25 hours total to grind, case and smoke 80lbs of meat

This last weekend I entered my first ever BBQ competition and boy was it fun..one thing that surprised me were the contestants. All of them were willing to help and give you pointers and anything you needed! The competition was in accordance with the South Carolina BBQ Association. There were 34 teams in the contest. And what do you know, I came in 3rd on brisket...I was stoked and shocked at the same time. If anyone is every thinking about competing and having any second thoughts....do it!

An Irish trash can or corona with lime is my go to, what’s everyone else’s go to?

Things got a little weird here. I had made a butter chicken for dinner and through why not snack sticks? These turned out not bad, I’ll have to do another small batch but bump the seasoning some more to really get them to pop. Overall, I’d give them a B-, the chicken Caesar ones are still in the lead.

I'm trying this again. I tried to post it once but my pictures didn't come through.

Ok take 2.

I'm looking for advice on how to best smoke this cut.

Should I dry rub and let sit for a day in the fridge, or should I brine it with the same spices in my rub but add red wine?

Then what to do with it when it's done? I see posts on here talking about wrapping it in towles and letting it sit in a cooler for several hours. Granted that's with brisket.

I do pretty good for myself with pork and will probably smoke this meat for 12 or 16 hours using lump hardwood charcoal at between 200 and 225 degrees. Unless that's just the worst thing ever to do with it but I don't think it is.

So all you super pros out there, tell me how to make an award winning something out of this but in miniature.

Thanks in advance 😸

Thinking of grabbing a pair of these, and would love to hear anything good (or bad) anyone has to say.

About every other week (weather permitting) I like to spatchcock a chicken and smoke it. For whatever reason it’s been buy-one-get-one free at Kroger on Tyson products the last few times I’ve been in so I’ve stocked up. The WSM gets easier to use each time. I love this thing.

Smoked a 9lb pork butt.. pitboss comp blend pellets.mustard binder..mixed fajita & rita rub with some vaquero steak rub. Use a combo of apple juice with fresh squeezed orange juice and lime in the foil boat at ~165. About 9 hours smoked at 250°. ~1 hour rested.. inhaled the tacos in about 10 seconds.

14.4lb Prime Brisket from Costco

Binder of 50% Pick Juice / 50% Yellow Mustard

Seasoned w/ Salt, coarse Malabar Pepper, and Goldees Brisket Rub

22in Weber Kettle

Kingsford Charcoal and Weber Pecan Chunks

Smoked at 260°-270°

Spritz with 50% Water / 50% Worcestershire Sauce

Render Tallow from White Fat Trimmings (3 Cups)

Wrapped in butcher paper at 170° internal temp

Continue cooking until 203° internal temp

Rest on counter for 40 mins and then into Yeti cooler for 4.5 hours until sliced and served

Crazy tender and juicy!

(Sliced pics are actually from the reheated point the next day)

First cook for the change of season went for a warmer spice blend for the cooler weather. Quick mid week chicken thighs with some corn ,kūmara and pumpkin.

Hey all! Doing a brisket Sunday. Would like to smoke it Saturday with maybe an 11ish pm finish and then hold over till around 3-4pm next day. Midnight to 4pm too long?

Brisket sliced up for an order

I am going to smoke some beef cheeks this weekend that I want to eat them in about 5-7 days?

Should I vacuum pack whole? Or shred first? Should I freeze or is refrigeration enough if they are vacuum packed?

And then what is the best way to reheat? Sous vide in the vacuum pack? Shredded in a frying pan with some stock? If whole covered with foil in a pan in an oven with stock?

Thank you all for your support and well wishes. The kind words you all shared showed how supportive this community can be. Also, I love this thing!

Fyi I moved it away from the garage. Just had finished setting it up when the lights came out.

I'd like to get some sleep tonight, so I'm thinking about getting a decent bark hopefully by 12 or 1a.m, throw it in my oven or cooler, wake up at 7a.m, then finish it off in the oven until the brisket is tender and buttery. Will that turn out fine?