Recent content by bjacobs26

I have limited brisket experience and I’m in the middle of a smoke as we speak. I brined a 14lb packer for 10 hrs, did a mustard base, and rub. Threw that beast on last night and just pulled to wrap in butcher paper at 170. It both looks and smells delicious but still has a “tense” feeling when...

I've learned a tremendous amount by reading posts and trying to study for my first smoke. I'll be making a pork butt on the #2 and had the following question. I see on videos people frequently spraying the butt with a squirt bottle of juice/vinegar/etc but seems to go against what I see here...

First timer here, looking to ease my way into the game with a smoked pork butt.  I commonly see "DM Brine" referenced on the board and have no idea what that means.  Sounds like a good tool for a developing arsenal.  Can anyone help a newbie out with a link to or the recipe?? thanks, ben