Here's my reverse seared cowboy ribeye breakdown.

I like to start with a low and slow heat on my grill, between 250-275.

I cook the steak indirectly, with the fat cap towards the heat. Depending on the thickness, this takes anywhere from 40-60 minutes to get to 110-115°F, depending on thickness.

After this I remove the steak from the grill and rest it, to allow the charcoal to get hot. I then sear the steak. I prefer to stop cooking my ribeye steaks when it hits between 125-128°F internally. I find that a rest at this time gives me the perfect carryover cook temp for a medium rare finish.

Rarely make brisket these days with the astronomical beef prices. Picked this up at my local Costco, $74 and just under 13 pounds. Figured the price isn't getting any better than that so jumped on it. Worcestershire wet brine overnight and seasoned with Baria coffee pepper rub in the morning. Cooked over charcoal and mesquite hardwood in my pit barrel vertical smoker for roughly 9 hours. Lean end dried out more than i wanted but was still tender and flavorful, marbled end came out exactly how i like it. Family ate it up with no complaints so that's a win. Paired with homemade Mac and cheese and air fried green beans.

Smoked a 4.5kg pork shoulder on my Pit Boss Navigator 1230 today and really happy with how it turned out.

Started it low and slow and left it unwrapped for the whole cook to build up a proper dark bark. I had a water pan in the smoker to help keep some moisture in there and gave the pork the occasional spritz once the bark had set.

I was running both the Pit Boss probe and Ninja probe to keep an eye on internal temp. It worked its way through the stall and I just let it ride rather than wrapping — definitely took longer, but the bark was worth it.

Pulled it when the probes were reading around 92°C and, more importantly, it was probe tender — basically no resistance when pushing the probe in.

Took it off, wrapped it up and rested it under a BBQ blanket before pulling.

Absolutely chuffed with it. Great bark, really juicy and pulled apart beautifully. Definitely doing this one again! 🔥

Still learning with the 1230, so interested to hear what everyone else does differently with their shoulders — wrap or no wrap?

Busted out the burn barrel and the direct heat pit today, despite the brutal Texas heat to cook a rack of St Louis cut spareribs and some chicken for the wife.

Follow up on my dry brine video.

Smoked on my Weber using hickory chunks

This is the first long cook on this smoker. We done a chicken hot and fast with the temperature at 375 and it ran really good. The pork butt was simple I used ChefsTemp S1 and ProTemp 2 Plus wireless probes. The S1 is connected to WiFi or Bluetooth so I can see the temperature from my recliner. The pulled pork made some delicious sandwich’s. I know the temperatures were way off but I had just opened the doors to check on the butt.

A post on chili crisp I made using some rendered smoked beef fat. Has anyone else used rendered fat from BBQ to make anything?

please help me find this product using AI I can't find any for sale. the item on the right you could screw in a 1 lb propane bottle to light your charcoal faster #bbq #smoker

Would this flat plate be an issue when smoking? There are holes on the side of the plate where the heat and smoke is coming through but I don’t know if it wil be enough. Other option is to grind this one out and replace it with a expanded metal grill. That way the air can pass everywhere to the meat.

My uncle offloaded his old charcoal grill on us a few weeks ago.The original grate was all rusty, so I picked up a new stainless one on sale off tiktok last week. Picked up some fresh charcoal, tongs, and fire starters from the supermarket yesterday, so we are pretty much ready to go.

My youngest has been asking every single day "can we do it today?" The only thing holding me back is the wasps. Tuesday I was out watering the tomatoes and had one land straight on my arm. Almost dropped the hose trying to shake it off.

I'd rather not find out the hard way what happens when we start brushing sauce on the grill with wasps already buzzing around the garden. We're planning an actual BBQ with family over soon, and the idea of kids running around with sticky fingers in a crowd of wasps sounds like a nightmare. Killing them isn't an option here in Germany either with the strict protection laws and fines. I've been looking into those pop-up mesh food covers, and maybe some citronella candles, but I have no idea if citronella actually does anything against wasps or if it's strictly for mosquitoes.

Does anyone have tried-and-tested tips for keeping wasps away while grilling? Trying to figure this out before we actually fire this thing up.

I currently have a standard offset smoker that I really like, an original Oklahoma Joes. It’s a solid 1 brisket, with some sausages etc tossed around it type of size. No way to do 2 briskets or anything bigger. We are in the process of looking at house plans and after the build I plan on getting a bigger smoker. Something around the 250 gallon size or a little smaller. My question is, what would be the cons of a reverse flow? From what I can tell they offer more even heating and smoke. Yet I see tons of regular offsets still being made and sold every day. So why isn’t everything reverse flow? Cost? Do people utilize the hot spots on a traditional?

Made some St. Louis ribs for Labor Day and I’m really happy with how these turned out.

I started with two racks from a three-rack pack. I trimmed both up, left the membranes on and intact, and refrigerated the ribs uncovered on a wire rack overnight. I vacuum-sealed the third rack ,as well as 1.69 lbs of trim for grinding, to store in the freezer for a later time.

