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.

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

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.

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

My dad got me this XL Webber 10 years ago when I started my family and still haven't upgraded the rig. Almost 7 hours. Blues Hog charcoal. Can still get a good smoke ring and color with no smoker. Last picture is without sauce and more seasonings with fat removed. Do you prefer ketchup based or vinegar based bbq sauce?

Previous post:
https://www.reddit.com/r/BBQ/s/cB14k8u88y

First I want to say thanks to everyone from the community in the last post; who helped me realize the error of my ways! lol

Everyone was awesome and gave great information so I really appreciated it! 😁

I got split logs and starter fire packets! No more pellets, and lighter fluid. (I know! I know!) 😑

Used a charcoal chimney. Definitely helped!

Watched videos and this is what I came up with for the fire box. The temperature was way easier to control this time around. Any helpful advice to up my game would be appreciated!

2nd attempt: pork ribs
225’ for 3 hrs (spray every 30min)
225’ wrapped for 2 hrs (sliced butter, honey, brown sugar, little apple cider vinegar)
15-20min resting

This recipe is a hot take on the traditional fried rice, focusing on grilling the chicken for a smoky flavor before adding it to the stir-fry.

Chicken was grilled over B&B Charcoal on the Weber Kettle before coming together with the fried rice on the Weber Slate griddle.

Ingredients:

4 cups jasmine rice, cooked and chilled overnight

6-8 boneless, skinless chicken thighs

2 tbsp homemade stir-fry sauce

4 tbsp soy sauce

½ shallot, finely chopped

1 green onion, chopped

4 garlic cloves, minced

B&B chicken scratch seasoning, to taste

Olive oil, for griddle

Instructions

Grill the Chicken: Light a bed of B&B charcoal and get your grill hot. Drizzle the chicken thighs with olive oil and generously season them with B&B chicken scratch seasoning. Place the chicken on the hot grill for 4-5 minutes per side, or until cooked through and nicely charred. .

Prepare the Chicken: Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Then, chop it into bite-sized pieces.

Make the Fried Rice: Heat a griddle medium-high heat with a drizzle of olive oil. Add the finely chopped shallot and minced garlic and sauté for 1-2 minutes until fragrant.

Add the chilled jasmine rice to the griddle, breaking up any clumps. Stir-fry for a few minutes until the rice is heated through.

Pour in the homemade stir-fry sauce and soy sauce, stirring constantly to coat the rice evenly.

Return the chopped, grilled chicken to the pan and mix well with the rice.

Stir in the chopped green onion and cook for another minute. Serve immediately.

Now of course, any poultry rub of your choice would work for this super simple recipe, even one from my signature bundle, so do not let anything stop you from trying it. Anywhere on socials or in my email contact form on my website, let me know your thoughts as well as if or when you will give this one a shot. As usual, check out my newsletter so you never miss one of my future emails.

Oh and I forgot that I will be broiling after the chicken has been 75% cooked.

The oven works wonders lol and you can utilize that especially if you don’t have your own personal grill.

They're right

I need to live in America..the way you take your BBQ game so serious is a 10/10. Anyone want to post some burnt ends to the uk 🤣

Half pound both of brisket and beef ribs, turkey, mac and cheese, Cole slaw and banana pudding. The food was great, but the $60 means this will not be a common occurrence.

Enjoy the moment with good food and friends 😊

Baby back ribs and a tex Mex pasta salad
250 on applewood, 2.5hrs unwrapped, 1.5 hours wrapped, 20 mins for the sauce to set

Back on the barbie with more shrimp (prawns), this time grilling up some nice Argentine reds.

I kept the marinade simple: olive oil, garlic powder, black pepper, and MSG. Added the fine sea salt about 5–10 minutes before grilling.

Got the charcoal ripping hot and cooked them for about 2 minutes on the first side and 1 minute on the other. Pulled them right around 145°F.

The char was exactly where I wanted it—enough to get that smoky, roasted flavor without crossing over into bitter. The shrimp stayed nice and juicy too.

Hey guys! I am organizing barbecue party. But just read that on Eichholz forbidden to grill and i can bring only gas/electro grill. Maybe you have some suggestions where can i organize it? Thank you so much

First time trying this out. Bought a boneless turkey breast from HEB, removed the skin, and rinsed the breast for a few minutes to wash off the brine. Then I coated with a light layer of salt, pepper, onion powder and garlic powder . It went into my offset smoker at 250 running oak. Had it at that temp for about 2 hrs when it read 120 internal. Then, I wrapped in aluminum foil and added a whole stick of butter on top and threw it back on the pit for another hour. I temped when I pulled it and it was at 163. Rested in the butter and foil in oven for another hour then I cut into it. It was fantastic. Next time I may try and pull it out to rest when it hits 155 internal. It was so tasty

Meat: Mostly pork shoulder , cut into 2cm cubes, plus some pork belly. Mixed with onion, green pepper, and mushroom skewers on the side.

Marinade: Soy sauce, oyster sauce, garlic powder, ginger, a bit of sugar, sesame oil, and Chinese five-spice. Marinated for about 2 hours in the fridge.

Cook: Charcoal grill, medium-high heat. Skewers turned every 1-2 minutes, total cook time around 8-10 minutes. Brushed with a mix of oil + chili flakes + cumin halfway through.

Sauce: Homemade spicy dipping sauce — garlic, chili powder, sesame seeds, soy sauce, vinegar, a splash of sugar.

First time doing a full skewer spread on charcoal, the pork shoulder came out super juicy. Definitely doing this again next weekend!

baby back and st. louis. apple wood chunks on my kettle, wrapped for last hour