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I usually do a Turkey for Thanksgiving and a ham for Christmas. I just browse recipes here and usually end up trying something new every year. Never had a bad bird!

Although I still have yet to brine a shoulder, I did use the Bad Byron's Butt Rub. I got mine at Costco. It's a great affordable go-to rub when you don't want to mix up your own. I have some...

Looks good. Any special brine used? And how do you like the Costco dry rub? I picked some up, but haven't used it yet.

I say buy once, cry once. I have spent $100's over the years replacing cheap meters and probes and possibly ruined some smokes (not really, but they were not perfect due to inaccurate probes). I...

Are you sure it was mold? I've had my smoker ~5+ years. Never cleaned it - never had mold. Sounds like you took care of it. Clean everything and run and re-season at a high temp. Sorry you had...

Alright - I've done 2 more butts this way with similar results. I started paying more attention to the internal temps. When it hits 190, I drop the dial down to 200ish. I notice the meat will...

I have found that making pulled pork with some quality Boston Butts always turned out great, but I hated removing the fat when I was pulling the meat after cooking @225 for 12-13 hrs for a 6-8lb...

Thanks - that is a great reference list. One question though. On the Bacon instructions; how does one cook at 100 and cook to an internal temp of 140? Is that a typo?

I have run into the same problem before. Make sure to test your thermostat so you can confirm the internal oven temps match what the thermostat says. You might be running a few degrees cooler. Is...

Try this:

Rub/smear some olive oil on the ribs after the membrane is removed - you have to remove the membrane to make them soft in my opinion. Then salt/pepper to taste OR..... I like to use a...

Awesome - glad it worked out for you....

Mods- anyway to remove the 500 character limit on posts?

I put the full recipe on the Smokin Tex Facebook page. The post is too long to list here:

Brine: 1gal water, 1C salt, 1/2C sugar, 2 Tbsp ea: Chili powder, onion powder, garlic powder, paprika,...

Any specific type of nuts? Salted or unsalted?

Less is more. That is what I have learned. Try using 1 oz of wood and then move up. 2 oz is stil sometimes too much (depends on the wood). I had similar problems when I first started. Seriously...

Great recipe. I would like to add that when done, re-dip them in sauce and toss on the grill (or just broil them) for a few more minutes to crisp up the skin. They fall off the bone. Its hard to...