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I have been smoking mostly brisket and butts for two years now - and have enjoyed everything that has come off my smoker. However, I do find that when it comes to brisket, my wife and myself strongly prefer the point over the flat. This seems to be counter to the general consensus among the...

I did my first chuck roll over the weekend - I had two 9 pound pork butts on top and a 17 pounds of chuck on the bottom. I was concerned about the timing - I had heard that chuck takes about 3 hours per pound - so I had the butcher cut the chuck roll into thirds. This gave me 3 big hunks of...

I have had the smoker filled with new kingsford (with a single layer of old kingsford on the bottom) going at 220 degrees for 15 hours now, and I have not had to stir the coals or anything. New stuff seems to be working great for me so far.

I am thinking about having a couple of bone-in chuck roasts (7-bone?) custom cut to about 4 or 5 inches in thickness and smoking them. The butcher at my favorite grocery store said he will cut them to any thickness I like and just charge whatever the ones out front are marked - which is...

Around here in central Texas, we have a grocery store called HEB (its the guy's initials who started a mom&pop store in Kerville). Anyway, they make these vacuum-packed raw chicken bags (theighs and breasts) pre-marinating in fajita stuff...my wife and I both really enjoy grilling these theighs...

Two huge 12 pound briskets are residing in a 220 degree smoker at this very moment. Have been for 14 hours now. Its a good feeling. At first, I was a bit worried about the quick temperature climb. Put them on at 7 pm, and by midnight they were at 160. I was afraid I was gonna have to get up...

Short version: garbage can lid + plastic shower curtian makes a good umbrella. Longer version: I got an overnight pork butt smoke started last night around 10:30 (my first pork butts). Got the fire under control and sat outside for an hour watching the lightening on the horizon...started...