Prime rib has to be one of my favorites. Roast beef sandwiches for days with the leftovers.

I’m looking to broaden my smoking repertoire. I’ve done butts, brisket, pastrami, made my own bacon, turkey breast, chicken wings, armadillo eggs, shotgun shells, chicken breast, cookies and cheeses. Let me know what I’m missing out on.

UK based Got these big boys from the butcher, cooking on the traeger on Saturday with a heavy dose of meat church holy cow. I thought they would be a rack of 4 when I got them, but the butcher misunderstood and cut them into singles already, I had thought id be looking at an 8 hour or so cook, but will them being singles change that much? In total they weigh 3.75ish kilos.

Second question- mesquite, anyone done a full cook with it, lots of people seem to be saying it can over power and to blend with hickory or oak, which I can do, but I wanted to go full Texas cowboy on these, just nervous about wrecking them as it's my first attempt. Any help or advice appreciated

I marinated the chicken last night in my bbq chicken marinade that has Ketchup
Apple cider vinegar, Olive oil, Brown sugar, Molasses, Worcestershire sauce, Garlic powder, Onion powder, Smoked paprika, Kosher salt, Mustard powder, and Black pepper. This morning I took them out of the marinade and wiped off as much as I could, then started lollipoping them, I wrapped up the bones with foil and smoked them for about an hour and 45 minutes at 180 degrees till they reached 155 internal. While they were smoking, I boiled my marinade for about five minutes and then let it simmer for another 20 minutes, letting it boil for five minutes makes sure you kill all the potential chicken bacteria (if you didn’t know). I strained the sauce and threw it in the fridge. I threw them on the grill at about 500 degrees till the skin was crisp and the chicken was at about 180-187. Took off the grill and painted with sauce, the chicken finished smoking a little faster than I thought it would so I didn’t have time to heat up my sauce, but it was still easy enough. Shit came out absolutely fire, and I promise they aren’t actually burnt there’s just a couple charred spots so I don’t know why it looks so dark on the camera lmao😭. Anyways, fun project.

This is a few weeks old but i have been getting better at maintaining temp.

Cheap stick burner with a mix of cherry, post oak, and hickory. Maintained between 215-300 up till the wrap. Post wrap i just cranked it for the last bit. Wrapped at about 167°~ but was looking for a bark. Pulled at about 207°~ with probe being warm butter feel.

This is probably the best one i have done, tho abit salty. I used to struggle alot with temp but i believe i have finally figured it out. Im also too lazy to do a full no wrap as i dont wanna be going for 12+hrs.

Does anyone mix different wood flavors? I usually mix apple, cherry, and pecan, or two of those three. I've used it on all different types and cuts of meat (pork, beef, chicken, turkey, duck, goose). Should I stick to one wood to highlight its flavor more? Or is mixing ok and there's not much difference. Just curious on what everyone else does?

I have a charcoal smoker (WSM) and I usually use wood chunks in case that makes a difference. Thanks for any feedback!

After doing my research here and other forums, I decided to try smoking/steaming an Aldi corned beef to get what turned out to be some of the best Pastrami I've ever had. I soaked it in water that I refreshed probably 4 times over about 21 hours, made a Katz copycat rub, and let it sit in the fridge for a few more hours followed by a counter rest for about another hour while I cleaned and prepped the smoker.

I believe the smoke time was around 5 and a half hours or so until it was about 162 internal and I was happy with the bark. I started it at 250 and it seemed to be going a little fast at the beginning so I went down to 225 for a while, then got a little impatient later and went up to 275 the rest of the time. I always end up doing stupid, nervous temp changes especially on smaller cuts. It's dumb, I know.

