I didn't think to snap a pic until after my wife and I picked off most of the bark. This came out great.

Rubbed with mustard and bull shit seasoning from the big cock ranch. Smoked at 250 with kingsford blue and hickory chunks until about 155. Then wrapped in foil with butter and cranked the heat to 275 until probe tender.

They felt like hard plastic play food. Not even the cat was interested.

Eleven hour smoke, two hour rest.

I smoked a bunch of boneless, skinless chicken thighs. They're quick, easy and versatile. I do a 1 hour wet brine and lightly rub with whatever I have on hand. I don't sauce, spray or even look at them until the temp probe says 170.

I've been shredding them and serving with white sauce, but they'd work just as well serving whole with sweet baby ray's.

The sauce (not pictured):

https://www.southernliving.com/recipes/white-bbq-sauce

This is a fad I'm glad I tried. Just sprinkle some of your rub (or ranch powder in this case, because "ope") and throw it on some tin foil next to your meat for the last 2 -3 hours. It's an easy crowd pleaser and delicious with Ritz crackers.

Here's the picture!

My short ribs were supposed to go on by 8am. I dilly dallied and didn't get them on until noon. I just hit 187.

I wish I could post more than one pic in the mobile app. I took a few along the way.

This came out really tasty. Recipe-

https://www.mincerepublic.com/smoked-beef-barbacoa/

Made a brisket for family this past Sunday. Used Meat Church Gospel All Purpose rub with mustard to bind.

Wrapped at about 160 degrees and then ramped up to 275 to get it done in time. Total cook was about 24 hours. Ideally wouldn’t have gone up to 275 but it turned out pretty good if a little dry in the flat.

I have a bbq/smoker combo and I'd really like to learn how to smoke meat. I don't really have anyone in my life to teach me. I know how to bbq, with propane, so most of my help would need to be centered around the prep, fire making, and smoker specific items I'll need. I have the smoker and a meat thermometer and that's it, so I know I'll need to get more stuff. Anyone know any good videos or articles that really go over the basics of smoking?

I smoked a salmon filet for the first time today. I did a simple brown sugar & salt brine overnight, let it dry out a bit, brushed on some maple syrup and threw it in the electric smoker. I used apple chips at 175 until the internal temp hit 140.

Sorry, I don't have any pics. The wife and daughter ate it all up before I could snap any. I guess that means it was pretty good!

i've never made an awesome brisket. i've made a few ok briskets. this was neither. it was a lesson in humility. i am not skilled enough to take a questionable piece of meat and turn it into amazing bbq.

so please ruminate on this pic and leave your best desert puns below. but then please also leave me a good brisket chili recipe because i need one, badly.

I don't do a lotnof brisket. It's too expensive! So please critique my trim here. Costco "blade tenderized" this thing, so the fat cap was coming off in tiny little pieces instead of strips.

They didn't really have anything I felt like dealing with. They had some 20 lb pork butts, whole choice packers and tons of pork ribs.

I was getting ready to settle for a couple chuck roasts until I found a random ugly 4 lb section of brisket flat mixed in.

So tomorrow I'll be doing Charlie Brown's brisket flat in the masterbuilt. I'm going to keep it nice and easy. No poking coals or fiddling with vents all day.

Smoked these a few weeks ago on my pellet smoker grill. Fruit wood pellets with a handful of mesquite pellets added in. Dry rubbed with my own butt rub then lacquered with Sweet Baby Ray's.

Pork ribs, and sweet Italian sausage went in about 2.5 hours ago. Trading the sausage for wings, and wrapping the ribs in foil soon.

please see image. any help is much appreciated, thanks in advance

As the title said I just won some free pork belly from the butcher. Anyone got a decent recipe and smoking process they can recommend?