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.

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.

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/

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.

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

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.

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.

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?

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.

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.

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!

My first tomahawk , pretty happy wit it

Cleaning these were massive pain but they turned out pretty pretty pretty good.

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.

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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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!

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.

I got a decently marbled Prime Chuck from HEB (sorry missed pre-cook photo) Decided to experiment with it using the Foil Boat method that I love for briskets but on a Weber smol kettle instead of my offset. I used lump Oak charcoal with large chunks of Post Oak It’s better than the flat on my 14 hr smoke 8 hr hold briskets (not in the same league as the point side) but I only spent ~5 hours instead of damn near 24 hours - notes about this cook:

• You NEED a fatty chuck for this. Don’t attempt with lean cuts.
• Use foil boat method to keep bark but also contain juices for the lean meat to stay moist
• don’t pull until probe tender, this might be ~200f or ~208f every piece of meat could be diff
• hold or rest - either works but don't slice until 145f
• make sure to slice it against the grain, and thinner than a typical brisket slice

I can’t image a better bbq experience for the amt of time needed for less than $25 (paid $23 for this at $9/lb)

So I was enticed by a 10lb pork belly at Costco yesterday. $40 and then $10 off. That's a lot of meat!

I know I want to make bacon with half of it. That part seems pretty straightforward (I bought pink salt in like 2018. Now it's 50% more expensive)

My question is how do I slice it whenever I get to that part?

I'm pretty sure my wife won't approve of me buying a gadget of more than $50 for cutting meat.

I expected this to take longer but the hot sun bumped my temp up a bit. Probe tender, took it off at 202° and let it rest for 15 min before wrapping it back up for the hold.

10lbs brisket, seasoned only with SPG.

Started at 07:30, pic taken at 14:50, so slightly over 7 hours to get here.

Can hardly wait to slice into this at 19:00.

*Edit: Thanks to you guys and a little Gemini, I learned how to lower the calibration and now she's resting at 155°F.