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Felt like ribs today so I got a rack of spares and trimmed them down. Put them on the WSM seasoned with cracked black pepper and Plowboys. After we ate I thought about building a horseshoe pit so I went to Lowes.... Gettin Ready After about an hour. Ready to spritz...

Love the flat iron! Nice job

Looks awesome! Burnt ends are the best!

Hope everyone had a great 4th! We celebrated with some pulled pork, slaw, smoked beans, ABT's, and fresh green beans. Smoked the butt for about 14 hrs with pecan/apple mix. Rubbed with Plowboys.

Looks awesome! What temp did you cook it on and what temp did you pull it?

Smoked a rack of baby backs, a chicken, ABTs, sausage, and corn. It was a good day. Sorry I forgot to get a plated pic but everything turned out great. Ribs on top and chicken on the bottom Corn and ABTs on Sauced and ready

Thanks Mike, it is Conecuh! That is just about all I buy anymore. I lived in the south my entire life except for a few years in Kansas where I couldn't get it. Had to bring it back in coolers.

Smoked 3 racks of baby backs, moink balls, and sausage with a mix of apple and pecan. It was a good day. WSM getting ready Ready to wrap Moink balls on Sausage on Thanks for looking. Hope everyone had a great Memorial Day 🇺🇸 and Smoke Day 🍻🔥🐷🍴

Yes. I always spritz a few time when I don't foil. I only foil when I'm pressed for time

On the first cook I used water in the pan. The 2nd cook I did not and the charcoal lasted longer. The cooking times on the 2nd cook one butt cooked 14 hours the other 2 cooked for about 15.5 hrs. I put them on around 11 pm and spritzed them a few times the next morning.

I injected them at noon and rubbed them a few hours before I put them on. Added a little more rub before I put them on the the smoker.

Smoked a couple of 9 lb butts last weekend. Got asked to do 3, 10 pounders for a cookout today at the lake. Both cooks were overnight. The WSM held great temps all night. It was about 240 when I put them on at 11 pm and holding at 240 when I checked them at 7 am. At noon was running about 225. I...

Thanks. I think it was about 4 lbs maybe 5. Can't remember for sure. The temp was around 250 most of the time. It was pretty windy here so the fluctuated some. I smoked it for about 5 hrs then foiled it.

1st time ever doing just a flat. It turned out pretty good. Used red oak mixed with pecan. Seasoned with salt, pepper, and garlic. Injected with beef broth.

All looks great! I actually tried the Innus and Gun a cpl weeks ago. It is awesome!

Great looking bird! Great comeback by the Cowboys too

Awesome! You nailed it. Very impressive!

Smoked turkey breast, mashed potatoes, cornbread dressing, spinach and artichoke casserole, rolls, and gravy. Lots to be thankful for!

Saw a 5.5 lb brisket point at the grocery store. Looked good so I grabbed to make dome burnt ends. I've never done just the point before. Anyone have suggestions on best method for burnt ends?

The Butchers Market in Woodstock is really good. It's on Hwy 92 coming into Woodstock from Roswell on the right. They have great cuts and also have lots of different rubs and sauces.