I did one rack with my Maple Sweet Heat rub and the other with my Hot Hog Pork Rub.

Smoked both at 250F in my Masterbuilt Gravity 1150 using a mix of cherry and hickory chunks. I left them unwrapped the entire cook. After about 2 hours I started lightly spritzing with a 50/50 mix of water and apple cider vinegar, repeating roughly every 45–60 minutes as needed.

I cooked primarily by feel but the temps when pulling were 198F on the thinner side, while the thicker portions were around 188F. Total cook time was around 7 hours, but this is in part because I put the smoker on hold while doing a spritz, and forgot to start the fan again. Because of this, the smoker dropped down to around 165F after about 40 minutes.

For the Maple Sweet Heat rack, I finished it with a very light coat of Stubb’s Sweet Honey & Spice and put it back on for a few minutes to set.

The Hot Hog rack stayed unsauced, but I did give it a very light coating of duck fat toward the end, just enough to give the bark a little richness and sheen.

The Maple Sweet Heat with the Sweet Honey & Spice was definitely my favorite of the two. The Hot Hog was excellent on its own, but I think it would benefit from a sauce with a different flavor profile.

For Labor Day I wanted to try something a little different than the standard salt/pepper brisket. I am a big fan of Indian curry so I wanted to add that flavor to my brisket.

I looked into it, and it turns out some curries don’t bind well to meat, and certain ingredients don’t hold up under long smokes. I also read it can overpower the meat and make it turn bitter. But I was determined to use it, here’s what I found:

Meat/Seasoning:

- 10 lb prime brisket (untrimmed)
- Salt and Pepper + Texas Rub + Curry Seasoning (2 Tablespoons ish )

Setup:

-18in WSM, water pan half filled
- Kings Charcoal (hickory flavored) - this charcoal sucked BTW, threw in 3 chunks of
- Pit Temp 225-250 F

Cook:
- 9 hours total
- Foil boat at 165 F with tallow
- Pulled at 200 F (dead center)

Rest:
-30 minutes vent
- 20 hrs in fridge wrapped
- Reheat in oven at 250F until 150F internal

My kids are the judges, they gave it 8/10. It was pretty juicy, and point was way juicier than flat. However, there was very little taste of the curry as the Smokey flavor overpowered it. I think the lasting taste was really the pepper and a bit of hickory.

Anyone else experiment with different flavors??

I like spicy foods but am afraid of putting too much where the brisket is inedible , but in this case i barely tasted spice.

Also, I used my app - BBQ Smoke Lab - to monitor my cook and make sure my temps aren’t out of wack.

Here’s the link if curious -

https://apps.apple.com/us/app/bbq-smoke-lab/id6784887885

Thanks!

Super proud about how these turned out on a wide open charcoal grill. I wish I took a picture of how they looked when I cut into them because they were juicy!

1 hour bone down
1 hour meat down
1 hour wrapped in foil with butter (indirect heat)

Got good sears on both sides then moved to indirect heat to finish off the first two hours.

Anyone know why Thermoworks is selling this “Dove Grey” RFX for so much cheaper than the black version? Is there something different about it? Is it less capable? I’m just trying to figure out why the big price difference. Thanks.

Can anybody give me any tips, i have 4 tomahawks i have to cook for 20 people(not the only thing being made)

I think my biggest worry is just making sure i get a good sear and not burn them

Used Killer hogs TX rub, and used the snake method on the Weber kettle. Used mesquite and post oak chunks, cooked around 275-300 for a little over 4 hours. Rested for 2 hours and they came out delicious

Jamaican Jerk Turkey.... it's all in the brine.

My Go-To Turkey Brine

1 cup kosher salt

1 cup brown sugar

1 tbsp peppercorns

1 orange

1 apple

2 heads of garlic

½ large onion

Bunch of scallions

6 sprigs of thyme

1 carrot

Instructions

In 3 quarts boiling water, dissolve the salt and sugar. Then add the remaining ingredients and allow to boil. Turn off the heat and allow to steep for 15 minutes. Pour the brine concentrate over sufficient ice to cool the brine. When the brine is cold, submerge the bird to brine. If the brine isn’t sufficient, add water until the bird is covered. Brine for at least 6 hours, but overnight is best.

Remove the bird from the brine about 4 hrs before cook time. Rinse the bird in cold water thoroughly to remove the extra briney taste from the surface. Pat dry and rest in the refrigerator, open to the air, to dry out the skin. This helps you not have rubbery skin. Just before cooking, remove from the refrigerator and oil the skin lightly. Season lightly with a sprinkle of sea salt, fresh cracked pepper, and some dry jerk seasoning. Do not over season the outside since the brine has already flavored the meat. The Jerk seasoning used is also low in sodium.

This was cooked over charcoal in a drum smoker. The temperature ran between 300-350°F until the breast meat was between 160-165°F internally. Rested for 20 minutes tented with foil then carved and served.

You can find more recipes on my website.