I find this cut makes an incredible pulled beef. The heavy marbling and large seam of connective tissue between the two flat irons breaks down over a long hold and mixes beautifully with the end product! Thoughts?

... because my gallbladder said "fuck you" and caused severe pain every time I tried. A good friend got to eat them instead.

Started off with 1/4 cup heavy cream mixed with 2 eggs, soaked a cup of ground pork rinds in the mixture for 5 mins. Added paprika, diced onion, garlic, Worcestershire, parsley, garlic powder, onion powder, then ground beef.

Next made a thick cut bacon weave, pressing meat mixture in and making a channel for the cheese- which was thick sliced cheddar on the bottom topped with a cream cheese and shredded cheese mixture. Rolled with parchment paper and wrapped tight, fridge for a few hours to form. While smoker is starting bring up to room temp, smoked at 250 up to 120 probe, glazed and finished at 325. Turned out pretty epic.

Made Brisket, Mac and cheese, potato salad, green beans and homemade bread for my girl last day at work.. oh and a caramel pecan cheesecake!!
had a blast, and met some great people!

I’m gonna have to split this and finish half of it in the crock pot lol. Cooking for 20.

Went to grab my ribs and they broke in half. What do yall think?

Splurged a little bit this year and decided to expand my cooker collection. Planned on seasoning it immediately with some linseed oil and firing it up but winds outside today are insane so I'll have to wait another day or so.

• 8 week lead time was right on the money from ordering to arrival.
• Shipping and unboxing was easy - Fedex dropped this right at my front door. Well packed and took about 10 minutes to unbolt from the pallet. Came assembled with the exception of the fire door handles and the thermometers, took about 10 minutes to put together.
• Quality is outstanding - Welds and fitment of all the components is excellent, every part including the grates, charcoal baskets, and vents have a "heavy" feel to them and fit well together. I got the flat top "planchas" with it as well and they are HEAVY, the cooking surface on my Blackstone doesn't compare.
• Taller than I thought - the casters are pretty large so the whole unit sits pretty high. Good for me since Im 6 ft 3 but my GF struggles a bit with the lid. Oddly enough she can easily roll it around though even weighing 800ish pounds, have to be careful to lock the wheels.

I inherited a 90’s New Braunfels smoker from my dad and I found out that when he was repainting the smoker probably around 6 years ago, he also painted the inside… he used the Rust oleum high heat grill spray paint.

I was planning on cooking pork butts for a party next week and I’m concerned about this interior paint. If I remove all of the loose flaking paint with a wire wheel drill brush, will I be okay?

How’s this look, kind of lost/ unsure if we should trim more or not. Costco 20lb choose

First time smoking, how does my trim look on this

I’m sure a lot of y’all know this but I just figured out that in Sabbath Mode, my fancy whiz bang ovens won’t turn off automatically after 12 hours so I can do a warm hold for up to 3 days (I would never) at 170 and not worry about my oven shutting down. That has happened to me before when I cooked butts brisket and wanted to hold them till the next day and it was really frustrating.

Problem solved!!!!

I dunno, for some reason I started with tri-tip and then started experimenting outward. When I scroll through reddit about smoked tri-tip sometimes it sounds like it wasn't an entry level on ramp I guess.

So: What was your first smoke? What cut or type of meat was your first experiment where you got captivated?

I was wondering if I just let the lip crack to let out a small amount of liquid I could use my Dutch oven so I don’t need to wrap? I’m doing a pork butt and want to put it in a foil pan with apple juice but it’s too big for the foil pan but my Dutch ovens big enough.
Anyone ever tried this??

Haven’t done a brisket point yet. Any tips on timing ? Looks about 7.5lbs. Have done a few full packers.

It's the Bronco 18 in. Heavy Duty Charcoal Drum Smoker. I just saw it on the Home Depot app for $250 while its regular price is $499. I don't know if it's nationwide or state specific (I'm in Illinois). You have to add it to the cart to see the price. I just bought one and it'll be my first charcoal/wood burner. I've had two electrics and I just couldn't pass it up at this price. Hopefully some of you are able to pick it up too if you're in the market.

I finished it in the oven and woke up to a 202 internal brisket. Everything looks pretty good. Oven has a low setting of 170. What should I do to keep it warm? Will 170 continue to cook it? I could try cooler but we won’t eat it till much later.

Looking for a good quality smoker that I can also grill in. FYI I live in Australia. Thanks

Absolute gold.

When I was his age I asked for ravioli from a can 🤷🏼‍♂️

I run a restaurant in Spain and I have started serving smoked meats. I am somewhat envious when I watch American YouTubers who are spoiled for choice regarding the big fat briskets, butcher paper and heavy duty foil. The briskets I get are small and thin with all the fat trimmed when I get them. The aluminium foil here is cheap, thin and not wide enough for a big brisket and it always tears. I can't get butcher paper without paying a fortune. Any European smokers out there able to source the good stuff?

Any recommendations on how to cook these? Dinner at 5:00 tomorrow, looking for help on temp and time to start? I felt good about trying brisket and then received these smaller pieces.

My dad got a small cow processed and this is the brisket he received.

Never done this before prolly hard to mess up but I’m a ask anyway, is there any difference if I smoke a block of cream cheese at 180° or 200°? 2hrs long?

I have a Recteq 410 and I think I have outgrown it. I don't use my smoker for anything but smoking so I don't need to be able to sear or anything on it so I think my next smoker will be a vertical smoker. I kinda dig the new Recteq Staq but it's like a grand. The pit boss is cheaper and goes down to 130F whereas the Recteq can only go down to 150F. The reviews on the Pit boss are rough though. What are y'all's opinions on the two? Thanks in advance.

I guess I’m just simple 🤣..but I’m fine with thighs!! 9 bucks never tasted this good

https://www.reddit.com/r/smoking/comments/1vy48ip/best_wireless_meat_thermometer_for_smoking_meat/