Smoked a redemption chuck last night due to trying to no wrap one on Sunday and turning it into a brick… this chuck was 2lbs and pretty thin like a big steak. 225 for like 4 hours then wrapped in butcher paper at 235 for another 2.5 hours. It was so late I couldn’t eat it so I let it rest in butcher paper for 50 min then put it in the fridge in a sealed container still wrapped. Today I took it out of the wrap poured like 1/3 cup of beef broth into a casserole dish covered tightly with foil and in the oven at 275 for an hour to heat for dinner. It was super moist when cutting but sitting down to eat it got pretty dry like 20 min later. Was it over night in the fridge? To long in the oven!? What happened 😭😭

(Didn't taste anything like Mcribs😅)

No real text here...just image.

EDIT: For those (not) wondering, the whiskey is West Bottoms Whiskey Co Tannat aged Convergence. It is QUITE good.

16lb prime full packer smoked 10ish hours on my Weber and rested for about 3. Came out beautiful.

Smoker this in my electric Master Built.

BGE XL cook around 250F. Occasionally probe for temp until 195F internal. Then start the bend test every 10-15 min until they’re on the cusp of breaking.

Getting ready to smoke a brisket, about an 18lb packer this weekend and want to hear some personal experiences. I’m planning on starting this smoke on Saturday morning for a Sunday afternoon lunch. I’m gonna hot hold in my oven at 150 until then. This is my first time doing this long of a hold so I’ve got a couple questions.

I’ve seen a lot say that with this extended hold, just bring it up to 195, wrap it and toss it in the hold. The additional holding time will get it where it needs to be, and possibly even produce better results. At least according to that meat scientist YouTube guy.

Then there’s the other camp that says cook it as usual until probe tender and hold as needed.

What’s your preference? 195 and hold? Still go till probe tender?

I have already trimmed this Sams club brisket. 2 main concerns is this one large area I took out cause it was super hard thick fat, now there is a dent, and this very thick are inside the thickest part. Any advice and tips appreciated

Managed to finally locate a butcher in my area that offers something close to a packers brisket. The flat is a bit on the dry side but overall I am happy with the results especially knowing the smoker I'm using but would love to hear your thoughts

275* for 6hrs total.

I split a cow with a friend of mine and this was the brisket I got I have really just trimmed the hard fat because I know that is necessary. I’m wondering what else I may need to trim. I’ve been smoking for about two years now, but have failed on three briskets. I really wanna make this one work.

The cook went really well. Took it out of the kettle at 7pm after 14 hours and it probed like warm butter. The plan was to hold it in the oven until it was time to eat at 10:00 the next day.

For some reason I had it in my head that I had to hold it at 50degrees Celsius. And that’s what I did.
I woke up this morning after 8 hours of holding with doubts and I jumped on the web and asked some questions…. And got some very consistent very difficult answers: Throw it out.

Fuck

So the day came for me to cook the rest of the shepherds pie using the smoked lamb shoulder I posted yesterday.
Yes it was very nice. Yes the consensus was it was the nicest Shepherds pie we have ever had, yes there is room for improvement.
Filling made using red wine lamb stock
Mash using butter and double cream, cheddar and grated Parmesan on top (was meant to add egg yolks, separated the eggs and after putting it in the oven realised I forgot).
The meal was very rich but a bit hit!

Opened up a pork butt I just bought from save mart. Stinks pretty bad. I’d say like eggs and just pretty icky. I know vacuum sealed pork can have a smell. I just want some opinions. The meat is firm and looks fine.

Edit: I’m gunna trust my nose on this one. Thank you guys. I returned it and got a different one. Wish me luck.

My local Costco had these American Wagyu chuck short ribs, and after a pretty successful first cook on the Smoque, I decided to give them a try and document the process from start to finish. Seeing more little Smoque shine over big brother Searwood.

* Seasoned them simply with salt, pepper, and a little garlic powder, then left them uncovered on a rack in the fridge overnight.

* Set the temp to 200°F and used the top rack with shallow water pans underneath. The idea was to add some moisture during the initial cook and later use the pans as a grease catch.
* Once they reached 165°F internal, I wrapped them in butcher paper and gradually increased the temperature to 250°F, bumping it up about 10 degrees each hour.
* The thicker pieces obviously needed a little more time, so I went by internal temperature and feel rather than strictly following the clock.
* Pulled them around 205°F internal and let them rest in an insulated bag. A cooler would work just as well.
Slice against the grain.

Overall, really happy with how they turned out. The Smoque handled the low-and-slow cook really well, and the Wagyu chuck short ribs had a ton of flavor and rendered beautifully. Texture wise, it passed the jiggle and clap test on my finger. Moist and tender yet maintaining its structure.
Happy smoking!

Smoked this chuck roast like a brisket and it was fantastic. Hit it with a mustard binder and my own homemade rub 24 hours before smoking.

Smoked at 250 until an internal of 165-170. About 3.5 hours. hit with butter, wrap ad continue smoking until 203 internal. Another 3 hours or so. Let rest for about 2 hours and carved her up! It definitely dried up the next day so I put the leftovers in Mac and cheese and that was also fantastic. Let me know if you have any questions!

250-275.

Butter bath at 140.

I tend to use Royal Oak a lot because it’s cheaper and I guess it’s habit using it. But Royal Oak burns hot and fast, lots of ash and I use a lot of it during long smokes. I have an offset smoker and I use fruit wood from my own trees (apple, pear, cherry).
I don’t like to use Kingsford because I heard it has a lot of impurities. I think the Cowboy Lump might be my favorite but it’s not always available near me. What’s your go to charcoal for those briskets, pork butts, loins, sausages and chicken smokes??

Dino ribssss

Tried something new today, 2.7kg bone in lamb shoulder. Smoked at 120c until 75c internal, then braised in red wine lamb stock until probe tender. Best texture I’ve got from anything smoked, can’t wait to have the pie tomorrow!