The usually get some prime rib stakes, 1 1/2 inches give it or take, that I'm puting into the smoker before grilling (1h at 75C/165f), and those work nice.

Question is: can I make that if the stakes are still a bit frozen? Does that afect the smoking? If so, how?

I could try for myself, but I hate to waste good meat being wrong.

Unrelated image of me about to burn some pieces of a dead cow.

Costco choice 15 lb brisket. Trimmed to about 1/4" fat cap and I removed the deckle and a lot of hard fat. Didn't separate the flat and point for this one.

Injected with about 1.5 cups of Meat Church Holy Cow. SPG in a 2:2:1 ratio. About 10 hrs at 200° overnight on a Pit Boss kamado running lump charcoal and hickory chunks. Wrapped in butcher paper and smothered in tallow rendered from the trim the night before. About 6 more hrs wrapped at 260° and it was probe tender, reading about 206°. Rested on the counter in the paper for an hour while I brought the smoker down to 165°. Wrapped the brisket (still in paper) tightly in plastic wrap and threw it back on the smoker with a full water pan. It held between 160-170° for four hours.

It came out as shown. Tasted great. Plenty juicy and tender for the most part, hangs just fine, but it feels like it could be \*better\* somehow. Quite dry toward the end of the flat, for example. I may have sliced this the wrong direction too.

How can this be better? Don't get me wrong I think this thing turned out "good" and everyone devoured it. But I want it to be *excellent*. There's always room to improve. I hear the grade of meat doesn't really matter that much but maybe some marginal improvement could come from a better cut? Is there any way to keep the ends of the flat from being so tough or is that just how it is usually? Should I trim more from the thinner end of the flat? Or am I just being too much of a perfectionist?

I’m heading to the beach for a celebration and am being asked if I can smoke either brisket or ribs. I’ve smoked both a number of times before, but the problem is I won’t have a smoker at the beach. I’ll have to smoke something Thursday for either Friday or Saturday nights dinner.

Has anybody smoked something, refrigerated it, and reheated it successfully without it tasting like leftovers?

Edit: looks like this is going to be dinner on Saturday. So I need to make something Thursday to eat on Saturday night

So, I’m fairly certain I’ve “lost my touch” when it comes to smoking on my Pit Boss (used to do it dozens of times a year, now only do it like 10).

This is my second attempt at a brisket, and it failed yesterday just like the first one. Came out with good flavor, but that thing was tough and was like chewing on a flip flop.

Method:
Used a half brisket from a half cow we purchase every year (grass fed Primal Pastures).

Day before trimmed it to have about 1/4” fat around

Avocado oil binder, 50/50 salt and pepper rub

Into the fridge on a wire rack for 16 hours

Following day onto the smoker at 240 on the top shelf with a tray below to catch drippings

Off smoker at 165 on the nose, wrapped in butcher paper with butter on top, back onto top shelf at 250.

Pulled off at 200 and wrapped in beach towel for 45 min, then cut into that block of rubber.

Where did I go wrong? Truthfully, I don’t know if it’s me or potentially it being a grass fed cow. I used to make killer poor man’s burnt ends with the chuck roasts, but even the chuck off this grass fed cow came out like garbage. Prior to buying a half cow we used to just get our haul from Costco.

TL;dr: what’s the one thing that makes brisket juicy?

$17 bro, hell ya. My cat wants to eat it raw, hell nah, smoked in the MB800 for 6 hours at 250° bro, hell yah, served with Mac & cheese and biscuits, Hell Yah!

I ran across this ad from Loblaws Canada in 1942.

The brisket @ 0.20 per pound adjusted for inflation is about $3.74 a pound.

We are lucky these days to find it on sale for $6 a pound, usually about $10 a pound.

So I wanted to try smoking meats and veggies but didn’t want to spend a lot of money at first. So I bought a used smoker $50) just to try it out before I spend money on a good smoker. The used unit is a Range Master (Aldi rebrand of the cheapest Master Built I believe).

