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Recently mixed portions of 4 different recipes to make some of the best pulled pork I have ever had and by far the best I have ever made. 10lb Pork Shoulder – Boston Butt Cook time approx. 10 hours (give or take) Smoked at 250-260 until wrapped then 290-300 Injection • 1 cup apple Juice/cider...

Got a great price on a 10lb pork shoulder and decided I was going to make some pulled pork for the first time in a while. Couldn't decide between recipes so I ended up combining elements of three different ones. Injection from one recipe, brined/marinated it using another, pulled the mop from...

Been a while since I have posted and to be honest, my last several cooks ended as dismal failures. It happens, but that many in a row had me a little nervous about this cook. I made 8 chicken quarters, brined for 6 hours yesterday and dried in the fridge over night. Half seasoned with Kosmos...

I was lucky enough to receive a new 26 inch Weber for my birthday/Christmas gift. Thought I would give it a spin with some chicken thighs that were brined for a few hours and seasoned with some Slap Your Daddy Chicken. Simple post for a simple meal. Unfortunately no finished pics or plate...

Had some free time after the kids soccer and basketball games on Saturday so I thought I would mess around and see what I could make. I've seen recipes for scotch eggs and wanted to do a variation on the OTG. Here are the players: Formed and seasoned with slap yo daddy all purpose and onto...

Was given a request by the in-laws for some Korean style ribeye. They even bought the steak so who was I to deny them a good meal?? I have made this several times before thanks to Bill Schultz posting his recipe a while back. This one has always been a hit with the family, so I'm sure I'll...

Around the holidays I decided I wanted to make some homemade sausage. I looked at the calendar and couldn't believe I never got around to it. So this week I broke out the new grinder that I had yet to use and got to work. While making sausage is a lot of work, I have to admit I was pretty...

Living just outside Baltimore I see restaurants everywhere serving pit beef and in nearly 10 years I've never had it. I finally decided to break down and give it a go using the recipe found here. This one was a huge hit for the family and will be made again! Started with a 8lb top sirloin...

Made a brisket for Easter for some friends and family. This is my second brisket and I cooked it HH in about 5 hours. To be honest I think I nailed the cook as it was really moist, tender and had a great smoke ring. Now for the disaster....I tried a new homemade rub that was a little heavy...

Not sure if this has been mentioned or not, but Home Depot is no longer selling the twin 20lb bags of Kingsford. I usually don't pick any up until the half price sales, but needed some for tomorrow's cook. The new bags are 18.6lbs, but still $19.97 for the twin pack. It looked like the switch...

Hello all! I have been around for quite a while, posting when I can or when I make something I feel is post worthy. I recently made my first brisket which was on my long list of things to try, but the one thing that was really bugging me was that I had never made homemade bacon. I picked up...

Received a new 14.5 WSM for Christmas and couldn't wait to fire it up. Decided to make some Asian style wings that were smoked for 1.5 hours, given a quick fry in some peanut oil and then tossed in an Asian glaze inspired by Emeril. The mini locked in about 275 degrees and was so easy to use...

Hello all, One of my first posts here was a huge meaty rack of beef back ribs. I had just gotten my 22.5 WSM and thought I would find racks like that everywhere. Years have passed and I've learned that if you see good beef ribs you need to pick them up right away as they don't last long in...

First off I would like to say a big thank you to all that posted about your high heat brisket cooks and to all those that helped me with my questions. I did my first packer this weekend (13.5 Pounds). After a lot of research I had originally decided to do a overnight low and slow cook, but...

So I'm making a 13.5 pound packer (about 11 pounds after the trim)today HH method and it's been a little over 4 hours. The heat was pretty high on the lid (365+) and the grate 380 for most of the cook. The smoker was in direct sun so it was a little hotter than expected. I tested for doneness...

So I have been doing a lot of research and was pretty confident in my first brisket attempt. Instead of going with my plan, I started looking on the site again to see if I missed something and now I might have confused myself. So I have a 13.5 pound packer that I planned to do low and slow on...

Back in 2013 I posted about the end of an era, well I'm happy to say I'm back in the game! My family and I spent the latter half of 2013 in temporary housing while our house was being built. I sadly put my smoker and OTG in storage and finally got it all back in December when we moved in to...

So I made baby backs yesterday. Three racks cooked a little over 4 hours and based on toothpick and bend tests they felt like they were done. Once I sauced them and took them off after another 20 minutes I let them rest a while before cutting them. I was happy with the ends and the bottom, but...

Been reading posts everyday and admiring all the great work and great ideas that everyone has posted. I have posted a few threads with pics of some cooks I have done over the past couple of years, but tomorrow will mark the end of my smoking run. Temporarily anyway. :D We are preparing to...

So a few months back I committed to making prime rib for dinner around the holidays. With both sets of parents in town for Christmas and the kids birthdays tomorrow, today ended up being the perfect day. Never made prime rib before and was a little worried I would butcher an expensive piece of...