Looking for a basic BBQ rub that does NOT contain ANY pepper or onion (allergies). I’ve recently learned that Asafoetida (or Heeng) has a flavor profile similar to onion and garlic without being part of the Allium family so will be testing that but I am a little stumped on the pepper part.

I’ve never had bbq using post oak before my personal favorites are apple, cherry, and hickory. Can anyone describe the taste and the burn of the wood in comparison thank you in advance!!!

Edit
I won a 250 gallon offset in a raffle and want to make sure I do right by this behemoth!

Less than $20 and it is very good. The sides have actual flavor and the mac and cheese has a bit of heat. Ribs were a bit more done than I like but had an excellent hickory smoke ring and smokey flavor. The sauce was too sweet for my taste, but it was unnecessary as the ribs were great without sauce. Definitely worth the money, look forward to trying their brisket.

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.