Recent content by Bigdog MN

I have a couple of large beef roasts and was thinking of doing shredded beef.  Anyone have any advice for temps/time estimates?

Greetings from MN.  After researching and reading many of the posts on this forum I pulled the trigger on a #1 and an Auber controller. Loaded up with a 3-pack of wood from Smokinlicious and a few rubs. First smoke was chicken breasts with Cherry and they turned out great for sandwiches.  Just...

First post here, have read an awful lot and bought a #1. Today I did a 8.5# butt. Brined per one of Divot makers suggested recipes, coated in mustard and Famous Daves rib rub. 6oz Hickory from Smokinlicious. Set Auber for 225F with finish temp of 190 in the butt.  It was done in 5.5 hours which...