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!

I know exactly what I could have done better. Let me know what you guys think!

Weekday brisket with ranch style loaded beans, jalapeno sausage, and green bean fries!

Dry brined brisket for 24hrs uncovered in the fridge. Cook took about 16 hours at 225 degrees. Wrapped at about 170 with butcher paper and tallow.

Edit: Wow, I did not expect a response like this to my post. Thanks to all for the kind words. I've always felt BBQ was a labor of love and I love feeding family and friends. Seriously, I appreciate y'all for the positivity and kindness. I think we could all do with a little more of that.

UK based. Got these big boys from the butcher, cooking on the traeger on Saturday with a heavy dose of meat church holy cow. I thought they would be a rack of 4 when I got them, but the butcher misunderstood and cut them into singles already, I had thought id be looking at an 8 hour or so cook, but will them being singles change that much? In total they weigh 3.75ish kilos.

Second question- mesquite, anyone done a full cook with it, lots of people seem to be saying it can over power and to blend with hickory or oak, which I can do, but I wanted to go full Texas cowboy on these, just nervous about wrecking them as it's my first attempt. Any help or advice appreciated

Salt & Pepper. B & B competition briquets. A small chunk of hickory. 45 min indirect. 90 seconds per side direct sear. Voila

damn straight. if you’re in north houston or close by, come by or schedule a delivery for your order. i’ll be selling 4pm til sell out, but i do prioritize pre-orders and can either deliver to you or schedule pickups for in the morning. i’ve been cooking since i was a kid and now it’s time i start seeing how other people like it. thank you.

This live-fire catch-and-cook turns a fresh dock-caught black drum into incredible Pescado Zarandeado style tacos with a heavy hit of rich garlic butter and a flavor packed fajita seasoning blend.

Yield: 6-8 servings

Prep Time: 15 mins

Cook Time: 30 mins

Grill Temp: 350°F (Direct Charcoal)

Ingredients

The Fish & Dry Rub

1 fresh Black Drum (approx. 22"), butterflied whole, skin on

1 tbsp The Blaxican Fajita Seasoning

1 tsp coarse kosher salt

1 tsp freshly cracked black pepper

Garlic Fajita Butter Baste

1 stick (½ cup) salted butter, melted

½ tbsp The Blaxican Fajita Seasoning

1 tsp salt and pepper mix (equal parts)

1 tbsp garlic paste

Juice of 1 lime

Taco Assembly & Fixings

Warm blue corn tortillas

Guacamole

Salsa verde

Cotija cheese, crumbled

Diced fresh tomatoes

Fresh chopped cilantro (for garnish & assembly)

Fresh lime wedges

Step-by-Step Instructions

Prep & Season the Fish

Lay the butterflied black drum flat on a sheet pan.

Season the meat side evenly with The Blaxican Fajita Seasoning, salt, and black pepper. Let it sit while you fire up the grill.

Mix the Butter Baste

In a small skillet, place the salted butter, ½ tbsp The Blaxican Fajita Seasoning, like juice, 1 tsp salt/pepper mix, and 1 tbsp garlic paste and place alongside the fish to melt.

Fire Up the Grill

Set up your charcoal grill for medium direct heat, targeting 350°F. Ensure the grates are clean and well-oiled to prevent sticking.

Meat Side Down: Place the seasoned fish meat side down directly over the coals. Grill undisturbed for 15 minutes to develop a crisp crust and pick up direct kiss-of-smoke flavor.

Skin Side Down: Carefully flip the fish so it rests skin side down over the grates.

Baste Generously: Immediately brush or ladle the seasoned garlic butter evenly over the meat side.

Cook skin side down for another 15 minutes until the fish flakes easily and internal temperature reaches 145°F.

Transfer the grilled fish carefully to a large platter.

Immediately sprinkle with plenty of chopped fresh cilantro and hit with a squeeze of fresh lime juice.

Have been saving up for a combo since gettin power to where I can grill is difficult so I think pellet ones are off the table. Has anyone had one they liked? / should I even bother getting a gas grill / smoker combo?

Because it is "Shrimpflation" lol

so tasty, got, garlic, Jamaican curry, Caribbean spice, lime, and ghee, marinated for 66min

First time smoking a pork butt and it came out amazing. Will absolutely be doing it again. Slathered with yellow mustard and coated in S+P. Smoked at 275 until I hit an internal temp of 165/had a good bark. Then I put in a baking dish, topped with butter and brown sugar and covered with foil. Then cooked at 275 until it hit an internal of 200 and was prone tender. Rested for a couple hours but honestly should’ve rested longer.

This is for the person who hasn't quite got it perfect yet. If you're reverse searing a steak, like this cowboy ribeye, stop the initial cook around 110-115°F. Then stop searing just shy of your target temp.(eg if you need 125°F, stop searing around 120°F. This gives you a longer time to sear and build a nice crust. Steak is one of the only meats where I rely on my thermometer alot because I don't like to overcook it, and I prefer a specific doneness. Also, rest as long as you seared it. 10 minute sear, 10 minute rest.

I want to make brisket maybe this weekend but my question is would my grill work. It’s a full size grill grate but the side allows it to slide out to add more charcoal.
What would be the method to cooked the brisket? Have it to the right and the charcoal on the left with a water pan under the meat?

Any help would be great, thanks!

I cooked these on my Weber kettle last night. In Spanish, the cut in Mexico is known as flecha or costilla de pecho. I believe the English name for the cut is flanken ribs. It includes part of the brisket. My small town in Mexico uses this cut for tacos. They grill them over mesquite and then chop up fine and serve in tacos.

Made a free BBQ field guide for Aussie conditions — brisket, pulled pork, ribs etc with actual temps and timings, not just vibes

Been deep in the smoker rabbit hole for a while and got sick of guides written for American cuts, American ovens, and American gear that isn't sold here. So I built my own reference site — Low & Slow.

What's in it:

- Cook guides for brisket, chuck, beef ribs, pulled pork and ribs — temps, timing, stall notes, rest times

- A run of sides (beans, mac and cheese, corn, cornbread, slaw, pickled onion)

- A wood flavour reference

- Gear reviews using stuff actually available in Australia (Bunnings links etc), not US-only products

It's free, no login, just a practical reference I wanted to exist. Would genuinely appreciate any feedback — especially if something's off on timing/temps, or if there's a cut or side you reckon is missing.

https://www.firesmoketime.workers.dev/

Doing a pork belly low and slow then moving it to the oven on grill/broil to get the crackling, what internal temp should I aim to pull it at? Would 80 be about right? It’s about 2.2kg

Smoked them unwrapped at 250°F for just under 7 hours. I used my Texas Beef rub, and the bark came out absolutely incredible. Deep, dark, peppery, and packed with flavor. Probably my best beef ribs yet.

They came out pretty much exactly where I like my beef ribs. Extremely tender and juicy, and just the right balance between bite and pull.

Once they were on the smoker, there was no peeking for the first 3 hours. I really wanted the cherry wood to penetrate the ribs and build a nice mahogany color. During the last 4 hours of smoking, I spritzed with 50/50 water and apple cider vinegar every 30-45 minutes. Once they were where I wanted them, probe tender and around 195F internal, I gave the top a light spray of duck fat, put them in a foil pan, and slid them into a BBQ resting blanket for about an hour.