Recipes

Beginner’s Pulled Pork (Set-and-Forget)

Low stress, high reward. A forgiving cook that teaches patience and temp control.

1. Rub: 50/50 salt & pepper + brown sugar & paprika.
2. 225–250°F smoker. Fat cap up. Spritz apple juice after 3 hours.
3. Wrap at 165°F. Pull at 203°F. Rest 1 hour. Shred.

Weeknight Chicken Thighs

Crispy skin, juicy meat. Quick brine, hot zone, done.

• Dry brine (salt) 2–4 hrs. Pat dry.
• Cook at 375–425°F until 175°F in the thigh.
• Finish over direct heat for the crackle.