Recent content by grogorat

Hello fellow smokers, sorry for the long hiatus from this forum but sometimes life gets in the way.  :P I'm thinking of smoking some skirt and/or flank steak in the next few weeks and I'm wondering if I should do a marinade/brine and then a brown sugar Dalmatian rub; is that too much?  (I know...

Found it at Krogers so I bought one. Brined it for 12 hrs., did a simple mustard brown sugar dalmatian rub.  225 for 2 hours until 145 internal temp.  Used cherry.

Welp, after smoking numerous pork/beef ribs and pork butts I finally took the plunge and tried my first brisket.  Picked up a 10lb. packer, did a simple Dalmatian rub and smoked it for 17 hours at 225 until it hit 190. Wrapped and rested for an hour. Used sugar maple and cherry for the wood...

I went to my local butcher to pick up a few beef short rib plates to smoke (which were awesome) and noticed that they offered a crown roast: a large disk shaped cut of meat surrounded by a bunch of trimmed down ribs like a crown with a center plug of fat in the middle. Has anyone tried smoking...

Hello, Just wondering if anyone has smoked a pork butt with injection only with a rub?  (No brine) I'm thinking of doing it with just a brown sugar rub with a light salt/pepper added.  Thoughts?  Suggestions?

Brined with a "mad scientist" concoction: several cups of water a dribble of siracha, soy sauce, a few drops of italian dressing, garlic powder, onion powder, two bay leaves, some dill weed and a light dusting of some rub.  Got it to a boil to marry the flavors.  Let it cool in the fridge before...

Well, followed the general guidelines here and here are the results: Meat was juicy and tender but the wife said that the rub was too salty and peppery. I used the Salt Lick BBQ rub and added about 2.5 cups of brown sugar to cut it but apparently it wasn't enough.  Not bad for the first run.

I've read in the sticky about placing 3 chunks spaced out to identify the hot spot in the smoke box during the initial seasoning of the #2 but I don't recall if the hot spot is the preferred location to place the wood; would it be more beneficial to put it near it rather than on top to maximize...

FedEx finally dropped the #2 at my front door this afternoon! (Heavy sonofagun and it's built like a tank) Unpacked, de-styrafoamed, and ready to season this weekend. I have 3 full racks of baby backs ready to roll. Definitely will take heed of all of the expert advice on this forum for my...

Hello all, Ordered the #2 yesterday, should be here by Saturday. Long time listener, first time smoker (sorry, bad joke) What prompted me to take the plunge, you ask?  Well, the wife and I attended a surprise birthday party 3 weeks ago for a colleague of hers and one of her daughters brought...