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Here's cut and paste from a previous string...Do a search on Chris Lilly injection and you get tons of info. Here is the Chris Lilly injection recipe: 1 1/2 cup apple juice 1 cup water 1 cup sugar 1/2 cup salt 4 tbsp worcestershier sauce

While visiting the hawgeyes website mentioned above, check out the Smokin'Guns Hot Rub...great all purpose rub...brisket to potatoes...haven't tried it on ice cream yet though.

Most requested...mmmm...probably pork or ribs, mostly because you just can't find them out very much (least around here). Pork - not much to it, heavy doses of rub of your choice...Smoking Guns Hot or a "sweetened" Mr. Brown...cook at about 275 dome temp for 10-12 hours, rest for 30 mins to 4...

G Rose - other's have given good advice on timing w/ ribs. Also don't forget, the average person who you'll be serving ribs to, their first and many time sole gauge of good ribs is "falling off the bone" tenderness. If cooking for a crowd, you'll impress a lot more folks with FOTB ribs than...

Scott, I'm not sure wind sneaking into your top vent is all that big of an issue. The bigger issue is the convective heat transfer rate that increased over the entire surface of the cooker under windy conditions. Just shielding the vents from forced air drafts (i.e. wind) isn't going to stop...

Jay - sure I have, actually tried running the temperature up to about 325 or so. Take it to about 190, losely wrap and keep warm. Makes great slices, AND has an unadulterated pork flavor. 190 is typically higher than you would take a butt to get slices by conventional wisdom, but since your...

if Doug struggled, at least i'm in good company! Who ever said that brisket was the toughest thing to smoke hadn't tried cheese yet. We'll see if I give it a go again.

Made up a load of jerky a couple weekends ago. That turned out great. I figure when the jerky was done, I'd just toss a hunk of cheese on to see what happened. Dome temperature while the cheese was on started at 120 and drifted downwards. there were only a handful of lit coals in the...

Now I'm hungry.

fatties = a sausage log thats been smoked, maybe w/ some rub on it ABT - atomic buffalo turds (well she asked!). Jalepeno peppers stuffed usually w/ cream cheese infused w/ some bbq meat and rub like spice, bacon wrapped and smoked till the bacon's done. Sometimes they're grilled. If its a...

This is an impossible to answer question. I'm going to leave the whole competition factor out of it, because like it or not, collecting teams and judges together is going to create a homoginization across the country. I'm not saying its right, but the nature of becoming a proficient competition...

Eron, Honestly, I don't have a good reason to not use a temperature probe. I used to use the toothpick test, still do sometimes. When is glides through with little resistance, they are done. A thermapen could be used in place of the toothpick I suppose. From a food safety standpoint, i'm...

The rate of burn of your lump is going to depend greatly on the size/shape of the pieces that your using. The smaller chunks will burn up faster, larger chunks will tend to extend that time. Whatever the case, when loading the ring, make sure it is filled to the point of overflow. On more...

World is obsessed w/ ribs today!!! To answer your question....never.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">(gasp) whiskey </div></BLOCKQUOTE> Ken - I can see you jaw hitting the floor as you watch someone pour in half a bottle of JD into a water pan! Darin - I agree w/ Ken.

Randy - thanks for posting the pix and results. It'll be several weeks before I give it a whirl, but I plan on it. It'll be interesting to see how well receieved it is by my family. Again thanks. This proved to be one of the more interesting strings I've seen in awhile, and with closure to it...

Randy, I'm not a DO cooker. I've tried, always been pleased with the results, but for some reason, camping makes just about all food taste good. Half covering one roast w/ liquid seems like it'd be a lot to me...2 cups seems a lot, just a hunch on my part, not experienced based. Maybe for...

Randy, I hope you try this techique, and report back your thoughts. I'm just sort of thinking out loud here, so don't take anything I'm saying as evidence I know what I'm talking about. I'm too intrigued to just let it rest. What if you were to really put the smoke to it, to the point that...

Alex, While the desciption provided might not meet what the majority around here call BBQ Pork Butt, in eastern carolina, in some remote section, this may be the way that they've done it forever, and it might just be pretty darn good. It might be terrible. I think we're all quick to judge...

HEY JIMMY!! Welcome aboard!!! Hope to see you posting around here a little more often, you've got lots of great advice!!! Thought you just set up in a barn on these cold Feb. days. One final comment, the guy's beard in the picture isn't quite long enough now is it? GO BEARS!!!!! BTW -...