Recent content by MacSmokin

Has anyone ever tried Divot's pork brine on chicken? My plan is brine two 6lb spatchcocked chickens overnight in your brine recipe and the coat it in a reduced salt version of Shooter Ricks snake bite rub if you've heard of it. 235 over hickory I think. Any thoughts or ideas would be...

I had two reasons to open the door for this cook. One is it stoped smoking after only and hour with6 oz of wood. I've put wood in various places since I've had it and it always burns all the way. Last time I did sausage only the bottom of the wood was scorched after 1-2 hours. Cooking butt and...

I made divots port butt brine last night but had no cure on hand. I may be able to get a hold of some by the end of the day. If I plan on putting the butts on at 9-10 tonight can i still use this somehow?

I put the brisket on at 130 this afternoon. At 8 eastern time it was at about 160 , in thinking it just hit the stall. My plan was to wrap it so I took it out to do so and two things, it wasn't as dark as I thought it would be after 6-7 hours unwrapped with 8 oz of hickory and it also looked...

Hey everyone. Not sure if this is posted in the right place but I just was hoping for some suggestions. I smoked a whole chicken last night. 6lbs . I used 2.5oz of hickory and threw a charcoal bricket in there to see if it would make a smoke ring. I lined the bottom of the fire box with foil...

Only the second smoke on the 3D . I threw together a simple blk pepper, kosher salt, sugar rub. And put that onto the ribs with yellow mustard. Apple juice on bottom rack, ribs on top. 235 for just under 6 hours because I wanted fall off the bone ribs and the were dry and definite not close to...

This morning on my second smoke on my new 3d. I watched the smoke more closely. First smoke came out great with a 2.8 oz hickory chunk that steve included. Little much for a single rack of bbs . This new rack I decided to do two small chunks. One apple and the other cherry . Webber chucks is all...

Hey everyone, Wanted to introduce myself! Just fired up my new 3D this afternoon after a night of seasoning. Looking forward to the results soon