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Barb......e.....cue Have you all gone soft. :flipoff2:

You might have better luck in the camping section. This thread is for BBQ cooking.

I have never used one. How did you like it? I smoked a butt for mom this Sunday....

Oh, then toss with sauce after all is done, if you wish. Though they are awesome naked. Franks has an easy recipe on the bottle and I add a good scoop of cayenne pepper.

For this batch I set my smoker to 275 deg. Season wings with a rub. I just used the same rub I use for my ribs and butts, let me know if you want the recipe.... Place wings directly on the rack for about 1hr or until they read 165 deg. I then crisp the skin on a charcoal grill at high heat...

Is your salt content for the brine or the rub?

I am def going to make some bacon now! Was the final product nice and salty? I like salty bacon....😋

Sure. Any particular questions or do you need a play by play?

15ish hours later... Only about 1 cup of meat left for a sandwich tomorrow. First time I made smoked mac-n-cheese and DAMN it tasted good. Was a very full half pan like above. Forgot to take an after pic, but not a crumb left.

Butts going in later tonight for my sons 16th bday tomorrow. Also on the menu, smoked mac n cheese, smoked hot links, some baked beans and always at my house bbq's, deviled eggs... Bread crumbs to be added.....

Some smoked chicken wings and finished off by crisping them up on a hot grill for about 2 min. Also tossed half of the smoked wings in a cayenne buffalo sauce I made and habanero buffalo sauce...So damn good.

Forgot to upload my most recent butt shot. Damn it was good!

Have never smoked ribs yet. Tried the 2-2-1 @275 with some apple wood and they came out perfectly. Damn they were good!

Thanks for the tips! I invited both her parents and mine expecting two butts to be done my 6pm (meat started at 5am). Well, we didn't eat till 830 and that was pulling them off early with the temps cranked up! Definitely going to start way earlier and store like you mentioned.

Temps I assume are dead on. Smoker is digital, verified cooking temp with digital, leave in probe is digital, and I verified meat temp with my 2 second instant read. From what I've read, you are right about the temps and pulling vs slicing. But at 186 I could barley get the meat off the rack...

Purchased our first smoker, and cooked our first pork butts last night! Man it was tasty! Seemed like it was taking forever to cook, so I bumped it from 225 to 260 for the last hour. My goal was to pull it at 203 deg, but pulled the first one at 195 and the second at 186. The butt at 186 was...