Search results

I've been smoking ribs for a little over a year now and have always used the 3-2-1 method using apple juice n brown sugar in the foil. My ri"bs were pretty good but I kept tweeking the 3-2-1 to get em better. Last night I did two racks then realized I had very little foil and no juice. I let 1...

Ribs n chicken to celebrate a Packer win.

[/URL][/IMG] [/URL][/IMG] [/URL][/IMG] tasty ribs! [/URL][/IMG] Not a great brisket, too bland! [/URL][/IMG] Tasty chicken. [/URL][/IMG] [/URL][/IMG] Porkalicious [/URL][/IMG] Thanks for looking and Go Pack Go!!!

Anyone have any advice on this? I just put a few racks of baby backs on the smoker. They were rubbed with a very typical sweet style rub. I'm thinking about saucing one of the racks with a mustard sauce. Any thoughts or ideas?

What started as a small superbowl has turned out to be approximately 8 adults with 5 or so children. I have a 6 1/2 pound pork butt. Any ideas on how more I'll need to feed 15 or so? I'm thinking a 4-5 pounder added to what i have will be enough. I'm planning on pulled pork sandwiches with...

2 Racks of St. Louis cut spares. Tried these two rubs. About 3 hours on @ 250 then foiled for 1 1/2 hours, sauced and back on for about 30 minutes. The ribs turned out to be very tasty. I preferred the Fiesta rib rub to the other one. If only the packers didn't get whooped.

I have received my t-shirt. So I am going to try my first brisket. Its a 5.5 lb flat from Costco. Put some mustard on it and rubbed it with a rub I found at Academy. I post some finished pics later, wish me luck.

I am in the process of smoking 2 racks of baby backs. They have been on for 1.5 hours. What do y'all think about the 2-2-1 method? I haven't had any experience with BB, just spares? My wsm is running at about 220.

A smaller Bone-in Butt. Cooked about 14 hours, I did wrap in foil at about 180, took it off at 197 and let it rest 1 hour. It pulled perfectly and tasted great. Put together with some homemade cole slaw and a lil sauce. I am pretty proud of how this turned out.

Store bought rib rub 3 hours smoked with a lil hickory, 1 1/2 hours foiled, and about 45 minutes back on. Final product.

So i had about 3/4 of a pan of unlit charcoal and added 3/4 of lit chimney (minion). My brand new WSM 18.5 peaked at 225 and was steady at 200-205 for a 4 1/2 cook of a tenderloin and chicken. I did fill the water pan, is that to explain for the low temp? I was fine with it because the meat was...

Greetings, I've been using a 30$ Brinkmann for about a year now, just got my new 18.5 WSM. I did a pork loin and some chicken thighs. The WSM was very good at holding the temps steady. I still have alot to learn though. Definitely got the smoking fever again!!!!!!