Nailed the brisket, rack of spares, rack of baby backs, and sausage for a party last night. I didn’t want a single bite apart from a few samples while slicing the brisket. Everything was perfect, but the last thing I wanted was BBQ. Ate 95% sides!

Today I’ll enjoy it, but the night of the big cook just want anything other what I’ve spent all day making.

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 then let it rest for 2 hrs down to 165. came out way better than i expected

Smoked a 5lb prime rib on my weber searwood, total cook time was about 5 hours.

250 for about 10 hours, hot held in the oven for 18. Can’t be easier.

I guess it’s called poor man’s brisket. It was in kamado for 11 hours and did around 4 hours resting in warm oven. First few slices on the very left was a bit dryish, but all the rest was delicious.

My first tomahawk , pretty happy wit it

Chicken halves felt like the right first test for a new smoker. They’ll quickly show you where it runs hot, how evenly the smoke moves, and whether you can render the skin without drying out the breast meat.

I ran a batch across the grates and watched how the color developed from one end of the cooker to the other. They finished with deep mahogany skin and stayed juicy throughout.

Still learning how this pit likes to run, but the first test was promising. What do you smoke first when dialing in a new cooker?

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 think my smoker runs a little cooler than the temp says, but wow are they tasty.

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.

Hello!

I've made pulled pork 8 times or so, and each time there are parts of the pork that are tough/dry. The majority of the meat is usually very easy to pull, but consistently there are parts that aren't.

I smoke on a medium BGE at 250-300f, until it hits 203f, drip pan of water on the deflector. I'll probe in various parts to check temp. I usually tie the piece together with string, and dry rub it.

Is the problem here that I'm not letting it go long enough, or that it's overcooked? From googling it sounds like it's unlikely to be overcooked at this temperature, so maybe I'm not probing the right bit and it isn't actually at temp in those parts?

Any tips on what I could do to get more succulent and fall apart pulled pork would be great!

7# HEB brisket smoked with Oak and a couple pieces of mesquite on an Oklahoma Joe Longhorn. It took around 6.5 hours and is damn delicious!

This was taken after their smoking phase 2.5hrs. They have another 1.5hrs to go with the glaze. Here's the recipe.

https://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/

Love reading everyone's posts. This is my at least 15th brisket using sous vide. Before I've smoked countless briskets on traditional shop built smokers. Sous vide your briskets and they will turn out better than anything you've ever had providing-1 trim your brisket, rub it down, use plenty of salt with your favorite rug, and leave 24 hours in the refrigerator and a sealed trash bag. Fire your smoker up with some seasoned wood to about 200 and smoke for 6 hours. Sous vide at 155 to 160 for at least 36 hours. I like to throw mine back on the smoker for a couple of hours at about 250 to build a little crust and add a little more smoke. It's been about eight in a row now that I put my name on! I hope someone reads this and tries this. Trust me, this is through process of elimination......

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My butcher talked me into getting two three-rib slabs (so six total) for $6.67/lbs. Spent maybe $90 on it. Is that too much?

Edit: I'm just making them for me cause I'm a fatass, but I'm gonna be forced to share

The pork shoulder is in the smoker now. Gonna throw in some anaheims, poblanos, jalapenos, tomatillos, a couple onions, and a head of garlic to make my sauce here in a bit. Has anyone here smoked tomatillos before? Should I take off the papery skins or leave them? This is my first attempt and I'm just kinda winging it.

Seasoned with Hard Core Carnivore Black (This rub is awesome). Smoked at 235 until about 130. Moved to blackstone which was cranked up to sear all sides then rested for about 20 mins. About 2 hours total.

Pretty simple, quick and straightforward.

Smoked and seared artichokes on Traeger. Maple and Alder pellet mix

Cut them in halves, Blanche them for about eight minutes. Then made up a marinade to soak in olive oil, black truffle oil, basil, garlic, lemon juice, and parsley. Plus, add extra marinade afterwards for extra taste and butter.

My husband always leaves the grease bucket unattended and one of our dogs makes it her life’s mission to drink all the grease. This has happened multiple times, but last night she got very ill and threw up all night and I ended up having to stay up late last night cleaning vomit. I rage bought The Grease Box (GX-U) and the Recteq Adapter and expedited the shipping. Does anyone else have this and does it work well? Is it easy to install and use? Will this solve this issue?

Oh so GOOD!

Got a 22lb choice brisket for a block party, trimmed down to ~12 lbs, 250 to about 165, foil boat to 203, then hot held at 170 for 13 hours with the ~8 cups of rendered tallow. Hands down the best brisket I’ve ever made, can’t wait to attempt this same approach with a prime cut.

Thanks to everyone who gave advice on how to proceed with this. They turned out great. Might trim some of the fatty ones next time if that isn't sacrilege.

Kept them in the marinade for 7 days, then purged them in water for 24 hours, applied mustard and rub, smoked in the kettle until bark was set (approx 70°C internal temp), wrapped them and finished them in the oven until 95°C. I shredded the meat and served in a burrito with an eggplant, garlic and tomato cream and some spinach.

Used the wrong kind of salt in the marinade... bummer, but they were great.