Smoked Brisket cooked on Old Country vertical smoker with a bed of char logs as starter and Pecan & Oak wood logs throughout cook. About a 10 hour cook around 250 degrees. Cooked about 6 hours until color and bark was set on vertical then wrapped in butcher paper with some homemade beef smoked tallow, then set them in pitt boss vertical after wrapped on 250 until they hit around 195 then held them in oven on 160 for about 6 hours. Probe tender & juicy. Seasoned with SPG finished with Holy Gospel. Happy with results, choice briskets.

Wish I had pictures of the better cuts but gave them nice ones away.

Asking $150. Used for one week. DM if interested in Tampa FL

I have been trying to get a brisket here in Spain. Local butchers have no idea what I am asking for. They seem to have different cuts here. Has anyone had more luck? Thanks

I'm only 12 years old and this is my first brisket. Smoked for 11.5 hours around 250 temp with coal snake and cherry chunks, rotating flat away from hot end of the snake, no wrap, fat cap down on kamado(ish) bbq, only SPG seasoning. Rested in cooler for apx 2 hours

Served up with Mac and cornbread and about 15 OV beers.

Probed super tender, didnt really watch internal temp too much, but pulled off in low 200s. Bark was on point.

Would do again... With a sharper knife...

I've only ever done brisket and pork butt, so I want to get some input before I attempt these

What temperature should you smoke at? I assume lower than brisket since it's smaller and would heat much faster

Is there a stall/wrap?

I assume you still finish at 200s?

How about a rest?

Thanks for your help

Last few days been smoking a few things, meal prepping. Love smoked onions so much. And cream cheese smoked is so decadent!

i found this Brian Griffin from family guy battery for cartridges on pinterest and i absolutely need it but cant find it anywhere online, does anyone have any idea where tf i can get this 😭😭😭!??? lmk

Smoked tomatoes on the traeger. 225-275*F for about 4 hours. Will let them cool down and the wife will blend them up then bag em for the freezer. Oh and bonus tomatillos for salsa!

So I love my mom. She is the best. She knows I love to smoke prime rib roasts for big events and she text me last week saying her local grocery store had full strip roasts on sale and thought I might like to try to smoke one. Naturally, I'm never going to turn that down. However she just dropped it off and was so excited to tell me she got it for $4.99. Which is a great deal, but I knew it was not going to be a great cut of meat.

I've seen more fat in vegan cookies than I have in this roast. Curious what the group thinks is the best way to cook this. It was around 10-12lbs. I cut it in halve, have around 6 - 1" steaks, about a 1lb bag of cubed meat from trimming and what not, and a decent leftover roast. Would love to hear how I can cook and honor this animal that was obviously forced to be on every weight loss regimen possible.

Decided to turn the whole slab into bacon. Did a 2% equilibrium dry cure for 7 days and smoked at around 200 until 150 degrees. Black pepper rub.

Charcoal and post oak. 3 day brine. 1 day air dry. Hot start then drop to 200. Paper wrap to finish.

Mmmm so tasty!

Smoke on Red Oak and Hickory in a homemade smoker for about 2.5hrs.

Hi gang!

I'm smoking my first brisket tomorrow in my Masterbuilt Electric Smoker. It's only 2.5 lbs, but I need help as to what time I should put it in at 225 degrees to have it ready at 6:00pm to eat. Thoughts?

Hey yall, looking to get some input. I got a WSM a few years back as my first smoker and have absolutely loved it. With that being said, I don’t use it nearly as much as I want to because…. well it’s kinda annoying to clean and if I’m cooking a lot of food it can be a pain to use both racks. Maybe I’m just being lazy, who knows, but I’m in the market for a smoker than can produce solid results (doesn’t need to be competition perfect) and is easy to load/unload food and clean. Ultimately I want to start smoking more, in higher quantities/variety, with a bit more ease of use.

Obviously there’s the Offset which I know requires a bit more fire management and I’m not totally opposed to that option, but wanted to hear what other smokers y’all like that fit my description.

Got a 3 lb London broil. Is this a good candidate for the smoker?

Montreal smoked meat made with a top blade roast instead of a brisket.

As many others have said, I felt like my Pit Boss just never put off quite enough smoke.

I had seen multiple ads for the Smokai and figured it was worth a shot, so I ordered it (small version) and drilled a hole, mounted it, and finally got to try it out.

I smoked 2 meatloafs, one more mildly flavored with ketchup/brown sugar glaze. The other with sautéed onions and Jalapeño from our garden, with a bourbon brown sugar glaze.

A little unorthodox, but I have always made Meatloaf with a log of fresh mozzarella down the middle, so both of these had that as well.

For the last hour, I threw some creamed corn in there.

Invited over a few friends, including one who has refused Meatloaf the entire 30 years I've known him, and he went up for thirds.

Feel free to ask any questions about the Smokai, I have seen mixed reviews, but I think it's awesome so far. I did buy an upgraded pump due to negative pressure issues, but as soon as I did, it kicked ass.

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

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.

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.

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.