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I have a couple of packages of brisket with some beef we got from a Missouri locker. There are 2 packages left. We used one ealier. One is 3# 12oz and the other is 2# 13 oz. They are both pretty square, flat and fairly uniform in thickness. Maybe 1 to 2 inches thick. In a lot of your posts they...

We have two chicken halves that we are going to put on the smoker in a little while. It's not a real big chicken. About how hot should we shot for and about how long should we expect it to take. Thanks

I haven't smoked a turkey yet. I've read here not to brine a self basting turkey. We have a self basting turkey in the freezer. Will it turn out real bad if we try to use the apple brine recipe from this site? Thanks for your input.

I have an apple tree that went down this year. Does the wood need to get dried out to use in a smoker. I used some of it the other day and thought it might have had a little bit of a bitter flavor. It is quite green yet. Does it give off a better flavor when it has had time to dry out? Thanks

I am going to do some pulled pork sandwiches Sunday. Has anyone used some variation of a bourban chicken recipe on smoked pork for more of a sweeter brown flavor as opposed to a red peppery sauce for the meat?

I'm fairly new to the smoking scene but love doing it. My family will be here Sunday for our Christmas. About 20 people. It's pretty well planned already with brunch in the AM and sandwiches later in the day. What would be a fairly easy meat to smoke and prepare for sandwiches later in the...