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Thanks for the advice in advance, guys. I'm having family over this weekend for some football and BBQ. I've done a bunch of pork butts and ribs in the past, but haven't done a pork belly and want to give it a shot. How should I do the pork belly? Do I have to cure it? What advice for...

I've never done a brisket before and am planning one this weekend for the in laws. I've done lots of pork butts and other things, so I have experience with the bullet. My questions are: -I think I'll have a 10 pound brisket: high heat or low and slow? -How long per pound for high heat and...

I want them done at about 4:30 pm tomorrow when I have people over. What time do you think I should start? I'm thinking midnight or so.

I'm doing two pork butts this weekend. I've used a carolina red sauce as well as a simple vineger sauce for finishing in the past. Any other good sauces to try? By the way, this is my first post on here. I love this website and all the other smoker freaks like me. My wife thinks it's crazy!