I am having about 20-25 people over on Saturday and plan on smoking a pork butt for some pulled pork. I have smoked a couple things, but am still a real beginner. I have a smaller electric smoker. I am trying to figure out what size butt I need and when I should start cooking it. Should I go with one big one or two smaller ones for less cooking time? I'd like to be able to eat somewhere between 1PM-3PM on Saturday so I am trying to figure out my timeline for smoking. Factoring around 1-1.5 hours per pound, I may have to start late Friday night and keep adding wood chips throughout the night. I don't mind adding the wood a couple times, but don't want to be up at 3AM just putting the meat on the smoker. Anyone have any advice or recommendations? Thanks

Hello everyone , hope you’re all well!

I was given a brisket that’s cut up to 4 separate pieces. I plan on cooking 2 of them Saturday. My questions though.

• should I prepare it any differently than a normal whole brisket ? • should I cook it any differently than a normal whole brisket?

Or any advice would be a greatly appreciated

I’ll be using a pellet smoker , with pitboss competition blend pellets and just SPG for seasoning

Thanks in advance !

I got a pork shoulder and it has this very dark red if not black spot. Is it just a vein or something else? Should I cut it out or is the meat tainted?

Hi there, Sending good vibes to you all. Hope you are having a good week. So we are going to have a potato harvest feast at the weekend with around 40 people. We were thinking of doing some smoked meat and potato dishes like smoked potatoes and then do a fillings bar with pulled pork and sour cream and so on.... Also some potato salad from smoked potatoes. Now do you have some ideas for some potato dishes to go with a potato harvest feast? Thank you very much.

Anyone have some go-to options for smoked desserts? Feels like a waste to just let my fires burn out after making ribs etc when I could put something else on.

Apologies, but I'm not a newbie and I have witnessed not newbies here, do you think there should be a separate sub for new smokers? Just curious of what others think. Maybe this sub is appropriate? Not trying to gate keep.... I'd like to understand what you think.

Hey Reddit, I just got my WSM, and it’s my first smoker. I’m excited to try my hand at making some pulled pork, but I live in an LA apartment, and my landlord doesn’t allow smoking on the balcony. Plus, the area around me is full of tall buildings and heavy traffic, which isn’t ideal for smoking.

But I don’t want that to stop me! I was thinking that whenever I want to smoke, I could load up my WSM, along with all the gear and meat, drive a few miles to a park, and set up there to smoke.

I’m curious—would this create a lot more work compared to smoking in a backyard or on a balcony? Also, is there anything I should be worried about since I’d have to spend half the day outside without access to my home?

What’s something that tastes unique and amazing after a long (12-18h) smoke?

Brisket is so good but it’s time to find something to try alongside it.

Any recommendations for a smoker builder by Atlanta? So far I only see TMG and Workhorse

Am I the only one that rolls his eyes when the Kia commercial comes on where the guy tows a pit to an away game and serves up brisket? I know I'm being stupid but there is just so many things dumb about that commercial that I can't help but say, "Please." Forgive my pettiness.

Hi all,

I’d love to try cold smoking some fish and cheese, what smoker should I buy? Will any smoker suffice? I currently have a Weber kettle grill if that helps.

Thank you!

Okay … have a Camp Chef 24” WiFi pellet smoker, oak pellets, and about to buy a brisket.

Any suggestions on web sites, videos, etc. I should review before tackling this?

Suggestions where to get the brisket? I’m in North Texas and don’t mind a bit of travel.

Have 18” pink butcher paper, large cooler, towels, and plenty of time as I work for myself. I don’t mind a few failures. I know it’s about temperature and not time.

Is there anything anyone has done with these grills for grease catching? It has the sear plate so i can’t do the tin foil like u see some people do unless i just use it to smoke and not sear

The resemblance to a human heart aside, did okay! Not bad for a midweek smoke. This was in the deep freeze and had to be used up. Pic is from around 150 temp, she browned up a bit towards the end.

Spatchcocked whole bird is my preference but this was pretty good. Smoked at 250 for an hour and then 350 the rest of the way. Pulled at 160 and rested.

Honestly poultry doesn’t make the best fit for a smoke, the skin is hard to get right, but I’m not complaining for something that we just had lying around.