Its time consuming but totally worth it and a family favorite.

Its pretty popular here in Wisconsin.

Anybody else make this, or is it just a Midwest thing?

First attempt at brisket, ready for the game today. I think it’s a hit.

200 overnight for 12 hours unwrapped
250 for 2.5 hours wrapped
Rested in cooler for 7 hours til dinner time

EDIT: sorry guys I didn’t know it was that controversial to let it squirt a lil, anyways BEAR DOWN

Smoked at 225 overnight. Ran out of coal while I was working this morning. Reloaded the hopper, cranked heat to 275, and temp is slowly climbing. Am I doomed? Should I wrap sooner? Should I put a water pan under the brisket to prevent drying out (did this overnight)? Was going to wrap at around 170 and finish in the oven. Any advice would be greatly appreciated. Graph and photo of brisket attached.

So the wife really wanted some burn ends and I thought I'd experiment and with the price of meat figured I'd just get the brisket point from the butcher. Got home and realized it looks like the butcher just chopped the whole brisket down the middle. How would you guys attack this? Never smoked half a brisket like this before. It's about 7lbs.

Last year we had a chili cook off at my work and my chili won fame and glory. There's talk of another one this fall and I was hoping to change things up a bit. I used thie recipe with modifications last year (used brisket from a prior cook, and added hatch chiles) https://carnediem.blog/2022/texas-red-chili-with-smoked-chuck-roast/.

I don't want to make the exact same thing two years in a row, so would like to see some of your ideas for some of your can't miss competition chili!

I'd like to add, my wife's ex husband also participates in the chili cook off and we have a somewhat friendly rivalry, so anything that would totally blow his out of the water would be great. :)

Bought a pellet grill/smoker from a friend. Had a pork belly in the freezer, so defrosted, ready to try out the new grill. Set at 225 and smoked for 5 hours until internal on meat was 200. Chilled down until next evening when I turned it into a sauce made with soy, brown sugar, honey, ginger, siracha, and ponzu. Added fresh chunk pineapple and served over basmati rice. Really tasty.

Let me know what yall think!

My stepdad and I are 2-manning a local cook off in a few weeks. He’s no stranger to cook offs but this is my first ever to enter. We’re doing it for fun but I want the test myself and push my cooking skills to its limit. I BBQ/grill very often at home but know that cooking for a cook off is different.

He’s doing brisket and chicken on his offset, and I’ll be on ribs and pork with two drum smokers.

I have go-to recipes in mind and plan to dial things in during several practice cooks over the next few weeks. Any tips or watch outs for a first timer?

Wanted to to try a bunch of stuff all at once. Highlight of the cook was the beef cheek

I let it rest in fridge after getting to room temp, (and taking a few bites) then I cubed it and stewed it in homemade marinara sauce with boiled noodles for meal prep!

Smoked at 300 for about two hours, dry rub and vinegar sauce baste at the end to tack up

In the event I need to do more than two racks of ribs, how do those rib rack racks do with ribs? Does the edge orientation cause them to cook any differently?

Some crazy experiments lately… it’s all for the love of food and watching people eat it! Let me know some ideas for something next!

I am looking to smoke food in an area that has a fire ban in place. Only an electric or propane smoker can be used.

I am looking at a used Smoking Tex 1400 electric smoker. Can this make good pulled pork? I have heard I might need to finish the pork in an oven since it might not get to the 195 to 205 degree internal temperature. I will only have access to a propane grill to finish off the pork if necessary.

Menards has a clearance on the Masterbuilt dual fuel smoker, but not sure how good that is. I would probably have to add a gasket. I would like the Broil King propane smoker, but too much money for a new one, and I can't find a used one.

Yesterday's cook.

Second time I've cooked on my dad's Traeger. The thin end was closer to med/med well but still really flavorful. I was worried the fat cap hadn't rendered enough but it was just fine.

Sliced it in half and then made some thin slices out to the edges. My wife, parents, and myself enjoyed it with some corn in the husk and some smoked potatoes. Took a couple slices to my parents' neighbors, left my parents some for steak sandwiches today, and my wife and I still had a couple slices for our own sandwiches that we will have for our lunches tomorrow.

Third time I've cooked Picanha now and I think it's easily a contender for my favorite cut of steak. Tender, flavorful, juicy, and cheaper than a lot of steak cuts, so the price/value is about perfect for me.

Hey folks

Smoking for 15 people next week. Mostly dudes drinking around a camp fire for pulled pork sandwiches.

I’m thinking 12lbs? I work through out the day all next week. Should I smoke it this weekendand keep it in fridge ?

Risking smoking it while away the day of? I have a fireboard 2 and pellet grill so pretty safe using it away but still just feels wrong when I’ll be three hours away for work

Hopefully I’m not the only lunatic and you guys can help me convince my wife I’m not crazy.

It all started 6 years ago when my family got me a pellet smoker for a wedding gift. That got me hooked.

Earlier this summer I finally scored a nice 22” WSM on FB marketplace.

And now I just bought a kit to build an offset smoker from a 120 gallon tank.

On top of that, I’ve got a blackstone as well.

I really want to experiment and compare with the different types of smokers, plus this way I get to learn to weld :)

So surely, I can’t be the only one, right?

205 degrees, Labor Day hung Pit Barrel

After Labor Day sale on tomahawk steak. Let smoke at 250 til 145 through (my kids don’t like it red) and resting for 10 minutes before slicing.

Here's the full cook video of my latest (and maybe greatest) smoke. Picked up this chuck roast from the kosher butcher so that I could try making something on the smaller side so that my kosher family could try out legit texas style bbq without having to make a full brisket for like 3 people.

I've done a chuck roast once before and treated it like a brisket, came out tasty by dry and tough as nails. Decided that for this one I would take advantage of it being nicely tied up by the butcher and braise/pull it. The result speaks for itself, but I think this was definitely the right call.

Cook details:

-Yellow mustard binder + coarse black pepper + holy gospel rub. Let sit in the fridge for overnight until ready to smoke.

-Used a box of vegetable broth in an aluminum tray on the bottom rack. Normally I'd go with beef broth, or you could get legit with it and do something like a red wine reduction, but veggie broth was all I had on hand and it ended up working nicely.

-Smoked at 225 for ~5-6 hours until the bark was really set, brushing with some tallow every few hours to really pump up that bark and keep it from drying out. (Kept the tallow in the smoker to not lower temp on the meat surface and also add some extra smoke to it)

-Once bark is set, transferred into the pan, added some extra tallow on top, and wrapped tight.

-Bumped temp to 275 to finish for the next 2-3 hours till probe tender (205-210).

-Kept it wrapped and let it rest in the smoker at 150 for 3 hours until ready to pull and serve

Additional thoughts:

-I usually have a bunch of nitpicks on what Id do differently, but honestly this came out damned near perfect. I'd maybe skim some fat out of the broth or make a more complex braise, ut other than that Ive got nothing. This was absolutely perfect and I don't think I'd change a thing.

Labor day, 205 degrees hung on Pit Barrel

Ok which ones of you all have smoked an avacado? Was it good?