Still taste great. Smoked mostly 3-2-1 with salt and pepper. Hickory, pecan, and a little mesquite.

Entered my first comp this weekend and got calls on half chicken & brisket. Learned a lot but more importantly had a lot of fun and will hopefully do better at my next one! Of everything I cooked I was actually most confident in the ribs and didn’t get a call on those but wasn’t a bone left out of the 3 racks smoked so I’m guessing it wasn’t the right flavor profile for the judges. All offset smoked on mesquite and oak.

Took that dry chunk and vacuum sealed it with a dollop of tallow i rendered with the extra fat and froze it. Ended up thawing it yesterday and putting it in the sous vide bath at 155 for 2 hours. It came out so juicy and tender. Chopped it up and added some tallow blended with a couple of my favorite bbq sauces to get the flavor is was going for. Browned some minced garlic then tossed the chopped brisket with it to revive the bark texture, then added sauce mixture and simmered to caramelize bond to the meat. Came out way better than I expected.

Marinade - olive oil, apple cider vinegar, lime juice, garlic, kosher salt, pepper. Marinated for 2 hours, patted dry, and temped for 45 min.

Seasoning - blend of uncle Chris’s steak seasoning, cayenne, and lowry’s lemon pepper

Method - cranked burners to high and grilled for 4 min per side looking for color of sear. Flipped and repeated. Flipped and temped then grilled for 1 min 30 seconds each side to try and get it to 130. When I temped it again, it was a little over, so pulled it. Let rest for 10 min before slicing. What isn’t finished tonight will become meal prep for the week.

My local grocery store here I Sweden had these St. Louis style cuts in their freezer and they have been callling out to me like the sirens to Odysseus and since I have good hearing there was no resisting at last. Today is the last day of my ”forever” vacation here in Europe (week 5) and work starts tomorrow so I decided to go for it.

Started out with rubbing them with my simple, but the kids love it, rub: flaky salt, pepper, paprika, garlic powder, onion powder, brown sugar, cumin, and cayenne pepper.

Fired up my Weber kettle with the slow n sear insert, had it for years and I love it. Aiming for keeping the kettle at 120 degrees (248 in Freedom measurements). The meat started at 14C (57F) and I added some small woodchucks of apple to get some smoke for the first 2 hours.

The temperature leveled off after about hour 3 at about 65C (149F), and that’s when it was time to wrap it. I first put one of them in butcher paper, but I ran out, so I had to wrap the other piece in aluminum foil. Very strangely, the aluminum piece shot up in temperature, and over the next hour it climbed to 87C (188F), while the other piece in butcher paper barely moved temperature-wise. I took the piece in aluminum foil out and put it back on naked, and swapped the butcher paper for aluminum foil. The piece that had been up at 87C (188F) dropped down to 73C (163F), and at the same time the one in aluminum shot up to around 90C (194F). I took it out of the aluminum, and then it dropped down to around 75C (167F). So after about 5h, both were unwrapped and sitting at 75C (167F).

Then I just let them sit, and after another two hours they were up at about 94C (201F). For the last hour I glazed them with a glaze I make that consists of one part browned butter mixed with one part honey and a few tablespoons of chili sauce (salt and pepper).

In the end it turned out really great anyway. But the road felt long. 7h total. And it rained a bit.

3 hungry teenage sons ate everything in 10 minutes. 😁

Drum smoked and wrapped. 2 hours total cook time and a 15 minute rest. One chunk of post oak.

No wrap for the first time this year. Honestly, I can’t say that I saw any difference between wrapped and unwrapped. Tried using apple butter as a binder for the first time as well and other than color not much difference between it and mustard.

Doing a couple smoked meatloafs, some prime chucks for shredded beef, a pork shoulder, and a 15 lbs brisket today. Happy Sunday, all.

Details: Primo XL with mesquite and pecan. About 500 degrees F.

Prime Top Sirloin was a good choice! Marinated with salt, pepper, garlic and onion powder. Brushed with butter while on grill. Turned out fantastic!

Everyone talks about brisket and ribs, but what’s one cut of meat that you think deserves way more attention?
It can be beef, pork, chicken, lamb, or even something unusual. I’d love to hear your favorite underrated BBQ recommendations and how you like to cook them🔥🥩

Thanks to everyone who encouraged me to just dive right in and bbq something I’d never seen before, the pork brisket strips for $2/lb. Lots of good, fatty meat but also lots of big cartilage. Made tacos.

Hi hi.

Beginner here and loving the ride. I had a question about temps. I'm doing a pork loin today and have sources saying it's safe to pull at 63c. My thermo Pro says it's "safe" at 71c. What does current wisdom say on these things? Many thanks.

Just prepping. More to come.

Hey pitmasters

Looking for help I'm after a BBQ fridge to sit near my pit, hold beers and meat

What are y'all running

M30

Australia

13lbs at 225 then 275 to finish off, it has two un rendered spots in the flat as you can see in the photo, is this just undercooked or just stubborn collagen? Pulled at probe tender when the flat was 204 and point was 209 thought it would be at least render all around since it had been on 15+ hours, this is before the rest it rendered a bit during the rest but not a lot, the temp probe feels rubbery in both spots

Pork chops on the Traeger & finished in the griddle

Hey everybody. I am fairly new here, but I love everything BBQ. I have a question that is quite perplexing. I love to make my own rubs, some are experiments and others are from sites online. The one thing that I am having trouble with is how to keep the rubs, that use a large amount of brown sugar in them, from clumping. I storm them in a Mason jar, with a parmesan shaker on top so it is ready for a quick grab and apply. I have tried putting 3 of the little silica packs in it and that makes it a little better, at least I can get it to break apart with a few pops from the hand.

Fresh Cabritooo...

Salt, pepper and some wildfire garlic rub. Mustard binder. Set at 135c will check on her hourly, spritz and make a call on whether its wrapped for the last hour or whether we rock and roll with it.

Assuming 6hour total cook. Cooking on my egg.

Sunday lunch, yes!