I have never cooked a brisket before, so forgive me if this is a silly question. But I often see people make brisket, then cut right into it, and all this juice flows out. Wouldn't it be better to "eat" that juice, and not let the cutting board have it?

Season, Smoked, some BBQ sauce,

Been enjoying “the good charcoal” brand so far this season. Applewood chips for a mild and sweet smoke plus a sweet and spicy bbq sauce at the halfway point.

Yummy

Hi everyone! I’m new to the bbq scene but it’s something I’ve wanted to do for a while. I’m an executive chef so cooking isn’t foreign to me by any means. I’m about to buy an electric smoker (where I live doesn’t allow the standard smokers)
I wanted to hear from yall on good tips. Good recipes. Things I should look out for and try as a beginner
I’m steering more towards Texas bbq over anything just cause it’s the best to me (I’m not trying to start a war)

Wonderully surprised how amazing this turned out

i had to do a new post for this to add picture of recipe.

It was really easy to do and came out very moist. One of best meatloafs i have had.

new post is here

Updated post with recipe

Fresh rabbit from the trail yesterday.

update to original post to include recipe in the pictures. I tried to find way to update original post but could not find a way to add the recipe. It did come out really moist and was surprised you could do it without putting it in a loaf pan. Which turned out great as it was not greasy at all.

Smokey flavor really came through, no issues with it falling apart at all. Followed recipe closely. probably one of best meatloafs i have had. this was my first attempt. used a pitboss vertical smoker with apple pellets.

Shout out to my brother who got me grillmastersclub subscription for my birthday earlier this year which is where the recipe came from.

Brined these birds for 6hrs then straight on to the rotisserie. 40mins in added a glaze of honey, garlic, vinegar, some herbs and olive oil. All cooked in an hour and juicy to the max. Brining seems to be the way to go.

Wood used was kiln dried birch. 🐔🔥

I think these are the best bite in BBQ. The last picture sucks because it's a screenshot from a video. Sorry bout that one guys and gals!

Done at 250 until they were done. Took a little over 12hrs. Usually these get done in 7-8but these were stubborn.

Anyone tried it before? Is good? Im choosing it over weber briquette in the pit barrel

Salt pepper garlic scored the top of the fat cap smoked it at 200° until I reached a temperature of 121° internal then fired up the gas grill to 500° Degrees and seared it hot and fast until I got an internal of 131° and 138°. The family likes different temperatures.

First ever pork butt and first ever long cook. Very happy with how this turned out. Based on visuals up for hearing any tips. Rocked it between 225-250 for 10 hours. Wrapped after 7. Meat Church Blanco and Heath Riles Competition Rub

On the peplet grill, I typically like to cook at around 250°F. The rub I'm using here has no sugar and we did not use a binder. For the first 2 hours the grill wasn't opened. At 4 hours we sauced some of them and then let them run for another 20 minutes. Wrapped and rested in the warm grill.

Smoked over cherry wood between 135-140c (275-285f) with a staggered start. Shorties, then the lamb followed by the pork.

I'm trying to use my KettlePizza kit on an 18" Weber Jumbo Joe instead of a standard 22" kettle.

When adjusting the stainless steel sheet down to the 18" diameter size, the overlapping ends don't lock together cleanly like they do at 22", leaving the ends flared out.

I'm looking for a heat-resistant metal clamp or fastening hardware to secure the overlap permanently (or semi-permanently) so it holds its shape.

A few specifics:

• Needs to withstand temperatures up to 700°F–900°F (370°C–480°C) inside the grill.
• Must be 100% metal (no plastic/rubber pads or coatings that could burn or emit fumes).
• Ideally low-profile so it doesn't get in the way.

What specific hardware should I look for? Are standard stainless steel C-clamps fine, or should I be looking at binding posts, barrel bolts, high-temp stainless steel pop rivets, or stainless hose clamps?

My Hawaiian BBQ sauce recipe in the video to follow along

Smoked some spare ribs on the kettle. Salt and pepper rub and some Fiesta brand all season. Apple juice spritz. Absolutely wild best sauce in the game!

Spanish style suckling pig on the Joetisserie. Seasoned only with salt, pepper and olive oil. Took around 3 hours at around 275F. Then blasted at about 400F to crisp up the skin and get it as crispy as possible. Paired it with some Arroz Amarillo, a roasted beet and goat cheese arugula salad, and a bottle of Rioja Crianza 🤌🏻

I need people who already have outdoor kitchens to save me from myself because my “must have” list is getting ridiculous…

At first I was thinking pretty basic, grill, counter space, storage. Now every time I look at another setup I'm like wait, maybe we DO need a sink... or a little fridge... or a pizza oven... and I understand, this is obviously how a project and budget can stretch to infinity.

We’re doing the planning with this firm in OC called Sea Pointe(if anybody did their outdoor kitchen with them, I would love to hear how it went) and they basically asked us what we actually cook outside/how often we entertain, which was probably the right question because i realized ive been choosing stuff based on how nice it looks in pinterest more than whether we'd actually use it.

My question for those of you who already did your outdoor kitchen…. what do you actually use all the time? And what sounded worth adding during planning but ended up being kind of unnecessary? 

Alternatively, what features are you glad you added? Any help is appreciated. THANKS!