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I have a 13lb crown set to cook Saturday and I'm wondering if I should brine it over night before cooking? All-purpose or flavor brine? I've not done one before but is it basically pork loin with bones still attached? If I do brine, what type of seasoning would be good before cooking? Something...

I thought I would share a picture of my new windscreen built from 1/2" plywood. It's 4 feet tall and features two shelves from an old gasser that rotted out, a trap door for rear vent adjustment, two wheels so I can tip it back and roll it around, and a custom plasma cut logo that a friend of...

On Saturday I tackled my first brisket using the high temp method I read about here. It turned out great and was a huge hit but I have a couple of questions. Here's the details: 8lb flat from Sam's Club rubbed and put on right out of the fridge fat cap down. I used the Minion Method/coffee can...