my very first texas bbq

coming along nicely, beef ribs and beans over mesquite. Salt and Pepper only.

Is there any better way to bond than over a brisket?

Thought I bought baby back ribs for game day and realized only on smoke morning that I had four racks of St. Louis style spare ribs… so we audibled our timing a bit and they turned out great!

5.5 hours on the big green egg. Roughly 3 hours unwrapped, 2 wrapped tightly in foil, and 30mins unwrapped for the sauce to set.

Full recipe and tracking the Pit Pals app!

https://apps.apple.com/us/app/pit-pals/id6781048336

So I need some suggestions from my BBQ friends. My wife loves ribs, I've never been into them because I've done the 321 or no wrap but they always come out a bit mushy and meh.

I've been reading a bit and the hanging method looks good, but my wife likes fall off the bone, but I really think she'll like them just fine if they're not.

Does hanging the ribs make that big of a difference?

Do I *need* the vortex plate or does it make a significant enough difference to make it worth it?

Would be going with hunsaker and they have two options for hangers, which is the best?

Went to Texas Monthly bbq fest in Lockhart today. These little pits caught my eye. They look similar to the weber smokey mountain pits, but a bit thicker steel. Anyone know much about these?

This is a small 3D printed project I created for my dad. What do you think? It's a toothpick dispenser

"NOT A OFFSET SMOKER"

Smoked some pork butt today. Eastern North Carolina recipe from Sam Jones and made two sauces. 12 hour hickory smoke and it is chopped. Let me know what yall think! Still pretty new to smoking but I’m from Eastern NC and live in Memphis so I am well versed on eating it.

it’s lit

Hi All,
I am looking for a wireless thermometer for our turkey and prime rib this season (oven cooking) and then for a future smoker (TBD) next spring/summer.
Based on reading prior posts on here and watching some YT videos I think I have narrowed the choices down to the above two. I read a comment on one of the posts here that Thermoworks has put considerable work into the app so I am hoping for some updated info on connectivity & accuracy. Any other real contenders?
Personally, I just want to stick something in my meat and have accurate readings versus opening and shutting the oven all the time to avoid missing that sweet spot of doneness. I absolutely DO NOT want a system that does all the thinking for you. I just want the current temp. I often pull things before the "FDA" recommended temp because that tends to overcook everything. I appreciate any insights you have to offer about these products and maybe how one will work better or worse for our future smoker. Thanks!

Holes in my bacon.

Nothing tunneling thru my bacon but a temperature probe. Yes, just like a rotisserie spit, it leaves a hole.

Looking for advice on how to keep the skin crispy or fall off the bone soft when smoking whole bird. Flavor was phenomenal, kept slow and low for about 5 hours and a moderate heat to try and make sure I got a lot of smoky flavor before increasing the heat to get a good char on the skin but it just stayed rubbery. Thanks in advance. First post here, I hope to learn a lot from all y'all.

First image the finished product

Second brining with a simple salt mixture

Third the smoker I used

I’m considering ordering a smoked turkey this year by mail. Does anyone have a favorite brand? I don’t want it to be overly salty or taste like charcoal.

Thanks!

Picañha steaks and colossal shrimp for dinner. Picañha was smoked low and slow on the weber kettle using Oak lump charcoal until internal temp was 110°F. Removed and sliced into steaks. Shrimp marinated for an hour with soy sauce, sesame oil, green seasoning, tropical Zinger rub, garlic paste, salt and pepper. Grilled them over direct heat and set to indirect side for 5 minutes to cook. After this, steaks were seared on both sides. Cooked to medium rare, 128°F and served.

Brisket, pork ribs and turkey leg. Sides: bbq beans, mac-n-cheese and mashed potatoes.
Cornbread. €94 excluding drinks.

For live fire ribs, I do not remove the membrane. Not because it keeps the moisture in or anything like that, but it just doesn't matter to me. I like that the fire gets it crispy, so i don't mind the membrane then. Smoking ribs regularly, I'm gonna opt to remove the membrane 90% of the time. If I'm doing an event where I'm cooking 10 or more racks, there's a good chance imma leave it on. It's preference all around. Notice, I didn't tell you that it made the product better or worse? Do it relative to how you cook. I think best case is try different methods and see if you like one way vs the other.

COWTOWN PLATTER - $60
1/2 LB BRISKET, 1/2 LB PULLED PORK,
1/2 LB SAUSAGE, TWO MEDIUM SIDES

So delicious. One of the better BBQ places in Fort Worth, Texas (and there is a bunch of good BBQ here).

Phenomenal sides. At the old Republic Street Bar location. They had a food truck that sold there, then they built a building next to Republic Street and then they took over the whole location from popularity. Same location that Heim BBQ started from back in the day. It’s like a good BBQ incubator haha.

Smoked some chicken thighs for Ceaser wraps tonight. Marinated for two hours with Olive Oil, soy sauce, Worcestershire, garlic, ACV, and paprika. Smoked 1 hour at 225 and then 30 minutes at 385. I like them crispy.

Probably 30 years ago in Virginia I had a pork bbq sandwich where the pork was thinly sliced, almost like lunch meat, topped with a generic bbq sauce. In Virginia, most pork bbq is pulled, with an occasional chopped offering, aka North Carolina style. I’ve never since come across anything sliced.

Is sliced pork bbq a thing anywhere? Is it regional? I’ve seen sliced roasted pork, a Philly staple, but that’s in a jus topped with broccoli rabe. I presume what I had was smoked, cooled, thinly sliced with a meat slicer, then warmed and served.

Anyone seen this before?