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I've done the championship injection pork butts on my smoker about a dozen times and they always come out great. Today, not so much and I could use some help. Put them on at about 10pm last night hoping to have them ready early, and the temps were a little high (low 300s). Got it to where I...

BBQ isn't that common up here in Canada, but I've been holding an annual BBQ for the last few years and treating my friends and family to some southern fare. I'll be host a little over 70 people on Saturday. One of my challenges has been keeping the meat moist after it's pulled. I'll tell you...

Hello all! This weekend is pretty hectic, but I decided I needed to put some meat on the smoker because darnit, it's father's day and daddy wants some meat! ;-) I picked up a couple of small cuts at the butcher, a 6-lb brisket flat and a 4-lb picnic. They're all trimmed, rubbed, and ready to...

Hello again everyone, it's that time of year again when I invite a bunch of people over as an excuse to: - cook copious amounts of meat - clean up the yard - get some friends together for an afternoon For the last few years, I've done pulled pork but wanted to add in brisket this year. Most...

Having trouble finding decent ribs for a BBQ tomorrow. One rack is definitely not seasoned, the other two may be. I would guess that they are, as local grocery store chains in the Toronto area use mostly enhanced pork. Is there anything I can do to compensate in case those two racks are...

I'm going to be doing my second butt tonight (three of them actually), prepping for a party of 50 people tomorrow afternoon. Typically I rub my meat the night before my cook, to let it soak in for several hours. However in the injection recipe on the main site it looks like you do the...

My first overnighter of the year, and I appear to have run into issues. I have a 9-pound brisket that went on at around midnight. By about 1:30am it looked like things had stabilized at a lid temp of about 250 and nearly closed bottom vents, so I decided to get some shuteye. This morning at...

Hi all: I've been absorbing like a sponge from this board, thanks already for everything I've learned. I'm having about 40 people over this afternoon for a BBQ, and I plan to serve pulled pork at 5:30pm. It's my third smoke, and my first overnighter. The first two smokes went well...