I admit it’s a bit under and some more could be rendered, but regardless the amount of meat here is barely good for 2 people. Im somewhat new to smoking, mainly have done pork in the past

I am beginning this journey at 7:00pm low and slow at 200° for dinner tomorrow night at 6:00pm will update tomorrow...does anyone else score their fat cap for maximum penetration?

So this is something I’ve made a bunch of times, but I have a question for this time.
I’m looking to make this for a family gathering
(which won’t be close to my home) but don’t think it would be getting eaten until like the following night. Is there any way to make it and reheat it or make it and at least still have a taste as good as when it comes right off and right onto a plate?

Roller coaster of temps and beers/shots! Fire management don’t count today, this one’s for Ozzy.

Spare ribs on the old country pecos w white oak, spg n a hint of lawry’s. Will post pics of the after math. No wrap, no spritz. Long live ozzy! And Texas BBQ. 🍻

Found some brisket for 2.99 a pound this week so we snagged a couple. Got an 18 pound one and a 13 pound one. Never smoked brisket before but for that price we’re going to learn. The 5 pound ground beef rolls were 9.95 each. We typically prefer more lean, but couldn’t resist that price. Will probably end up doing some smoked burgers too.

Howdy folks, I’ve been using my Pitt boss pellet for about 5 years now and love the ease of use. I have a toddler so time isn’t abundant on my end. Would like to upgrade to a larger unit than the dual grill/smoker I have now. Looking for a reliable recco for a busy dad. THANKS MY DUDES!

Hey folks! I got a nice three pound pork jowl and am dry rubbing it currently(for a few more days) but was wondering if you have tips about smoking this? I have an electric smoker and plan on maple/applewood chips. My rub is salt and pepper with a bit of granulated maple sugar…thanks!

Been smoking for a little over 3 years on my offset. Grandparents surprised me with this electric smoker they’ve had sitting unused in their basement. I’ve never used an electric smoker, any tips?

So tender !!

Smoked at 250 and I pulled when IT was around 135
Reverse sear and rest

Corky’s BBQ rub and BBQ sauce

Ingredients
Chicken thighs and drumsticks
4 tablespoons Lawry’s Garlic Salt
1–2 tablespoons olive oil
Cajun seasoning, to taste
Coarse black pepper, to taste

Instructions
Season the chicken with 4 tablespoons of Lawry’s Garlic Salt, making sure each piece is evenly coated. Refrigerate for 24 hours.

Remove the chicken from the refrigerator.

Pat each piece dry with paper towels.

Lightly coat the chicken with olive oil, then season generously with Cajun seasoning and coarse black pepper.

Preheat the oven to 325°F.

Arrange the chicken on a wire rack set over a baking sheet (or on a lightly greased baking pan), leaving space between each piece for even cooking.

Bake for 60–75 minutes, or until the internal temperature reaches:

175–185°F for thighs
175–180°F for drumsticks

Increase the oven temperature to 425°F and bake for an additional 10–15 minutes to crisp the skin.

(Alternatively, broil for 2–3 minutes, watching closely.)

Let the chicken rest for 5–10 minutes before serving.

The result is juicy, flavorful chicken with crispy, well-seasoned skin, very similar to the smoker version without needing a smoker.

SMOKING DIRECTIONS

Smoke at 250°F for 2 hours and 45 minutes, then increase the temperature to 350°F for the final 15 minutes to finish.

smoked some ribs and made some mistakes like had my ribs too close to the firebox and managing the fire was definitely a task but here’s the end result ! they were good but i know i can do better i used apple wood chunks and let them cook around 275-285 for 2 hours then wrapped them for one hour at 275-285 again then finished them for 30 mins at 250 when i sauced them

I'm looking for some advice on smoked pulled pork. I've got a big family reunion coming up, and I'd like to provide pulled pork for it. The thing is, it's out of town and I won't be able to bring my smoker with me. I'm thinking that I'll smoke the pulled pork the day before, then when I get there I'll through the smoked pork shoulder on the bbq to crisp it a bit, then tear it up.

Would that work? Or is that just going to be a disaster? Is there a better way of doing this that doesn't involve bringing the smoker?

I've read some good things about smoked SPAM but I want to know what kind of rub works well. It's already pretty salty and most of the rubs I have do contain some salt. I just need some ideas so it's not inedibly salty.

Gotta wait until 11 to cut into it, but it has the right jiggle so I know the cook is solid. Stupid thing finished at 4am this morning, so I filled my cooler with as hot was as my water heater could make and let it warm up for half hour before tossing the brisket in. Looks like it’s getting a 7 hour rest… which is about 4 hours longer than I normally like to rest them for. But temp should hold just fine and keep it 140+.

300 on pit boss from 10:30-4:30 in pan unwrapped
Wrapped from 4:30-7:30 pulled at probe tender
Mustard binder, salt and pepper blend

I was gonna cook low and slow but didn’t wake up early enough unfortunately but she was juicy still only thing I messed up was not letting it rest when I cut into the flat but people were hungry so that was on me, they still loved it! The point was so good the next day reheated in foil with some leftover tallow which is the picture of the chopped in foil.

For my wife’s birthday. Dry brined, smoked, sous vide, and seared. Salt, pepper, rosemary. One of the best things I’ve ever eaten.

Had some spare ribs that I pulled from the garage freezer to the inside fridge to thaw before heading to work last Friday. In my haste, I accidentally put them in the freezer inside and not the fridge. On Saturday morning, upon realizing my error, I said YOLO and went ahead and sent them anyways. The results were not terrible. They were tender and the main thing I noticed from a typical cook with thawed ribs is the bark didn’t set as dark as I am used to for 321 ribs. They also didn’t pull back as much as normal. Other than that, good to know in a pinch you can smoke ribs from frozen. Mustard binder, meatchurch voodoo rub, kinders hot honey glaze. The first picture is at hour 3, the second picture is post-wrap, and third is the final after tacking up a few layers of the glaze.

House is 100 yrs old. Don’t think the smokehouse is that old (someone rebuilt the roof recently).

It’s gross but the bricks look great so I’m taking it apart brick by brick to rebuild it.

Question: Does this yellow stuff look like asbestos or something dangerous? I’m wearing a mask and googles, but is that enough? A ton of it is shoved between the bricks and plywood along the inside perimeter.

Thanks so much for taking a look!