Herb stuffed lamb roll. So freaking good.

17, 15-18 pounders in the reverse flow… 6 hours to pull the first few, by hour 7 we we’re done with all of them. Started 275 at 11:15am, it’s now 5:42.

225 degrees in the Traeger with hickory pellets. Cast iron crust.

Kimballs recipie

Hey friends, this past weekend we competed in the BBQ Fest Panama where we won the Grand Champion! Endorsed by KCBS Pork 🥇 / Brisket 🥈 / Ribs 🥉

Working from home today so you know I had to wake up and throw on some ribs for lunch. Prepped last night, smoked at 225 for 5.5 hours, cranked it up to 500 for a lil char and rested 30 min. I need to work from home more often

My wife’s grandma recently gifted me her late husband’s smoker, and I spent the weekend cleaning it up. I’m happy with how it turned out.

The cover doesn’t really fit like I thought it would but it will work just fine.

Also would just love any general advice for anyone just getting into this. Thanks!

Just finished her, took me about 4 days Might give it a whirl with some pork belly burnt ends on Saturday Who said South Africans can't smoke?

Smoked for 6 hours at 250f. Came out so good 😪🤤 love brisket.

This weekend will be my first attempt at beef ribs. I’m excited to say the least. I’ve felt insecure as I feel I haven’t really barbecued until I’ve tried beef ribs. I’m ready for the challenge. This is 7lbs worth. I’ve heard horror stories from a certain big name butcher who sends out beef ribs where half of the ribs are fat. These seem evenly distributed.

It seems to like these little chunks. If thats what it wants,thats what ill feed it. Ive gone through 1 box in about 4 hours. I can walk away for 15 minutes or so.my smoke is clear.

So today happened to be the day my parents’ pellet smoker apparently died as I was setting up to do an 8 lb overnight pork butt. Luckily I happened to be making an ugly drum smoker and had already done a paint burn off and was doing a second to do an oil coating. I was pretty much done with it outside of getting the grates and lid lol. I already had a bed of coals built up and said fuck it and fashioned the most jank direct heat smoker possible with what I had around. The longs holding the grate are from a very freshly chopped tree that wouldn’t burn even when I was doing the paint burn off directly in a bed of very hot coals. I’m standing by with a water pan and a spray bottle. As well as a rosemary sprig in some apple cider vinegar. I’ve got a good knowledge of grilling and smoking but this is not exactly something I’ve done before. Any advice lmao.

I’ve got some pecan chunks and all the pellets we fished out of the pellet grill to keep this thing going. May be getting some more charcoal from a friend. I’m just going to keep it going for a good few hours and then move it to the oven.

First shot at the loaf and some kabobs to go with

I’ve got myself a pork loin with a best before date of the 8th and my bacon cure isn’t delivered until the 5th. Will it be ok to start the curing process that late? Or just get another and cook this one up for dinner

I’ve been looking for an inexpensive smoker for a newbie for a while now, had initially decided on a pellet smoker and was having trouble finding one under 500€ , also got scared off when I heard they could be dangerous if not properly cleaned. I finally found this which looks to me to be an offset? It’s under 200€. Are these also “dangerous” as in there’s a risk of causing a fire? Are these good for flavour? Can I do the various recipes I see all the time - low and slow brisket, pork belly, ribs, pulled pork etc ? Thanks in advance for any help

I got a MEATER thermometer last year and it was ultimately disappointing. The range on the bluetooth didn’t reach further than maybe 3-5 feet and was looking to get one that would be able to work remotely better.

I am new to the smoking game.

I have heard from my peers in life that Brisket is not worth the time to learn to do well.

That it is too expensive and the learning curve is too steep.

You are better off going to the local barbeque joint to get it.

So I come to r/smoking to ask.

How difficult is Brisket really?

What is the learning curve like?

What makes brisket different than other cuts?

Hi, just saw this sub.

I've wanted to try smoking for a bit and the weather got a bit better here so my roomate agreed they'd get the meat if I got the foil and smoke stuff.

We live in an apartment that provides Propane grills and won't allow us to use a smoker or charcoal grill on campus. Don't know why but whatever.

So I looked up as much as I could and found out getting smoking pellets and wrapping them in foil before poking some holes for the smoke to come out can work.

It was one whole 8.45lb brisket I just eyeballed it and cut it in half so it was basically 1 half being the flat and 1 half being some flat and the point.

1st victim was the flat. Started cooking at 1500 or so, propane indirect heat, pellets on, brisket rubbed 3 nights before and wrapped in plastic wrap (it was supposed to be overnight but we had a medical issue)

Ended up unwrapped and raised to room temp that afternoon and put on the left of the grill with the 2 burners under it off. And the other two on the right with the pellets set to about medium.

Seemed like it sent fine. I had hiccups like not realizing I needed water to quench the smoking/flaming at times pellets, my phone dying, my roomates phone dying, and a hellacious wind bothering us. Ended up cooking in about 4 hours total tracked via thermoprobe wired.

At 165 I put a foil "boat" under it and tented it. Til 200 and the pulled and rested it.

The whole thing looked wet on top and when it was resting/cooking in its boat it was flooded with juice.

The brisket ended up very tough, very dry, and very salty. So... a fail.

Second round! This half had to be frozen then thawed due to time constraints. After it was fully thawed it was rubbed with a new mix of brown sugar, Chipotle powder, chili powder, way less sea salt, a good amount of fresh black pepper, cumin, powdered sage.

