Looking for some recommendations as my searches have yielded mixed results. I bought an 18lb packer brisket that i separated as i plan on making burnt ends and slicing the lean.

I'm using a weber kettle and the brisket just about fit/i don't feel like getting up multiple times over night to check/monitor as i want to have this for a party tmrw. So i separated the point and the flat and I'm planning on smoking the point in a few hours after work and then will start the lean early tomorrow.

My question here is what would be the best way to go about storing the point until reheating tmrw. Should i wrap and store in my yeti overnight and cube up and toss in bbq sauce in the am then reheat later.

Do i cube and toss tn after it's done then throw the tray in the fridge till reheat time?

Store whole point wrapped up in the oven till time to cube up/prep tmrw.

Curious on thoughts, TIA!

Any help is appreciated. I've done a bunch of research & reading. Here's my plans so far, will be doing this Saturday.

Prep & cook (will do rotisserie)

The meat will be fat trimmed, silver skin removed & surface gashed the night before. I will also make & apply the scratch rosemary garlic marinade with sea salt (1/2 tsp per lb meat).

The next day just before going on the grill, I will put the leg of lamb on the spit and make sure the marinade remains well applied. Once on the rotisserie, I will begin grilling & smoking (cherry & apple woods) the meat indirect at 225 F over trays which will collect the drippings and be used to concurrently cook carrots & halved potatoes.

After grilling the meat to ~100 F internal temp, I will turn on the dedicated rotisserie burner to high & continue rotisserie cooking to get a good sear. The meat will be finished at measured internal temp of 130 F. I've seen estimated cooking times in the 2-3 hour range. I've read that the internal temp will continue to climb ~10 F after cooking, so that the lamb will be at ~140 F internal by the bone.

While searing the leg of lamb on the rotisserie, I will make a board sauce for serving (see the amazing ribs link).

After searing and finishing the meat will sit ~20 minutes covered loosely by tin foil before serving.

I also plan to roast some sweet peppers for another side dish as well & finish cooking the potatoes & carrots.

I've been using these links as guides,
https://amazingribs.com/tested-recipes/lamb-recipes/grill-roasted-leg-lamb-recipe/

https://blog.thermoworks.com/beef/smoked-leg-of-lamb/

https://priyankaskitchen.wordpress.com/2012/04/13/slow-roasted-leg-of-lamb/

Once rested 20 min, cut the lamb leg as per the video here along with the board sauce, https://www.youtube.com/watch?v=1Da09G4Xh_4

Plate the lamb & board sauce with the finished potatoes, carrots & sweet peppers. Serve!

The rosemary marinade / rub

9 tbsp coarse chopped fresh rosemary
10 tbsp coarse chopped fresh thyme
26 cloves garlic, minced
1/2 tsp sea salt per lb meat
2.5 tbsp freshly ground 4 peppercorn grind (1.25 tbsp fresh ground black peppercorn) 
4-6 tbsp extra virgin olive oil (need to confirm)

How does this all sound? Is the 2-4 hr cook time a reasonable estimate? Pull at 130 F for a 140 F finish?

There’s so many different opinions on all the different ways to cook a brisket, I’m trying to sort through it all. I’ll be smoking to serve on Mother’s Day. I’ve decided I need to start it the night before, @ 10 PM.

Equipment is a Masterbuilt 900 Gravity Series. Brisket is 14lbs, untrimmed. My plan was to set it at 180 overnight, wake up at 6 AM and wrap it in butcher paper. Raise temp to 220-250 until probe tender. Place in oven for 2hrs at 150.

I’m concerned with the overnight portion. Do I risk drying it out leaving it unattended for that long? I plan to cook with cap down, point facing heat source to protect it best I can overnight.

So I have no clue if it even exist. But I just can't seem to find a gas(well, propane) fed smoker that's a stick burner. Every gosh dang smoker in stores are the stupid pellet smokers. And I just honestly hate pellet smokers.

The big thing I'm looking for is temp control. My current gas stick burner is a smoky hollow but it is a bitch with consistent Temps. It'll be 200 one time then 300 the next. Or just randomly say 'eh, I'm done' and not keep a flame. (It's old and was a freebee). I just want a smoker that can run consistently 225-250 and burn real wood.

My pitboss has one of those p settings. Does anyone really use this or is it just whatever? Would running these at 180F on the smoke mode for an hour or two to start make much of a difference?

Plan

• Smoking a 13 pound (trimmed) brisket
• Snake method with charcoal array
• 2am Sunday start (45f degs)
• 6 hours to get to 170f
• Wrap, take to 205
• Rest til serve - 4:30pm
• Weber kettle, uncovered or sheltered

Q’s Can 225 be achieved overnight unmonitored? Is there anything I can do to insulate? Any other advice?

Thanks smokers!

Hey all,

Costco has a Masterbuilt Gravity Series 600 (link) for $599.99.

I’m considering buying this as it’s a combo grill and smoker but wanted to get your opinions first. Unfortunately, traeger and similar brands are out of my price range.

Mostly looking to see if you have any criticisms or recommendations for better brands or deals. I’m looking for both a grill and a smoker, and while this is the smoking sub, grill recommendations are welcome too.

