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So I have a Daniel Boone green mountain smoker. I've done pulled pork before but was gonna switch it up a little. So I'm gonna dry rub the pork butfound let it rest for 24 hours then put it on the smoker for 4-5 hours @ 210 degrees for about 4-5 hours. Then pull it out and put it in a deep pan...

Hello everyone, I'm hosting thanksgiving this year and plan to smoke a turkey on my green mountain daniel boone. Plan to brine my 16 pound bird and then give it a nice rub. My question would be can I put the bird in a raosting pan that has a rack in it so the bird will have air space around it...

So I'm totally excited I get my new Daniel Boone GMG tomorrow. Could really use some good recipes to start with. Rubs, sauces, temps, times etc. Homemade though is the way I like to roll. Any advice is appreciated.