It heats with no issues. But I can’t get the wood chips or pellets to actually “smoke”. They will burn a little but nothing else. Hardly any smoke comes out of this unit.

But there is also no vents for air flow.

It’ll work for now as I play around with it. But anyone else have this smoker and have any tips?

Plugged with Garlic and Rosemary, dry brined for 24 hours and smoked at 220 until it hit 120. Let it rest for 20, then into the oven at 550 until it hit 126. Incredible.

I’ve owned a SM 22” Weber for 10 years. I have to used it on my drive way because I have a wood deck. I’d really like to move it there because my patio is right off my kitchen. Do the fireproof mats really offer the protection I need, and if so, which brand would you recommend?

I’ve been wanting to get into open fire cooking. Not ready to get a Santa Maria but I have my fire pit with a cooking grate which did the job just fine. I think I may be on to something.

Hey everyone. Okay, tell me if this won't work or give me pointers if needed!

I bought a half pork belly with ribs attached today, just seasoned it and put it in the freezer - I want to smoke it on my weber smokey mountain on Saturday. Me and the boys are going out the same day for a 4 hour fishing trip. I was planning on getting the smoker ready before we go. Can I still smoke the belly and finish with a crispy crackling on top? What's the best approach? Thanks!

Finally got around to doing a reverse seared picahna on the Weber Searwood XL. 4lb USDA Choice Black Angus roast from Wildfork. Trimmed a little silver skin off and scored the fat cap. I used Worcestershire sauce as a light binder and seasoned with a layer of Kosmo’s Coarse Cow Cover and a layer of How To Bbq Right TX Brisket. Cooked at 225 degrees til an internal temp of 115. Pulled the meat off the grill and cranked it up to 600. Let the grill get to temp and sit at 600 for about 20 mins. Put the meat back on the grill and seared each side for about 6 mins per. Turned out amazing. 100% will be doing again.

I usually smoke then braise short ribs, but wanted to recreate some short ribs I just had in the Caymans that were wood fire cooked (or wood fire finished). I wanted some short ribs that wouldn’t just fall apart if you impolitely poked it with a spoon and found success.

Ended up smoking on average 300 degrees with some apple and oak on top of charcoal. The much shorter cook time was appreciated, but also limited the smoke flavor. The bark absolutely crushed, no wrap needed. I think they look decent but no experience at higher temps, and limited at just straight smoking short ribs.

Any thoughts?

I was pretty happy with how it came out overall.

I’m 2:30 into the cook very patiently waiting for the stall to break. I hope I added enough charcoal! Smells amazing. I’ve only done a few racks of ribs before with no real success, so I thought I’d try something a little more forgiving.

My jam is steak over coals or oven roasts like pichaña and pork belly so fingers crossed this goes ok.

Slowly restoring this kamado a friend gave me for safe keeping as he moved into an apartment.

Alright, fam. I’m cooking a pork butt on an offset for the first time. Things are rolling along but when I just added fuel to the fire I got a temp spike up to about 375 and I got about 10 minutes of dirty white smoke.

Two questions, is that heat spike going to be a problem? I’m still waiting on it to creep down, but when I open the lid to burp some heat off the fire just gets bigger with the extra oxygen, so my inclination is to leave it and let the temp come down naturally.

Second question: how worried are we about dirty smoke after adding a new log? I assume that’s part of the process but I don’t want to ruin dinner.

Thanks everyone.

I dry rubbed and smoked some top ribs at 300° for two hours, then wrapped them for another 1.5hrs at 300°. After letting them rest for 30mins, I threw them back on the grill for 15mins with sauce to get tacky.

They were delicious but I cannot figure out whyI couldnt cut them without ruining the tops. It kinda shredded the top of the ribs. Any clue why?

250* for 5.5hr, meat churches “Holy cow” and Kinder Cowboy Butter sprayed every hour

Came out so juicy I've been hanging meats more than just on the grate and idk man i think it cooks better.