Search:

I was thinking about your project last night, glad you got it done in time.

Hey Scout, at that temp I would anticipate more like 20 hours for an internal temp of 200. On my pit 203 is the magic number for what I like. 14-15 lb briskets before trimming generally are 18-22...

Ribs are the only thing I don’t stick a probe in, I just watch for the meat pulling back from the ends of the bone and when they do give it a lift on one end to check for tenderness, I only open the...

Jumped the gun:

307316

Wife’s family is in town but is leaving Sunday so we decided to do a big dinner tonight. I tended the pit all last night then got up a 5 for work, it’s a good thing we...

I have a Traeger too, dealing with the ash is a small price to pay for how easy it makes smoking. One thing that makes a big difference for cleaning it is lining the grease tray with tin foil if you...

For a moist brisket I try to find the most marbled one I can. Doesn’t seem to matter how much fat cap it has if there’s no fat in it it’s difficult to keep it moist. I did 7-8 briskets this year...

Cuda, you need another kid? Cuz, I’m available for adoption.

OCDshaver, I’d love to hear what your rub is if you don’t mind sharing.

Maybe make a box that covers 3 sides of the smoker, may help retain enough heat when it’s cold and or windy.

My problem here is rain and wind during the winter months, I need better protection for...

Kelbro, I gave up trying do a butt or a brisket same day. Too many late dinners or sandwiches the next day. Beware the stall!

Found a pork belly at the store, decided to make some burnt ends.
296651
296652

Can’t believe bbq season is almost over....