Recent content by Chris H.

I use bourbon in my mixture. heck i'll use it just with water!

86 the foil step. I had a similar issue and just let them go unfoiled for the entire cook. I'll spritz with a apple juice/bourbon mixture (so so good), but definitely dont do foil anymore.

Hey everyone, I just put the Unknown BBQ hinge on my 22.5 WSM and since my original cover is fraying, I'd figured I'd buy a new one. Any recommendations? FYI -- Jason @ Unknown was fantastic to work with. Nice to know customer service isn't dead!

I had success using a chuck roll as suggested by this site here. Picked it up at a Restaurant Depot, damn thing was 26lbs and it took me 22 hrs to smoke it to 203, but it was well worth it. Had pulled beef for a LONG time.

Hey Danny, Here are my current go-to rubs: Pork butt -- loving the Championship Rub by Chris Lilly found right here on this site. Just put some plus the injection on some butts I have on my 22 WSM right now! Ribs -- HUGE fan of the Zero to Hero rub by Rod Gray found here Brisket -- i try...

Well done, those look quite tasty!

I've stopped putting water in my pan a LONG time ago. I will just spritz several times over the first few hours then let her ride to 203. Good luck!

Hello from the other side of the state!

Welcome to the group!!

Agree with Jose. Butts there were clearly brined with a solution and labeled as such.

Welcome to the forum!

Thanks everyone!

Hey everyone, I've been thinking about doing beef ribs and I was at Wal-mart today and noticed they carry them (as well as butts, full briskets, picnics, spare and baby backs, tri tips (odd for Pittsburgh!)). Anyways, has anybody tried Wal-mart beef ribs?

Could not agree more with Dave. When i first started, I was questioning everything, would get upset if temp wasn't within 5-10 degrees of target, etc. Now, just go with the flow and I live by the mantra "its done when its done".

Welcome! You'll find all sorts of help here!