r/smoking

Am I the only one who cuts their tri tip at the grain difference line before seasoning and cooking so they can monitor both sides for a nice even cook?

Smoked some top round for deli meat. Cooling in the fridge until the meat slicer arrives later today.

4ish hours at 225, then cranked up to 350 while I wrapped and coated in bbq and put it back in for about 45 mins. came out amazing

suckit, nature.

I smoked a pork butt the other day and decided to make a bunch of birria tacos with some left over consume we had frozen.

It was so yum.

They only had 2 bones on the shelf, 5-6lbs. I just wanted one slightly bigger around 7-8. Should I trim it down for steaks or just send it?

I posted my balls a couple of weeks ago and had to make them again. This time I added a couple of eggs to the mix and it made them more moist and tender. They cook super quick and don’t take long to mix up and portion out even though I’m OCD and use a scale. I pack them up and toss them in the air fryer for a quick lunch. Highly recommend.

I may be over thinking it but its my first brisketwould it be ok to put the brisket longways on the smoker, there's a bigger gap between my grated and deflector plate on this side and in past smokes my pork butts have gotten really charred on the bottom. im gonna do fat side down

3-1-1 method. 18" weber kettle. 50/50 ACV-apple juice wrapping liquid little less than a half cup. Acorn squash with SPG mixed with paprika 15 minutes cut-side down 30 minutes cut-side up on the 12 inch.

Ribs could have done with a little more cook time but in the past I've found 3-2-1 to be too much time. I prefer about four hours no-wrap but the lady likes a little wrap. They were pretty delicious.

18lb Prime Brisket dry brined 48 hours. 225 overnight with smoke tube. Wrapped in butcher paper and tallow when bark set around 170 and upped temp to 250. Pulled probe tender around 198 after 16 hours. Rested on counter for 20 minutes then in cooler for 3 hours. I rate it 8/10. Parts of flat still slightly dry but held up to bend and pull test

Local grocery labeled it “Top Round” but I doubt it considering the quality of meat here isn’t always the greatest (we don’t have a grading system). I’m suspecting it could be the hump of a Brahman (Cupim?)

I brined then smoked it then finished in sous vide. Pan-fried and it tasted like the best corned beef I’ve ever had~ 😁

My first brisket took about 14 hours… this one took 9 hours. Different briskets really have their own personality lol. Cheers! 🍻