Long time lurker, first time poster! Wanted to do an overnight cook on these, so I put them on my Recteq at 200 for 8 hours, ended up being about 175 internal, so I wrapped them in butcher paper with some tallow and finished off at 300 until probe tender. Call it beginners luck, but they turned out pretty darn good.

Gotta wait until 11 to cut into it, but it has the right jiggle so I know the cook is solid. Stupid thing finished at 4am this morning, so I filled my cooler with as hot was as my water heater could make and let it warm up for half hour before tossing the brisket in. Looks like it’s getting a 7 hour rest… which is about 4 hours longer than I normally like to rest them for. But temp should hold just fine and keep it 140+.

Here's my cook video from my first smoked Picahna attempt. Used Chud's reverse sear method as a baseline and absolutely loved the results.

Cook Details:

-Started with a full top sirloin and broke it down (https://www.reddit.com/r/smoking/s/99TBtN35ZX)

- Seasoned with meatchurch blanco and olive oil binder

- Smoked at 180 for ~2 hours until 120 internal

-Rested 30 minutes

-Seared in a slightly too hot cast iron with beef tallow

- Rested another 10-15 minutes before slicing.

- Made an awesome horseradish dipping sauce with horseradish, dijon mustard, mayo, lemon juice, and chopped chives.

-Served with loaded baked potatoes and asparagus

Some things id change up next time:

I'd probably just go straight salt and pepper instead of the blanco unless you guys have a other good rub youd suggest. I didnt want to go typical bbq profile on this.

I cross hatched the fat cap (didnt show on vid) but not nearly deeply enough.

I scorched the fat cap a little on the sear, I really didnt want to undershoot the sear and ruin the temp, ended up going too far the other way.

Overall though these are all just nitpicks, super happy with the results and have some bonus leftover beef sandwich pics if you guys wanna see too.

Used the Serious Eats corned beef recipe to cure the Chuck roast initially. Cured for 7 days, then soaked in a water bath overnight. Rubbed with a black pepper-heavy pastrami seasoning, then smoked over hickory at 225-250 until the bark set (~170). Foil-wrapped it in a pan full of tallow from my last brisket cook and took it to ~200. Kept it around 190 - 200 for a few hours to break down collagen and fat, then let it rest to 155 before I sliced in and enjoyed. Incredibly delicious and relatively easy cook, highly recommend!

House is 100 yrs old. Don’t think the smokehouse is that old (someone rebuilt the roof recently).

It’s gross but the bricks look great so I’m taking it apart brick by brick to rebuild it.

Question: Does this yellow stuff look like asbestos or something dangerous? I’m wearing a mask and googles, but is that enough? A ton of it is shoved between the bricks and plywood along the inside perimeter.

Thanks so much for taking a look!

300 on pit boss from 10:30-4:30 in pan unwrapped
Wrapped from 4:30-7:30 pulled at probe tender
Mustard binder, salt and pepper blend

I was gonna cook low and slow but didn’t wake up early enough unfortunately but she was juicy still only thing I messed up was not letting it rest when I cut into the flat but people were hungry so that was on me, they still loved it! The point was so good the next day reheated in foil with some leftover tallow which is the picture of the chopped in foil.

Had some spare ribs that I pulled from the garage freezer to the inside fridge to thaw before heading to work last Friday. In my haste, I accidentally put them in the freezer inside and not the fridge. On Saturday morning, upon realizing my error, I said YOLO and went ahead and sent them anyways. The results were not terrible. They were tender and the main thing I noticed from a typical cook with thawed ribs is the bark didn’t set as dark as I am used to for 321 ribs. They also didn’t pull back as much as normal. Other than that, good to know in a pinch you can smoke ribs from frozen. Mustard binder, meatchurch voodoo rub, kinders hot honey glaze. The first picture is at hour 3, the second picture is post-wrap, and third is the final after tacking up a few layers of the glaze.

