Below is what I do for brisket / pork spare ribs / pork butt.
I typically use apple wood chunks.
Brisket I keep very simple and use a heavy dose of course kosher salt and black pepper applied and rubbed both sides (this is basically what Aaron Franklin of Franklin BBQ does for his renowned...
Hey Arun,
Yes I use a full water pan on most smokes unless I want to run higher temps, I smoked some wings over the weekend on my 14” Weber. Do you use briquettes or lump charcoal, have looked at the Rec Tec grills, a friend of mine bought one and so far he really likes it.
The rub I use is a...
Hey Arun,
Been under the weather lately.. the most important thing I see is the temp of the meat and smoker, love when the smoker tunes in at 225-250 and stays for hrs around those temps.
Did smoke a 7 lb brisket over the 1st. Not tootin my horn but, there were hot wings hamburgers, hotdogs...
Hey Arun,
Hope all is well. I smoked it for 7 hrs on my 22, got to say everybody was blown away at how moist and tasty the turkey turned out. This one turned out so well my wife bought another turkey to do at a later date.
Christmas with my grandkids was great, life is great!! I hope your...
Hey Arun,
Mostly beef brisket, have done several racks of ribs, wings, roaster hens..will put up some pics when I figure out how. Will be smoking sockeye salmon this weekend,
Hello from Georgia,
Just started this year, my beautiful wife of 39 yrs bought my 22.5 Weber for me. I’ve smoked about 12 times so far and I have to say for the money, you can’t beat the simplicity of the Weber and how it sets up..
Liked it so much I bought the 14.5 for Rving.
Love to swap...