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I am using the apple brine from the poultry section of this site to brine a whole pig. Pig was 42.8 pounds dressed. It will sit in the brine for about 48 hours. I will cooking it in a La Caja China this coming Saturday.

Been a long time since I have posted anything here (or for that matter smoked anything). Now that the move into the new house is complete, I set up the smoker and did a low and slow brisket. Did a simple salt and pepper rub with a little garlic, rosemary, and cumin powder. Unfortunately, I...

Been a while since I have smoked anything. Partly due to a lack of time and partly due to trying to cut down on my calories. Joined Weight Watchers, so I made a more health conscious BBQ dinner. To start off with, I smoked a pork should on my trusty old 22: Just before I pulled the shoulder...

Inspired by Chinese hot and sour soup, I came up with this: In a medium sauce pan combine the following: 1 cup tomato ketchup 1/3 cup hoison sauce 1/3 cup honey 1/3 cup white vinegar 1 tablespoon sriracha sauce 1 tablespoon of rub (mostly salt and pepper) Heat over a medium-low heat for 5...

Not sure which I am more pleased with, the ribs or the new camera. Got a deal at the local market for these: Very basic seasoning/rub: On to the smoker they go: After about 3 hours and just before the foiling stage: Light coat of sauce at the end and charred off on the coals: The...

Looking for some suggestions on how to cook beef ribs. I have seen some suggestion of cutting them into individual bones and then seasoning and cooking. What temps and times work best? Foiling? Thanks for your help.

I decided to make my redneck Cuban sandwiches for dinner tonight. Instead of ham and pork tenderloin; I used ham and smoked pulled pork. I started off with a baby pork butt (4.5 lbs.) from our local Bi-Lo. I seasoned it with my house rub plus a little extra sugar. I smoked on the WSM with...

Not done on the smoker but it turned out so well I thought I had to share. I have never really cooked beef short ribs before, but after seeing these at the meat counter, I knew I had to give them a try. Here is what I started with: I lightly coated them with a seasoned flour mix, browned...

I felt inspired and cooked me some beef brisket. Here is my victim: Here is the brisket after I have I trimmed a good bit of fat from between the flat and the point. The other side of the meat after I have seasoned it. I do not take to much fat off the top side of the meat: Here it is...

My wife has been bugging me to make some pulled pork for the New Year. Feeling a little inspired and missing out on using my smoker, I decided to class things up a little and do southern take on porchetta. I started off with a pork picnic roast (my first time cooking one) with the skin on...

This has been a hard lesson for me to learn and one that I still have a hard time believing. I made some ribs in the oven yesterday. I know sacrilege, but due to my work schedule it was the best I could do. I had my wife start the ribs for me while I was at work. I had a premade "rub" that...

I have an idea for a lamb sandwich rolling around in my head. I am just wondering what are my options for the lamb preparation? I know I want to use leg of lamb (most likely bone in). Should I just do a straight smoke/roast and slice the meat or should I try something similar to the pulled beef...

Per a request of from the No. 5 Sauce thread, here is a separate thread for my sauce. In a medium sauce pan combine the following: 1/3 cup fresh brewed coffee 1/3 cup white sugar Stir over low heat to make a simple syrup. Then add the following: 1 cup ketchup 2 tablespoons white vinegar 1...

I picked up a whole 12# brisket that I will be cooking this weekend. I am torn between two methods of cooking. Either Chris G.'s Recipe or keep it simple and do a straight 50/50 salt and pepper sprinkle. Either way I plan on smoking for about 4 to 6 hours and then foiling for another 4 to 6...

For my help butchering a deer, I am getting a hindquarter roast. Any suggestions as what to do with it? What temp to cook it too? It is an extremely lean piece of meat.

Got a 3 pack of full spares from the local Sam's Club. Trimmed them to a St Louis cut. Put the rib tips on the lower rack and the ribs up top. I used the mystery spice rub that I had (a mix of left over rubs mixed together). I used this mix last time just on the tips and wife loved it, so it...

Got home late from work, but I didn't let that stop me from doing up a set of ribs. Got some spares from my local Sam's Club. Trimmed them to a St. Louis cut. Applied a simple dry rub and threw them on the WSM at 275 with some apple wood. I seasoned the rib tips with my mystery spice (all the...

I got a 7.5 pound brisket flat from my local Sam's Club. I want the brisket done by 6 pm. I am using a 22.5" WSM with a terra cotta pot in the water pan along with a DigiQ. I am not a huge fan of high temp cooks as I have yet to master keeping the WSM at a steady temp at that range. I am really...

Cooked up some chuck roast on the smoker to make my first attempt at pulled beef. It took longer than I thought it would to get it to the tender stage but it was well worth it. I almost like it more than pulled pork. Here are the pics, enjoy! It was definitely...

Just started the preps for an overnight PP cook. Here are my pics so far: I am going to put them on the WSM at about 11 pm tonight with the idea of being done sometime around 4 pm tomorrow. Going to put a full load of Kingsford in the WSM (with the extra large charcoal...