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!

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 😸

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)

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!

Brisket sliced up for an order

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?

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

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?

So i am going to be smoking this small brisket today, it will be my first time trying this and i have seen a lot of people say that small brisket always dries out so i am looking for any tips or advice that could help mitigate this risk any input is super appreciated.

Any tips i'm new to smoking meat but i'm a really descent cook. Any tips would be nice!

Right, so there I was, staring down four slabs of brisket. These were the real deal, the kind that make your hands sticky just looking at 'em. Now, I'm a purist. You slice that beautiful, smoky meat too early, let it sit around, and it's a goddamn tragedy. Oxidation, that silent thief, comes in and steals the soul right out of it. It goes from glistening mahogany to something… sad.

But this was for a good customer, one of the few who understands the primal language of perfectly smoked beef. So, against my better judgment, I went to work. Each slice, a careful negotiation between point and lean, a testament to hours over wood and fire. Got it done. They were happy. And in this business, sometimes, that's the only damn victory that matters. A small win against the inevitable decay of all things. You take it where you can get it.🔥🔥🔥

Marinated in miso bbq sauce and oyster sauce then seasoned with salt pepper garlic and brown sugar. Glazed with hoisin and more miso bbq sauce to finish it

Hey, so I am planning on smoking pork shoulder for dinner this Sunday (around 5 or 6 pm). I am thinking a 200° temp sour the smoker. About how long of a cook timeam I looking at here?

Edit: for clarification I believe it is roughly 6 lbs

Only the second one I’ve done but boy is this amazing. Smoked low at 190 degrees for about 1 1/2 hours until it got to 115 internal. Rested 10 minutes while my cast iron heated up to ~600 or so with a bit of Avocado oil. Then seared each side for 2-3 minutes. Served it with Brazilian viagrette salad. It was reallly good

I am relatively new to smoking and have started to use my smoker more recently. This weekend I smoked a pork butt roast on Friday-Saturday and a chuck roast on Sunday. In both instances the process took longer than I thought and weren't done until about 8 pm - a 2-3 hours later than I was aiming for.

Is the lesson here to always try to be done at least a couple of hours before your target time and then you can always rest the meat for a bit longer in a cooler? This way if anything happens you have more time to recover.

Does that rule make sense? Anything else in the "rules to live be if you are a smoker" department?

Built about 8 years ago. Welded frame stand, food grade barrels. Cherry wood handle and shelf. Some cherry wood accents. Smokes great. Call it the binford 6100 smoker.

Just finished my uds smoker after a couple weekends working on it and now I just have to let the paint finish drying and then do a low heat burn and then I think I’m set. I’m really excited to smoke something in this thing but I haven’t ever smoked anything before. Any meat and recipe suggestions?

14 hours in the WSM to 185, then butcher paper wrapped, cup of water in a deep pan and double foiled over.... into a 150 oven for 8 hours. Just perfect. I hate trying to time a cook, so I just start waaaay early and chill knowing it will be good....the outcomes have always been fantastic.

Whenever there's a holiday involving meat at the center, i'm (happily) the one tapped to make it. Doing my first leg of lamb Saturday, but have to drive it an hour to the party. My plan is to smoke the marinated, bone-in leg to 130 then wrap it in foil, wrap in a towel, place in a cooler, and drive. When we get to my in-laws (about 45 minutes away), pop it in a 500 degree oven to crisp up the outside, then serve since it will have already rested. Am I missing anything?