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I agree. But I never said to brine in the first place.......

I beg to differ on this one Gretchen. I've been smoking chuck for years without any problems. What's your rationale for chuck not being a good candidate for smoking? The thought of cookin BBQ or any kind in a crock pot makes my skin crawl. Now I'm not saying years and years ago I haven't done...

With chuck I mix most of the juices back into the meat, otherwise the chuck will be on the dry side. But I don't foil pulled pork until it comes off the cooker. I will foil it once it's done if I'm planning on resting, otherwise whatever juices are left when it's done cooking are left in the...

Here's some chuck roasts I did this past weekend. I got two 8.5lb chuck roasts right from my butcher, rubbed them down with Wolfe Rub and put them on the smoker using oak and hickory. Cooked with a pit temp of 235* until internal temps hit 160*, then wrapped them both in heavy duty aluminum...

Thanks Jimmy! The cost of S&H is the downfall of selling products on-line. Heck I just paid $450 to have a $1200.00 BBQ pit shipped from Houston Texas to Virginia, talk about gritting teeth! LOL I send out all of my rub through Priority Mail to get it to the consumer as quickly as possible (2...

Hello everyone! Thanks Bill for the kind words about my Wolfe Rub! Sorry the price seems high to some folks, I can relate to that. The only way I could sell Wolfe Rub any cheaper is to use lower quality ingredients and/or to mass produce. Either way, Wolfe Rub would lose the quality that I...