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You didn't say if you foiled or not. If not try it and foil about 165 to 170. Bring 200ish and let rest for at least an hour. The longer the better. After that I will sometimes take the juice and chill, scrap off the fat and add seasoning back into the juice. I will add some back to the...

This subject is like to foil or not to foil. Take the plunge and give it try. Make notes as in case you want to change something up. This is the fun part of smoking. Trying new things and then you decide what works for you. Then you can publish your thoughts here.

Jeff I did my sons graduation party for 200 people and have done a few other big jobs. for my sons I vacumned seal large bags and froze. Then used my turkey deep fryer with water to reheat the pork. Brought it to a boil then turned down to a simmer. Then placed the bags in the water for...

I haven't tried his rubs but I got to attend a gathering with him at Bone Daddys earlier in the year. He passed some out as prizes but I wasn't lucky enough to win any. Only being a couple of hours away from his restaurant I was always going to stop and get some. With the detours on 75 I...

If your going to have green peppers and onions to top them off. Reheat them with green peppers and onions and that will also help them from drying out. maintain them with green peppers and onion if there setting a while also.

I believe the malta was a bitter tasting beer.

Hey Jeff if ya want to save your money for toys go to your local library. If they don't have it they can borrow it from another library. Or as they say sleep in it before you buy it. It generally takes about 3 days to get them in. Your local library should have a web page you can request it...

The 1 side I like to do for something different is smoked deviled eggs. Place your hard boil eggs in the smoker when you have the smoke process going on. 20 minutes check for brownness on the eggs. Make your regular devil with yolks. Little garlic powder dusting and serve. DO NOT I DO NOT...

IF you don't want to make your own. Go to your local market they will have rubs on the shelf. Such as Grill mates by McCormick which I use alot for my non spicey crowd. I have used it on ribs and butts.

Before purchaseing this item. Search some other sites and look for reviews. I see no written review available. If I would have read the reviews first I never would have bought my first one, I will do some searching to see if I can locate the site I got my from. It lasted 1 cook and went hey...

I don't know what Polder you are useing. But I had nothing but trouble with my dual probe. I got 1 cook out of it and it went heywire. Went back reveiwed the reveiws and they was all bad except for a couple.

I did 6 butts for my sons grad party figureing we served 100 people. Had way to much left over being we had so many sides and other meats ie, chicken, saurkraut & meatballs (10lbs 1 oz size homemade smoked). 3 butts I feel would be enough if your not sure do more. I made mine up a week before...

I served these beans at American Legion function and I had to make 94 copies of the recipes for the people that was there. Mind you them was couples who asked so I would say at least 90% wanted the recipe. Also we have been invited back only if we serve the beans. Plus a couple more of non...

try a shot of JD with your favorite BBQ sauce easy and simple.

You might want to look for local outdoor stores that carry hunting and fishing supplies. Such as a Gander Mountain, Cabelas, or Dunhans if you have any in the area. You can google the stores and check to see what is closest to you if there is a store in your area.

HMMMMMMMM I only foil my water pan so I don't have to put water in.

When I used sawdust I got mine from a local butcher who cuts up my venison for me. It was a 5 blend of different woods. Now I buy small bags of wood chips at wal mart. Something like $2 for a small bag. The cost was just as good as the 40lb bags I got from the butcher for $12.

Steve the mustard is used just to help hold your rub on.

I do my wings around 350 mark for 1 hour total time but I flip them every 20 minutes for 3 times total. Then sauce after, come out all nice and crispy not tough at all. Your smaller ones may dry out but if there pretty much uniform in size you shouldn't have no trouble whats so ever.

Erik what about running the meat thru a meat grinder after you have smoked it? Then use that for makeing the tamale stuffing.