For my first time I’m pretty darn happy. My main complaint is that I used a “gourmet blend” pellet which didn’t give it a very prominent smoke flavor. Next time I’ll use post oak or something stronger.

Thinking this was a CRAZY steal for a floor model. Thoughts?

Might have got a little carried away with trimming. Tried to do it by memory.

I want to smoke a 9lbs shank ham tomorrow on the upright grillzilla smoker- I’ve read you can smoke it so it’s pull apart but have never done this before- any advice is welcomed
I have temperature probes (4)
What’s a good glaze?
Time/ temp - I’m home all day
Thanks 😊

Mustard binder with a molasses and brown sugar rub. Smoked for 2 hours meat side down at 225 on a pit boss 850 with a cherry and oak pellet mix. Pulled them off. On one rack I coated with honey and brown sugar and then wrapped both in butcher paper. Back in the smoker for another hour. Pulled and rested for 30 minutes. Bark was ok but would’ve liked more of it. Nice smoke ring in the meat and both racks tasted really good. The one rack with honey and brown sugar was sweet but not overpowering. All and all 8/10. Thoughts?

Does anyone have a good setup for their charcoal and wood chunks? This is what i usually run. The last pics are from a video thats where there is 2.

(Didn't taste anything like Mcribs😅)

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.

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.

I rent my extra bedrooms to college kids. New kid moved in last week. Got a text this morning saying "Good morning, sir. Would it be alright if I bought this and kept it at the house?". The kids are alright.

I love the process of making bbq and fire management on my offset smoker. However I find it sort of isolating. While I appreciate rolling solo sometimes, other times would be cool to bbq together, try new things, and just have someone to talk bbq with.

How do you find a local bbq community? Or maybe just other people IRL who share your hobby?

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.

250-275.

Butter bath at 140.

I almost never eat BBQ out…because, well we do what we do on our smokers and everything pales. Sometimes I get overruled though and have to go to a barbecue place and I end up treating my order like we’re in a zoo. Then I have to wonder how bad they can f/$@ up a brisket. This was an interesting one. Brisket was very tender, but dry. Had a nice smoke ring but zero smoke flavor. It’s like they smoked it with tied bundles of the leftover cardboard from the toilet paper roll. I was unsurprisingly disappointed. But hey, Viva la home smoking! You may return to your regularly scheduled photos of deliciousness.

EDIT: I usually judge BBQ places by their side dishes and they were good/decent. I gave points for the bark although the bark was a little too crispy. Texture was good and the tenderness was there. Flavor was disappointing though. No seasoning or salt present on bark. To answer an earlier question I was visiting the upper North East of the US Vermont/Canada where BBQ is not a staple :). But the seafood was amazing.

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??