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Thanks guys! I was gonna do my pork loin with my homemade rub with fresh rosemary and garlic slices placed in little slits in the meat. Also I was gonna use a brine to help keep it moist throughout the cook. Anyway I will try to take pics and let you know how it went. Again thanks!

I am going to be cooking for my first time in competition. My job is to cook "Chef's Choice" category. It has to be a main course and ribs, brisket and whole chicken is out. Turn in is at 10:00 am but I dont mind waking up a little early, plus the smoker will already be going. I was thinking a...

Just got a rotisserie for my 22" grill for Christmas and I am pumped! My only problem is what to cook first, any suggestions?

Thanks for all the info guys!

Thanks. That's how I was taught to do it in Texas!

I always cook my briskets fat side up with a full water pan and never flip. But I hear alot about fat side down. I thought fat side up would allow the melting fat to keep the brisket moist, is this just a myth?

Cajun Injector's Creole Butter is a great injection. About half a bottle for a whole loin.

Thanks Larry, cant wait to try em' both!

I smoke alot of turkey legs, A) they're super cheap, about 5$ for four and B) they just taste great. I brine them in 1/2 gallon of water with 1 cup of sugar and 1 cup of K salt for 2hrs then sprinkle with S&P, garlic and onion powder. Smoke for 4 1/2hrs at 225 and they always taste great, but Im...

All the slivers of fat throughout the meat melted away into the butt. Tie it up next time with some butchers twine, it will stay together till your ready to pull it.

Those look amazing! All I can find is the little(barely any meat on the bones)racks unless I go to the butcher, and that's 30min away, but after seeing those pics I'm taking the trip!

That's exactly how I do mine. But yeah dont just go off time, they feel nice and tender. Also I would fill the pan, you can foil it and then fill it with apple juice. It makes for easy clean-up. You got the basics down for sure. Good luck!

Ok so the other day I tried smoking some cheese but its 96 F here in Houston and even with one piece charcoal my WSM gets to hot and the cheese starts to melt. Anyone know of a way other than the cold smoke induction to keep the temp down? Thanks.

I cook flats all the time and I can tell you that an 8 lb flat is gonna weigh a little over six pounds after its done smoking. If I were you I would cook it whole and cut off your portion and tell the people at the party that you cut it to test the meat. Plus if you cut it first the smaller...

Goode Co. Is great but what about Hickory Hollow? If you never had it, give it a try, you won't be disappointed! Plus its cheaper!

I think the best beef burger is 80/20 ground chuck freshly ground straight from the butcher. 2 lbs for 4 people(I like big burgers) 2 cloves of minced garlic added to meat, a few splashes of worst sauce and form patties by hand with minimal handeling. Season with Lawrys and onion powder and...

I myself have only cooked my briskets L/S, but have eatin many H/H. Both styles have been delicious. Not long ago we had a small competition amongst friends and the one H/H brisket came in 5th out of 6th. I choose L/S, but again I do like them both.