Thanks.

Hey,

Got my first smoker yesterday through facebook marketplace (thanks to everyone who suggested to be patient and check there before buying new)

Was able to get the WSM 18" with wheels, chimney starter and cover for $150. Overall, it looks to be in pretty good shape.

I did notice when I got home that there is a small hole in the very bottom you can see in a couple pictures that at first I thought might have been rusted out but it looks like it was drilled by the previous owner because there was another hole in the pan directly beneath it. Guessing it was made for drainage in case it rained while the smoker was cooling down or something and pooled water in the bottom.

Think this hole will have any major effects on airflow? Going to try smoking a pork butt for my first smoke and will see how it maintains temp to figure out if I may need to try to figure out a fix for the hole.

Also noticed the silicone grommet for the probe has a small tear, think I will still be good using this one or should I try to find a replacement grommet?

Thanks for any helps and tips for a newbie, look forward to learning the process, and just doing a lot of reading and watching videos to get ready. Was going to start with the Kingsford Original charcoal but if there is something else I should start with definitely let me know.

Keeping an eye out for a Thermoworks smoke on sale, was going to go with Inkbird but thermoworks seems to get no complaints, but open to thermometer suggestions as well.

https://preview.redd.it/1ic17ybi9lzc1.jpg?width=3072&format=pjpg&auto=webp&s=cc7d8022ea509542a1c6bbaf92dbed6c143376cd

can see hole in this picture

can see hole in this picture

https://preview.redd.it/co4fiybi9lzc1.jpg?width=3072&format=pjpg&auto=webp&s=cd65fcdf3fa4462af7824edf7b4e846d8a57c2de

small rip in grommet

​

This will be my first time owning a smoker.

What’s your top 1-3 resources/cookbooks for smoker recipes?

This is why I love Reddit. Community of badasses willing to help.

Thanks in advance!!

I have cooked probably 10 briskets before. I usually bUy choice brisket as I never wanna spend the money on the prime. Also the choice brisket are always on sale near me. My point is always good . It feels like butter when you go through it and is perfect. But the lean is always dry. Dry enough where I feel it needs bbq sauce which I usually don't like to do. Idk if I'm cooking it wrong or it's just not possible to make a choice leans non BBQ sauce proof

Hello Everyone,

as the title suggests, I'm having a big ol' BBQ in the next month or so. I want to have a damn near royal feast for the event and this is what I have so far for the menu:

• Japanese-inspired Smoked Salmon: Paired with a nice crackers-and-cheese board.
• Pork Belly Burt ends: Skewered with pineapple and pears. (Ty costco for the belly on sale)
• Chicken Quarters: classic dry rub, finishing with a broil in the oven
• Pesto flatbread made in my Ooni Oven, along with other a la cart pizza
• Guests are bringing sides (Midwestern specialty "salads", Veggie trays, desserts etc.) and drinks

Questions:

1. I do have several vegan/veggie friends who I want to enjoy the BBQ Expirence^TM and not just eat a veggie tray all night. I have the pizza oven as a "main course" option, but I'd really like to know if there are any particularly good grilled veggies, smoked hummus, or something I can add for variety.

2. The folks bringing the sides, is there anything I should push for them to bring that would go well? Drinks (adult or otherwise), or a good side?

3. Anyone who has hosted a big BBQ, any past wisdom to share?

Hey hey! 🤠

I’m doing my first ever ribs (my partner usually does all the BBQ/grilling/smoking) and I have absolutely zero reference point as to what a good side dish would be. Usually I just do a Mediterranean salad with some corn or something, but this time I’m stumped.

Do I grill some veg? Make a coleslaw? What’s an elevated side dish to bring my BBQ smoked ribs up to a new level? What do YOU serve with smoked anything? 🥲

Thanks in advance!!

EDIT: Thank you so much everyone, some delicious recommendations out here 🔥🙌🍖

I know that pellet smokers get a bad rap, but I couldn't pass up this deal. The man who sold it was gifted a brand new smoker by a customer so he wanted to sell this one. It's so solidly built and he took such good care of it that it's in amazing shape. We tested it tonight to get a feel for how it works, and I'm making a brisket tomorrow. He also threw in the cover and some extra equipment.

Anyone have experiences with this brand?

Cooking up a brisket for the moms on Sunday. What’s your favorite sides? I love making homemade Mac or potato salad, but looking for something on the lighter side.

I want to cook a pork shoulder at house A and drive with it to house B 3 hours away. Can I rest it in a cooler that long? Or does anyone have experience doing it another way?

I could load up all my stuff and smoke it at house B. But that would be a lot of extra packing planning and effort.

Thank you all. I love this subreddit.

Hello,

I am looking to smoke a whole chicken on Sunday. Any tips?

Also, I’ve seen some YouTube videos suggesting I brine the chicken. What if I can’t fit the brining container in my fridge?

I was just gifted a used Z-grills smoker recently that I have yet to use, and besides what I can learn from the manual and youtube, I was wondering if there's advice or personal knowledge you can share. TIA!!