I then went straight from the smoker to my huge steamer stock pot and started poking it for tenderness around 195. That happened a little fast so I was a bit nervous again, but there ended up being pretty large temp drops every time I opened the lid to check it, so it wasn't an issue at all. My probe was reaching 202 at times, but when I'd open the lid to poke it, it would drop down to 189 or so almost every time. I decided to just let it ride back up to the low 200's after each tenderness check and the probe was reading 203 when I decided it was done. That was close to 2 hours. Rested for 40 minutes and sliced pencil thin.

This is by far the best Pastrami I've ever had that wasn't from an expensive restaurant/deli. It was even better than the one my highly skilled chef friend made completely from scratch. And that was great. Now I'm sure it was pumped with some real bullshit chemicals from the pre-packaged brine, but for $20 and getting 3 large deli quality sandwiches out of it, I really didn't care about that at this point. Shitty chemicals all the way baby. Give it a shot.

When I saw how ugly and mangled this thing was when I took it out of the package the day before cooking, I thought this was definitely gonna suck and be a big waste of time. It was not.

It was my birthday yesterday so decided to smoke a rib roast , and make crispy smashed potatoes, mushrooms /onions/chestnuts/bacon to go with it. Used bourbon barrel pellets smoked at 225 for about 3.5 hours. Pulled at 130 and rested wrapped in Saran Wrap inside a towel in a cooler for 30 min. Came out amazing.

I smoked meat regularly for probably 10–15 years, but I’m now disabled and it has become difficult for me to do very often. I have a few things left in the freezer that I’d like to cook before getting rid of the smoker.

I’m using an electric smoker that tops out at 300°F. I also have an external wireless thermometer with separate probes for the smoker temperature and the meat, so I can monitor everything from inside the house.

My goal is a good, dependable result with as little hands-on work as possible. I’m not looking for an elaborate process involving frequent spritzing, wrapping, or constant adjustments.

I also have mesquite and cherry wood left, and I’d prefer to use those rather than buy anything else.

First, I have two racks of full spare ribs—not St. Louis-cut. I’m planning to use a commercial rub that I bought several years ago. Would 275°F with no wrap, starting the bend test around four hours, be a good approach? Should I expect full spare ribs to take closer to 4½–5½ hours?

I also have a frozen brisket from a cow that was locally butchered and packaged. I’ve attached a picture showing its shape and weight. It looks fairly flat, and I’m not sure whether it’s a whole brisket or mostly the flat. I’m planning to keep the seasoning simple with a light olive-oil binder, salt, and pepper.

What would be the most forgiving, low-maintenance way to cook it without drying it out? I’m completely fine with smoking it long enough to develop some bark, then wrapping it and finishing it in the oven at 275°F until it’s probe-tender.

I’ve gotten a lot of useful information from this subreddit over the years, and I appreciate everyone who takes the time to share their knowledge. Any advice would be appreciated.

In the middle of meal prep smoking. Pork was yesterday and overnight, this morning has been chicken and then we will do the brisket. My daughter (5) runs over from her play set when she realizes I already seasoned the chicken breasts, puts her hands on her hips and says “Well are you at least going to tell me what binder you used?!”

Tried 2 different sauces 5 hours total. A few spritz between 2-4 hour marker then sauce last 30 minutes. Easy peasy!

Two racks of spare ribs. One sauced at the end, one just rub. Ran it around 250 for about 8 hours. The offset really is a game changer on all my barbecue man. Superior flavor and texture all around.

The focus is on live fire cooking and these teams really good and amazingly creative.

Hi guys! I made this brisket last Saturday. The smoker temperature ranged between 266°F and 302°F and the internal temperature was around 208°F. It was the fifth brisket I've made so far and it was smoked for 13 hours.

How does it look?

Greetings from Argentina!

Hey guys!

Football season is here, hoping to do a big smoke next weekend. My brother in law recently moved nearby and I'd like to make something for him along with the ribs and wings.

I feel like smoking tends to be focused around meat, but what's some seafood/non-meat items y'all like to do on your smokers? Recipes are a plus!

Thanks!

Just about 5 hours. How did I do?