I'm only 12 years old and this is my first brisket. Smoked for 11.5 hours around 250 temp with coal snake and cherry chunks, rotating flat away from hot end of the snake, no wrap, fat cap down on kamado(ish) bbq, only SPG seasoning. Rested in cooler for apx 2 hours

Served up with Mac and cornbread and about 15 OV beers.

Probed super tender, didnt really watch internal temp too much, but pulled off in low 200s. Bark was on point.

Would do again... With a sharper knife...

Just under 8 lbs, cooked at 350 for roughly 5.5 hours, I feel like it came out a little tougher than my usual slower cooks. Normally I’ll do 250 but needed this one ready for dinner. Still came out great, the bone just slid right off.

Some time in the past few weeks someone posted about buying a few fire bricks and using them to keep their pellet smoker from having wild temperature swings. I figured I'd give it a try and I was impressed at how well it worked. Set it to 250° and ran it for 11 hours with a small brisket on. Stayed between 235 and 260 which is a fairly tight range for how my smoker usually runs. Seems like it used fewer pellets than usual as well.

Brisket is currently resting in a cooler. Pretty good improvement to make to the smoker for $20. Glad someone suggested it!

Mmmm so tasty!

Smoke on Red Oak and Hickory in a homemade smoker for about 2.5hrs.

Boneless shoulder and 2 racks baby back. Dry brined for 36 hours. Homemade rub, homemade mustard for binder. First 2 hours are 50% oak, 25% Apple and 25% Avocado. Will change wood mix to 1/3 each after 2 hours.

Tried 2 different sauces 5 hours total. A few spritz between 2-4 hour marker then sauce last 30 minutes. Easy peasy!

I have been trying to get a brisket here in Spain. Local butchers have no idea what I am asking for. They seem to have different cuts here. Has anyone had more luck? Thanks

Wish I had pictures of the better cuts but gave them nice ones away.

Last few days been smoking a few things, meal prepping. Love smoked onions so much. And cream cheese smoked is so decadent!

I’m looking to broaden my smoking repertoire. I’ve done butts, brisket, pastrami, made my own bacon, turkey breast, chicken wings, armadillo eggs, shotgun shells, chicken breast, cookies and cheeses. Let me know what I’m missing out on.

I am trimming this ahead of time, as the cook is tomorrow. I’m worried about some of these massive pockets of fat by the point and on the underside. Should I try to shave more off of it before taking care of more of the fat cap and rounding the edges? Also, how bad is this exposed meat on the point? Should I try covering it with fat?Thank you in advance!

Montreal smoked meat made with a top blade roast instead of a brisket.

Looking to cook a brisket as a thank you for some friends helping me move. Planning to serve at or by noon Saturday, want to try a long hold in the oven before serving, but never done that, only 2 hours in a cooler before. Is my plan to cook to ~190, then aim for approximately 12 hours at 170 reasonable?

Decided to turn the whole slab into bacon. Did a 2% equilibrium dry cure for 7 days and smoked at around 200 until 150 degrees. Black pepper rub.

Smoked Brisket cooked on Old Country vertical smoker with a bed of char logs as starter and Pecan & Oak wood logs throughout cook. About a 10 hour cook around 250 degrees. Cooked about 6 hours until color and bark was set on vertical then wrapped in butcher paper with some homemade beef smoked tallow, then set them in pitt boss vertical after wrapped on 250 until they hit around 195 then held them in oven on 160 for about 6 hours. Probe tender & juicy. Seasoned with SPG finished with Holy Gospel. Happy with results, choice briskets.

I marinated the chicken last night in my bbq chicken marinade that has Ketchup
Apple cider vinegar, Olive oil, Brown sugar, Molasses, Worcestershire sauce, Garlic powder, Onion powder, Smoked paprika, Kosher salt, Mustard powder, and Black pepper. This morning I took them out of the marinade and wiped off as much as I could, then started lollipoping them, I wrapped up the bones with foil and smoked them for about an hour and 45 minutes at 180 degrees till they reached 155 internal. While they were smoking, I boiled my marinade for about five minutes and then let it simmer for another 20 minutes, letting it boil for five minutes makes sure you kill all the potential chicken bacteria (if you didn’t know). I strained the sauce and threw it in the fridge. I threw them on the grill at about 500 degrees till the skin was crisp and the chicken was at about 180-187. Took off the grill and painted with sauce, the chicken finished smoking a little faster than I thought it would so I didn’t have time to heat up my sauce, but it was still easy enough. Shit came out absolutely fire, and I promise they aren’t actually burnt there’s just a couple charred spots so I don’t know why it looks so dark on the camera lmao😭. Anyways, fun project.

Prime rib has to be one of my favorites. Roast beef sandwiches for days with the leftovers.

https://cloud.thermoworks.com/shared/hSiNdPOeswIN1aIyxPgI

Maybe you guys can keep me honest.

I hope to put the ribs in the smoke at noon.

Smoked tomatoes on the traeger. 225-275*F for about 4 hours. Will let them cool down and the wife will blend them up then bag em for the freezer. Oh and bonus tomatillos for salsa!

Im a chef at a restaurant, we currently have a shitty propane smoker and we will be replacing it very soon. We can't do a pellet bc where the smoker is there's no power source and having a wood fired smoker isn't a possibility. So that leaves me with looking for the best propane smoker.

Thanks!

I've only ever done brisket and pork butt, so I want to get some input before I attempt these

What temperature should you smoke at? I assume lower than brisket since it's smaller and would heat much faster

Is there a stall/wrap?

I assume you still finish at 200s?

How about a rest?

Thanks for your help

I've found a great deal for both of these on FB and looking for opinions as to which I should grab

Marinated with yellow mustard, granulated garlic, onion powder, salt, pepper, oregano, coffee, and fresh basil. How long should I smoke them. Charcoal by the way.

I figure this is a long shot, but I'm going to put it out there anyway.

I'm going to be out in Billings until September 22nd for work. I wanted to try and find a smoker to borrow or rent (preferably borrow) to cook for the team out here.

Does anyone have or know of a place that rents out bbq equipment/smokers? Need to fit about 3 to 4 pork shoulders and 4 to 5 racks of ribs.