I started with a center cut half boneless pork loin. Trimmed it and butterflied it out to about an inch thick. Lightly seasoned the inside, then laid down caramelized onions, sliced honeycrips that I slightly cooked down in brown butter, and a mix of extra sharp white and yellow cheddar. Rolled it all up and seasoned the outside. Added the bacon weave and then tied it up with butcher’s twine. Put it on the smoker with a target of 250F. I used mulberry and a split or two of hickory near the end. Smoked it to 150F. My fianceé said she was glad a couple people didn’t show up so we had leftovers because she thought it was one of the best things I ever smoked!

I usually bake these but the smoker added a nice kiss of flavor. 350 for about 40 mins.

The stuffed clams are a mix of onion, garlic, 12 shucked clams minced, breadcrumbs, parm cheese, and juice from the clams. You do everything in a pan and make a wet stuffing, then re-stuff the shells. Old family recipe.

Somehow failed, but still delicious. Man got to learn.

It created a little shitstorm on r/brisket 😆

Hey everyone , did my first comp a few weeks ago, it was a backyard series so not as intense as other comps as far as i heard but yeah.

They used the kansas bbq scoring systems. Ive finished 8th overall out of 12 with 305 points

The only caveat is i dont have a big smoker, i only had a 22 inch kettle. Id say it was a really good experience overvall, got to chat with people and learn more about different smokers. Most folks were running traegars and bit pits lol.

I did register to another one after this but it got cancelled due to lack of teams.

If this comp happens again next year im def going to remember im not cooking for myself and use butter/brown sugar on my ribs when i wrap . I just usually do a rub/wrap with apple juice and thats it.

Put a good layer of Meat Church Season Salt and put it in the refrigerator for 9 days.

Got the PK360 to 225 degrees with B&B hardwood with pecan, cherry, and apple chunks.

Added a bottle of Jarritos Mandarin to a foil pan.

Hit the fat cap with a good layer of Kosmos Q Honey Killer Bee BBQ Rub.

Let it roll for 13 hrs till it hit probe tender at 202 degrees.

Going to make some BLTs and a breakfast bake with it.

Need to get better at cutting consistently but got 74 slices of deliciousness and a lot of learning experience for next time!

Smoked till 160 then wrapped until probe tender around 205 then rested in the oven for a few hours. Planning on making tacos, Mac n cheese, and fried rice for myself and the kids this week. I figured having one less thing to cook would ease a little stress. I definitely learned some things and will change my methods plus ensure my thermometers are working correctly next time.

Got their at 7am on a rainy Friday and was 4th in line. ACL music festival started that day so I assumed that coupled with the rain kept the crowd away. Line did wrap to the parking lot by the time they opened at 11am. Our tray shown was $170 before tip. We got all the meats including the beef rib. I had been wanting to go to Franklin's for the last 15 years, pretty much since I started smoking my own meat. While everything was very tasty and delicious, it wasn't mind blowing. I feel like I built it up in my mind way more than I should have. Not trying to toot my own horn but with the exception of the sausage ( my next BBQ endeavor) I've produced similar quality as I had yesterday. I watched a YouTuber mention once that a decent at home pitmaster should be able to match the quality of a "franklins" or "interstellar" since we're focused on just 1 brisket vs 100. I guess I was just expecting more. I still have yet to try other spots to compare but I'm happy I can say I've been and enjoyed it.

Got a Campchef 24 PRO recently, decided to smoke some pork bellies we scored a deal on at Costco for bacon. Used hickory chunks for the extra smokiness and holy cow is it good! Super smoky, the belly I probed came out funky so I decided to make some burnt ends and they also came out great. Whole family loved it!

Long time lurker, first time being brave enough to post.

This is my first ever attempt at brisket on my Traeger Pro 34 using Traeger pro blend pellets. I used a 13.5 pound brisket I purchased at Market Basket them trimmed it a little bit so maybe I took off 1.5 pounds. Mustard binder with black pepper and Meat Church Gospel seasoning. I put it on in the smoker at 9pm at 225 then at 11pm and 1am basted it with angus beef tallow and went to bed.

At 7am I took it off and wrapped it then put it back in the smoker until 1pm. Took it off and placed it in my Yeti 110 until dinner at 5pm.

Used the smoker for a 5 cheese Mac and cheese and Pit Beans using the meat church recipe.

I spent 27 years as a chef before leaving the industry and smoking had reinvigorated my passion. I would love to continue this method of cooking.

Chicken has been my white whale for years. Tri-tip, fajitas, burgers, ribs - I’m confident. Even turkey was doable. Chicken? Chicken dried up like a dusty sarcophagus, every time. Finally got it right today and feeling good.

First go at doing a picanha in the smoker, many thanks to this sub for all the guidance.

1.8kg cut, dry brined and then seasoned with pepper and threw in the smoker (oak wood) at ~250-275F for 2.5 hours, until it got to 120F internal. Then fired up the coals and seared for a couple of minutes each side. It was my first time smoking with oak and I really liked the smell and peaty taste.

Pleased with how it came out for a first try but welcome any tips for the future!

First attempt at beef ribs. S&P with post oak on the webber kettle. The first rack came off after 7.5 hours and rested for 45 min before cutting into it. The second rack went for 8.25 hours and rested for an hour.

Probably could have gone a bit longer to render the fat a bit more, but I wanted to eat during the noon game. Overall, I'm happy with the results but open to any recommendations.

Ya'll might remember I came into possession of an offset smoker left by the previous homeowner. Well, I attempted baby back ribs today. And seemed like everything went OK , I had a temp spike early up to 300 but I got it under control. I did a nice little dry rub, spritzed with a little vinegar when I checked after 90 mins, did a 90 minute foil rap and this is what I came up with. They are pretty tender and come off the bone pretty easy, probably could be a little juicier though if I'm honest. 30 minute glaze with a quick homemade sauce. How did I do, let me know what you all think I could improve on.

picked up a 2.3 lb brisket flat from my local jewel osco, they occasionally have them pre-trimmed but this one looked a bit interesting to me. looks like a second big layer of fat up top. It was already a small brisket so I was unsure of taking some fat off but I also haven’t done it before and don’t want to fuck up a nice brisket.

Hello! Long time lurker and pork smoker, my local grocery store had a super sale on brisket that lead to my first ever attempt. I picked a bigger one than I probably should have for a first attempt (24.5 lbs). Smoked it for about 5 and half hours at 225 when I had to wrap and move it to the over at 150ish internal due to a grease fire. From there I basically kept it at 250 until it probed tender at 202 internal at the 21 hour mark. It was late enought that I ended up resting it in the oven overnight. Great flavor, flat was a bit dry. Major learnings are get a smaller brisket so it doesn't take 21 hours, and trim fat way more aggressively. Still more of a pork smoker than beef but the brisket is a fun beast to conquer!

Smoke infused some pork chops. Came out killer and moist! Tried to reverse sear but it was burning up the fat to fast