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  1. mikeymjr23

    ABTs...again

    So I have made a basic version of ABTs multiple times. Most of the time either in the oven, or right on the grill itself. I mix cream cheese, shredded cheddar, garlic powder and onion powder in a bowl. I then spoon it inside the pepper. Same as every other recipe. Though, I think that I might...
  2. mikeymjr23

    When to start...

    I know that the meat will tell me when she's done, but I'm wondering what time I should start the smoker on Tuesday. We are doing a pork Shoulder (8.5lbs) and a brisket (5.5lbs). We'd like them both ready to eat at 4pm. I know that I'd like at least 1 hour of resting for them both. What...
  3. mikeymjr23

    May be in for a ride...

    Seasoning the new smoker (Char Broil 1280) today. On Tuesday, we're throwing a 8.5lb Boston Butt and a 5.25lb brisket on there. We may be in for quite the ride, as we've never done a brisket, but I'm think that we're up for the challenge....and I'm sure it'll prove challenging. My BIL...
  4. mikeymjr23

    Drip pan

    I'll be using the grill below to smoke a 7.7lb. Butt on Monday. Whenever I've done ribs on this, I've put apple juice in an aluminum pan. I've read that some folks don't add anything to their pan, and use that as a juice for the PP. What are some suggestions? Any and all!
  5. mikeymjr23

    Favorite PP sauce?

    I'm doing a Pork Butt on Monday, but I don't have a favorite BBQ sauce for it. What is your go-to? I've liked the thin vinegar sauces I've had before, but I'm thinking the family probably won't care for that. What say you about just using a bit from a bottle?
  6. mikeymjr23

    First pork shoulder. Lots of ?'s

    I want to smoke a pork shoulder this weekend...but I have so many questions. What is the difference between bone in pork shoulder, and pork shoulder picnic cut? Besides $1.50/lb. Also, I've seen so many differing opinions on this...I know that the meat tells me when it's done, but I've seen...
  7. mikeymjr23

    Newbie in SE PA

    I've smoked a few racks of ribs, but I'm no pro that's for sure! I don't have a true smoker, only a charbroil charcoal grill that I've done offset heating with wood chips on. The ribs have come out well every time. I think I've perfected (until I change it) my pork rub, but who knows if it'll...
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