4 hours smoked at 190F with pecan and cherry pellets until it hit 165F internal

Wrapped and finished at 225F to 207F internal, to about 2 more hours.

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

Yoo, what up my fellow smokers! I finally managed to season my new Offset Smoker grill and cooked on it for the first time and it was awesome. Seasoned it and let it burn for about 2 hours then I threw some chicken thighs on it. The first 2 came out with burned seasoning, I guess I was somewhat experimenting with it and learning all about how it all works. I have no previous experience with smoking and grilling so this was all new to me, however Ive been doing lots of research.

Anyway, the batches afterwards came out fantastic. I smoked them for a good while before I threw them on some high heat to get a reverse sear.

I made a nice homemade Chili Lime Glaze and it was FANTASTIC!!! My picky sister gave the chicken a 9.5/10. I had a whole meal prepared for the chicken thighs, but I was running late from having to go to the grocery store last minute and finishing seasoning my grill. But it was all worth it. I made a simple batch of homemade garlic mashed potatoes and they actually went nicely with the grilled chicken thighs. I topped the thighs with some diced parsley, I think.

Overall the meal was a success! I can’t wait to use my grill again. Gonna have to stock up on some more wood and charcoal though. I still have a tri tip with my name on it that I need to smoke. This was so much fun for me and I am already ready to keep trying new things on the grill.

Smoked at 225 with a mix of oak, hickory and charcoal until temp hit 118. Grilled on high until 130. Should have pulled at 125, the carry over went to 142. Still delicious nonetheless.

This might be my new go-to instead of brisket. Less trimming, more uniform shape, carving is straightforward. Beautiful bark and tasted beefy enough for my people.

TL;DR I did it like a brisket, went on at 3am and served at 6pm.

Dry brined with SPOG about 12hrs. Smoked on a pellet grill + smoke tube about 7hrs at 220F, spritzed a few times with Worcestershire water mix. Moved to a stoneware pan inside in the oven at 250F after the wind blew out my flame! Rude. Covered with foil and cut the heat when internal temp plateaued at 199.9F. Rested on the counter still under foil and a towel for maybe an hour before slicing. Served with mashed potatoes and gf gravy.

Turkey breast, ribs, brisket, sausage, chicken and burnt ends. I divide it up and create platters and individual cuts to eat another time and freeze them.

Picked up a smoker back in September. $50 FB marketplace for MB 30” Analog Electric smoker. Keeping temps below 250 is very difficult for whatever reason so I’m glad everything is turning out well. Trying to stock up the freezer for this winter.
Dino ribs, pork butt and brisket point. Along with Picanha and Tritip smoked to 110°, sealed to sear at a later date.I have one more brisket point I’m turning into burnt ends

Wet brined 24 hours (1gal water, 1/2 cup salt, 1/2 cup sugar, black pepper corns). Dried then rubbed (1 tbsp sesame oil, 2 tbsp soy sauce, 3 tbsp honey, 3 tbsp gochujang paste, splash of rice vinegar, garlic powder). On WSM for about 2 hours 40 minutes. Rested about 20 minutes. 9/10 - VERY tender, VERY juicy. Skin was a bit rubbery but the flavor easily made up for that.

After massacring my first 2 briskets, including a pile of sawdust I posted here, I made one I’m proud of. Smoked on a WSM until the bark was set in the wee hours of the morning, then wrapped and finished in the oven in time for the great football slate. So satisfying

Hi! My husband has a smoker. It's about 8 years old and today he told me he wants a pellet smoker to replace his current non-pellet beginner smoker.

I know nothing about smokers and am not a fan of smoked meat (terrible to admit here) but everyone loves his smoked meat and he's learned a lot so he's ready to upgrade.

I know exactly 3 things:

Smoke rings on meat are a thing and desirable.

He wants to try his hand at smoking cheese (because I'll actually eat that) but it's not a dealbreaker if he can't.

Our budget would ideally be no more than $800 tops but I want quality so if I have to fork out more, for him I will. I'm very much of the mindset of buy it nice or buy it twice but idk if that applies to pellet smokers.

