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

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

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.

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!

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

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?

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*

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.

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?

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

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.

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

Full table of grilled meat and sides. Sliced smoked beef, assorted skewers, pickles, veggies and cold beer.
Sometimes simple grilled food hits different. What’s your go‑to for a night out?

Hello! We have a company pitch in competition tomorrow. I want to smoke a roast and create Mississippi pot roast sliders.

I have seen recipes suggesting different ways of smoking. Some suggest doing in a pan with all ingredients together, while others say smoke the meat till you hit 165 then add in ingredients.

While I’m smoking tonight, the competition doesn’t start until 11am tomorrow. My thought was to smoke the roast like normal, wrap at 165 until I get to 205ish and shred. Then in the crockpot tomorrow morning (8am ish) add all ingredients and cook on high.

What would you all suggest? I’ve made the recipe before but I’m trying to add the smoked roast as an extra touch to the flavor.

Couple questions on making pork belly burnt ends this weekend. I have been watching a lot of videos and have a bit of overload. So, smoke them at 250 until they get a decent bark and color, put in a covered foil pan until 200 or so, then remove cover, glaze, and put back on until the sauce is tacky. Is that about right?

About a year back, I bought an 18 inch WSM secondhand, and the previous owner threw in an old BBQ Guru controller for free since he switched to open fire cooking. Over the last year, I’ve had a lot of good and bad experiences with the controller—It worked well enough for me to be hands off and work on other projects during a cook, but having to deal with a proprietary controller that was tied to a phone app really bugged me and was always fiddly. Recently, BBQ Guru controller died when I started a cook, so I started looking for alternatives and realized almost everything on the market is similar to what I’ve been dealing with, overpriced, proprietary, and app-based. And I sure as hell don’t want to spend another $250 for the same goofy controller that always gave me trouble.

Recently, I started assessing my options and found the Heater Meter. It felt like everything I was hoping for with a screen, control buttons, an optional web app, and best of all—MODULARITY. I loved the idea of being able to replace a board or a component if something failed. Unfortunately, the Heater Meter fad seemed to die out about a decade ago, and I’m not finding many Heater Meters, or boards, available online anymore. When I checked a while ago, I found Auber Instruments selling an assembled Heater Meter kit, but they’re now sold out and may never restock.

Does anyone has any suggestions on where I can find an assembled Heater Meter? I’ve Googled around and checked EBay any can’t manage to find any. I’m also looking for an assembled one since I have more than enough home projects for my nights and weekends, otherwise I’d just sit in front of my pit and monitor temperatures myself if I had the time. Any ideas?

My oven was 190 on warm mode and was keeping my brisket above 170 so I wrapped it in a towel and kept it in the oven and turned it off. I was tired and delirious when I made this choice. It was about 4:30 when it was at 170 I wake up at 8am my thermometer reads 110. I put my oven back on warm and I’m planning on getting it to 160 and letting it rest to 150 before cutting it. Would eating this be considered unsafe?

I’m looking to get my first smoker. I want a charcoal smoker. I have been watching facebook marketplace for either an 18 or 22” Weber Smokey Mountain. I’ve had two deals fall through. I see the 18” Oklahoma Joe’s Bronco is on sale for $250. Anyone have experience with both and how they compare?

Should I get the Bronco or wait for a WSM to pop up close enough for $100-150?

I am in the no-wrap crowd. For my preference only, I do not care for any type of braised meat. It’s a texture thing. Not wrapping has definitely helped in regard to the texture of ribs. Again, its just a weird personal preference… Now to the point - for those of you who do not wrap ribs AND use a mop sauce, about how often do you apply the mop sauce after the bark is set? Also, what benefits have you noticed between your ribs before you started using the sauce and now that you use the sauce?

For clarification, I am talking about the vinegar and spices type sauce and not necessarily a thinned BBQ type sauce. Thank you.

Edit: Offset smoker

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?

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!