck with my stick burner - I seemed to have it down to a science with my old WSM... Giving it another go tonight on the offset, brisket is trimmed and rubbed and ready to rock. Going to throw on some butts as well for good measure...
Bought this smoker yesterday and got it seasoned. I have only used a MES30 before.
I decided to give a 7lb butt a try in here. It was last minute so I wanted to be quick. So I just used a premade rub(grill mates maple BBQ rub, I've heard it's pretty good) and injected with that creole stuff...