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Hi all... I'm doing my first combo smoke tomorrow night. I am doing chicken starting about 1-2 pm, and then that evening, when the chicken is done, I'm going to do a pair of butt roasts. I planned on slathering the butt roasts with mustard, and then using TX BBQ Rub #1. Anyone ever used...

Going to do an overnighter tonight. I need brisket done around noon tomorrow. After trimming, the brisket weighs in at 10 lbs. I'm using worcestshire sauce and Texas BBQ #1 rub. I was planning on putting it on around 6pm tonight, which at 1.5 hours per pound puts me finished around 9am...

I have only done 3 things on my WSM. First, was the BRITU, then the renowned Mr. Brown, and finally, smoked chicken. All were excellent. I am getting better already in maintaining temps. I want to buy a book on the intermediate/advanced methods of smoking foods. Maybe a book with some...

Did my first chicken tonight.... Brined 4.5 hours in 1c salt 1/2c sugar 1G water brine. Only had time to let it air dry in the fridge for an hour before rubbing and letting sit at room temp for 1.5 hours. This was the JUICIEST chicken I have ever had. Hands down. I only have one...

I apologize. I've done a search here and not been able to find a link to a site where I can buy it. Can someone do me a favor and hook me up? Thanks

Rubbed my first Boston tonight with Renowned Mr. Brown recipe southern succor rub. I can't wait to throw it on the smoker tomorrow night. I think I'll wait until like midnight tomorrow to fire it up, hoping for about a 12-16 hour cook. I'm a bit nervous about getting temps where I want...

Planning either a brisket, or a renowned Mr. Brown for fathers day. Problem is: I work until 9pm Saturday night, and on Sunday until 3:15. What could I do to get one of these done? I'd like to do the butt roast, but am concerned. It'll be my first long smoke. I only got my WSM 2 weeks...

Question is.... If I cook them for the entire duration at 200-225, how much longer can I plan on the cook taking, (the recipe says after 3 hours to bring temp up to 250-275 for 2 hours) and should I even bother? I was thinking of firing up the cooker at about 8am, putting the ribs on at 9am...