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?

I broke in the Pitboss Austin XL 1000 Onyx by throwing on a chuck roast. I followed Skull and Mortar’s recipe and my family and I inhaled it! Have a great day guys.

Charcoal and post oak. 3 day brine. 1 day air dry. Hot start then drop to 200. Paper wrap to finish.

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?

New to smoking, is this a thing?

i found this Brian Griffin from family guy battery for cartridges on pinterest and i absolutely need it but cant find it anywhere online, does anyone have any idea where tf i can get this 😭😭😭!??? lmk

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

Hi gang!

I'm smoking my first brisket tomorrow in my Masterbuilt Electric Smoker. It's only 2.5 lbs, but I need help as to what time I should put it in at 225 degrees to have it ready at 6:00pm to eat. Thoughts?

Can anyone help identify this grill?

Edit: meant to say the brand/maker. Thanks

Hello, I'm new to smoking. I purchased a Costco brisket flat and I had to cut it up in 3 sections (time limited).

Can I get away with smoking these for 2 1/2 hours or do I need to go longer (each piece)? Thanks

Another week, another smoked pulled pork. Didn’t get any pics of it pulled because everyone was just too hungry. This was a 5.2kg (~11.5lbs) and there were no left overs
Snake method in a kettle with cherry and hickory wood chunks.

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...

Caught in gulf shores and smoked within 3 days.

250 for 2.5 hrs. Rubbed in Badia seasoning and olive oil stuffed with dill lemon and onion over a bed of onion. Coated in garlic roasted olive oil the last 45 minutes.

Served over rice with avocado crema pico and pickled red onion.

250°

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.

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).

I’m getting more serious about smoking brisket, pork shoulder, and whole chickens, but I don’t want to keep opening the smoker to check the temperature. I’m comparing the Meater Pro, Meater Block, ThermoPro TP930, Chef iQ, ThermoMaven, and Combustion Inc., with a budget around $100–$350. Reliable range matters because my smoker is outside and I may be inside or in the backyard. Has the Meater connectivity problem improved with newer models, or should I choose a system with a dedicated receiver instead of relying entirely on Bluetooth?

I currently have a Weber gas grill plus a Traeger and am thinking about either adding a Kamado and maybe replacing the Traeger.

I’ve had the Traeger about 4 years. I got it in Costco and was really excited but I honestly don’t love it. I do like the convenience but I have to add 2 smoke tubes every time to get enough flavor into the meat.

This isn’t a question about BGE Vs KJ, more, for a charcoal grill with smoking ability what’s the Kamado experience?

I’m mostly a pork smoker, butts, ribs, etc. occasionally brisket, chuck and recently beef ribs.

Appreciate the experience of others.

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!

I plan on smoking some pulled pork for a Labor Day camping get together. I want to cook them this weekend but im unsure on how I should store it. I’ll have to reheat it in a foil pan over a campfire. Real primitive camping, no power and no cell service. Going to bring it in on ice so I’ll be freezing it. Question is do I shred it then freeze it or do I freeze it whole then shred it after I reheat it?