Just like to hear your opinion based on looks. We only have 1 bbq spot in Denmark, located in the capital of Copenhagen. It’s called Warpigs and is a socalled brewery pub with special beers and Texan bbq to eat. I always felt they were overpriced from having no competetion, but I dont know the scene across the sea where bbq isn’t a rare thing. I paid around 65$ for this and there’s 1/4 pound meat each. Seems fair or not?

6 lbs of meat, 3 whole sausage links, 5 32OZ sides that were great and 10 drinks for $300.

I placed a 15lb brisket on my pit boss pellet smoker at around 4am at left it at 250°F, checking every two hours for the bark to set. I didn’t not probe for temp, just checked for a solid bark.

At around 11am (7 hours later) I decided to wrap in butcher paper and continue the cook at 275°. When I took it off to wrap I placed probes and noticed they went right through both the flat and the point, and both were registering 205°-210°F. I continued to poke a bit in different places and the same was consistent throughout. I suspect the temp in my smoker is misleading and it cooked at a hotter temperature than I set it at.

This brisket by all appearances is cooked after only 7 hours, and I’m not set to serve it for another 6 - what can I do to make sure it’s alright and not dry when I serve it?

Meats: Beef rib, brisket, turkey, jalapeño cheese sausage, brisket boudin, pulled pork, pork belly burnt ends

Sides: greens, cornbread casserole, cheesy potatoes, Mac and cheese.

Not pictured: triple chocolate and banana caramel cake.

I don’t have access to anything local. Was hoping people might have some recommendations for rubs available through Amazon. I do chicken and ribs.

It’s discontinued no Amazon, no eBay

A buddy of mine who does well in competition circuits in Central Texas swears by rubbing chicken with ranch dressing mix. Straight up Hidden Valley powder. I tried it this past weekend, along with kosher salt and paprika for color. Smoked these thighs pretty hot at 275F to 300F for about an hour and a half.

They turned out great. The effect of the ranch powder was almost like they'd had a 24 hour buttermilk brine. I only let them sit a couple hours uncovered in the fridge, but the difference in tenderness and flavor was noticeable.

Anyone have any experience with this? It was my first time, but definitely won't be my last. That was the best damn chicken thigh I've ever cooked.

I ate some turkey wings smoked then maple bourbon spritzed at the end. Looking for recipe.

Masterbuilt Gravity 800, post oak wood, 2-1 Pepper + Salt rub. 275 to 140, butter pads + foil wrapped to 160, 30 min rest.

I’m vacuum sealing some tri tips and was wondering if anyone has added marinade before hand. Would that be okay to do or would it break down the meat?