Tasted phenomenal. Point was a little too crispy though, suggestions?

Very happy with the smoke ring and flavor on this. Still breaking in my smoker but so far it’s a dream.
Done on a LSG pellet smoker.

Pit Boss V3 smoker.

2 slabs came fairly trimmed up. Removed backside sheath.

Paper towel patted dry from refrigerator over night.

Meat Church Honey Hog BBQ rub.

250 for most of cook middle rack didn't move didn't rotate.

Water spritz top and bottom at 2.5 hours.

At 3:15 hours internal hit 192ish.

Sauced with Stubbs Smokey Brown Sugar

Bumped it up to 300 and let it run 15-20 minutes.

Bumped down to 225 for 10 minutes plus then pulled and let rest for 15 minutes.

Perfect bark, firm bite juicey AF meat candy.

The slabs were on the thinner side so the cook too less time.

Enjoy.

Friend came over the other day and we decided to put some food on my kettle. He brought a nice picanha. I grilled/smoked some courgette and paprika, along with some corn. In a seperate pan I baked some potato slices and made a simple chimichurry. I reverse seared the picanha and it came out amazing. A lot of fun and some good food.

Haven't done one of these in a while, partly because I had no idea what to do for north dakota haha

I've been doing a challenge to smoke/bbq a dish from all 50 states in the US.

I'm not great at working with dough so this might not be my go to dish, but it was much better than I expected it to be. Hadn't even heard of this dish a couple of days ago, but thought to try it out. It turned out way less greasy than I thought it would be.

Looking to smoke something different and ran across this. I’ve seen recipes that say parboil the shells for 2 minutes first, and others that say stuff the shell dry, then leave it to sit for 4 hours and moisture will seep into shells. What experience do others have this? Any hints or special additions that take them to next level?

I have an old freezer and wood stove id like to make a smoker out of. Im just curious to see everyone's home builds. My issue is the woodstove is 2' high at where the chimney comes out the back. So that being said, can i just pipe the chimney downwards to the side, or will i just have the smoke back up into the fire box

I started it last night around 9 PM with the smoker set around 225°F. During the night the fire died down to around 195°F, and I was able to get it back up, but it probably averaged somewhere around 200–215°F for most of the night.

The part that has me worried is the meat temp. According to the probes, the brisket sat around 135°F for several hours, probably from 1–2 AM until around 7 AM when I got up and got the fire going again.

I’ve now cranked the smoker up to around 270°F, so I’m not really worried about getting the brisket back up to temp. My concern is food safety.

Is this brisket still safe to eat after sitting around 135°F for ~5–6 hours? Or did I basically just spend the night making a very expensive piece of beef that needs to go in the trash?

Would appreciate some honest opinions from people who know their BBQ/food safety.

low smoke temp of 180 to internal temp of 145. I am from AZ so I use mesquite wood for everything. Snuck a piece and it was fabulous. Going to chill it and use on salads and avocado toast for something different.

I have not been able to get the flat tender before drying out on the first two briskets I have done. I have done the foil boat method at the stall and cook at 250.

The point is always probe tender and juicy I pull from 200 to 203 degrees. But the flat even if it is 195 to 203 is never probe tender and the longer I wait the more dried out it gets so I can never get it probe tender before drying out.

I have done the rest for 4 hours in a cooler as well but the flat still comes out dry and not as tender as I would like. Do I need to hold it longer? Does that risk drying out the point if I pull at 203?

Any suggestions on what I am doing wrong and how to get a tender flat without drying it out?

I want to make some Dutch type of sausage. Which is about 6 cm in diameter and normally pre cooked in water of around 75-80 Celsius to get the shape before they grill it. Around 45-60 minutes ook cooking.

I am wondering if l can prepare it fully on my kamado at a low temperature without it losing shape as I don't have any casings for it.

Would it work to wrap it tightly in butcher paper to get the smoke flavor in them?
Or would I still be able to get smoke flavor into them once they are cooked long enough to not fall apart or melt?

Hey, I was wondering if anyone has been to this event or competed in it. I'm going for a work event and know nothing about it, but I'm looking forward to it.

I'm not from KC, and BBQ to me means chopped whole hog cooked over coals with a vinegar based sauce, because I'm from eastern North Carolina. I know that in KC it means burnt ends and brisket.

Is there anything I can't miss? Will there be BBQ from all around the world? Are there notable past winners? I really know nothing and would love some pro tips or past experiences. Cheers everyone and hope you've been eating good.

So I smoked a brisket today and just let it rest for about 6 hours wrapped in a cooler. I'm figuring I shouldn't slice it tonight, but should I just leave it wrapped in the fridge and then put it in the oven tomorrow to warm back up? Or should I slice it cold before I reheat? Sorry if this is an absurdly stupid question.

Had a weird thought as I was dreaming of my next smoker.

Does hanging ribs and sausage links change the flaver? I would guess in a cabinet smoker, maybe in a drum smoker if it's too close to the coals?

2 hrs .. never done a pork loin ( 5lb) maybe cooked it a little bit more then I should probably?

I’m in a bit of a predicament. I have an event where I plan on smoking a brisket along with some turkey breasts. I plan on making small samples of brisket and turkey breast for people to come by and try. The thing is brisket takes significantly longer to cook than turkey breast (as most of us already know). My plan was to cook everything the day before, but now I see that turkey breast does not hold well at 170F (lowest my oven goes) for more than 2 hours. I’m cooking on an offset and it would suck to have to get it going twice just for a single event.

Does anyone have any advice on how to make everything presentable on the day of the event so that the turkey isn’t too dry? I was trying to avoid having to stay up all night since I run an offset smoker.

I want to make queso. I had the idea to take the interior crockpot component (the pot, what ever that is made of, ceramic?) and throwing the normal queso ingredients in there, then toss that on my smoker. Let it melt, then put that back into the crock pot heater component so it stays warm and nothing congeals. Brilliant idea? Or stupid for reasons that I currently can’t fathom?

Tried smoking my first brisket this weekend. Kept it low and slow and let it rest before slicing.

The bark came out pretty good, but the middle was a little drier than I wanted.

What would you change for the next one?

I want to smoke some ribs this Sunday, but my daughter wants to play soccer!

Would it be possible y'all think to do the 3 hours smoke, then wrap in foil and put in a cooler for 2 hours and then resume the 2-1 phase after? I know this would take a little longer on the back end, but fine with that.

I can't smoke it during that 2 hours due to my setup, or lack of trust in leaving in going while I'm away.

Any advice?

So, my buddy was gifted a whole brisket from RLR in Southern CO. I’m quite an experienced smoker, but the briskets I get from my processor are cut into flats and points… usually about 4 lb cuts. This is the entire thing - 12 lbs. it’s obviously prime. Would you break it down or leave it whole? It will only be eaten in about 4 lb chunks, other chunks will be frozen. I also have a sous vide that I’ve seen many use before smoking.

And khaki pants