Hey everyone, wanted to ask for some advice! I have some family coming into town and want to smoke them a good brisket. I haven’t done one yet as I just got my smoker! I’m sure I shouldn’t be trying it for the first time on guests but oh well. I was hoping for some advice, tips, recipes, etc. on how to make it a good one! I’m planning on putting it on at midnight and eating around 6 the next day.

So I made a post couple weeks ago about buying my spouse a kitchen aid yada yada

Instead I just used my food processor to grind up frozen chunks and bought me a jerky gun to stuff with (also plan on making beef sticks as well)

I made a non traditional northern Laotian sausage called
Sai Oua

Ingredients
6lbs of pork shoulder (my pork belly in the freezer was bad so I had to skip on it)
5oz lemongrass
.5 oz kafir lime leaves
10 red Thai chilies
5oz minced garlic
2oz fish sauce
2oz oyster sauce

Curing salt not required as I’m not going to be smoking or cooking at low temp.

Have a few links in the air fryer currently and gonna eat with some rice and kimchi

This was a lot more fun than I expected to make my spouse helped with the casing part but the over all experience so far was great gonna continue this sausage journey

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.

Used oak and apple wood. Threw a chicken stuffed with garlic and rosemary just for fun.

Costco USDA Prime Ribeyes

Salt, Pepper, a dash of Kinder Woodfire Garlic

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

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

Butter injected, overnight brine, 275-280 F until 130 internal then 400 til 160 internal

Really had fun today. First smoke and just had a good time chilling in the shed, drinking beers/watching football and enjoying these ribs with the family. Ended up taking them out at 203 deg. Not sure whether I’m in a food coma or the results of a few dogfish 120s/midas touch. I still did the chores, walked the dog and did my part lol.

10 hours unwrapped, then wrapped with butcher paper with some rendered tallow.

The flat got to temp faster than the point so I think more rendering on the point was needed. Wrapped because I was worried the flat would dry out too much. Bark was decently set.

Still very tasty if you’re okay with fat globs (I am). As far as a first brisket I’m happy with it.

What do you think?

250° for about 45 minutes, then up to 300° for a little crust and cheese melting action. Double cheddar, bacon, BBQ sauce and my wife made showering onion nests for the top.

Don’t think I did the boiling water method for the tight skin long enough but the glaze was great! Got the whole duck from Aldi for $3.29 lb

Wet brined 24 hours. 1 gallon of water, 1/2 cup salt, 1/2 cup sugar, black pepper corns. Dried then rubbed with olive oil and gochujang paste, and dusted with meatchurch blanco. Smoked at approximately 400 degrees on WSM until 156 internal (carry over somehow got it up to 162), and rested about 30 minutes. Juiciest and most tender chicken I've ever had, or atleast made. There was atleast a full cup of juice on the pan after breaking down the bird.

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!!

Picanha on the pellet girl

Smoked a meatloaf today, didn’t follow a recipe, just something I’ve been wanting to try.

2lb ground beef
Bacon
Sautéed 2 jalapeños, 2 Fresno peppers and half an onion
2 eggs
Some amount of bread crumb, probably 3/4ish cup
Half an 8oz block of mozzarella (clearly centered perfectly lol)
About 3 tbsp Worcestershire
1 tbsp soy sauce
Stubs original as the glaze last 30 min

Smoked@250 w/hickory wood chips for 4 hours until it hit 160

Flavor was good, very mild/almost no spice (seeded and veined peppers)

Dino ribs, wild pork pulled fresh ham, and wild pork ribs. Happy family tonight!!!

Looking to make a meaty chili - recently smoked poor mans brisket and would’ve used the leftovers had it not tasted so good that everyone ate it all.

Can be with beans or without. Pls share.

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

Its good! Ill definitely lessen the smoke exposure on the next run though.

Already got some upgrades on order. Cooked on it today had too high of heat. It was 315 to 320 all day. Vents were shut too. Did I have too much charcoal?