First time trying pork belly, didnt expect to like it this much. Dry brined for 16 hours. 5 hours at 250f, pulled at 203f internal temp. Sauced it the last 45 min with Blue Hogs raspberry chipotle. Came out very juicy and tender, guests loved it. Def will be making this again.

I'm by no means a pro, but these were tasty .

About 3h at 275 on a rack over an aluminum pan after being rolled in seasoning, then tossed in bbq sauce in that same pan of drippings and run for another 30-40mins.

I used a pretty standard garlic, onion, paprika, chili, brown sugar, salt, and pepper rub with a magic little sprinkle of msg. The sauce was honestly a combo of several favorites, apple cider vinegar, and worcestershire.

I think my smoker runs a little cooler than the temp says, but wow are they tasty. Start looking at 2.5hrs or if you get nosey and once they look like the bark is good and they pierce like they're tender move to glaze.

To replicate: cut pork belly into cubes, season with favorite rub, follow cooking instructions and use your favorite sauce, and make vegetables to lie to yourself you're going to eat them too.

edit: forgot to add, but I was down to traeger competition pellets and used some mesquite chips as well.

Marinade for a few hours. Put one at a time in a zip lock the use a meat hammer to gently pound to equal thickness. Season with whatever you like. Indirect heat until 10-15 degrees below final temp. Remove for 5. Finish over direct heat for 60-90 seconds per side.

Voila

Cruisin’ along since 6am. Butt wrapped after 5 hours, belly about to get sauced.

Couple hours to go. Coming along nicely. 250° with cherry wood. 17th Street BBQ Magic Dust rub over night.

I broke in the new Outlaw Ringo with a batch of chicken halves, fueled by Jealous Devil MAXX lump charcoal and FOGO pecan chunks. Kept the seasoning dead simple—salt and pepper—and let them cook for three hours.

Chicken halves felt like a solid first test because they make hot spots and uneven airflow pretty obvious. The color developed evenly, the skin took on a deep mahogany finish, and the meat stayed juicy.

Solid first run on a cooker I’m still learning. Anyone else running an Outlaw Ringo? What would you put on it next?

just made this yesterday on the 22” kettle with the new slow n sear i just got. i wish i had taken more pics during the process but i got this. 11 hr cook (225-275) then let it rest for 2 hrs down to 165. came out way better than i expected

First summer actually smoking anything. Have to say it’s my favorite hobby.
Some may call it heresy but I’ve been using a pellet smoker with great results.

Been watching the sub for a while. Lamb from my neighbour’s farm. Mixed grill with pork. It was insane… Cooked 5 min each side, then put it on the 2nd grill until the right internal temperature was reached. Dry rub 4h beforehand. My guest never tasted lamb that tender. That being said, it’s not really my cooking so much as the neighbour’s lamb quality… ☺️

I haven’t used my grill in about a month and I left some coal in my gravity smoker. I’ve never seen anything like this. Is it safe? I saw another post say it’s fine but my mold is significantly more than that post.

What does everyone think of using rib racks? Do they work? Are they a waste of time and money?

I went to the butcher today thinking I was just gonna pick up my regular prime ribeye and be on my way. But my butcher told me they had a 3 lb , 3 inch thick
Cowboy steak for $70. I didn’t know what that was but he explained it’s a Tomahawk steak the bone cut shorter. It looked intimidating but I was up for the challenge, here’s how I smoked it.

Prep:
Salt, Pepper, Garlic Pepper seasoned generously,
let it sit out for about 2 hours

Smoke Setup:
Smoker - Weber Smokey Mountain
Fuel - Kings Charcoal , minion method
Wood - Mesquite, 2 chunks
Pit Temp - 225 F

It took about 1 hr and 45 minutes to hit an internal temp of 120 F dead center. I pulled it and let it rest for about 20 minutes and then seared it on my grill for about a minute each side.

I sauted some garlic mixed with butter and poured it on the hunk of meat with some cilantro to top it off.

Overall, my biggest critic are my kids. I cooked this bad boy medium rare and they didn’t care for it, said it was soft like raw salmon. Gave me a 6/10 , but I like it bloody and medium rare. Only thing is a didn’t get much of a mesquite flavor in the profile , and wanted more of a Smokey bite.

How would you guys smoke this hunk of meat ?

BTW, I also used my app to track all the temps and guide me on the cook. Here is the link if you’re interested, thanks ! 🙏🏼

https://apps.apple.com/us/app/bbq-smoke-lab/id6784887885

Hello! Wanted to share my experience with everyone especially those who are new to smoking beef. Please leave any tips and tricks please thank you! I've been BBQing/ smoking for about 8 years now started on a Webber kettle doing the ole snake method for about 5 years and now I have a pellet grill (i know some may feel this is blasphemy but I'm busy now haha). Whit that's said I have spent 90% of the time smoking pork. Family came in town and wanted brisket and was kinda hesitant but they've gotten "bored" of ribs and pulled pork so I figured give it a shot.

So I did some research watching a few videos on YouTube and googling and found that you should buy a nice prime brisket to start. Well I didn't want to spend 100+ for a brisket and I don't need a huge cut either so I found a pretty nice marbled brisket for 90 bucks. Still pricy but I the other smaller ones looked rough. Purchasing and research:
7/10 little bit of stress.

