Recent content by Creolo25

Stopped at the butchers friday, picked up a 9 pound boneless boston butt. Brined it in Tony's (DivotMaker) brine for about 12 hours, pulled it out rinsed and put some Killer Hog's the BBQ RUB on it. I wrapped it and put it back in the fridge for about 9 hours. Took it out the fridge, unwrapped...

Well got my #3D Friday seasoned it that evening and was ready to go. Picked up a 9 1/2 lbs brisket saturday, trimmed it and took it for an overnight dip in Tony's brine(thank you for sharing your brine with us Tony). I woke up at 0300 today and took the hunk of meat off the brine, rinsed...

So I smoked some ribs on my WSM over easter weekend that didn't turn out the way i wanted, everyone thought it was good but i knew better. So i started doing some research on electric smokers because I'm tired of spending a lot of time tending to my WSM, valuable time that could be spent with...