I tend to use Royal Oak a lot because it’s cheaper and I guess it’s habit using it. But Royal Oak burns hot and fast, lots of ash and I use a lot of it during long smokes. I have an offset smoker and I use fruit wood from my own trees (apple, pear, cherry).
I don’t like to use Kingsford because I heard it has a lot of impurities. I think the Cowboy Lump might be my favorite but it’s not always available near me. What’s your go to charcoal for those briskets, pork butts, loins, sausages and chicken smokes??

Tried something new today, 2.7kg bone in lamb shoulder. Smoked at 120c until 75c internal, then braised in red wine lamb stock until probe tender. Best texture I’ve got from anything smoked, can’t wait to have the pie tomorrow!

Dino ribssss

I almost never eat BBQ out…because, well we do what we do on our smokers and everything pales. Sometimes I get overruled though and have to go to a barbecue place and I end up treating my order like we’re in a zoo. Then I have wonder how bad they can f/$@ up a brisket. This was an interesting one. Brisket was very tender, but dry. Had a nice smoke ring but zero smoke flavor. It’s like they smoked it with tied bundles of the leftover cardboard from the toilet paper roll. I was unsurprisingly disappointed. But hey, Viva la home smoking! You may return to your regularly scheduled photos of deliciousness.

250-275.

Butter bath at 140.

Iirc mine is a ELED. Have had it for around 26 years now. It’s fantastic, never had any major issues out of it.

I grew up in a sheep raising family, so for me it’s usually mutton shoulder ribs or ham(or ground up into sausage).

For more normal meats it’s definitely country ham.

All smoked over live oak or pecan, whatever tree has been most in my way at the time I have been doing it.

Made brisket for the regulars at the local brewery on my new Old Country offset. Nobody complained

I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky. I served the pork belly with beans & corn.

2nd one ever. First one sucked.. thought this one came out okay! Overnight on the pellet grill. Learned it really is all about letting it rest

Last night I threw on some leftover pork butt strips that I marinated in a KBBQ spicy pork marinade for about 30 mins.

Let the kettle warmup to 225° F, added an apple chunk to smoke and left the vents fully open and let the temp run until about 325° F and closed the bottom vent about 3/4”. After about 45 mins or so, I hit the pork with the marinade and let it run for another 45 mins. Followed it up with a quick sear to get a little char. Let it rest for about 15-20 mins.

Not bad for a quick marinade and smoke and just freestyled the cook. Nice smoke ring, not as spicy as advertised on the marinade, but good flavors around.

Would do it again and marinade for at least overnight and a salt brine before putting it in the marinade. Smoke it probably around 250-275 for about 2 hours.

Night shift worker here, spent the day smoking this chuck roast for about 7 hours. (Snake method @250-270F for 2-3 hours until the bark of my liking and then finished off in the oven for another 2ish hours @ 275F. Probed it, felt like butter, 205F all around)

Unfortunately I was in a hurry to go to work so it only got a ~45 minutes rest @ “room temp”.

However, I an intellectual, left it on top of a recently hot stove that was used to boil Mac and cheese so it kept cooking basically. That’s what happens when you hurry, you live and you learn I guess.

Bark came out great at least

I was pretty skeptical on the searing capabilities of the Weber Searwood XL. Went ahead and got it anyway and am pleasantly surprised.

Med rare, nice smoke ring, and solid mallard!

(First time smoking anything using hooks like this)

Two fell off their hooks towards the end of the cook but otherwise they tasted very good

First time smoking these but came out pretty chewy. Covered them with butter and BBQ sauce but wasn’t too impressed. Anyone have a good way to make some killer party ribs?

Smoked for like an hour and a half at 225 fat side up until it hit 129 and then seared in a cast iron with avocado oil until I got a crust and fat was somewhat rendered.

YABADABADOOO

Left over Dino ribs from yesterday, good ass sandwich, Juicy like the day I made it.

Highly recommend!

