- Joined Aug 13, 2016
Well, I've been smoking meats for about 3 years. I take a break here and there but I recently got a new smoker "the old country over under" love it btw! Anyways, I sell bbq on the side for folks locally and im trying to think of some new things. I brine my chickens for a few hours, add a little rub, always come out awesome. Pork butt is my best always gets the people full. Rub only smoke at 225-240 until 160 then wrap till 195. Ribs I don't mind using rubs on but always sauce on the side. Brisket I've only done a handful of times but comes out pretty with a 1/4 inch smoke line and tender as can be. I started stuffing pork loin with conecuh sausage and wrapping in bacon and glazing with sauce the last hour. Lots of fun helps the bacon get crispy without overcooking the loin. So now what? My obsession needs new things to play with. Amy ideas guys?