Recent content by dreammachine

I do the "3-2-1" Johnny Triggs Method, except I do them naked for 3 hours, then wrap them after 2 hours and then after they cook for the two hours and I take them off the Bull and allow them to rest for the last hour and they are delicious and so tender. They are also rich and sweet, due to the...

Picking quality meat is the key to great smoking. Cheap meat is not going to be as good. Spend a little bit more at a local butcher shop and get prime meat if you can.

I wash and then marninate my Boston Butt in apple cider vinegar, apple juice, tad of lemon juice, and sometimes a sweet kiwi/strawberry juice for a hour or so (6 to 8 lb Butt). I do sometimes inject with the same juices as it is sitting in. Put my rub on it and then I put it on my Bull at about...