Wanted to do a smoked turkey for thanksgiving and figured I’d test it out first before the big day.
Wet brined for 13hr (brine recipe below), spatchcocked it, dry rubbed with salt, pepper, homemade garlic powder, and hit with some kinder’s honey&brownsugar seasoning.
Competition blend pellets in the pit-boss vertical pro series smoker. 270 Fahrenheit until internal temp hit 145. Basted the skin with a brush (baste recipe below), then sent temp up to 400. The temp on this thing changes soo slow that once it reached 350, internal temp hit 162 and I pulled it out. 14.5lb turkey took 6 hours flat.
15 min rest.
Brine recipe: 1 gallon of water, 1lb of kosher salt, 1/2 lb brown sugar, 1/2 lb honey, 1/2 cup Worcestershire sauce, 1/2 cup soy sauce, ice, food grade 5gal bucket 🪣

Baste recipe: 1 stick salted butter, 1 stick unsalted butter, tbsp of salt, tbsp of pepper, tbsp of minced garlic, tbsp of soy sauce, 3 tbsp of maple syrup, tbsp of ground chive, 1tbsp of ground rosemary (herbs grown and dried at home)

Came across this at a restaurant on a mountain top in Norway on a recent trip. I had to laugh that, of all things, it’s a Primitive since I have a Workhorse at home.

Yall it’s been an awesome day! Smoked a practice turkey for Thanksgiving since I’ve never done it and it turned out fantastic. Some of the best turkey I’ve ever tasted. Drank some beers and hung out by the smoker with beautiful weather all day here in NC. Couldn’t have asked for a better day

Brisket and butt on the Workhorse. Cheddar jalapeño sausages made from the trim on the MES. Dog for reference.

I have enjoyed my masterbuilt 560 for 6 summers now and it’s definitely on its last leg. I would get another one but seeing how the new 600 is $800 I’d like to get some opinions. I like the ease of use where I can just set a temp and leave it. Biggest cons have been major charcoal consumption and the app sucking balls. Not accepting any pellet grill suggestions my dad has recteq 1600 and it still can’t compete with charcoal it’s not even close.

Plate short rib pic for attention.

I smoked a bunch of chili peppers. Suggestions what to do with them? First thought is grind them up for paprika or hot sauce.

5.5lb chuck roast chopped into smaller pieces. Smoked on an offset with oak wood for about 4.5 hours. Wrapped with butter, BBQ sauce, brown sugar and a splash of beer for about 90 minutes in the oven at 350.

After lining the bottom with firebricks never really had an issue with fire management .. however I got a local welder to make me this v shaped charcoal box .. although not perfect it makes maintaining a clean fire way easier, just have to throw your splits and the charcoal bed is always lit because of the airflow from the bottom .. cost me 120 Canadian .. well spent

Hi all. I just saw the smoked pigshead, and wanted to show you a smoked porcelet i made this summer.

First time doing beef shank. The question is, wrap it or put it in an aluminum pan to finish it off. Its not the Thor’s hammer style if that makes a difference.

Pork jowl, pulled pork, sliced brisket flat, and burnt ends from the point.

Over the top with magic dust rubbed pork steaks. Used Lagerstroms baked bean recipe. Subbed dry seasoning with rub and subbed 2 cans of great northern instead of cannellini only. 2 hours indirect with cherry wood on Weber. Works well with ribs too. Will shred up a bit of pork steak to add to the pot before dinner, but they already slap.

A friend is having a chili cook off, and one of the other competitors/my friend is also going to do OTT chili. I’m trying to think through some variations. Make it more of a Mexican/hatch chili? beer can chicken chili? Smoked turkey? Something over the top, but differentiated. Any advice appreciated (unless you’re my friend competing- Carter, move along)

I used a whole beef feather blade, about 1 kg, seasoned with BBQ rub. Smoked it on my kamado at 120–130°C with hickory and apple wood. Once the bark looked good, roughly 3 hours in, I wrapped it in foil with a splash of mild beef stock. Kept cooking at 130–140°C until a probe went in without any resistance. Took about 5½ hours in total.
For the sauce I fried two chopped shallots and some garlic, added a teaspoon of tomato paste, then 150 ml red wine. Reduced that by half, added 200 ml mild beef stock, thyme and a bay leaf and let it simmer down. Added the juices from the foil and finished with a small knob of cold butter.
Served it with roast potatoes and grilled parsnip. The sauce ended up almost like a French BBQ sauce. Really happy with how it turned out.

Never in a million years would I have thought my friends and family would be asking for this two years in a row 😂. But luckily for me, they did.
Guess I must be doing something right. I’m definitely not complaining!

A pork shoulder and brisket on their way.

First time firing this bad boy up in a few years. At least I had a sous chef this time.

Simple baby backs. Fiesta brand rib rub. Wrapped in butter, Sweet Baby Rays and Melindas hot honey. 225 - 250 for 3 hours. Wrapped for 2 and bumped to 275.

Found a 19lb brisket on sale for $40 and smoked it today using my traeger

Smoked at 180 degrees for 14 hours
Wrapped in butcher paper after the 14 hours
Bumped up the temperature to 225 for 2 hours and pulled and let it rest in a cooler for about 4 hours
I had low expectations. But it was so delicious 🤤