I never do. I slather with thin layer of mustard, rub, then put them uncovered in the fridge overnight.

Your electric is going to be able pretty moist heat, especially if you use a water pan; no spritzing necessary.

I also do what FMB suggests and leave my meat uncovered in the fridge. Ribs and steak for sure. I slather mustard, put rub on and have it sit uncovered over night for ribs.

What are you Smoking/Grilling/BBQ'ing this weekend?
 

Would also suggest you not set any part of your house on fire. We didn't use to have to make this kind of suggestion, but one guy always ruins the fun.

I like you. Wanna bro hug sometime?

ROFL

I think you taught me all of that. So thanks. Have my parents doing it with the steaks and my mom could not get over that having them in the fridge uncovered didn't dry them out. Once they finally did it, they couldn't believe how much tastier and juicier the steaks would come out.

Google "britu" ribs. Use the rub recipe and the cooking method. You'll love it.

That's the exact recipe Ive used 100 times in my WSM I was talking about earlier. Except for the sauce, that sauce sucks. KC Masterpiece w/honey...no thanks.

Where does everyone get their smoker wood chunks? Anyone found any good deals? I just paid $9 for an 8lb bag of hickory chunks from Lowe's. Looking around on Amazon and ebay that isnt a bad deal but there's gotta be better deals out there than that.

Haven't in a long time, but I used to order from www.barbecuewood.com.

smoking: weed

grilling: the kids

bbq'ing: chicken

:D

Tomorrow on the Weber Smokey Mountain:
1 Rack St. Louis Style Baby Back Pork Ribs
1 Pork Tenderloin
1 Turkey Breast
3 Chicken Breast
1 Rope Beef Sausage
1 pot of bbq beans

i get my hickory chunks from barbecues galore. 30 bucks for a 5 pound bag :deevee: (hickory is not native to australia, that i know of)

Burgers, salted rib eyes, and brined pork chops. Also posted in the dinner thread.

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And done.

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I don't think I've ever smoked pork chops before. They came out perfect, and the brine did a spectacular job of seasoning them and keeping them super moist.

One of the rib eyes came out a little rare, but the other was perfect. I'll just use the rare one for leftovers so it shouldn't be overcooked once I reheat it.

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It's only a matter of time before some hipster brings back BBQed possum, groundhog and raccoon. Or have they already?

Tried some brats from Clarks in St. Joe and gotta give them a nod. Lots of varieties. Lots of bacon as well including beef bacon.