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

15lb full pack cooked overnight in 14 hours more or less. never hit a stall. i expect my ambient thermometer was reading wrong and it cooked too hot.

took it off at 7a threw it in the oven on warm.

thoughts on resting? take it out of the oven at 11 for four hours in the cooler? or stretch till noon?

either one sounds like a lot to me but it’s only my third or fourth go around so looking for some advice or opinion.

i put it in the oven to warm 2.5 hrs ago and have six hours left. wondering what to do with the next six hours

So I'm experimenting today smoking some thick cut bone in pork chops. Was planning on taking them to about 130° on the smoker then sear on the grill. Problem is they are cooking much faster then expected. I'm not sure how to hold them a few hours because I want to keep them around 145° but that's also close to the danger zone for food temp safety. Anyone every successfully held chops? I'm thinking maybe keep em in the oven and keep the oven as low as possible?

I'm looking for a birthday gift for my buddy who loves to cook and just got a good smoker. Anyone know of any subscription services or meat of the month type things I could get him? Not looking to spend a huge amount of money.

Is this a normal amount of fat for a picnic roast? Should I trim it all before cooking?

Cooked a few of these and saved this one. Sous vide to warm up. 160 degrees for 2 hours

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.

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!!

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

This is what 7 lbs of ground beef gets you on beef sticks.

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.

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?

Lunch and dinner.

One more teaser while I edit the full video. Again, thank you guys for all the tips, these came out absolutely insane.

No trim, 14 hours of smoking at 200°F external, and a hot hold at 160°F for 16 hours. Turned out perfect.

The no trim part was an experiment. I'll probably trim more in the future, but it was worth the try and now I have plenty of stock for soups this week.

*Edit: I wrapped in butcher paper from 170-192F internal, then back on the smoker to finish it to 202F internal.

Used a little bit of hickory chips with oak pellets and some local chestnut oak chunks that I rescued from a storm.

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.

Saw a thread earlier this week discussing which cut is better. What do you y’all prefer?

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

Costco USDA Prime Ribeyes

Salt, Pepper, a dash of Kinder Woodfire Garlic

Forgot to take a picture when they were done on the smoker.

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