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Hi All, I've been smoking some Baby Back ribs in the WSM, and lately am not happy with the final look. I think I may be smoking the meat too much. I smoke them about 3 hours at 225-240. I apply a generous rub after painting with yellow mustard. They taste good, the meat is very pink and I...

Hi All, Cooked some ribs this morning. I had mustard and a dry rub on them. I smoked them at around 220 for 2.5 hours. Took them off, foiled with liquid, cooked another 1.5 hours, then finished them off on the grill for 30 minutes. Meat turned out fine. Very tender and tasty. However, I...

Hi All, I have four trimmed briskets (about 5 pounds each) that I need to cook tomorrow. I would like to try to get them done in about 7 hours. I've already prepped them with mustard and rub. I was going to use the minion method to light the smoker and get it up to around 200-220. I had...

I've seen some of your finishing sauce recipies for pulled pork y'all...send me any that you really like if you don't mind. Why are some folks adding a large amount of veggie oil to their finishing sauces? I guess I'm curious of the benefit? Does it hold the sauce together?

Hi All, I'm cooking two butts next weekend. I'd love to hear your suggestions. I was thinking of the following: - Lighting the WSM using Minion - Smoking heavily with mix of apple and hickory at 225-250 for around 6-7 hours - Mopping once or twice during smoking after 4 hours - After 6-7...

All, I'd appreciate some suggestions on the best way to reheat pulled pork, to keep the moisture content high. I was thinking of around 275 in the oven, in a covered dish with some liquid.

I'm having a party for around 25-30, and will be smoking BB ribs and pork butts. I will also be roasting some chicken. So, I was thinking of 2 8 pound butts, 6 slabs of ribs, and around 50 pieces of chicken (plus all the sides of course). What do you all think? Also, what about some tips...

Hi All, I usually have not had a problem removing silverskin from BB ribs. But today, I made a mess of things. I was unable to get the silverskin to pull off in one strip. I just could not get it going. Any 'best practices' on doing this? I did let the meat get close to room temp, maybe...

Hi All, Amateur WSM user here, and I've had some good success thus far. The first time I smoked BB ribs, I did 2 full racks at around 225 degrees for 4.5 to 5 hours. They were fall of the bone tender, and my rub was pretty good. I have some questions for the experts: 1. Do you all find that...