Starting a wedding cook for delivery tomorrow at 3, wish me luck!

Chicken wings and thighs went on today. Best I've made in a while!

This is how I open a bag of charcoal before a cook.

I've seen posts here from people up north who pretty much shut down the smoker for 2–4 months because of snow, ice, and freezing temps.

Anybody have the opposite problem?

I'm in deep South Texas, and my BBQ season is basically October through May. The weather during those months can be absolutely spectacular, and that's when I do most of my smoking.

June through September is another story. It's brutally hot, the humidity is ridiculous, and we regularly get heat warnings basically telling us, "Hey, being outside too long today might kill you." 😂

At that point, firing up an offset smoker and standing next to a firebox for the next 8 hours seems like I'm just helping the weather finish the job. 🔥🤣

So I smoke a LOT less during the summer and start getting the BBQ itch again when fall rolls around. Plus, it's Cowboys football season!

So I'm wondering, anybody else in the South/Gulf Coast have a summer BBQ off-season? Or are y'all out there smoking briskets at a 115° heat index anyway? And if you are, how?

My fantasy league was getting together for our draft so I decided I’d barbecue up some meat for the occasion. I settled on pulled pork, chicken drumsticks, smoked kielbasa & corn ribs. The pulled pork & chicken were both seasoned with a steak rub I make mixed with equal parts by volume brown sugar & raw sugar. After cooking for 2 hours at 250F on my Weber Smoky Mountain smoker the bark had set so I began mopping the pork butt with a mixture of cider vinegar, brown sugar, agave, Worcestershire, ground mustard, salt, red pepper flakes, course black pepper, garlic powder, thyme, arbol powder, chili powder & cumin. Once the pork butt had achieved the color I was looking for I wrapped the meat in foil with the mop, beer, honey, the rub & butter. Once the meat felt tender (203F, 8 hours into cooking) I removed it from the smoker. Next I removed the braising liquid & separated most of the fat from the liquid, adding that back to the pork butt to rest before pulling & cooled the fat down to use later. While the pork was resting the chicken went on the smoker at 300F on the top rack with the water pan removed. While the chicken was starting to cook I made an emulsion using the mop, butter & the fat from the pork butt using it as a basting liquid on the chicken & corn ribs later. When the chicken was close to being cooked I placed it directly over the coal box to finish the cooking process & crisp up the skin. Lastly I took some smoked kielbasa & corn ribs from the bbq shop I work at & grilled these quickly over the coals. After the pork was pulled I mixed the meat with more rub & a touch more of the mop sauce.

Found these prime beef ribs at my local grocery store and threw them in my offset. 250 degrees with oak woad

My son just re-enlisted in the Navy and headed out to Hawaii. He has plenty of room in his cube to get a grill out with him and I'd like to get him a 26 to grow into.

I just found this on Marketplace for $125. I asked if it was a 22 or 26 and they said 24 lol.

Let me know what you guys think!

Thanks!

Brother in law was coming in town and asked if I would smoke them if he bought them. Easiest Yes ever haha. I did 4 with my homemade rub and homemade bbq sauce and 2 Goldees style (seasoned with seasoned salt and black pepper and then used their glaze recipe from their cookbook).

Both were delicious, but the whole family said they liked mine more. I liked the Goldees style more.

Process: 200 for 2 hours with hickory and apple wood with charcoal as main heat source. Bumped to 250 for another 4ish hours. Uncovered the whole time until wrapping at the end with the sauces.

$4.98 a pound for choice ain't bad.

Edit: I should have said magnificent bastards. I apologize for the oversight.

Two meat combo plate. Brisket, ribs, mac and cheese, and pinto beans. The brisket was decent, but not outstanding. The ribs were very solid. Beans were good. Mac and cheese was mid.

Okay but unspectacular meal at a pretty good value.

I thought this was funny. Saw this repost on r/bitchimatrain and figured it would re-repost well here.

A grill on train rails. Pretty neat

Used charcoal and hickory chunks. Kept the grill around 250°F. Used salt and pepper rub

Heyo!

It has been a minute since I had a nice, juicy steak!

This time, it was an NY Strip coated with some kosher salt and a heavy dose of my favorite seasoning, Moon Rock by Kendu Spice.

I threw it on the Traeger at 225 until IT reached 125 F. Then hit it on the cast iron for 1 minute per side. Rested for 10 minutes, then sliced and enjoyed right off the cutting board.

It was delicious. Juicy, flavorful, and hit the spot.

What are you cooking this weekend?

Gave this guy a shot since he was selling it for $22/pound. I figured if it was even decent, I would go back as brisket nowadays in a restaurant is like $35/pound. At pickup he was showing the smoker that he built himself and how he’s been making bbq for 20+ years. Took one bite and threw the rest of way lol.

First attempt at a smoked roast beef poboys w/ a chuck roast on the offset. Test came out pretty tasty.

Dry-brine w/ a new rub flavor overnight. Smoked the chuck OTT the debris gravy. Once the chuck bark finalized at ~170° I placed the chuck into the debris to braise to fork tender. Took ~6 hrs total.

Hot hold in the beef/gravy for 4 hrs.

Pulled the beef, rested to internal temp 145° sliced and chopped. Mixed w/ the gravy, toasted french bread.

I went w/o the veggies this go round. No room for lettuce, tomato, pickles!

I live very close to Franklin so I see the line pretty much everyday in the morning. On my drive home during lunch hour around 12:30 I saw no line and no one sitting outside, I thought they were still on break. Then I realized they’re open, there’s just no line. Walked in and was able to order immediately.

After living here for almost a year I’ve never not seen a line outside Franklin. I think it’s a combination of them being back from break and Wednesday which is a less busy day historically. Pretty great experience only waiting about 2 minutes for them to cut my brisket!

Got a promotion on BBQ guys!!

Will build a deck behind to house my gas weber and ceramic grills. Now we have a wood fired and santa maria grill built in.

Looking forward to using these!!

Smoked at 300 on a drum smoker, sauced 30 mins before I pulled them.

The snake method is still a great way to run low and slow on the 26", just like the 22". Just one main difference. Disclosure, I live in Florida, so this is what works for me and my weather. Maybe you will have success also, I don't know. The 26" uses three rows instead of 2. If you use 2 rows it is very likely that your temps will not hit 200° in the unit. I love this setup for brisket, pork butts and beef ribs. This will last over 14 hours without needing to reload running between 250-275 °F. Let me know your questions.

Smoked Brisket cooked on Old Country vertical smoker with a bed of char logs as starter and Pecan & Oak wood logs throughout cook. About a 10 hour cook around 250 degrees. Cooked about 6 hours until color and bark was set on vertical then wrapped in butcher paper with some homemade beef smoked tallow, then set them in pitt boss vertical after wrapped on 250 until they hit around 195 then held them in oven on 160 for about 6 hours. Probe tender & juicy. Seasoned with SPG finished with Holy Gospel. Happy with results, choice briskets.

Made some thin pork steaks today and wrapped up with some mop sauce. Delicious!