Howdy Y'all,
I just now signed up for this forum and finally got cleared. I would like to introduce myself, I am from the Bay Area. I first go into BBQ about 5 years ago when my dad bought me a Brinksman Offset smoker, was a good way to learn how to smoke with out all the additional gadgets they have these days. My smoker wasn't the best but sure can do some mad science on that. Well I decided to retire it and get a WSM about 2 years ago. Was a easy transition from switching back n forth.
Now that I am in my WSM I do briskets, pork butts, pork loins, tri-tips. I have my WSM dialed in where I can leave it a 225 and set it and forget it (hypothetically speaking). Now I am ready to climb up the next chapter and start competition I plan to buy another WSM later this year and enter myself in the Silicon Valley BBQ next June, and hopefully join others. Right now I am trying to master a rub for my meats and kinda hitting a wall, trying to figure out what is best, I do about a 1/3 cup Koser Salt, 1/3 cup Pepper, and 1/3 cup Raw Sugar (since it has a higher temp to burn), that is my foundation for my rub now I add a little here n there but not sold.
Anyways enough on a tangents just want to say Hi and hope you y'all have a blessed day
I just now signed up for this forum and finally got cleared. I would like to introduce myself, I am from the Bay Area. I first go into BBQ about 5 years ago when my dad bought me a Brinksman Offset smoker, was a good way to learn how to smoke with out all the additional gadgets they have these days. My smoker wasn't the best but sure can do some mad science on that. Well I decided to retire it and get a WSM about 2 years ago. Was a easy transition from switching back n forth.
Now that I am in my WSM I do briskets, pork butts, pork loins, tri-tips. I have my WSM dialed in where I can leave it a 225 and set it and forget it (hypothetically speaking). Now I am ready to climb up the next chapter and start competition I plan to buy another WSM later this year and enter myself in the Silicon Valley BBQ next June, and hopefully join others. Right now I am trying to master a rub for my meats and kinda hitting a wall, trying to figure out what is best, I do about a 1/3 cup Koser Salt, 1/3 cup Pepper, and 1/3 cup Raw Sugar (since it has a higher temp to burn), that is my foundation for my rub now I add a little here n there but not sold.
Anyways enough on a tangents just want to say Hi and hope you y'all have a blessed day
