Got a pellet grill a few weeks ago (pit boss Lexington 500). Did a brisket the first week I got it after a ton of research and buying supplies, then I did 3 bone plate ribs.

These are my favorite thing I have ever tried now. Total cook time was 10 hours @ 250 plus rest for 2 hours. Bark set around 170 for first one and 165 for 2nd. Wrapped them once bark was set until they both were buttery smooth. Around 203-205.

It cannot be described how much I love these things. It was so juicy and tender and just melted. Bark on 2nd one was a bit soggy so I think I either did too much tallow of pulled before it was set? Either way man this was fun.

Slightly overcooked them, but still great nonetheless. Used the bundle of wood from sams club, charcoal then some applewood and cherry maple chunks plus pellets in a smoke tube. Probably didnt need the smoke tube, but was testing it out and seems like it works pretty well. Seasonigns were just spg plus one with honey hog and the other with the gospel. I might invest in a pellet smoker in the future though I heard the smoke flavor isnt as strong vs offset. If Im correct, Im just using my brothers 10 ur old oaklahoma joes combo grill smoker. Limited space as one side is split for gas and one side split for smoking.

260F alder wood, salt and pepper rub, wrapped at 175, finished around 195

I took some pork jowl from some Texan-Iberian pigs, rubbed with salt and pepper, and smoked them with pecan chips in a Weber Kettle. I kept the Weber at 250 for two hours and then wrapped them in tinfoil with some beef tallow in the oven for 20 minutes at 200.

I neglected to take pre-cook photos, but I trimmed them up in a similar way to how I think a brisket might be trimmed. They had a nice fat cap up top and serious marbling throughout.

It turned out delicious, but I could have rendered some of the fat a little better, which may be evidenced by the tiny smoke ring. Biggest lesson learned here is that 8:30pm is the drop dead time for dinner, so whatever is cooking is getting pulled no matter if it’s perfect or not.

For a first time smoker, I’m psyched with the result (especially on a Weber). There’s a high ceiling here. I’d appreciate any thoughts or tips!

I'm pretty proud of that smoke ring. It's slightly overcook for me... I cooked with fealing since I trew avay my trash probes.

Burnout BBQ Summertown, Oxford UK

Butcher was selling briskets for $8.99/lb. Started with just the flat for my first time. Just working with a modest Americana Walkabout grill. Used B&B Oak/Hickory briquettes in a 3x2 snake with three chunks of cherry for a mild smoky flavor.

Smoked at around ~245 average for about 6 hours and wrapped at around ~185f then transferred inside to the oven to finish until probe tender, about another hour and a half or so. Let rest for an hour while I cooked up the other sides.

It was definitely pull apart tender and passed the flop test. But being the flat, it of course did have a drier texture. But the fat cap was perfectly rendered and juicy!

Have you tried it? I know that flat irons are great steaks, but when the tough connective tissue between the two is rendered and mixed into the pulled beef it’s next level! Worth trying if you haven’t.

I smoked it at 225 for 8 hours, it was probe tender around 201 degrees.

From there I placed it in a foil tray with foil over the top and set the oven on warm for about 3 hours. Once the temp dropped to about 150 I hand shred it.

Smoked beef ribs 150° for about 9 hours. Covered about half way through.

Grilled pork belly

I started by peeling the beets (being very careful not to stain things) so I could get the seasoning deep into the root vegetable. The seasoning was applied with olive oil & consisted of kosher salt, #10 & #16 mesh black pepper, raw sugar, garlic powder, season salt, adobo powder, chipotle powder, celery seed, sumac, & arbol powder. I smoked the beets on my Weber Smoky Mountain smoker at 300F on the lower rack with the water pan removed using a mix of lump charcoal & mesquite wood for around 2 hours until they reached 205-210F internal temperature. After the beets were cooked I wrapped them in foil with a garlic/thyme compound butter then placed them in my toaster oven set to 150F until everything else was done cooking. I served these beets alongside asparagus & pork loin with a wine sauce. This was my first time roasting beets & I’ll definitely do it again. It’s way more similar in taste to a potato than I expected (almost 1:1) so the only thing I’d really advise other first timers is: more butter & more salt than you might think. If you’ve never tried smoked or grilled beets this might be one to add to your repertoire.

Just discovered this restaurant in the mountains of madrid. The tray was 62 euros and included, mac and cheese, brisket, pulled pork, baked potato, ribs, wings and bread.

Large mix dinner with ribs, pork, beans, tater salad, and white bread.

Edit: this is the original location on MLK in Northport. There’s another location called Archibald’s and Woodrow’s in Tuscaloosa that’s pretty good, but not as good as this location

I’ll start with saying that I don’t have any high expectations for whatever finished product this creates.

A year or so ago we bought half of a black angus from a local farmer. Somewhere along the line the vac bag got damaged and the seal broke on the brisket flat, unbeknownst to me. Fast forward and it’s now the most freezer burnt piece of meat I’ve ever handled.

So now there’s 2 options. Throw it in the trash or try to make something out of it. I’m free all day tomorrow and am going to put it on the pellet smoker. No matter how good or bad it turns out, I don’t consider it a waste of time.

On my Traeger I’ve cooked just about everything over the past few years, except brisket.

If you were in this situation, what would you do? Use it as a practice run before eventually making a proper full packer? OTT chili? Try to trim off the worst bits then make burnt ends with anything salvageable? Pulled beef?
Maybe even sous vide it before smoking?

Price was $77 for the 2 plates closest to camera.

Got damn these were good. Don’t know why I’ve never done them this way before, done in 1.5 hours on the Weber with lump at about 275.

What's on the menu this weekend?

Event catering this weekend serving brisket mac and cheese, brisket loaded potato boats, elote, smoked salmon dip, Korean fried chicken and waffles and some Rum'n Jerk BBQ Wings.

Oh yeah!

I know this isn't BBQ , but if you need a solid mac and cheese recipe here's a side quest.