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Used a different rub on the ham, the wife didn't want a sweet rub so went with this instead. 1/4 cup brown sugar 1/4 cup paprika 3 tablespoons salt 2 tablespoons black pepper 1 tablespoon cayenne 2 teaspoons dry mustard Ham is resting in foil in the cooler as I post. The burnt ends are...

:mrgreen:

When I ordered my hog it was the first one I ever ordered. He asked how many people (4) and asked about the size of the roasts etc... So he basically trimmed the butts down to 3.5-4lbs. The 1"- 11/4" steaks, are the cut offs to get the weights. I didn't even have the smoker nor knew how to use...

Going to fire up the smoker for Easter. The following is on the menu. Ham - going to try a basic ham rub Sweet Ham Rub 1 cup packed brown sugar 2 teaspoons all spice 1/2 teaspoon ground mustard 1/2 teaspoon onion powder 1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper Enough for 3-5lb ham...

The ribs tasted awesome! But you had to eat them with a fork. Everyone took just a little at first thinking the same thing I did "these are going to be bad". Most weren't even done with the first plate before they were up getting more. Flavor outstanding. I know I overcooked, and over foiled...

Both butts turned out great. To me they were a little dark for the bark, finish temp was 202 but judged by feel as suggested. The first one I used the same rub as I had previously done with a ham. It was good. The second I used a rub with little sugar, it was so much better! Both pulled...

Butts resting comfortably in pans, ABT's and veggie kabob's chugging away. Ribs = failure, overcooked, falling off the bones, have to eat with a fork. But live and learn right!

Now that's funny!

Hey now, they are coming along fine and will not be making the dreaded oven trip!

Has discovered the hardest part of BBQ, not tripping over your wiener, and since I am a well endowed man and have 5 it is a very difficult task. :mrgreen:

Here are the butts in the ECB. Temped at 160 at 12:15PM. Seem to be coming along.

Here are some pics with more to come.

Missing link?

Can someone tell me how to shrink down a picture? I attached some and one of the ABT's covers the entire page. Thanks

your hired! When would you like to start?

If I foil them at 160 and put them back on is that about the same as putting them in the oven? I have no problem finishing them in the oven at a higher temp if need be. Last 2 hours maybe?

First time cooking all of the following. Using 2 ECB's smoke-n-grills, one converted for electric. Shooting for 6PM feeding frenzy! 2 - 6lb Boston butts. 1 rubbed with a sweeter rub, the other more of a savory rub. Both of these are on the electric. Put them in at 5AM so hopefully they will be...

You guys will smoke anything! I like it!

I put them on at 5am. I am using the ECB that has the electric conversion for these, I am smoking with hickory and apple. According to this http://www.cabelas.com/product/Smoker-E ... l+Products The most I am going to get out of it is 220, so I may have put them on too late. Temp gauge doesn't...

Cooking up 2 butts about 6 61/2 lbs each. One with a sweeter rub, one more savory. For pulled pork. After I have them rubbed and injected do I put them in covered containers in the fridge overnight or just on a baking sheet? Anyone know how hot a ECB that has the electric element (1500watt)...

Did that right after my first ham cook. Why are people so down on this particular smoker anyway? I would be happier if it had a real temp gauge but other than that it seems to do the job.

Have you had them all fired up at once?

I went through the freezer and I have pork spare ribs. Beef rib steaks, and short ribs.

I am not really sure I purchased half a pig and quarter cow. I never specified how I wanted things cut. I am really new to all of this. How can I tell?

I will check those out, thanks. As far as prepping the ribs do you guys trim them up any specific way?