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I wish that I smoked my own bacon. I was just talking about store-bought. Maybe someone else can help, but if you do it, be sure to show us!

That looks fantastic. Thinking of going for a peppered bacon next time? Thats my fav.

I have never been much of a chicken cooker. Or even much of a chicken-on-the-bone eater to be perfectly honest. However, I want to start competing in IBCA competitions and smoking a half-chicken is one of the required meats. This documents my first attempt. Since I had two birds and was...

Two whole chickens. I've got them both brining right now. Going to inject one with Stubb's Texas butter too....going to glaze the other with a sweet pecan sauce...we will see how they turn out!

Yeah, you can get started doing what I did, but I will readily admit it is just what I've pieced together from online forums and watching the Pitmasters show. This thread is also a good place to get some more details...

I want to get into IBCA Comps. I am confident in my Brisket and Ribs, but I am scared ****less with this half of a whole chicken rule. Do you guys try to scrape the fat off? Obviously, I want to brine it....but is there any other tips? I want to try with a home made rub first and then then...

Thanks guys! I am trying an IBCA style chicken this weekend I think. I've never done chicken like that, so the cook may turn out goofy. I will have to wait and see and I'll try to remember to take pictures!

The title says it all. I recently did a brisket smoke. I wanted a strong smoke flavor like the places I used to go to in South Texas, so I chose mesquite and kept it simple with a s&p rub. Cooked on my 22 1/2 inch WSM. Brisket was Choice 9lbs. 1st pic starting to get some color on it after...

Well, I tried a version of "Johnny Trigg" ribs this weekend, I had two slabs of spares that I wanted to try with recipes from two of the big name pros from down here in Texas...Aaron Franklin and Johnny Trigg. I did the same rub on both of them, and it was Frankilins Recipe. 2 to 1 base of...

Agreed 100%. Whether you wrap it loosely in foil/just lay it on a cutting board (as I have done if the brisket gets overcooked) or if you wrap it tightly in a cambro (if you managed to pull it out on time), the brisket will continue to cook at various rates. If you rest a overcooked brisket on...

Even though he says pork butts and brisket are rested in a cambro, he states that this is to continue the slow cooking process. It CAN be, but not always. Basically at the end, his conclusion is not to rest meat to retain juiciness. Again, if you apply his conclusion in all cases, Meathead...

He is clearly wrong on brisket. I'd leave a comment on his page telling him so, but I don't want to bother signing up for his website. I don't purposely rest my grilled steaks, but I don't eat them within seconds of taking them off the grill either. Usually after fishing up other sides...

One other thing....I remember in season 1 of BBQPM, Johnny says that he doesn't waste his time making rubs, that he just buys commercial rubs because "people already spent a lot of time perfecting them". And now it is 2013, and you can buy a set of OFFICIAL Johnny Trigg Rubs and sauces! Made...

Yeah, I always figured if you're going to spend 8-12 hours smoking a brisket, might as well take a good couple of minutes to thoroughly inspect one before shelling out the dough for it. I cook on a 22 WSM and use the classic texas crutch, aluminum foil. I have heard great things about...

Yeah, I think you already know the answer to your question. Points do taste so good because of all the marbling...when looking at a packer, i want a good even fat cap across as much of the whole piece i can get. Also, look for marbling IN the flat, with the grain of the cut. The cap will be...

I've grown up eating and cooking texas brisket my whole life. Just some quick pointers for you guys that say your brisket is getting dry....first of all are you picking out a good cut of meat? Get choice at least...forget select. I prefer packers always, but if you're going to get a flat...

A lot of people use mustard, Aaron franklin uses olive oil, johnny trigg uses peanut oil, none of them REALLY matter, they are all just used to get the rub to stick to the meat. I wouldn't be surprised if johnny was using peanut oil cause his local grocery store had a 2 for 1 special that...

This is the great thing about Harry, how accessible he is...I swung by his website and asked him and this is what he said: "There is no more wood in my WSM by the time I cook the chicken on Saturday morning. I use 4 chunks of hickory and 4 chunks of apple when I start my pit at 7 pm on Friday...

My opinion on this is that the KCBS judges gave Slap Yo Daddy high scores because they are more familiar with the flavor of chicken cooked over Kingsford Blue than chicken cooked over a mix of Mesquite/Cherry/whatever the teams want to get fancy with. It makes sense to me that the average...

I was listening to the Smokehouse podcast today and Harry Soo said that he didnt use any wood on his chicken at comps this year. He only uses Kingsford blue. I know you can get a decent smokey flavor from briquettes alone, but I was surprised to see this work at KCBS...