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Maybe your thermometer is off and your smoker is running hotter than you think? I don't do the 3-2-1 method, I just throw them on there, shoot for a temperature between 225 and 275 and just start checking them around the 3.5 hour mark.

Usually buy locally sourced ribs from the farmer's market Found some enhanced spares at Kroger for 1.49 a pound and I could not resist the deal; however, I am second guessing it now. Believe they are enhanced 8% Besides dialing back or eliminating the salt from the rub, will the solution...

How long will a basic BBQ sauce last in the fridge? What about if a sauce has meat drippings incorporated into it?

Home Depot had a huge sale on Kingsford and it was too good to pass up. I usually use lump charcoal. Is there any major differences in terms of flavor? Do I need to use more smoking wood with the briquettes than I would with lump? Thanks!

WHOA! Thanks for all the information guys, much appreciated.

Would like to get a nice one and preferably one I can use with the smoker. Outside of buying something on Ebay, what brand do you recommend? What should I look for? THANKS!

What is the shelf life for this stuff? Should it be kept in a fridge? After the initial marinade, does anyone put anything additional on to add flavor?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">st did a 12lb brisket for almost 20 hours. no foil obviously. i purchased a higher quality of meat and it was just as moist as foiling a lower quality piece of meat. so for...

HEY! I love beef Jerky. Would love to try to smoke some this weekend. Any additional tips for a first timer? What kind of meat did you use? Did you marinade it or just season it? After slicing, do you just dry it in the fridge on sheet pans? It looks like you did 2 separate smoke sessions...

How did you get your start? Did you start with a catering company? How hard was it to switch from your backyard smoker to one with enough capacity to supply a restaurant? What is the biggest challenge in terms of the food? Getting quality meat? Keeping cost down? Planning how much to...

Oh, and I forgot to take pictures! Won't forget to do that next time.

Ended up doing brisket over the butts and it worked out great. One of my friends is Jewish so pork over beef ended up not being an option. Brisket was on for about 4 hours at 225. Overslept a little bit so it got up to about 160-ish before I got it into a foiled pan with about 8 oz of low...

I usually pull them off around 180, wrap in foil, wrap in bath towels, and let them sit until it is time to eat. Sometimes they sit for an hour, sometimes they sit for up to 6 hours. The meat has always been moist and tender and I have never had any trouble pulling. I do wrap the butts in...

So I was thinking about doing two butts and a brisket tonight on my 18.5 WSM. I have a lot of experience with the pork but this will be my first brisket. Planning on putting the butts on the bottom grate with the brisket on the top grate. Is there any problem with letting the brisket drip on...

13 pound turkey, self basting, do I still need to brine it? If we don't plan on eating the skin is there any reason to dry the turkey out in the fridge overnight? Any insight or tips would be much appreciated!

Just did 4 pounds of wings for a football party. They turned out ok. I brined them, rinsed and dried the wings, applied a rub, and then let them dry out in the fridge for 24 hours. Before smoking them I applied a real thin layer of olive oil to the skin. Smoked at 250-260 degrees. Skin...

Hey there! That is a great idea; however, I will have a Boston Butt and a few giant turkey boobs on the smoker as well. Thanks for the advice though!

Any tips? Unfortunately, I don't have a grill to finish them on. (Just moved to a place with a yard and I bought the smoker first) I have heard that drying the wings in the fridge helps out with the texture of the skin. Do you brine yours? Do you dry yours out? Any advice would be...