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Hi all, So I have a 9lb bone-in pork shoulder and I am doing some BoB this weekend. I was toying around with the idea of brining this pork in a simple brine for this cook, since my pulled pork sometimes comes out not quite as juicy as I would like. Thoughts on this? Would this turn the...

Hi all, This weekend, I plan on doing BoB for the Super Bowl. I actually plan on doing smaller cuts since there won't be too many people and I really want to experiment a bit before moving onto a huge cook. So I will probably look for something like a 6lb brisket flat and a butt of around the...

So I was given the book "Smoke and Spice" for Christmas. It is the #1 book in "BBQ and Grilling" category of books. I was disappointed. In the opening section, they talk about the concepts behind smoking meat, and they discuss smokers with water pans. It talks about how the purpose of the...

So I have a question about cooking some brisket in my 18.5" wsm. I have cooked a decent amount in my wsm with pretty good success, but never brisket, and never with the top AND bottom grate. So.... I was looking at this method here for overnight brisket...

Hi all, I going to smoke a turkey using a combination of these two recipes here: <UL TYPE=SQUARE> <LI> Gary Wiviott's suggestion <LI> Apple Brined Turkey recipe from this site [/list] I'm going to be using the apple brine and smoking it at the slightly lower temp (~275) for a bit...

Hello, I'm new to the forums here, and just got my smoker about 3-4 months ago, but so far have smoked quite a bit. I have been using Gary Wiviott's book "Low and Slow" as a guide, and have been sticking to it just like he says (although I think I will switch to Kingsford briquettes pretty...