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  1. Yoi gotta season that smoker before ever putting food in it. Same with any grill, bbq, smoker whatever. Heat it up and run it without food for at least a couple hours then let it cook all the way down.

  3. If I ever have trouble maintaining or reaching temp and it is getting later, I will place them wrapped in foil in the oven which is preheated to 210-220 and I let it go for several hours or overnight… The meat will be so tender and fall apartl.

  7. Thank You!!! I have been thinking of smoking some brisket for the first time but have never felt confident enough to do so. I Highly appreciate your content and have decided to give it a try after watching your video. Keep up the excellent work.

  13. I had an old barrel smoker years ago. I still think that made better smoked meat than my treager. I just like the fact thar I can run my treager for over 12 hours wirh our refilling. My old smoker like that I have to refill every 2ish hours so you cant leave it.

  21. No need to spritz with the water pan. It may slow down bark production. Those look great man, you nailed it 👏

    In the future, get your butts up to about 165, place them in an aluminum pan with apple cider vinegar and apple juice in the bottom. Wrap the pan in foil. Back in the smoker until about 200°-203°. Unwrap and let rest for 1-2 hours. Pull the pork and refrigerate overnight. Put the pork (still in aluminum pans) back in the smoker low at about 200° just to reheat for about 30-45 minutes with a drizzle of bbq sauce, butter, and some more of your rub. This way all the pork not just the exterior get the flavor of the rub and smoke. Trust me, I always get told my pulled pork is the best they've ever had.

  29. Is it just me but gum is just kind of disgusting in general. I’ll chew it for about two minutes for the breath freshness but after that, I have to spit it out. It’s just disgusting and chew on something that never goes away.

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