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41 Comments

  1. Hi Jeff, I have tried to send you an email about getting the Texas rub recipe. I bought your rub-n-sauce recipe before you came out with the new one. Is there any way to get the Texas recipe?

  2. Jeff, I just have to say how much I appreciate your recipes and all the information you provide. I today cooked up a batch of your smoked pig shots for the first time. Absolutely amazing! So many of your recipes are great, but this one really shines for us.

  3. I purchased all of your rub and sauce recipes a number of years ago but have never made them. Recently I purchased the bottled versions. I like the taste of the sauce but it is more spicy than some of my guest like. I’d like to make it myself. The sauce recipe I have is titled “Jeff’s Goodness Gracious Sakes Alive Barbecue Sauce Recipe”. Is the the same as your current bottled recipe ? If so how do you recommend that I make it somewhat less spicy ?

  4. Jeff,
    Love your rubs, they have been my go to for a long time. Something we do to the smoked cream cheese is ad some hot pepper jelly to the top before serving. Its a game changer. Thanks for all the great ideas.

  5. Jeff – love your website and videos.

    Did I dream that you sent an email about smoking a bottom round roast recently?

    I am unable to find it now that I have one thawing out in my fridge.

    Thanks,

    Alan

    1. Alan, I don’t have a recipe for bottom round. It’s very economical but just not my favorite cut of beef for most things. It does make great jerky.

      Having said that, it can be smoke cooked if you’re really careful.

      The bottom round is extra lean and very easy to dry out. I recommend smoking a bottom round for about an hour directly on the grate then move it to a braising situation by placing it into a pan covered with foil to finish it off. Be sure to call it done at around 130°F for maximum flavor and juiciness. Much past this and it will end up dry. I do have a top round recipe which you can draw some help from as they are quite similar. It is located at https://www.smoking-meat.com/may-19-2016-smoked-beef-top-round

  6. This is just something you might find of interest. Some meats have very little fat or are “gamey” when smoked. That includes venision and goat (known as “cabrito” here in Texas). I use a basting mixture of 1 pound of butter (not margarine) and the juice of a dozen fresh lemons, with maybe 2-3 lemon halves thrown in, to baste the meat while it is smoking. This helps to keep the meet moist and removes the “gamey” flavor and will tenderize the meat. I generally only use this on wild game or something that is “gamey”, like goat. I have had people tell me they won’t eat cabrito, but swear it’s the best “brisket” they ever had after eating it, if I didn’t tell them what it was first.

  7. The new web site is harder to navigate (no left side menu). Pork Chops seem to be missing from the pork page.

    1. John, I understand. I’ve had that left sidebar for years and years and it became necessary to remove that left sidebar but I don’t want to make it more difficult in the process. We are working hard to make things easy to find with the menus and the specific cuts above the categories. If you have any other ideas on how to improve the website, please let me know. I have added chops to the list as you requested.

  8. 1st Your web site is Great !!
    Question on cooking times in relation to internal meat temperatures !! My meats are Always cooked well before the times you state !! Our Elevation is at about 2400’ above sea level – could this be my problem? I have used various thermometers to verify the set temperatures ,, all with in a couple of degrees.

  9. Old man Stillwater “itis” can’t log in or get a reset for my email. Thank U in advance!

    Wanting to convert to pellet smoker. Thought i read u reviewed brands and differences, where might I find ur review?

    Leaning to Camp Chef SIX, any reaction?

  10. Jeff- love the recipes and rubs and try to adapt to my pit barrell cooker. Any thoughts on adding advice/alterations for the PBC users? Thanks!

  11. I would like to add….the BBQ Guru is a valuable piece of my setup. It allows me to go to bed at night and let a brisket cook all night. Really maintains a constant temperature throughout the cook!!

  12. After about 6 months of reading your emails and using your Smoking tips of the trade, I finally broke down and bought your Rub & BBQ Sauce recipes. Honestly, I am not sure why I waited so long. I used your “Naked Rub” on a rack of Baby Backs. I usually just eat a 1/2 a rack and eat the other 1/2 the following day. I ate the entire rack at one sitting and licked my fingers clean. I have to hand it to you Jeff, the rub is incredible. As soon as I post this, I am making 4 portions for my next smoke.

    Thank you for your emails, I enjoy them each week. For anyone out there who is thinking about holding off on buying these recipes, take it from me, you are wasting your time. Get on it, buy it and enjoy some incredible smoked meat.

    I’ll let you know when I try the Texas Rub and Sauce.

    Until then, Somke on!

  13. I recieved your rub recipe just a few days befor Thanksgiving . I used the rub per your instructions.The turkey i had bought weighted 14 lbs. so i left it in the smoker for 8 hrs. , it was great .Everyone liked the flaver and your rub was the talk of our dinner ,thanks again , Gerald Wilson .

  14. When cooking pork butts for pulled pork, will higher temp ( 295F vice 225F) cook butts faster and still achieve tender pulled pork? Friend said he smoked two 11 pound butts and it took him only 10 hours. Only assumption I have is that he used higher temp. My two 5 lb butts took about 15 hours at smoker temp of 225F with final meat temp of 200F.