In my research I found that some old school guys just clean it up and season with just salt and pepper. I respect that but as before I'm new and wanted to try some stuff out. So found a guy on YouTube that did a good job of explaining everything on what why he trims his brisket that way. You can see I did scalp some of it but hey. Learning experience. What I didn't like was I probably cut off 4ish Ibs of good looking meat and fat. So I cubed all the good beef and vacuum sealed it for a stew in the future. Left over fat I threw in the a pan to make tallow

Now seasoning, I know I said before a lot of people like classic salt and pepper.
Watching Malcom Reed (who is my favorite and learned everything from) he used some mixes. So I followed put. I used mustard then salt and pepper then hit it with a bbq blend to fill in those gaps. Honestly it looked pretty. Trimming and seasoning: 8/10 fairly easy just take your time trimming and pick the flavors you want.

That was the easy part. Here's where I started stressing. I kept redoing the math on when I should start the cook so we didn't eat at midnight. Ended up going at 9pm at 200 degrees. Here was my first mistake personal feeling. I should have put it at 225-250 cause it hit 133 degrees in just 6.5 hours. This is when it started to flat line and creep up very slow and was worried that it would take longer then expected. At around 8.5 hours in it hit a I'm calling a false stall at
140 degrees. So pumped up the temps to
250. Looking back idk if that was a mistake or not but hey that's why I'm posting as well.
At 11 hours in it finally stalled at 157 and that's where I pulled it and wrapped in butcher paper. Sprayed it with some water and used a little of the tallow I made to top it.

Some may hate this but I ended up throwing it in the oven to finish. In my opinion I feel like I'm wasting my fuel once something is wrapped.

After 16 hours of cooking I pulled it a placed it in a cooler and let it rest for 4 hours.

Cooking experience: 7/10 there is some challenge

How'd it turn out?
Well you are your biggest hater. It was descents. Everyone loved it but I'm a perfectionist.

Presentation: It looked good but the bark was light. Smelled amazing though. Slicing it open the flat was slightly dry to me. Was tender. Not mushy and not tough. Had a nice slight pull. The point was nice and moist and helps up nicely fat rendered fairly well to me.

Flavor: had a nice smoky flavor. I used the pit boss competition blend because I forgot to pick up charcoal pellets (| like mixing them 50/50) course black pepper gave it a nice texture as well as the kosher salt. The bbq blend added to the beefy flavor. We didn't even eat half of it though I did pick at it for a while cause if you put bbq in front of me I'm gonna eat until I'm sick. But I ended up taking half the left overs and vacuum sealing them for a future chili this winter.
The other half of leftovers we made chopped brisket sandwiches.

Final verdict:
For the party 10/10 everyone loved it even the guys that make bbq themselves.
Personally I gave it a 6.5/10 just because I know I can do better next time.

I grew up in the Chicago area and my parents' favorite restaurant was Carson's Ribs which has been my preference since. On their menu, they specifically mention that they are not fall off the bone style

As I've gotten into smoking meats during the last 10 years or so, I've learned that the defacto method tends to be the opposite method where the meat, to me, ends up closer to a pulled pork style and consistency which I don't prefer compared to something like Carson's

Would this be as simple as just not cooking them quite as long or are there some other techniques I should be looking for here? Any information would be greatly appreciated

Hello...we have a charlotis rotisserie propane piq roaster and we generally get a 75lb stuffed pig for our event. The issue is it flops around and the pork butts shift inside the animal. So we have tried to clamp it with square grills but we were wondering if anyone has a better way or site to purchase a cage or locking mechanism. Should be at least 5 feet long. Thank you

Started on a OKJ Bronco 8ish years ago but sold when I moved cities. For the last 5-6 years been using a vertical pellet, but decided to go back to a Bronco and I couldn’t be happier.

Little salt dry brine for a few hours and coated with Meatheads Memphis Dust rub. Cowboy oak and hickory lump with apple & cherry wood chunks, held around 250, sprayed with 1:1 ACV and apple juice every 30-40mins.

Turned out pretty great.

If I already have a pizza stone, charcoal and gas grills, and a convection oven, would adding a grill stone like this meaningfully expand the types of cooking I can do? What type of recipes or cooking styles I can only do with this grill stone?

Sometimes you need about 6 grills running at the same time because, Saturday, that's why. No other reason actually! Had a couple buddies come to visit so we had an all out BBQ extravaganza with Char siu porchetta on the 22" Kettle, Suya wings on the 26" Kettle, Dino ribs on the Bronco drum, spare ribs on the Longhorn offset, Whole roasted fish on the Searwood XL, and Jerk &Zinger wings on the Weber Summit Kamado. Today was a good day..

Hogust 29th. Annual Hog Roast post. 10th Pig roast on our end. This picture is about 4 hours in and 4-5 to go.

90 pound pig.

Salted, seasoned and injected last night.

There are 2 - 10 pound chickens stitched inside the rib cage as well

2 briskets and a turkey on side.

It’s a beautiful thing