New to smoking in spring of 2016. Have made Brisket using Bama BBQ's rub as well as injecting with beef broth and rub solution. This was a big hit! Pulled pork I use my mom's rub which is pretty plain and simple. I have Smoked a chuck roast this way as well. I've done spare ribs following the 3-2-1 method but would have like them to have turned out more tender so any suggestions on that would be great. I have tried 2 batches of bacon the first was inedible due to misinterpretation of recipe that caused me to use WAY to much curing salt, the second round i did using pops6927's method. I was pretty happy with the way this came out however it had more of ham texture than a bacon texture. Looking for some advise on this i would imagine either a dry cure method or cold smoking would be the key to this