    1. There are multiple ways to shorten cooking times for large pieces of meat. When you put cold meat into a low temperature smoker, the meat gradually warms up to room temperature, then continues to rise. You can shorten the time by warming the meat up beforehand. This can be done by placing the meat into a clean plastic bag, and submerging it in relatively hot water in a cooler, etc. The water will cool as it gives its heat to the meat. The goal is to get some heat into the very center of the meat. Water transfers heat much faster than air.

      Another approach is to cut the meat at the thickest part, so that you have smaller pieces of meat to smoke. When I cook a turkey, I remove the legs with attached thighs, and split the breasts into two pieces with wings. I detach the wings and tie them together. I discard the back or use it for soup. It can be smoked if you want smoky gravy. This greatly reduces cooking time, and produces turkey that is easy to slice.

      Lastly, yes, you can use higher temperatures, especially at first, when your goal is to try to get heat into the meat. But you want to reduce the temperature once the meat ‘plateaus’, or stops heating while it melts internal tough bits. Too much heat at that time can dry out the outside before the meat becomes tender. I almost always start any smoking event at 300F, then turn it down later.
      John

      1. Bruce, I second the Maverick ET-732. It works great. It isn’t intuitive for me to program but I watched a youtube presentation and then it was fine.

  15. Jeff – Purchased your sauce and rub recipes and tried both out on barbecue ribs using your 3-2-1- method. The ribs were fall off the bone delicious, the rub was fantastic and the barbecue sauce is the best I have ever tasted. New to smoking world but with the help of your web-sight and your book, and the free course, I have learned a lot about smoking and recipes in a short period of time. Thanks for having this web-sight available to us. Happy smoking to all.

  16. Anybody use a pellet smoker. I’ve been a stick smoker with BGE and Weber Rocky Mountain for ever but thinking about making the leap to a pellet grill/smoker such as Cookshack PG500 or Yoder YS 640. Anyone want to comment?

    1. I recently acquired a Yoder YS 640 pellet smoker and could not be happier with the product. It works exactly as advertised. Extremely high quality and holds temperature perfectly. The folks at Yoder are great to do business with as well.

  17. hello
    we are brand new to the smoking world. I am receiving your step by step on email now… was just wondering tho.. can i use birch for my fire ?
    very informative site .. thank you!
    sincerely ,
    kim and ken
    from timmins ontario canada

    1. I dont think birch would be good there is a lot of pitch in the bark and may also be in the wood. Most hardwoods will work. Burn some and smell it and then ask yourself if you want your meat to taste like it smells

  18. I love your newsletter. In fact, I have recently been using them to plan my weekend cooking, such as your most recent newsletter for the smoked pork tenderloin on a stick. I made a slight change to how I put them on my Big Green Egg, I used a grill basket with the onions on the bottom, and stacked the sticks on top of the basket above the onions. Turned out great! 

    Keep up the good work.

     

  19. your Q&A email was great, definitely keep it going, and here is a quetsion for you:

     

    Jeff thanks for the great recipes and your newsletter. I am a new BBQ smoker and I am learning temps and just how much woodchips and how often I need to replenish. I recently purchased Smoke Hollow 38 inch propane smoker.

    My question is in regards to the quantity of wood chips to use and how often to replenish them. I have cooked a lot of different types of foods and experimented with apple, cherry, pecan, mesquite and hickory. I usually use a 50/50 combination of fruit + either hickory or mesquite. I have mesquite to be a little too strong.

    I think I am using too much quantity of wood chips and I think I have over-smoked a turkey when I cooked it last week. Do you have a recommendation on how much and when I should replenish(how long do they last) my wood chips for the following meats below. Also do you soak your chips prior to putting them in your smoker? Thanks so much for everything you do.

    Pork Shoulder    (5-8lbs)

    how much wood and how often to replenish, and what is your recommendation on woodchips

    Chuck roast       (4-6lbs)

    how much wood and how often to replenish, and what is your recommendation on woodchips

    Ribs               (3-4 racks)

    how much wood and how often to replenish, and what is your recommendation on woodchips

    Brisket              (4-7lbs)

    how much wood and how often to replenish, and what is your recommendation on woodchips

    Turkey          (10-14 lb)

    how much wood and how often to replenish, and what is your recommendation on woodchips

     

    1. Hi Jeff.

        When I smoke anything I take into consideration who is eating. I use as much smoke as I think my guests will enjoy. I also make sure the heat is correct for what I am smoking. I use mild wood and make sure the smoke is steady and vented for good circulation.  Bill

  20. Jeff,

    I've already paid for your rub & sauce recipes.. can you send me the link so I can download the recipe again.

    Thank You,

    Adam Williamson

    1. The book is back ordered right now but we should have more books in a few weeks. Christmas sales were crazy and took everyone by surprise apparently. When they do come in, you should be able to find them at almost any bookstore and if they do not have any in stock, they will be able to order it for you.