Recent content by Booray

I smoked a 8lb butt two weekends ago and it took 15 hours. I brined and rubbed. Smoked an 8lb butt yesterday and it took 12 hours. Only difference was that I injected this on. Is this normal?

I'm doing a butt this weekend for a party. After the butt is done, I would like to put 2 racks of stuffed jalapeños on the bottom, a 2.5 lb sausage rope in the middle and a pan of corn bread on the top rack. This would be going into the smoker while it was still hot, am I asking too much of the #2?

I have a #2 and was wondering about smoking a butt and brisket at the same time.  Has anyone done this? Does it affect the flavor of the meats? How dramatically does it effect cooking times? Thanks in advance!

Just ordered a 12-13lb packer brisket. Was hoping for a couple of pointers. Was planning on injecting and rubbing Wednesday night and put in the smoker Thursday night for an overnight cook (midnight to noon Friday). Plan on serving around 3 or 4 pm. Do these times sound about right? Also: 1)...

Going to run this by you guys (after doing research in this forum) and let me know if I'm missing anything: -7-8lb Boston Butt ordered to eat Sunday between 2 and 4 pm. -Going to brine (Greg's Recipe) Friday night to Saturday afternoon -After brine, rub with yellow mustard and seasoning until...

I have a #2 and will be smoking 3 racks of BB Ribs on Sunday.  Reading the through the forum, I know the meat should go as high as possible and the cook time is around 5-6 hours at 225-235.  My question is if I have meat on 3 shelves in the smoker, how much will that affect my cooking times...