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X2 on the Texas BBQ Rub

I know I always forget the pics

Follow up on the shrimp. They came out great. I prepared the ABT's as I normally would no pre cooking and they turned out great. I cooked them on my gas weber at 350 degrees until the bacon was crispy and the shrimp was not overcooked at all. They were perfect and everyone ay the party loved them.

Thanks guys, I'm going to try a couple and see how they come out just for grins. I also have some oysters to try. I'm getting an overnight shippment of shrimp and oysters before the oil hits my native Mobila AL and the prices go up. Thanks again

Hi all, I am going to try some shrimp ABT's tomorrow night and was wondering if you guys cook the shrimp a litte before making the ABT or do you wrap it up with the shrimp still raw. I know that shrimp don't take very long to cook so I'm assuming that that shrimp would cook fine wrapped up in...

Thanks for all the replies guys. I reaally appreciate it.

Thanks for all of the replies. What are your thoughts on the Texas BBQ rubs? Thanks Again Randy

Hi all, I am curious what you guys use for store bought rubs. I tried the Texas BBQ Rub and it was good but I would like to try something different this time. Any suggestions would be greatly appreciated. Thanks

Thanks guys I appreciatee the help and will let you know how they turn out. Randy

Thanks Dave, I know everyone does it a little bit different just trying to get some ballpark info. I do like it falling off the bine but not mush. I think I will try the 2-1-1 method and see where they are at after that. Thanks Randy

Thanks Jim, Just wanted to hear what you guys had to say.

Hi all, I will be doing some BB's this weekend and am wanting to use the 321 method. From everything I have been reading it seems like the 321 method is for spares and the 221 is for BB's. Does that sounf correct? Thanks in Advance Randy

Do any of you guys use an electric knife for slicing brisket? Just curious what everyone is using to slice with? Thanks Randy

Larry, I only have one question how much wood did you use for this ham? It looks beyond delicous. I can't thank you enough for the help you have given me on my last smoke. The turkey that I did last week came out great! And I'm sure the ham will as well.

I am planning on smoking a ham this weekend and have read all of the "how to's" in the coooking topics section. Can you guys please share some of your smokes and what I need to look out for? I am planning on using hickory for this smoke. I would love to hear you guys opinions on high heat...

Thanks guys, I gues I'll give the woosty a try.

Thaks guys. I've been using olive oil to get the rub to stick. Not sure if that is a good thing or not but my meats have been coming really good.

I am going to be doing a brisket with Texas BBQ rub soon and I wanted to know what you guys like better mustard or Worcestershire sauce or do you use something else to get the rub to stick to the brisket? Thanks in Advance

I used one at a Super Target last week and another one at an Albertsons here in Denver.

Thanks again guys!