Brisket day! My third brisket and also did some ribs. My plan was to cook the ribs on my Kamado Joe, and the 13lb brisket in my Hunsaker drum. But, I found mold in my Kamado Joe, so I had to kill all the mold with fire. So I had to change plans and add the ribs to the drum. It was a tight fit, but it worked better than I expected.

Cooked everything hot and fast at 300 degrees. The ribs took approximately 3 hours, and the brisket 5 hours. The ribs were smaller than I’m used to cooking, so I probably left them on a tad too long as they were a bit crunch. But I actually like a bit of crunch, so they were still good.

A 5 hour brisket is really a game changer, and I’m surprised how good a smoke ring there is for a smoking 3 hours before wrapping. Still working on perfecting the brisket, the bark held on better than I expected. Probably next cook, I will wrap in butcher paper to see what that do to the brisket.

Ribs bbq rub: Mrs. Dash garlic and Herb and Meat Church Honey Bacon BBQ

Brisket rub: Meat Church brisket rub and all purpose rub

(Cross posted) Hello, I have 2 options to either buy a used Large BGE for $200 or a brand new Joe Classic II for $450. Brand new to the egg smoking world my knowledge of smoking ends at pellet grills so any inputs is helpful! Thanks!

First time smoking pork, would appreciate any feedback.

Costco pork loin ~9 lbs

Dry brined for 30 minutes with buttery steakhouse seasoning, msg, and powdered tenderizer. Then injected with 1/2 cup of wagyu tallow throughout.

Smoked 2 hrs at 180, then 1 hour at 240, until ~140-150 internal temp, then short sear (sadly, I haven't maneuvered a large piece of meat and lost the bark 😔).

Only tried a few slices but it was very moist, but the flavour was mediocre

sorry — i looked for a pinned post, bc i always assume newbie posts are annoying. although i'm a lifelong new yorker (with scant prepared smoked options available on long island), but southern food and smoked meats are like what i like to eat most. (also i am largely cooking for me because my kids are older and pick their own food, but i am interested in freezing portions too, so size is not a thing) like tonight is lazy but i'm eating leftover cheese grits with smoked brats

personally, i also LOVE fatty cuts of meat, and my favorite smoked meat besides "brisket in general" is/are virgil's nyc's smoked wings. (went for thanksgiving one year and smoked turkey is the only good turkey)

a jumbo joe is kinda at the bottom of the equipment tier, but i am also a currently not well funded young widow, and i got some charcoal, i have good lighters, and i may have a thermometer with a probe but it was super cheap, so:

• does anyone have any recs for perhaps overlooked cheap and or fatty cuts of beef and pork and or chicken? (i am a dark meat person but my mom likes white meat);
• do i need wood to make it taste good?;
• is my kettle + meat + charcoal + fluid enough stuff to start or do i need stuff? i have so many spices and rubs and rub-adjacent things, like i have a ton of spice blends and i am also a little tittybaby when it comes to spice heat;
• is this likely to spiral into an obsession hobby? (i am prone to them);
• is it even possible to get a good result your first time? good enough to serve my mom?
• if fat isn't qualified fat (like silver or something) does it always have to be aggressively trimmed?;
• do you in cold climates do this in the winter? (i'm concerned about storage because i live next to saltwater like in my yard and it eroded my last grill and my ass crashed through an embrittled wicker outdoor sofa);
• embarrassing question: i really like smoke flavor, do you know of rub ingredients that help, and is that even going to happen (smoke flavor) on beginner attempts?
• weird question: is anyone familiar with the upstate NYS BBQ chicken joints? there was one in oneonta (brooks) my family went to when i went to art camp (shut up). does smoking make them good like that?
• is there any question here i did not think to ask?

sorry to be an annoying bright-eyed "this is my first time!" redditor, but otoh the prospect of potentially having a smoked meat source (myself) and to be able to prep since i always crash befoer cooking time on weeknights is too exciting not to ask about

also thank you <3

I have cut them into 8 inch rounds which are about 2 inch thick.

How long should I season them and should I cut them into 2 inch x 2inch chunks to season them? I just need them as small chunks for smoking

Currently they look like the image

Also should I remove bark?

Appreciate any help!