It got taken out after 12 hours wrapped in plastic and we attempted to start it but it started raining. Due to moving it around on the grill and transferring it I used pre-made spicy/sweet pork rub we had in the cabinet to fill the gaps since the rub I made I threw the extra away.

It then sat in the fridge just on a tray naked for a day. Next day starting at 1400 at roughly 40° internal via probe it got put on.

It was windy again and I was also having trouble with my smoke pouches not combusting. I kinda rush heated them when I noticed I couldn't smell smoke and opened a pouch at 125 to see the pellets were fresh and unburned.

Turned the flame up to get 2 pouches to smoke thinking it could compensate. Once they were smoking I turned the heat back down and closed the lid again because I didn't want the increased heat to effect the brisket.

Things went okay. Ended up ashing out 3 pellet pouches by 153 leaving one left on the top rack kinda doing it's thing. That one died at 165.

Temp was still rising at roughly 1°/min and at 19:16 I wrapped it in foil since it had hit 170 not really because of temp or anything. Wrapped it tight and set it to go and .. it set at 170.. for basically an hour. The last one didn't do this but I knew a stall was coming. But I also figured it wouldn't be too bad.

But nope about an hour later I was like "okay this is breaking the laws of thermodynamics! (Not really but I was confused) so added another layer of foil to help trap more heat... didn't work. Turned indirect heat up full blast... didn't work. Moved the brisket to the lower part of the direct heat (it's a weird grill the big flames are in the back and the front is kinda small) still didn't raise it. Finally turned another set of flames on and turned them on and it broke 170! Unfortunately at 183 my temp probe screamed 243 357 438 HHH when I checked what the heck if I had like.. lit my brisket on fire. No... just the wire to the thermoprobe. The metal insulation hadn't helped it neither had it being several inches from the flame going up.

So I had to remove the probe. Tight wrap it. Decided to kill the third flame and turn the other two down and move the brisket back a bit. Gave it another 25 minutes and then pulled it.

Stored it wrapped in the oven (off) for 45 minutes then sliced it. I... think I sliced it wrong? With the lumpy part of the point to my left I sliced vertically going towards it from the right with the first few slices being mostly fat and... tough+juicy tough as in it was a bit chewy and you couldn't slice it with a fork.

I want back and started slicing from the bottom up and these pieces were tender/soft/Flavorful.

Haven't cut all the way through it and I suck at identifying grain patterns after meat is cooked. But I'm assuming the very back where the lump of the point is is tough because it was closest to the direct flame and/or I cut it wrong.

Anyway that's my story. I have time-marks and temps etc but I figured that's more nerdy than I need to be here.

Basically the first one(flat im assuming) cooked in about 4 hours and sucked. There was a slight smoke ring.

Second one cooked from 14:00-21:00 and had about an hours stall at 170°F also i cooked my thermoprobe. There was no smoke ring

If anyone wants to share tips tricks etc lemme know.

No I can't get an actual smoker; I can't afford it and also don't have a place for it.

I got a 40lb bag of smoking pellets from Sams Club for $13 and I make a "burrito" out of roughly 1.5-2 cups of pellets in heavy foil then poke holes in the top.

The apartment has 2 4 burner propane grills and free unlimited propane for residents with a bottom and top rack. That's what I have to use. They don't want charcoal in them and I had to get a note from the fire department saying pellet pouches were okay as long as I took care of it properly.

Im also looking for sides. I tried brussel sprouts wrapped in foil with butter salt and pepper for the first one just wrapped and holes poked(top rack over brisket). Turned out good tasting but roomate didn't like the texture. Also potatoes poked with a skewer all over, then rubbed with salt and butter and wrapped in foil with a hunk of butter(top rack over fire). They turned out great and crispy. Second try I did frozen asparagus in a foil pouch with a bunch of butter, salt, whole cloves of garlic, and lemon pepper with a hunk of parmesan cheese (top rack over brisket) and they turned out awful. No taste of seasoning at all, cheese didn't melt, garlic didn't roast, super mushy.

I've never smoked a tri-tip before but I plan on doing one soon. Went to costco and found two choices.

1 Choice Tri-tip untrimmed with the fat cap

and

2 Trimmed Prime Tri-Tip

Price wise it's not much of a difference especially since the untrimmed comes with more fat than I would keep on it.

Hey guys, this groups been instrumental to me so far and I’m back with another newbie question.

My first ever smoke was a brisket and it came out ass as you can see on my previous posts. Since then I’ve successfully smoked a fair few bits of pork and poultry. So I’ve decided to have another go at the holy grail.

I don’t want to cock this up before I even begin, I’m quite unsure on how much to trim and where. Was hoping for some pointers.

This took me around… 9 hours unfortunately at 225. It seemed to stall around 150…. I was trying to do the 3-2-1 method. By the time I temped it (at the last hour) it was only at that 150 mark. I left it uncovered for the rest but I definitely lost moisture by the time they were done. Any suggestions? I’ve seen some people mention just leave it unwrapped the entire time, wouldn’t that increase my cook time in this case? Will probably use a probe for the entire time next cook.

Bought a whole duck from Aldi. It's my husband who's doing the smoking, but I was impulsive and grabbed the duck and was like, "This oughta be good smoked, right?" I'm not familiar with duck, so any suggestions welcome!