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?

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

I’m pretty happy with the result lots of trial and error

A bit dry. Was probe tender at 195 but I’m thinking I only probed the tender side. Kinda thinking it shoulda been to 205. But still delicious. Ate the leftovers as nachos and a white cheddar melt. I liked the leftover meals the most. Might put this into the weekly rotation (totally worth the extra leftover meals). Heard chili is dope too. Maybe next time

This is my second attempt with a pork butt. My first attempt apparently I didnt season it enough. This time I made slits and made sure there was enough seasoning to penetrate thru. Overall it was pull apart tender wrapped at 160F and got the butt to temp at 203F pulled and let rest. Used some chunks of hickory and pecan just what I had on hand. Have plenty of left overs gave some to friends and family. Got good reviews and now I will try experimenting with different blends and woods. Also had a slab of pork belly and made that too. Enjoy the food por*

Hey guys,

Long time lurker.
I just wonder if anyone experimented with sous vide before/after setting the bark in a smoker.
What were the outcomes?
Does it push the Smokey flavour deeper inside the meat?

I’ve always been a fan of sous vide, I think it’s the ultimate way to process a protein.
Just never had to buy a machine since I’m a chef so I would just sous vide my steaks at work.
But I just got into smoking recently so I was curious if it was worth buying it so that I can use it whenever.

Just share your experience with it!

Cheers!

6.5lb butt heavily seasoned with Heath Riles Comp BBQ and Garlic Jalapeno. Smoked on 22" Kettle at ~250F using the Slow n Sear for 5 hours until internal temp was 170F. Placed in pan and wrapped in foil until internal temp ~203F, about another 4 hours. Rested loosely covered for 75minutes. Bone came out clean and meat pulled very easily. Friends came over for play dates with the kids. Pork did not survive through the night...I almost didn't get any lol.

I'm watching and the worst BBQ chain in Texas, Dickie's BBQ, has reps from the company on the lical Fox4 channel showing how to make pulled pork. This is the pork shoulder. Is that too black? It looks like really dirty smoke was used. I've made plenty and yes, they darken up significantly, but I don't this I've ever achieved (if that's the right word) a near uniform charcoal black like that.

What’s better than one smoked meatloaf? Why, two smoked meatloafs! My mother has been wanting me to make another meatloaf for a while. The last time I made a meatloaf, I noted I needed to make two. Smoked 3.5 hours with four chunks hickory wood for flavor. For the last hour I put on a simple ketchup glaze on n the meatloaf. I pulled the meatloaf at 160 degrees. My Kamado Joe was loaded up, and stayed at a rock solid 250 degrees!

Also I cooked some jalapeño poppers for the first time while I was at it! These turned out better than I thought! Though next time I will get a thinner bacon to making wrapping easier.

Ketchup glaze (ketchup, brown sugar, Worcestershire sauce)

The inside of this smoker is in great condition, but the outside needs some love. I would like to have it looking new and shiny and I want to get rid of all the rust, grime, and chipped paint. Any recommendations on how to do this, what tools are needed, etc?

I have a dinner Sunday at 6pm and want to do a pork butt. It’s 12 pounds. My plan is to cook it at 275 but people say you need to leave around 90 minutes per pound which is 18 hours. On top of this I would want to rest it for a minimum 1 hour but preferably more. This would mean I need to start cooking at at least 10pm the night before. Unfortunately I won’t be able to be up all night cooking I do have a Kamado joe so might risk leaving it but am not that skilled with managing the fire and no temp swings.
I imagine this problem is very common, what do people do about it?
I’m thinking about starting the cook early the day before and doing at hot hold for around 18 hours until the next day.
What are peoples thoughts think you could help?

Edit: my main idea is how do I get it ready on time without waking up at like 3am.
Does anyone do overnight cooks at a low temp and crank it up in the morning?

Smoked a brisket over the weekend, my first trim, smoked on a Weber Smokey Mountain at 250- I wish I had a cut photo but to be honest, I was too drunk at that point- be nice to a girl!

Tips welcome!

this is only my second time smoking a roast, this is how it came from the store, I plan on making pulled beef out if it (they are chuck roasts, do i need to untie the twine

Flavor was impeccable. Chuck is always a bit drier than I would prefer, but the taste is so much more bold than brisket.

250 for 4 hours, 275 for 2 hours, then 300 til it was pulled at 201.

SPG 1:1:1

Hickory wood

Do those of you that use post oak smoke your meats, do you also use post oak for grilling steaks?

Gonna do a practice run next weekend for Thanksgiving and just getting all of my ducks in a row this weekend. I’ve read/watched some stuff with people using fresh turkey, but I’m thinking I’ll just get a frozen bird (easier to find and I have an infant so I’m trying to reduce the amount of prep). Should I just skip the wet brining stage if I buy one that is pre brined? What other tips/advice yall got about smoking a frozen bird?

In this video, I'm showing you how i know when the brisket is done. It's not about time, rather, its all about feel. Temperature is just a guide. There are times when the brisket is feeling tender before the temp hits 200°F, so probe tender is the only consistent way to tell. This cook took me 12 hours, and the snake held up for that long, but that doesn't mean your brisket will do the same. Hopefully this series has been helpful at all. Please be sure to find the full video on YouTube if you want to just watch the whole thing start to finish. Reddit doesn't allow videos over three minutes so I try to present the information in pieces so you guys can follow along.

Smoked at 250 for 2 hours and I seasoned them with Griddle Dust from RubCity. They turned out so good

Hi,

My RFX charger is showing a solid red light when the probe isn’t charging.

Anyone knows what’s up?

I tried resetting via a battery change, once I seat the probe and remove it, the light stays on…

Strange!

All I can get are premixed salts that aren’t the same as the ones I would make. Anyone in Canada know how I can get the pure stuff?