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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...

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

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

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...

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

Any of you Denver/Colorado folks on here know where I can find a good wood source close to town? I have been buying hickory chunks from Ace hardware but can't find any apple/fruit wood in anything other than chips. Any help would be greatly appreciated.

Anyone have any coupons or know of any deals on this rub? I am looking at buying the "The works package" for $42.40 that includes 2-2lb bags of rub 2 shakers and a pair of gloves. Do you guys know if there are any discounts? Thanks in Advance

I would like to smoke a brisket this weekend and vacuum pack and freeze it for later enjoyment. I have never done this before is there anything special that I need to keep in mind? I plan on using my food saver vacuum sealing system with quart bags. Thanks in Advance

I know you are not supposed to cook a brisket by temperature per say but at what temp is a good temp to start checking for tenderness and pull it off and foil? Thanks in Advance

I will be camping above 8000 feet this weekend and doing a 7lb but. I plan on using the MM with a full ring of coals and a full chimney to start. Is there anything else that I should do? Thanks in Advance

I will be doing my first overnight brisket on my new wsm this weekend and wated to know at what temperature do you guys pull it off the smoker? I did a pork butt last weekend and followed the recipe to the "T" and pulled the butt of at 190 degrees and wrapped it in foil for an hour and it...