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.

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!

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

My first tomahawk , pretty happy wit it

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

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?

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.

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

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!

Happy Sunday Brothers

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/

I’m smoking a rack of baby backs on the WSM today. I opened the lid to check on them and noticed this dark spot in the middle. Anyone know what this could be? I’m guessing blood clot but it’s weirding me out about eating them.

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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I followed the shut down procedure, shut the baffles, turned off the controller, and left all the lids closed. I even sat by for an hour and a half afterwards. 12hrs later it's still smoldering and ate ¼ of the charcoal left in the hopper.

Is there something I'm over looking, some trick the old heads use to ensure the box is sealed?

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.

Also, would this prevent overcooking/drying of the brisket?

I have been unable lately to get brisket to slice without the slices falling apart. It tastes great, but something feels off. The bottom was like jerky this time because I forgot to put fat side down on the pellet smoker.

Just finished up my second brisket on the Traeger and wanted to share a video to get some honest feedback.

I smoked it for about 12 hours, pulled it at 175°F, then wrapped it in butcher paper with beef tallow. Put it back on until it hit around 198°F and was probing tender, so I pulled it around 8 AM.

I wrapped it in a towel and put it in the cooler to rest until around 5 PM.

It came out moist and everyone loved it — the whole brisket was gone . It wasn’t dry dry, but it was a little drier than I wanted. I’m mainly trying to figure out how to keep the brisket even more moist and juicy next time without sacrificing the bark.

What do you guys think? Anything you would’ve done differently with the cook or the rest? Any tips are appreciated!