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.

Cooked on my Old Country Gravity with a chef temp S1 / breezo setup. It is incredible about maintaining temperature throughout a cook. I put a large brisket (probably 15-16 lbs after trim) on at 8:20 last night with a wireless probe in the brisket. Woke up around 4 and the IT was already reading 185. Looking at the graph in the app there was no stall at all. It just cooked straight through. I pulled it off around 5 am and it’s been hot warm holding wrapped in the oven. I have never had this happen before and I’ve been cooing bbq for a long time. Anyone else ever have this experience?

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

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?

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?

First time smoking, how does my trim look on this

First attempt at making my own ham (from boneless venison roast) and concerned about the discoloration in the center. Brined for 10 days with Prague Powder 1, smoked at 200 for about 3 hours, and finished in the oven until it hit 160.

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.

Hi everyone,
I’m cooking a brisket later today that I plan to have for dinner tomorrow. I’m looking for a sanity check on my plan to ensure it’s 1) safe and 2) going to make for a decent brisket.

I want to be clear here: this is not competition brisket. The goal is not perfection, the goal is “as good as I can get it without staying up all night”

8lbs trimmed weight, USDA choice brisket (the only kind I can get near me in Europe). Dry brined in the fridge last night.

Plan is to put it on my Weber kettle this evening and have it on the smoke for about 6-7 hours. Then I will wrap it in butcher paper with some tallow and put it in my oven set to about 170 or 180 overnight.

In the morning I expect it to be through the stall and holding at 180, and I will crank the oven back up to 225 or 250 til it’s probe tender. Then it will rest in a faux cambro until dinner time.

Is this feasible or am I going to end up drying this thing out? I have too much going on Sunday to stay up all night baby sitting it on my kettle into the wee hours, plus I’ve had issues keeping consistent temps and with charcoal snakes sputtering out (this is a skill issue and I am aware, but I don’t expect to fix that issue tonight).

Also, I plan to smoke it at 250 on the kettle. I am reasonably confident I can keep it within 40 degrees of that temp for the six hours I plan to have it on there. I can nail 225 and keep that within about 10-15 degrees. 300 is out of the question. What are your thoughts?

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

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

Wise men and women of Redditopia, I again seek your wisdom as you have been knocking it out of the park with all of the help you have been providing me!

I am smoking a couple racks of ribs today, I am getting an early start as I want to hold them for a few to make sure company is not waiting on the to get done late into the evening. Anything to keep in mind when holding ribs? Should they go from the smoker, straight into a warming bag (I have the ChefsTemp Meat blanket) or oven, or should they be allowed to cool down to a lower temperature before doing so? Anything to worry about when holding ribs?

Also, should they be sauced (and wrapped) before holding or should I sauce them and let them sit back on the smoker for a bit just before serving?

Thank you!

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??

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?