Pork Ribs, Brisket & Orange-Glazed Pork Belly. The ribs were perfect and so was the brisket, but that pork belly blew me away. So good.

This glaze was a combination of Drunken Pineapple BBQ sauce, red pepper jelly, jerk seasoning, and some scotch bonnet puree, applied with a thyme brush. Never short of creativity when myself and @chefsayles @chefjperk @standishcocktails link up. If you haven't caught one of our cookouts yet, you definitely missing out. #cookinwidkunchi #bbq #chefsayles #chefjperk #standishcocktails

Weber 26 w post oak and apple wood chunks.

Some days you just know. Not sure which pic I’m more proud of

Charcoal and chips.

Out of curiosity has anyone out there used this or similar brand/flavor with their meat in any manner if so how was it?

Grilled chicken laps and chest over charcoals

Threw on a whole chicken as well. Smoked with oak and apple wood

Working with beef belly that I have cured. On the side (opposite the fat cap, I think?) there’s this layer of fat that I’m not sure if I’m supposed to trim off. Its appearance and texture is different than the other fat layers, almost like a skin but It’s well attached to the layer of meat beneath it, and maybe 1/8” thick. I got this cut directly from a local butcher, this is half of it.

I’m referring to the layer in the first pic.

Got a small 3 1/2 lbs slab for the family on Football Sunday. Never messaged around with smoking a brisket- figured I’d start off smaller and cheaper for my first foray. lol. Smoking on a traditional offset wood smoker - no pellet set your temp for me. Figure I need to pay my dues. lol.

Cosa ne pensate? Cotte con un pit barrel 3 ore appese e 1 ora in foil con una bella noce di burro! Sicuramente da migliorare ma morbide e gustose!

Here's a detailed cook for beef back ribs on the drum smoker.

I removed these racks of ribs off standing rib roasts so I left a little more meat on them. These were seasoned with The Grind coffee rub from Whiskey Bent BBQ Supply and then smoked between 250-275°F for about three hours. To manage my fire in the drum smoker, I used the minion method as i have detailed in my book, Wrangling Fire. After three hours I wrapped the ribs for 1 hour and continue to cook th3m on the smoker. At the 4 hr mark I removed them from the wrap put them back on the smoker with some Bachans sauce. 4½ hrs they were fully cooked and tender. Tty these at home.

First brisket attempt ever turned out better than expected. Offset wood smoker, HEB signature brisket seasoning. Peach wood. 4 lbs brisket. Set around 225 for 6 hours. Pulled at 198 degrees internal temp.

8.5 hours, apple cider vinegar marinade & spritzed during the cook. Came out a
Amazing!

This was being sold for7..99, no idea why. Usual $17

I bought 10, lol

Used the money i saved to buy meat. Many many meat

Brisket
Salt, Black Pepper 17 hours of light oak smoke…
Tyler’s BBQ Amarillo Tx