I am cooking a 9 pound brisket for a Super Bowl party this Sunday. Has anyone ever used this before? I am planning on using it as a binder, as well as periodically spraying the brisket during the cooking process.

Hi all, bought a new gas BBQ grill but I am struggling to get my cooking on it right.

I normally BBQ over open coals (from fire) and can nail everything to perfection every single time. However, with the new gas grill I am struggling.

From the pic you can see that there is some kind of stone below the grid. I normally let the stones and grid heat up before I put the meat on. But I am unsure how much to heat it up for. When grilling over coals, the grid I use has much larger holes and lets through more direct heat. It is as if the gas grill's grid blocks of a lot of heat. The grid obv lets all the fat run down into the collection tray which could be a bonus. Also, if I preheat too much, the meat tends to burn easily.

Any suggestions?

https://preview.redd.it/973q121gv3he1.jpg?width=4032&format=pjpg&auto=webp&s=76302882dd77b5ac3891e3167d1ff33f5ffa3691

I just brought home a package of Costco pre-sliced pork belly. It looks like it is already sliced around half inch to three-quarter inches. I’m getting ready to throw a couple of racks of baby back ribs on my smoker and thought I would put some of these on it too. Any suggestions for how long to smoke itand how to tell when it’s done?

Hi guys,

New on this world, i work for a pub that makes meat in general but never did something like american bbq.

I've started a new project involving an electric smoker, since the management of a coal bbq would be hard for the staff in the kitchen as for now.

I've seen a small smoker to start with that i took to make some experiments before moving to large scale.

a Borniak 150. small one. Talking about 8,8pound briskets (or bigger if i can find those here)

Not scared about ribs or sausages, not even pulled pork.

But the main thing is to prepare a good Brisket (not perfect)

Ordered also some chips to smoke: Oak, Hickory, Plum and Cherry. i'll go classic with Oak and Hickory i think

The main problem is to prepare the Brisket and match the working hours of the people. I would like some suggestions before starting this week ( smoker is being delivered as i write this message). People work from like 16:00 to 00:00-01:00 depending on the shifts.

I come to think about 2 different methods.

1. Something faster that could reduce quality and moist of the brisket.

Starting with rub, then Smoking at 250F (120C) for like 2-3 Hours for bark, then Butcher Paper and go at 265-285F (130-140C) to end it as soon as possible, then the rest phase to make then the slice and put them vacuum-packed for service.

2. Take it Reeeeally easy and go slow. BUT. how much ? is it possible?

Starting with Rub, then Smoking at 250F (120C) for like 3-4 Hours for bark, and then Butcher paper at the lowest temp like 220-230F (105-110C) till the next day when the service starts, so they can put it to rest and as method 1 vacuum-pack it.

I remember doing Briskets in my coal smoker overnight till morning then use it for lunch, but it's possible to do that for the evening? cooking for that much time like starting at 21:00 to smoke it, then foil and leave it 14h at 220F ?

Let me know, you're free to insult me to motivate since i'm a profane to this world.

any suggestion would really help, thanks so much.

I have a Pit Boss "Sportsman" pellet smoker.

She used to live on my deck next to the Weber propane jobber.

I was on the deck went all of a sudden I felt myself drop about 4 in with a loud bang. I evacuated the party and went to inspect. It appears my 50-year-old deck had rotten out and the 4x4 supports had crumbled.

My new deck has 6x6 supports and I decided to go all out and put a roof over part of it. The roofed area will also be screened in.

The unroofed half is where the smoker and grill will live.

I'd rather not have the smoke enter the roofed, screened-in area.

Has anyone extended the smoke stack on their smoker to go above the roof line?

Just made this for the fam. So good, took a little longer to cook, made the ribs super tender

Prohibition sauce from local Chicago gem, Twin Anchors. Probably the best sauce I’ve had on ribs, so good I had to get a few bottles on my way out!

Pulled pork and mac and cheese. Cost me $14 +$4.

Chopped pork, sliced brisket and pulled chicken with 2 sides and jalapeño cornbread.

After leaving Memphis disappointed, it was so nice to find a BBQ joint that still takes pride in their food. The brisket was top tier.

Might be more “bbq adjacent”, but this Jamaican place is top tier. This platter was: Jerk Chicken Curry Goat Green beans Rice n beans Mac cheese

$30

$155. 6 of us ate and we had 2 containers to go. There are also 2 sausage links under the burgers, blueberry gouda and Jalapeño havarti.

You guys want prices, here you go!

These are good prices for Texas BBQ that takes 2+ days to prep and cook.

Willow is a master of his craft and spent years at other restaurants building his skills.

I know people will complain, to me this is worth every penny!

I know I need a sharper knife for trimming, but does this seem about right for a package of beef cheek, about 50% waste?