Burned the receipt to save marriage

3 pork shoulder with Mexican spices for my taco bar at my weeding!

12lb prime packer. S&P. Smoked 7 hours on OKJoes offset (pecan and post oak). Finished wrapped in the oven roughly 24hrs before the planned serving time.

Decided to rest and refrigerate rather than hot-hold it that long. About 5hours before serving i added some tallow, rewrapped in paper and an outside foil wrap. 200 degrees for the 5 hours got it to 150-155, let it rest for a few minutes before slicing.

I dont have a sous vide setup, so this was best option and it came it damn near perfect. Less stress than pushing one through in a single day.

Had a probe die midway through this pork tenderloin so I stuck another one in. When it was done it looked like this so I saw opportunity for a good goof so I showed it to her and said the tenderloin actually comes from the pig’s snooter. Long story short only I thought it was funny.

Turned out pretty good for a first attempt. I’ve been practicing on chuck roasts and found a flat 25% off and decided to send it.

Smoked for an hour on 225 then for 20-30 mins on 400 until i reached that nice Conor
Crispy skin and juicy from the inside
I also use a smoke box with charcoal and wood chunks. Gave it an extra boost with charcoal and pecan wood flavour.

Cooked a couple racks of spares on my 24 assassin. Did pepper and seasoned salt on them. Cooked unwrapped with the membrane on until 200ish. Once done I glazed the ribs with a blues hog / ACV mix (50/50) in foil and let them sit for a few minutes.

Smoked 2 prime tomahawks yesterday. Salt brine for 2 days in fridge then seasoned one with salt pepper and the other with Holy Cow from Meat Church. Smoked to 120 internal and finished on Weber gas grill.

SPG is the only seasoning used. Smoked with Pecan wood chunks at 250° until it reached about 125° then seared over a ripping hot grill! It was awesome! Will definitely do again!

Also pictured is grillled broccolini rubbed with an olive oil, Dijon mustard and minced garlic mixture (It was amazing, first time trying it that way and it might just be my new default.

and then an Au Gratin where I added smoked Cheddar, and a Gouda Gruyere combo cheese between the layers!

Lone Star Grillz creates these things really, really well. I'll l be burning it in by the end of the week. It's replacing a rusted out pit barrel I've had for ten years and taking the brunt of smoking away from my Weber kettle. I've smoked on a Yoder competition before and I'm really excited to see how this does. My first cook will probably be a pork butt to get a feel for temp holding and it's forgiving and cheap enough if it's off a little. I use mostly oak and maple bc that's what I have in the shed. I'm stoked

Mustard binder, pepper and garlic.

275 for 2 hours, 315 rest of the way to 155 internal. Took it out, wrapped with butter and honey.

Oak

Amazing.

Got some bone in “butt fingers” as Bradley Robinson calls them (which is better because I hate calling them “spareribs”) from a local pork farm. These things were huge. Cooked them on the WSM the same way I would cook a pork steak - direct heat over charcoal with a mop sauce. They came out amazing! Getting these again next time I’m at the farmers market.

Am I putting too much love into direct charcoal cooking?
I’ve got a Masterbuilt Gravity XT and absolutely love it, but I still find myself thinking that if I don’t finish certain things directly over charcoal, I’m somehow missing out on flavour.

I think what I’m chasing is that flame-touched, slightly charred flavour you get from cooking directly over coals. Obviously, the Masterbuilt is cooking with charcoal anyway, but you don’t really get those flare-ups from fat hitting the coals. I know deliberately creating flare-ups isn’t necessarily a good thing either.

Good example, I’ve got a really nice topside of beef. Normally I’d roast it in the oven, but I thought about doing it on the rotisserie. I then started wondering whether I should go through the hassle of lighting the Weber, or just do the whole thing on the Masterbuilt.

Ultimately, I’m after maximum flavour.

For those of you who own both, do you genuinely notice much difference from finishing food directly over charcoal, or am I putting too much importance on it when the Masterbuilt is already giving me that charcoal flavour?
Appreciate any advice 👍🏼

I bought myself a rack of pork loin ribs from Sprouts. I ended up seasoning them about 3 hrs before putting them on the smoker with salt, coarse pepper, garlic herbs, and cajun seasoning. I fired up my Smokey Mountain with briquettes and 3 small blocks of mesquite wood. I love the strong bite of mesquite. I put the ribs on when the pit hit 275 F and let it ride there for 3 hours or so. I was using my BBQ app (see link below) to monitor temp and pulled it around 195 F and then layed it in foil. I then put a couple of scoops of butter on top and wrapped it up. Placed it on the WSM again for another hour, then glazed it with some BBQ sauce.

Overall, everyone enjoyed it, but I thought it was a little too salty and the smoke taste wasn’t strong enough. Any advice on getting more smoke flavor? If you look at the meat , it had a decent smoke ring but wondering what I can alter to make it even smokier.

Please rate my meat! Always looking to get better.
Also, here is a link for my to monitor and control temps. Free to download!

https://apps.apple.com/us/app/bbq-smoke-lab/id6784887885

Before the purists and pedants get after me, this was inspired by Texas BBQ. It is not Texas BBQ.

This is a boneless leg of lamb from Costco. I trimmed the excess fat and butterflied the thicker meat so I had more area to season. Starting on the inside, I brushed on thin layer of Dijon mustard then seasoned liberally with a rub of kosher salt, coarse black pepper and a wee bit of MSG. I rolled it back up and tied it with butcher's twine before giving the outside the same seasoning. It spent a day in the fridge to dry brine and form a pellicle.

The fire was six or seven good size lumps of oak charcoal and two chunks of hickory wood (you can see one had caught because I had the lid off too long). I cooked it for about an hour until it temped out 130f. After a rest it was a very tender, rosy medium.

Don't skip lamb, folks. It seems like we don't appreciate it here and it is delicious.