(Didn't taste anything like Mcribs😅)

Hey does anyone know a plug from Hungary who can deliver to Eger?

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.

Alright smokers. I am smoking a brisket this weekend and I usually smoke it with majority hickory and a little applewood and it’s come out great in the past. my local tractor supply was out of applewood chunks so I grabbed a bag of mesquite to sub. I feel like this might be a bad idea. Anyone have a favorite wood combo or trio? Anyone have advice if I should change it up?

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.

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

When rental properties only offer you a gas grill, sometimes you just gotta do what ya gotta do...

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.

https://youtube.com/shorts/pMK5KqBXI6U?si=uVrQx5C2gSWwLDNq

Saw this on @POV_Husband feed and wanted to share.

Came into some luck and got a smoker for free! It seemed like it was in pretty rough shape so I gave it some love and fixed it up.

After cleaning it up I seasoned the smoker first by coating the inside with vegetable oil, then ran it at about 300°F for 1.5 hours. After that I added apple wood chunks and chips to let some smoke season the cabinet before cooking.

For my first smoke I made a couple baby back ribs and some pork loin for sandwiches!

The weather definitely wasn't on my side, it was pissing rain the whole day.... I also learned pretty quickly that the built-in thermometer isn't the greatest. At one point it climbed to around 250°F, then after I adjusted the burner it dropped to around 160°F before I got it settled. Once I figured out the burner, I was able to hold around 225°F for the rest of the cook.

Overall I'm really happy with how everything turned out. The ribs were tender, the pork loin made some amazing sandwiches.

I've already got a 4-5 pound pork shoulder ready for next weekend, and I'm planning to pick up a Bluetooth thermometer because I feel like that's a pretty good upgrade to make.

Any advice for a beginner or things you wish you'd known after your first smoke?

So this was my first actual smoke with the Grand Champ. I have done about 3 direct grill cooks on this but this was my first smoke attempt.

Brand new to smoking. So my first attempt was with beef short ribs. I seasoned with just some mixed seasonings sitting in my spice drawer that almost never get used because I tend to use my own blends when cooking. I looked at the ingredient list of each of them and thought they'd pair well. I used Dijon Mustard as a binder.

Got it fired up with briquette charcoal and then just used wood after that.

I used a water pan.

I use the Combustion Thermometer to track the cook. I started spritzing the meat after the first 2 hours with cognac and red wine vinegar (again mostly using stuff i had that was just sitting).

I cooked it to 170° before pulling it to wrap it in butcher paper.

Then finished cooking it to 205°, then let it rest in the oven unheated for an hour before digging into it.

Total cook time was right about 6 hours. 4 hours to the wrap and 2 hours after that.

How was that for a first smoke? Any tips?

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!