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Recent content by msgrillmaster
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What do y'all do on ribs as far as IT? Also do any of you pour broth or apple juice over the pulled meat and then put it back on the smoker to help make or keep the meat moist?
Last time I smoke a butt the meat was very fat and it was very hard to tear apart. Anyone have any suggestions? I am using the green egg rub receipe. Thanks for your help!
plus a whole chicken (hope it can cook at 225). Need a good rub reciepe for the pork butts that isn't spicy. Have a family member that can eat spicy stuff. Any suggestions??
Anyone got any advice on a rub (not spicy) and how to make the chicken very tender. Also how long to let it cook and the desire temp of the smoker.
Thanks
MSGRILLMASTER