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Got my first brisket going for all the mom's in my life at 3:45 a.m. this morning. Going slow on the smoking, dinner at 6:00 tonight:). Plan to foil it about 11:00 a.m. after church so that it stays juicy. Hope that helps according to what I read on a lot websites!

Rib roast is on for the next 5 hours at 225 just like BP says. Taking pictures for want my be hopefully my first picture posting. Family arrives around 11:00 after 9:30 worship services this morning. Here's wishing all of you a Merry Christmas!!

This will a first for me and I'm looking for some insight. A friend said, 30 minutes a pound at 220! Any different thoughts??

With Thanksgiving right around the corner I think I am going to spatchcock a turkey! Any major differences than doing a chicken? I have done several chickens now and they have turned out "really" tasty or so my family says. But a turkey is a whole lot of bird. Any tips would be helpful and any...

Looking to try my first "fattie" tomorrow and looking for some good recipes...any ideas:o

Saw a lot of folks using this word in some of the threads and looked it up and watched a video on the process. This was very interesting! What is the best way to good a chicken that has been prepared this way? My first thought is that it is going to hard to keep the chickent moist.

How much, if at all, do you trim the fat cap on a 4lb tri-tip? How do you do a "perfect" tri-tip?

I think I posted a reply on Greg's new member thread instead of posting my own..Sorry Greg. Live in Riverside, CA and have had a traeger for just over a year and now I have a Memphis Pro. A couple of buddies from church talked me into entering a fathers day competition and I came in 11th. But...

Just started smoking with a soda pop in the cavity (butt) instead of a beer. With a light store bought rub. Don't know what to expect any thoughts or suggestions?