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

Long time lurker, first time poster! Wanted to do an overnight cook on these, so I put them on my Recteq at 200 for 8 hours, ended up being about 175 internal, so I wrapped them in butcher paper with some tallow and finished off at 300 until probe tender. Call it beginners luck, but they turned out pretty darn good.

It was a nice cool day today, perfect for a brisket day

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’ve been using charcoal for a while and enjoy the flavor, but I’m thinking about moving to a setup that’s a little easier to manage while still letting me smoke meat properly. I don’t want to lose the fun part of cooking outdoors though.

What should I look for in a best gas grill and smoker if I’m coming from charcoal? I’d appreciate hearing what people here switched to and whether they’re happy with it. Thanks for the help.

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?

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. 🍻

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!

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+.

So tender !!

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

Corky’s BBQ rub and BBQ sauce

Here's my cook video from my first smoked Picahna attempt. Used Chud's reverse sear method as a baseline and absolutely loved the results.

Cook Details:

-Started with a full top sirloin and broke it down (https://www.reddit.com/r/smoking/s/99TBtN35ZX)

- Seasoned with meatchurch blanco and olive oil binder

- Smoked at 180 for ~2 hours until 120 internal

-Rested 30 minutes

-Seared in a slightly too hot cast iron with beef tallow

- Rested another 10-15 minutes before slicing.

- Made an awesome horseradish dipping sauce with horseradish, dijon mustard, mayo, lemon juice, and chopped chives.

-Served with loaded baked potatoes and asparagus

Some things id change up next time:

I'd probably just go straight salt and pepper instead of the blanco unless you guys have a other good rub youd suggest. I didnt want to go typical bbq profile on this.

I cross hatched the fat cap (didnt show on vid) but not nearly deeply enough.

I scorched the fat cap a little on the sear, I really didnt want to undershoot the sear and ruin the temp, ended up going too far the other way.

Overall though these are all just nitpicks, super happy with the results and have some bonus leftover beef sandwich pics if you guys wanna see too.

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.

Chuck Roast seasoned with Spiceology Coarse Pepper and Spiceology Seasoned Salt. Smoked with pecan wood on the Goldee's Smoker. Stubborn cow - almost 10 hours for 3 pounds. Kept it around 250. Spritzed with Worcestershire and water combo on every split add. Finished in a foil boat with some tallow that was on the smoker. Would use beef broth and braise a bit more next time so it will pull. Serious bark and smoke ring. Sliced for dinner and will chop for leftovers tomorrow.

Used the Serious Eats corned beef recipe to cure the Chuck roast initially. Cured for 7 days, then soaked in a water bath overnight. Rubbed with a black pepper-heavy pastrami seasoning, then smoked over hickory at 225-250 until the bark set (~170). Foil-wrapped it in a pan full of tallow from my last brisket cook and took it to ~200. Kept it around 190 - 200 for a few hours to break down collagen and fat, then let it rest to 155 before I sliced in and enjoyed. Incredibly delicious and relatively easy cook, highly recommend!

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

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.

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.

I want to be able to leave that thing on and come back from work to see a piece of meat done. I plan on leaving it on my roof (which has absolutely nothing, just bricks)

Ingredients
Turkey 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 turkey with 4 tablespoons of Lawry’s Garlic Salt, making sure each piece is evenly coated. Refrigerate for 24 hours.

Remove the turkey from the refrigerator.

Pat each piece dry with paper towels.

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

Preheat the oven to 325°F.

Arrange the turkey 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 turkey rest for 5–10 minutes before serving.

The result is juicy, flavorful turkey 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.

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?

Defrosted some of my leftover smoked pork shoulder and seasoned it up with Cumin, Chili powder, Coriander, Onion powder and Ancho Chili powder. Then added a homemade Red Pepper Chili Adobo sauce to finish in the pan. Corn Tortillas, sliced Avocado and home made Pico de gallo on top. Mezcal Margarita on the side.