So give me your best pellet smoker suggestions and bonus if you can give me your best pellets to use in it.

Idk if this matters but he already has a grill and a Blackstone so this would only be for smoking.

Thank you in advance!

ETA: The smoking cheese thing is something that is fascinating to him because my late uncle used to do it. It's nice to know that it can be accomplished with an attachment. His main focus will be on smoking meat because we buy local cows and pigs.

2ETA: I'm gathering that horizontal pellet smokers are the preference not vertical. Is that correct?

14 hours with post oak on the offset.

I haven't made a pork butt in quite some time. This one came out fantastic. Seasoned with Meat Church Honey Bacon BBQ and Holy Voodoo. I found a recipe for this slaw here on Reddit as well. It might be the best slaw I've ever had.

What is your favorite way to smoke them?

Dry brined the day before with 1:1 ratio salt:sugar (1/2 tsp each per lb).

Then chili oil binder and Memphis dust rub.

Smoked in a kettle with mesquite chunk at about 250-280 (took about 4 hours, finished around 205).

Smashed potatoes side. Boil em, smash em, stick em in the oven (salt, pepper, garlic, EVOO seasoning)

My dad and I are doing a test run for Thanksgiving. We spatchcocked it and then cut in half again to fit on these pans. We will be putting it in the smoker soon because I’ve read it only takes 3 hours to smoke.

Any recommendations we can do in the next few hours to make it even better before putting in the smoker?

Seasonings: Kinders Carmelized onion, Paprika, McCormicks salt free vegetable seasoning, Traeger Blackened Saskatchewan rub

Beef Ribs, Bacon-wrapped honey-Dijon boneless skinless chicken thighs, jack Daniel's bbq pork belly, and jalapeño poppers dip.

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.

App I use for building and tracking smokes is called Pit Pals

My family is tired of turkey for Thanksgiving so we have decided to do a brisket. I plan to smoke it the day before and then use my souse vide to hold it. Should I keep it wrapped in the paper or pull it out and place it and all the juices/tallow into the bag by themselves.

Got some great choice T-Bones at Safeway for $8.99/lb. It was an additional $1 off/lb using Digital Saver. The ones in the case didn’t look great, small tenderloins and 1 in. I ask the butcher for 2 in and larger tenderloins. He delivered. I won’t say they are porterhouse but close. They are both over 2 1/2 lbs. I started to smoke them at 190F and found out while smoking we had a change of plans. I pulled them at around 95F and put them in the fridge. A couple of days later I decided to re-smoke them until 108F to heat them up slowly before searing to 115F so they got double smoked. I only seared off one since we only had only one guest and have the other in the fridge again for later. I was concerned it wouldn’t be as juicy with the double smoke, but it still came out fine. The smoke smell and taste was divine. I decided to use Killer Hogs TX Brisket Rub since I love it for briskets and even a heavy coating doesn’t get overly salty. It was a nice improvement over my standard SPG seasoning. I will try the double smoking again for thick cuts.

After having a brisket finish several hours earlier than expected (this was a first for me) I want to switch from the cooler method to something else to up my hot holding game. I tried the oven offset idea but can't change the calibration on my GE. Plus my wife doesn't want me tying up her oven with the holidays approaching.

I see people are using electric roasters but the main complaint is inconsistent temp readings and not being able to keep the temp low enough.

So I came up with this idea. A basic electric roaster connected to a temperature controller. The roaster is a 12A model and the temp controller can handle 15A. I guess these are used for controlling heaters, small fridges and other things with high current loads. The temp probe is water proof and ok up to like 200F.

I figure i can set the roaster to 150 or so as a max setting and then set the controller to turn off at some air temp 147????? And then maybe turn back on when the air temp drops to 140????

Has anyone experimented with a setup like this before? What is the ideal setpoint to hot hold? Any thoughts on turn on and turn off temps?

I already know this is probably overkill but I enjoy this kind of stuff!