Recent content by domdav309

So I cooked my brisket at 230-240 until internal temp was 170 then wrapped it . Internal temp now reading 190 so that's done but it has no bark or crisp to it can I put it back on the smoker to crisp it up a bit or am I running the risk of over cooking it and drying it out ?

So I have smoked some baby back ribs before using a rub and the 2.2.1 method ....my question is I wanna make some wet ribs with just a sauce and fall off the bone tender what is the best way to go about this do I still use the same method and just sauce the last hour ....or is There a better way...

Hi everyone I am newbie here from NW indiana and just bought a 44' smoke hallow propane smoker. I went with propane due to my busier work schedule and the ease of use was appealing to me. I have so far smoked some bacon wrapped chicken that turned out great and some baby back ribs using the...