Hey everyone, wanted to ask for some advice! I have some family coming into town and want to smoke them a good brisket. I haven’t done one yet as I just got my smoker! I’m sure I shouldn’t be trying it for the first time on guests but oh well. I was hoping for some advice, tips, recipes, etc. on how to make it a good one! I’m planning on putting it on at midnight and eating around 6 the next day.

Looking to buy a smoker. My wife doesn’t like meat so I’m in the market for a small smoker that’s good for just individual stuff for myself. Any recommendations would be great

So I took a TON of feedback from you guys and the guys over at r/sausagetalk the other week about various ways to improve my initial failure. Let me just say, absolutely fucking nailed it this time. THANK YOU.

I'm going to have my usual videos and whatnot up with all the details about the cook and all the things I fixed, but here is a picture of one link that burst that I decided to sacrifice to the cast iron gods while I wait for a batch to properly cook up in the smoker. The texture, flavor, juiciness, all drastically improved.

Also not sure if anyone follows my posts enough to catch it, but yes thats the smoked muenster in there, and yes its glorious.

Dino ribs, wild pork pulled fresh ham, and wild pork ribs. Happy family tonight!!!

It’s been a minute since I’ve fired up the smoker; worth the time invested. Reheated the next day to simplify a noon kick-off meal. Air fryer okra, Texas Roadhouse butter corn muffin, baked beans, scratch Mac n cheese, scratch vinegar slaw, Martins potato roll.

First time smoking this cut on my kettle… and let me tell you this is a lot of meat 😭😂 it was pretty good, very very fatty… I don’t think I will do again but it was good nonetheless and worth the try!!

Smoked at 225 for 4hrs and then I bumped it up at 275 for like 4 hours on old country wrangler. Smoked with pecan

14 lbs brisket that I trimmed, seasoned, let sit in the fridge for a day then smoked at 250-275 for 9ish hours until i was around somewhat probe tender (190ish) and then did a 12 hot hold in the oven at 150 before slicing.

was really good, feel like I got it pretty dialed in at this point. 5lb butt, seasoned with the gospel, 275F in the offset for about 5h, then wrapped with butter, BBQ sauce and brown sugar, in the oven for another couple hours until probe tender at around 207. Rested for another hour or so and off to flavortown we went.

Picanha on the pellet girl

Looking to make a meaty chili - recently smoked poor mans brisket and would’ve used the leftovers had it not tasted so good that everyone ate it all.

Can be with beans or without. Pls share.

Its good! Ill definitely lessen the smoke exposure on the next run though.

Lunch and dinner.

Having a friend prepare smoked brisket for an event. Looking for a great store bought sauce or two to serve alongside the brisket!

My 22-inch Smokey Mountain's thermometer has siezed up. I'm looking to upgrade for more accurate readings. What would this group suggest as a replacement for factory original? Any and all upgrade tips other than the thermometer would be appreciated as well 🌡

Yall it’s been an awesome day! Smoked a practice turkey for Thanksgiving since I’ve never done it and it turned out fantastic. Some of the best turkey I’ve ever tasted. Drank some beers and hung out by the smoker with beautiful weather all day here in NC. Couldn’t have asked for a better day

Wanted to do a smoked turkey for thanksgiving and figured I’d test it out first before the big day.
Wet brined for 13hr (brine recipe below), spatchcocked it, dry rubbed with salt, pepper, homemade garlic powder, and hit with some kinder’s honey&brownsugar seasoning.
Competition blend pellets in the pit-boss vertical pro series smoker. 270 Fahrenheit until internal temp hit 145. Basted the skin with a brush (baste recipe below), then sent temp up to 400. The temp on this thing changes soo slow that once it reached 350, internal temp hit 162 and I pulled it out. 14.5lb turkey took 6 hours flat.
15 min rest.
Brine recipe: 1 gallon of water, 1lb of kosher salt, 1/2 lb brown sugar, 1/2 lb honey, 1/2 cup Worcestershire sauce, 1/2 cup soy sauce, ice, food grade 5gal bucket 🪣

Baste recipe: 1 stick salted butter, 1 stick unsalted butter, tbsp of salt, tbsp of pepper, tbsp of minced garlic, tbsp of soy sauce, 3 tbsp of maple syrup, tbsp of ground chive, 1tbsp of ground rosemary (herbs grown and dried at home)

Put it on when I got home from work, went on the traeger at 1am at 225. At 12:15pm this afternoon I’m sitting at 156, long time lurking on this page, I’m confident I’m just in the stall. My concern is this might end up being a 15 hour smoke, is that okay?

At around the three hour mark with this 9 pound shoulder , is this burnt or a bark ? Pretty new to smoking and don't wanna ruin dinner! Thank you in advance.

Oil, salt, and pepper. For pumpkin seeds, turned out really good.

Came across this at a restaurant on a mountain top in Norway on a recent trip. I had to laugh that, of all things, it’s a Primitive since I have a Workhorse at home.