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I am making skinless, boneless chicken breasts and will be smoking them on my Traeger. I am using a homemade rub and cut the breasts in half. Most of them are 5 inches long and about one inch thick. What temp should I cook them at? Time? Internal temp when finished? Any help is appreciated...

OK, Brethren... I have cooked ribs several times this summer to rave reviews from my neighbors at the campground (of course, they love EVERYTHING I cook, so they could have bias). :hungry: This weekend, I am entered into my first-ever rib competition :boxing: at the campground (after winning...

Howdy ya'all. Just had a friend gift Me 2 buffalo briskets and 2 roasts. Having never smoked buffalo before, wondering if you all have any tips on the cooking of these? My beef briskets are always a hit and come out tender and delicious if I do say so Myself, but, with the buffalo being such a...

Hi, I'm thinking of vending some Q with a pop-up BBQ joint. We've got this event around six times of year where people start pop-up restaurants in our cities. As I have no experience in catering or vending, I have some questions about timetables and whatnot. There is no way I could Q all my...

I'm trying to figure out when I need to put a 6.5 lb sams club brisket flat on the UDS. I spent the evening searching the forums, but have found it very difficult to get relevant search results. I have found a couple partially helpful posts, saying that the flat is less forgiving, and that it...

Gents, I just finished my UPS Cooke 6 burgers it went 12 hours with out issue, Graet cooker for the money. I want to do leg quarters for the guys at work. What temps do you guys cook your Chicken leg Quarters out at and for how long? I am sure the temp is going to be 225 to 275, but correct me...