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<blockquote data-quote="Eye-level" data-source="post: 116494" data-attributes="member: 6548">Years ago I worked for a BBQ joint.&nbsp; Here are a few pointers for you.&nbsp; Note - we didn't marinade anything we just used dry rub.You need to have a small amount of bark mixed in with the heartwood to give the meat a little color and flavor.When you smoke briscuits, prok shoulders and butts, and pork tenderloins you need to be very very generous with the rub.When you smoke ribs you have to be somewhat conservative with the rub...to much and it is to salty and dries everything out...to little and it just doesn't turn out right.Chicken and turkey you have to be very conservative with the rub.&nbsp; Turkey needs to stay moist inside.&nbsp; Chicken use split fryers.As mentioned above keep the smoker closed!Generally speaking ribs and chicken take about 6 hours at 250.&nbsp; Big briscuits and pork shoulders and the such take around 12 hours.&nbsp; You can tell if ribs are done by grabbing a slab and seeing how flexible it is...if it just somewhat bends it is not done if it nearly folds in half when you pick it up it is done.&nbsp; The briscuits and chickens and turkeys you need to probe and make sure they are 140 and above I like 160.For rub and bbq sauce I like to use Head Country.</blockquote>

[QUOTE="Eye-level, post: 116494, member: 6548"] Years ago I worked for a BBQ joint. Here are a few pointers for you. Note - we didn't marinade anything we just used dry rub. You need to have a small amount of bark mixed in with the heartwood to give the meat a little color and flavor. When you smoke briscuits, prok shoulders and butts, and pork tenderloins you need to be very very generous with the rub. When you smoke ribs you have to be somewhat conservative with the rub...to much and it is to salty and dries everything out...to little and it just doesn't turn out right. Chicken and turkey you have to be very conservative with the rub. Turkey needs to stay moist inside. Chicken use split fryers. As mentioned above keep the smoker closed! Generally speaking ribs and chicken take about 6 hours at 250. Big briscuits and pork shoulders and the such take around 12 hours. You can tell if ribs are done by grabbing a slab and seeing how flexible it is...if it just somewhat bends it is not done if it nearly folds in half when you pick it up it is done. The briscuits and chickens and turkeys you need to probe and make sure they are 140 and above I like 160. For rub and bbq sauce I like to use Head Country. [/QUOTE]

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