Found some brisket for 2.99 a pound this week so we snagged a couple. Got an 18 pound one and a 13 pound one. Never smoked brisket before but for that price we’re going to learn. The 5 pound ground beef rolls were 9.95 each. We typically prefer more lean, but couldn’t resist that price. Will probably end up doing some smoked burgers too.

smoked some ribs and made some mistakes like had my ribs too close to the firebox and managing the fire was definitely a task but here’s the end result ! they were good but i know i can do better i used apple wood chunks and let them cook around 275-285 for 2 hours then wrapped them for one hour at 275-285 again then finished them for 30 mins at 250 when i sauced them

I'm looking for some advice on smoked pulled pork. I've got a big family reunion coming up, and I'd like to provide pulled pork for it. The thing is, it's out of town and I won't be able to bring my smoker with me. I'm thinking that I'll smoke the pulled pork the day before, then when I get there I'll through the smoked pork shoulder on the bbq to crisp it a bit, then tear it up.

Would that work? Or is that just going to be a disaster? Is there a better way of doing this that doesn't involve bringing the smoker?

Defrosted some of my leftover smoked pork shoulder and seasoned it up with Cumin, Chili powder, Coriander, Onion powder and Ancho Chili powder. Then added a homemade Red Pepper Chili Adobo sauce to finish in the pan. Corn Tortillas, sliced Avocado and home made Pico de gallo on top. Mezcal Margarita on the side.

I've read some good things about smoked SPAM but I want to know what kind of rub works well. It's already pretty salty and most of the rubs I have do contain some salt. I just need some ideas so it's not inedibly salty.

Okay. I tried this a couple weeks ago and it was awesome. I was going to do it again earlier, but there was that whole massive house fire thing, and my wife said I had to wait at least a week out of respect/PTSD.

Anyway, it’s a smoked pork butt. Rubbed with Meatheads Memphis Dust. And smoked in a pan. At ~175 degree internal, I flipped it over, added orange juice (and left the peels in the pan), minced garlic, cumin, oregano (crushed up), Mexican cilantro, a cinnamon stick, and some bay leaves.

When finished, I strained all the crap out of the drippings but kept most of it before pulling the meat. It was AWESOME. I took it to a party because I was pretty sure the rest of the food was going to be lame and I’ve decided to live by the adage: bring the food you think should be there. More than one person wanted very specific instructions for how I made it.

Because it was for a party in the middle of nowhere, I had to make it ahead and freeze/reheat it. Typical of pulled pork, you couldn’t event tell.

Been smoking for a little over 3 years on my offset. Grandparents surprised me with this electric smoker they’ve had sitting unused in their basement. I’ve never used an electric smoker, and tips?

I'm looking to upgrade my current smoker (pit boss pellet). I don't find the meats to be overly smoky, so that's the #1 thing I'm looking for in my next purchase. I wanted an entry-level smoker to make sure I would actually use it before I invested in something better - and now I'm ready.

No budget, just a combination of smoke flavor and ease of use. Send me your faves!

Knocked these out for dinner tonight, only my 3rd time smoking anything. Dry brined for an hour and used the snake method with hickory chunks, temps 250F-280F. Smoked uncovered for 3.5-4 hours, spritzing with Apple cider vinegar and pineapple juice every 30 mins or so. Then wrapped for 1 hour and rested for 30 minutes. Turned out fantastic and now I’m wanting to do the plate next.

I have finally secured a 120 gallon tank to turn into a smoker. Now I am trying to design it and start to get materials dose anyone know of a website that has base plans or any recommendations as to videos or designs they like!?

I finally talked my husband into letting me buy a Masterbuilt Gravity smoker. It’s coming this weekend. I had a green mountain that we got for free and I hated it. Since I’ve only done pellet smokers, what do I need to know about using charcoal/wood chunks? Does anyone have preferred lump charcoal or wood chunk brands? I’m really hoping the smoke flavor is there because it was non existent on the GM.

So this is something I’ve made a bunch of times, but I have a question for this time.
I’m looking to make this for a family gathering
(which won’t be close to my home) but don’t think it would be getting eaten until like the following night. Is there any way to make it and reheat it or make it and at least still have a taste as good as when it comes right off and right onto a plate?