I love good brisket … I’ve never achieved it, even with my Pitts and Spitts Pit.

My experience with pork is always good.

Fatty pork, BBQ’d at about 225� in my brick BBQ/Grilling contraption. If it is ribs, I start saucing and turning during the last hour.

Country pork ribs are my favorite. Even though they are not really ribs, the fat makes them very good on the grill.

Paul E. Smith
Knoxville, TN

Pulled pork shoulder and ribs are tops with me, though I do love good brisket.

WOW!!! I’m with Big_g on this one!! I’ll take a well prepared bbq beef brisket all day long and twice on sunday. Next would be beef ribs and then beef tips.

Boston Butt is my all around favorite, very versatile cut of meat

My favs in order (#1 being best)

#5 Turkey
#4 Brisket
#3 Ribs
#2 Sausages
#1 Boston Butt

all meats rubbed dry then smoked slowly

sausages – smoked, then grill finished

Thanks….nuthin to it. washed and dried,bring to room temp, Salt..wait 5 min, garlic powder…wait 5 min, fresh black pepper wait 5 min. Put meat in 225* smoker (this one was with apple wood)keep the fire happy for about 12 hours, wrap in two layers of foil and park it in an empty cooler, throw a blanket over it and close the lid. Wait two hours…slice and enjoy.

Yeow, that briskit looks incredible!

Beef…its whats for dinner [:D]

But then I love some pulled pork, ribs and SAUSAGE…and chicken if its in season. And Barb will tell you…I always cook up too much cause I always want a taste of all of it.

A 7-Rib roast rubber with yellow mustard & BBQ rub…cooked in a Weber Kettle for a few hours around 225F using a combo of oak & cherry. The 7_rib has a good fat/meat ratio that results in a very moist meat…as long as you give it enough time to render.

Love the pics by the way…..

This is my favorite because it is the easiest and fastest:
Beef ribs rolled in Cajun spices and thrown on grill till done

I like pretty much anything that can go on a smoker, but I am especially partial to the pig. And my tool of choice is a Big Green Egg smoker/grill, which over the last 10 years or so has been a crucial part of the BBQ experience.

Pork ribs. I do them on the gas grill, indirect with wood chips, because that produces very good results and it is convenient. The convenience means that I make them more often.