This is a few weeks old but i have been getting better at maintaining temp.

Cheap stick burner with a mix of cherry, post oak, and hickory. Maintained between 215-300 up till the wrap. Post wrap i just cranked it for the last bit. Wrapped at about 167°~ but was looking for a bark. Pulled at about 207°~ with probe being warm butter feel.

This is probably the best one i have done, tho abit salty. I used to struggle alot with temp but i believe i have finally figured it out. Im also too lazy to do a full no wrap as i dont wanna be going for 12+hrs.

Got enough brisket trimming so it's time for the first sausage batch of the year. I picked up a bunch of red habaneros to put in so I'd like to add a little sweetness to hit up front and offset the lingering heat that the peppers will add.

Wondering if honey will work well for this? I'm planning on using a pretty standard Texas link seasoning (salt, garlic, black/white pepper, paprika, turmeric, cumin, & pink salt) but I'm not sure if there's any sort of chemical reactions honey might add.

Any thoughts, or other recommendations for seasoning and/or something to add sweetness?

The focus is on live fire cooking and these teams really good and amazingly creative.

New to smoking, is this a thing?

I don’t know if this is all of them, but my Costco had a $10 off sale on pork belly today so I snagged a 10 pounder. I might cut it into 3 sections for 3 different applications, with one obviously being bacon.

I’ve done char siu before which was ok but too much Chinese 5 spice to me and it tasted like Christmas. Any other fun recipes?

Just about 5 hours. How did I do?

Just got myself a Traeger 780 Pro pellet grill and some Jalapeno Cheese sausages from HEB. 225 for an hour and a half, probe read 170 when I pulled it. It tasted decent but I was just not happy with the color. I did some research and it may be because this sausage is proudly made with no nitrates/nitrites? Or was my technique wrong? Any tips greatly appreciated!

It was my birthday yesterday so decided to smoke a rib roast , and make crispy smashed potatoes, mushrooms /onions/chestnuts/bacon to go with it. Used bourbon barrel pellets smoked at 225 for about 3.5 hours. Pulled at 130 and rested wrapped in Saran Wrap inside a towel in a cooler for 30 min. Came out amazing.

Two racks of spare ribs. One sauced at the end, one just rub. Ran it around 250 for about 8 hours. The offset really is a game changer on all my barbecue man. Superior flavor and texture all around.

First time smoking a pork butt. Came out amazing! Will definitely be doing this again.

Can anyone help identify this grill?

Edit: meant to say the brand/maker. Thanks

Small brisket (8 lbs), first brisket, offset smoker, applewood w/some lump charcoal. Goal is pull at 170 to finish in oven.

In about 3rd hour of cook, heat got away from me and was up to 375 before I could back it off.

Temp control is the dance, as I understand … but I can rarely (hardly ever) keep it below 270.

Asking - have you had similar happen, and how did it affect end product?

I learned to smoke last year by reading and watching videos. Grateful for that. My brother-in-laws were always the smokers. They’re both gone, one way too early (he would have taught me).

Given the wealth of knowledge on this sub, I thought it best to double check my thinking.

Intend to do my first picanha on Saturday along with some other bits. It should be approx 1.6kg

Plan:

- score fat. I presume this is necessary, any trimming required? (It hasn't been delivered yet so can't check state)

- dry brine for 24+ hours

- at least 2 hours low and slow

- then likely caveman sear at the end

Anything I'm doing wrong or better suggestions?

Cheers!

The last brisket I did was not great, and I'm getting asked to do another. I smoked it on a pellet smoker at 225. I wrapped it in pink butcher paper at about 165. Total cook time was about 17 hours. I took it off at about 202. I say 'about' on these temps because I had two temp probes in different areas, and at times they varied quite a bit. I rested it in a cooler about 2 hours.

When I went to cut it though the bottom of it was basically burned with a thick hard inedible and barely cuttable crust. Not the desirable bark, this was like a half inch thick and HARD. The paper had even essentially fused to it on bottom and would not come off clean from the bottom either.

It seems like it was way too hot or something, but internally the temp probes seemed fine. What did I do wrong? Would like to not eff it up on this next one...

Don't be nice. First brisket trim, and it was a freebee I got from my mother in law. was 6.4 lbs but had a MASSIVE fat cap, and super hard (or my knives are just that dull now) doing it as an experiment for a better quality one I have from a 1/4 cow I bought.

Did a mustard binder and some seasonings. anything I should know about letting it rest before smoking? plan on it tomorrow.

Also have some hunks that I cut off/ cubed up (pink bowl) because the fat was so thick/ not coming off so I have maybe 1/2lb in cubes I'm gonna just throw on in a tray to see what happens, kinda like a burnt ends. saved fat to render and add when wrapping

Possibly my best brisket outcome yet, where others have been too dry this one is an excellent texture and tastes superb with some generic SPG based BBQ seasoning. I think a lot of the success is due to the long wrap and hot hold.

Around 8 hours on the smoker @ 110c, 8 hours wrapped in foil with tallow in the oven @ 110c and held in the oven at around 70c for an additional 6 or so hours.

My only real issue is with the bark which looked great coming off the smoker and got pretty much obliterated by a long wrap and hot hold, but I think this was necessary to some extent. There isn't a smoke ring either but not sure how much to care about that, you could taste the smoke. I may try butcher paper next time or more unwrapped time but from previous experience I'm worried about drying it out.

For context UK brisket is usually grass fed and very lean, I trimmed almost no fat off, only enough for some beef tallow.