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Too many factors to consider my guy. Spritzing or no? Water pan? Ambient temp and humidity? Etc. Meat is done when it’s done. When I do butts I anticipate 2.5 hours in the cool in calculating my time. If I go over on the cook I have about 1.75 hour buffer. It’s gotta sit in the cooler for at...

I’ve been BBQing for the past 5 years and have always made my own rubs. Which is great for controlling flavor, but I have no frame of reference as I don’t get BBQ unless I’m cooking it. I want to try a couple of commercials rubs, please share your favorites! Specifically for pork and beef...

Thanks! I’ll look at them too? Hopefully they have a 14in. I cook big briskets 😉

Thanks! I’ll take a look

Anyone have any good recommendations for a slicing brisket knife? My standard chef knives don’t seem to work well for me.

Where did you buy this from? I can’t find it anywhere