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I have 15 lbs of butts going on the smoker tonight. Pecan for smoke and SM Pecan for hte rub

Just remember, you get what you pay for. If you want a 50 dollar smoker, it will act like a 50 dollar smoker. Keep an eye on craigslist

Wow!

Weber One Touch Gold!!!! the 22 1/2" can smoke as well as grill. Indirect smoking is easy with the Weber, and its about 125 bucks

Yessir. We had 5 campsites on the east side. The weather was perfect, the water wasn't too cold, and the fish were biting

Weber Smokey Mountain You will cook at the same temps without touching it every single time. It doesnt get easier. No worry about managing your fire or anything, it just works.

Oh no, sorry just the butts. Man we ate good the entire time we were there. Between the beer and the food we had a great time. Heres a shot of the butt with the brisket underneath. Simply Marvelous Pecan rub with Kingsford original and Pecan for smoke.

Taking the WSM to the lake for 5 days this memorial day. I have a brisket, 6 racks of ribs, 2 pork shoulders and the fixins for a whole mess of ABTs. Its going to burn non stop for the whole time Im thinkin

I would use extract in the secondary and do 1/3 of the recommended amount. There isnt much to this beer so anything added to it will come through alot more than in a different style of beer. If you're kegging you can always add more later

10lb shoulders usually take me around 12 hours, maybe a little more. Which means starting at midnight the night before. Which also means I have to sit around drinking brews to stay up till then. Win/Win :rockin:

Im a little slower than usual this morning, but Im assuming the quotations around the 'great tips' is to reinforce the sarcasm?

Funny you mention that. Ive decided Im going to try this 3-1-1 foil method today. Notice I dropped it down to one hour in the foil as Im not too convinced about it yet. Im going to add some honey and apple juice in the foil

I had a friend bring me back 20lbs of Boudin from his Mardi Gras trip. Man they didnt last long at all. And when youre smoking them.......holy sh&t they're amazing

Crappy pic from my phone, I'll be sure to post more porn later. But I trimmed up two racks of spares St. Louis style. They are rubbed with Simply Marvelous Apple and sitting in the fridge at the moment. As of now I plan on doing a bunch of ABTs too, but we will have to see how Im feeling and if...

Damn you Soper! Im at work and just drooled all over my keyboard .....must.....smoke....ribs.....very soon

I dont marinade pork, but for a pork shoulder..... Simply Marvelous Cherry or Apple rub Then I inject with half Apple Cider and half Apple Cider Vinegar. Once its all pulled I take the cider/vinegar mixture and add a cup of that to a cup of Famous Daves to finish it off. The brining idea...

wow! And you didnt even need a coat hangar or stick of chewing gum. McGuyver would be proud. That salmon looks damn good

I keep it simple. I use Kingsford original. I have a cord of Pecan I cut up to use for smoke.

Nope, no mustard used. I cut the skin off, patted it dry and added the rub. Simply Marvelous does a great job of staying on the meat and forming a glaze before it even goes on the smoker. I cant say enough good things about the rub itself...

Ok went ahead and snapped a few pics. Its almost done. This is @ 12.5 hours, I used Kingsford Original and Pecan for smoke. I rubbed with SImply Marvelous Cherry and injected with half Apple Cider Vinegar and Apple Juice. It smells so good, I hope I can wait till the guests get here