Recent content by Smokin3d

Brined 15 🐓 Quarters for 14 hours then patted dry then seasoned with garlic - pepper - Weber chicken' rib seasoning and Weber kick'n ckicken seasoning. Smoking at 250 degrees for 2 hours with hickory - cherry and jack Daniels whiskey barrel wood. Then there going on hot 🔥 Grill to crisp up skin...

Stumbled across a YouTube video on ribs the Johnny trigg way. So with today off work I thought why not. Have 2 racks of ribs and gonna do one the trigg way. Rubbed both racks with olive oil and a dusting of RIB TICKLER rub. Gonna do the 3-2-1? There back ribs? Or should I do 2-2-1? After saying...

Since last pork tenderloins were so darn tasty I decided to smoke them again! But am not aloud to pour old mule hot sauce over them (to hot for boy and ole lady) so I can only use it to dip in. Lions are rubbed with honey then one with rib tickler and one with sweet rib rub. Smoked at 225 with...

Has anybody ever uesed RIB TICKLER? Bought 20 chicken leg quarters today to smoke and use the rib tickler. Smoking at 250 degrees for 2 hours with 2 big chunks of hickory. Then on the hot grill to crisp up the skin then a swim in bbq sauce.

Got new probe in for 3D and gonna test on pork tenderloins. (As we all know something went wrong on my first brisket). So I decided to smoke something quicker than a pork butt so can sit and monitor it. Got the loins lubed and rubbed letting sit in fridge for awhile cause it's only 1:00pm. One...

So for my first brisket ever smoked I put on last night at midnight I set at 200 degrees and the probe for 195 and for back up I set C2 at 140 for 4 hours. At 7:30 am this morn I'm walking out to shop I can hear smoker beeping!!!!! I'm like o crap!!!!!!! I Put my hands on top off smoker and...

Gonna smoke my very first brisket so I picked up a 12lb choice cut brisket that I'm gonna smoke next Thursday. I have injection and rub on order and hope it will be here by Thursday. I'm worried bought the injection not getting here on time so I'm wondering if any buddy has used johnnys French...

Has anyone heard of or tried any of the old mule bbq sauces? It's made in North Carolina. Website is oldmule.com

Two 4 pound baby backs rubbed with olive oil and 2 different seasonings and 6oz of cherry wood = 4 chunks (that's right 6oz cause I like my smoke flavor!) The Riley's season I have never used on ribs so it will be first time. Riley's all purpose seasoning is the best I have ever used for every...

Looking to do 8 baby backs in 3D. The most I have done is 3 at once. I see 235 is the temp to set. But looking for a no peek time to shoot for as I will be on a set schedule. Birthday party for the boy.

So I worked with a kid on my last run to Chicago and he says he can get crispy chicken on his MES set at 275 and he showed me a picture of them and they did look great. So said I'm going to a least try once. So was at meijers yesterday and chicken legs on sale and 12 of these were $3.70 I did...

Well it's been 2-3 weeks since my last smoke. So it's gonna be yard bird 25 leg quarters. They Been swimming in brine for 15 hours and there in the smoker now with cherry wood for the smoke. Temp set at 250.

I want to know what recipes every buddy uses to stuff there fatty with to get more ideals for a stuffed fatty. So let's hear them!!

Smoking fatty n 3D set at 240 degrees and probe at 160 and alarm will go off! I will relocate probe and in couple mins you can watch it spike to 160?????

Brined the chops for 13 hours in mad hunky brine and stuffed with stove top chicken. Then seasoned with smokehouse maple. In the picture I forgot to season the chops on top but did after I took picture. Trying 2 chunks of pecan. There in smoker now and will let you know.