Dr. BBQ: I wanted to ask you what rub or brine do you use when you do a whole turkey? Thanks for your time, Chris! Hi Chris, I don’t care to brine my turkeys, I prefer to inject them. I often use a 50/50 mix of Sherry and melted butter. (Don’t buy that nasty cooking sherry. Buy something you would …
Smoker Tips and Pork Loin Rub
Dr. BBQ, I built a smoker out of two 55 gallon drums, one on top of the other. I’ve just started cooking in the last month and need a little help with a few things. At what temp do I cook pork loin and for how long? And what rubs do I use on it or do I use a …
Fat-side Down, Please
Hello Dr. BBQ: Everyone tells me to cook brisket with the fat side up, but you say cook it with the fat side down, so what’s the scoop? Tom Hi Tom, I prefer to cook my briskets fat side down on any cooker that has the fire underneath the meat. I think the concept of the fat melting into the …
Bottling Resources
Q: Dr. BBQ, I would like to bottle my BBQ sauce, mostly for friends and family. I have found information on canning but no information on bottling. I understand there has to be a certain Ph value for shelf life or citric acid may need to be added. Can the sauce be bottled in sterile containers without a canning …
Getting Saucy
Hello Dr. BBQ, I hope you do not mind me asking you a few questions. I was wondering , when you cook for a competition do you glaze your ribs or brisket with BBQ sauce? And how about pulled pork–does that get a sauce? And if you sauce the pulled pork do you use a traditional tomato base or a …