Recent content by Travis Rudd

Great video Harvey! It's nice to know that I really know what I'm doing ;o) (Excellent job man)

AW-MAN, that's cool!

^ good point!

I normally apply a light-dusting of rub the night before. IMO, rubbing right-before the smoke gives the meat too much of a rub favor and not a pork favor. Also, most rubs have some-kind of sugar in it, rubbing the night before gives the sugar enough time to -as Emeril would say- get happy ;o)

I actually received a free pair from texas bbq rub with my order! Works pretty well.

Hey, what's Ben S. Charlotte here also. Yeah, it was on the front page of Charlotte.com - Looks really good, I going to put it on my list to try. Have you ever been to HillBilly's in McAdenville?

ICE COLD Miller Lite & listening to Teddy Pendergrass or smooth R&B...

DougKC- The guys have given you some 'very' good advice. The only thing that I will add is that I don't use water in the water pan. (Actually, I will never go back to using water in the water pan) I double foil the pan and continue as is. The smoker temperatures are more consistent, meat has a...

Hi Steve. Charlotte, NC here also! As wierd as it sounds, those are typical temperatures for a 4 butt start up because all of the cold/cool meat. Also, you may want to invest in a electronic Smoker/Meat thermometer. I purchased a Maverick ET-73 from Ebay for only 40 bucks and it has a range up...

Dog-gone-it Tony! Just when I think I'm on to something - you guru's change it all up Next time my wife and I smoke butts - I have act like using a empty water pan was my idea

Actually Bill, I've done 4 butts only once and I promised myself I would never do it again. Honestly, if just took forever! 12 to 14 hours at 220-240 degrees will be what your shooting for. Your butts will hit a dead spot with the internal temperature stuck at 160-degrees but don't worry and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by V. Roberts: It’s nice to see this post! My grates are stainless, gray/black from cooking and food never sticks to the them. The flavorizer bars on my...

WOW. Looks awesome! So, what types of wood are you smokin' with?

50% Hickory 25% Mesquite 25% Any Fruit Wood

IMO the 2-1-1 works better. 2hr-cook between 225-245 1hr-foil 1hr-cook between 225-245