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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...

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.

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

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 🍻🔥🐷🍴

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...

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.

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?

Tomorrow morning I'm putting a 9.5 lb butt on the WSM for my sons birthday party. Plan is to have it on by 7 am and come home on my lunch break to wrap it. Party starts at 5:30 eating at 6. I have never injected one before but was thinking about doing so. Anyone out there have some good...

Plowboys Yardbird is now my new favorite so I decided to puts some thighs on the WSM this afternoon. Plated up with slaw, fries, and a corn dish. Thanks for looking... Pork butt up next cook.

First fatty attempt turned out pretty good. Did a naked fatty and another stuffed with shredded cheese, cream cheese, and diced jalapeños rolled in a bacon weave. I sauced the naked fatty at 160 and pulled as soon as the sauce set. It was very juicy. I left the other one on till the bacon got...

First attempt at a fatty and I got 2 on the smoker right now. I got a naked fatty probed at it just hit 160. I painted some sauce on it and its still on there to set. The other is a little bigger and is rolled in a bacon weave. The bacon is not done so I'm going to let it go for a while. How...

Does anyone get their Boston Butts from Walmart? If you do what do you think of it? I am wanting to do a cpl of butts tomorrow but the selection where I usually get them is down and the price is really high.

Been away for a while on vacation seeing family and friends all across the southeast from Arkansas, Georgia, Tennessee, to Kentucky. Had a great time but missed my grills. Wasn't planning on doing anything today but reruns of BBQ Pitmasters changed my mind. Went to the store and got a small rack...

Picked up a rack of spares on sale yesterday. Since it was only 1 rack I figured i would give the WSM a break and use the kettle the way I did it for years. Trimmed down to St. Louis cut. Seasoned the ribs with Cimmeron Docs sweet rib rub and the tips with Cowton "The Squeel" Set up...

Not a lot here but didn't want to go to heavy. Warmup for Saturday. Wings for me, smoked chicken breast for the wife. Small chuck of cherry on top of stubs. Thanks for lookin!

I was in the store and saw this cut of brisket for for just over 9 bucks so I grabbed it. It weighs a hair under 3 lbs so I figured I would do burnt ends or something with it. Any thoughts on what some good methods would be? I've only done a cpl of packers before but nothing this small. Here's a...

I did an overnighter on Friday with 2 butts weighing just under 16 lbs total. I put them on the WSM at 9 pm with a mix of apple and pecan chunks. I used KB with a foiled clay saucer in the pan. The first butt was ready at 7:00 am and the 2nd was done at 8:20. I let them rest for about 30 min...

I had 2 butts in the freezer totaling almost 16 lbs. I am putting them on Friday night. I took them out of the freezer and put them in fridge the other day. I checked them this morning and they still had a long way to go to get thawed out. If I leave them in the fridge there is no way they will...

I was in Kansas City today so I stopped by the KC BBQ store to stock up and eat lunch at Oklahoma Joes. The Z-Man sandwich is unbelievable. Sliced brisket and melted provolone cheese topped with cpl onion rings on a kaiser roll. Thought I'd share.