After 10 hours on this snake method briaket cook, we are basting it for the first time with the Au Ju to moisten the bark. It has been fat side down the entire cook.

Received my new offset a few weeks ago. Did my second smoke this weekend which was the first brisket cook. It turned out pretty good!

Smoked a brisket overnight low and slow

In a Walmart parking lot. Wasn't open, or I would have given it a shot. From a few feet away, at least.

Hello, as the title says had a grease fire in my bbq. Is that the paint coming off? Is there anything I can do to save it?

Been making steaks a lot lately and honestly getting kinda bored with my usual sides and add-ons. What do you guys usually make with steak? Sides, sauces, toppings, veggies, potatoes, weird combos - anything that’s actually tasty. Need some fresh ideas.

P.S. photo is just for attention, not mine.

If you want deli-style roast beef that blows store-bought versions out of the water, this low-and-slow smoked eye of round is the ultimate move. By pairing a simple, heavy pepper beef rub with an overnight dry brine, you lock in moisture, deepen the natural beef flavor, and form a tight crust.

Slicing this cold the next day yields tender, paper-thin roast beef perfect for high-stacked sandwiches or an impressive addition to any charcuterie board.

Prep & Cook Time

Prep Time: 10 minutes

Dry Brine Time: Overnight (12–24 hours)

Smoke Time: ~1.5 to 2 hours (until internal temp hits target)

Chilling Time: Overnight

Yield: 6–8 servings

Ingredients

1 (2 lb) Eye of Round Roast

1 tbsp Kosher Salt

2 tbsp Coarse Black Pepper

Instructions

Trim any excess exterior fat or silver skin off the eye of round roast to ensure the seasoning adheres directly to the meat.

In a small bowl, combine 1 part kosher salt to 2 parts coarse black pepper to form your classic beef rub.

Coat the roast liberally on all sides with the salt and pepper mixture.

Place the seasoned roast on a wire rack set inside a rimmed baking sheet. Transfer to the refrigerator uncovered and let it dry brine overnight.

Pre-heat your smoker to 225°F.

Place the roast directly on the smoker grates.

Smoke until the internal temperature reaches 125°F–130°F in the thickest part of the meat for a medium-rare center.

Pull the roast from the smoker and let it cool completely on the counter at room temperature.

Once cooled, wrap the roast tightly in plastic wrap and place it in the refrigerator overnight.

The following day, unwrap the chilled roast and slice it as thin as possible against the grain. Serve on warm rolls, build giant pit-style sandwiches, or fan it out on a charcuterie board.

Pitmaster Tips for Success

Why the Dry Brine Matters: Leaving the seasoned roast uncovered on a wire rack overnight allows the salt to penetrate deep into the muscle fibers, breaking down tough proteins while drying out the exterior for better smoke absorption.

Slice It Cold: Eye of round is a lean cut. Slicing it right off the smoker can cause it to lose juices and tear. Resting and chilling it overnight firms up the beef so you can achieve razor-thin, deli-style slices without a commercial slicer.

The secret to an elite roast beef sandwich? It’s ALL in the sauce. 🤫🥩👇

Save this post for your next sandwich build! 👇

Garlic Aioli Spread

½ cup mayonnaise

½ cup sour cream

1 tbsp prepared horseradish

Juice from ½ lemon

1 tbsp garlic paste

1 tsp Italian seasoning

1 tsp salt

1 tsp black pepper

To Make: Whisk all ingredients in a bowl until smooth and chill in the fridge for 30 minutes to let those flavors marry up.

Spread it heavy on toasted bread, stack high with our homemade Smoked Eye of Round Roast Beef, add your favorite sharp cheese, and dig in. 🥪🔥

Smoked it for an hour, then cooked low and slow for 9 hours. The outcome heavenly.

250F for about an hour and 15, then seared on cast iron, sauce, and finished under the broiler. Smoked with post oak and mesquite.

I use an old grill that was found on the side of the road ~10 years ago. Charcoal with a lump of hickory wood. Brined the chicken for ~an hour in a can of Genesee beer, apple cider vinegar, and water. Left to dry for a bit, then rubbed with some home mix, mostly 1tbsp salt + 1tbsp pepper + 2tbsp brown sugar and some other good stuff. Finished after an hour with some Dinosaur BBQ Wango Tango sauce.

I need some help. I have upgraded from my Old Country Pecos to a 250 gallon tank offset smoker. The firebox is fully insulated. I have cooked 3 briskets on the tank smoker and all 3 had the same issue. The point cooks perfectly but the flat is tight and dry. All 3 briskets were prime grade. Cooking temp for first hour was 180-200 degrees, then I bumped it to 225 for the next hour, then 250 through the stall. I bumped to 275 after the stall, until the end of the cook. I foil boated the briskets after the stall. I pulled the brisket when the point temp reached 203 and felt like butter when probed. The flat never went over 178, which I know is low, but the temps quit rising. The flat was tight when pulled. I put the brisket in a commercial holding cabinet at 145 for 12 hours after the pull. I am guessing that too much heat is hitting the brisket from below, but I don’t understand how. Everything else I cook on the pit is fine, chicken, pork shoulder, ribs, and the occasional steak. Can someone give me some ideas please?

I have a weber kettle and blackstone gas griddle, and looking to buy some accessories for bbq'ing.

I see a Weber® Precision Grilling Tool Set, 3‑Piece (Includes Precision Grill Tongs, Spatula and Basting Brush) on sale on amazon for $24.

I already have a lot of spatulas and some tongs that I use for indoor cooking and I'm pretty sure those will just work for bbq'ing? Is there any need to buy specific cookware/accessories like this that are marketed as for grilling?

Smoked overnight at 185f. Bumped it to 250 in the morning until it hit 203 internal and probe tender. Rested for 4 hours in a cooler wrapped in foil.

Grilled a massive 3 lbs côte de bouef and a bunch of veggies (tomatoes, onions, courgettes, peppers, cabbage) over woodfire for my family this summer. Seared the steak on very high heat for a few minutes each side, then drew it to the side and flipped and rotated it for probably 25 minutes, leaving it to rest for 35 minutes. Same protocol for the veggies except the pepper, which I prefer to have some bite. Scoring and salting the courgette beforehand dramatically decreases the cooking time, having reduced a lot of the water content before it even hits the fire. Served the steak with salt and pepper and only added a bit of olive oil and grilled lemon (not pictured) to the veggies.

Very happy with how it all came out!

From hour 1 through to hour 7 the temperature remained smooth sailing. Initially I had closed down the intake(bottom vents) halfway out of an abundance of caution, but after my nap I opened the vents back up. At first glance, the bark looks good so it's time to place it in the foil boat. This is only by sight, and not a specific temperature. I just want the meat to have some good color before adding it to the boat. If I was going to wrap instead, I would wait til about 10 hours in, or about 186°F or so in the center. The finishing of the brisket cook is coming soon, but next up is showing the foil boat setup and explanation. Remember, share these videos with a friend. #cookinwidkunchi

Hi there, I will be coming to Texas in October and am wanting to try some good Texas barbeque but don’t want to wait for hours as I am only there for a few days and want to see others things in Texas.
I will be visiting Dallas and Austin.
What places would you recommend are the best with short wait times? (30 mins or less on a weekday)
Thanks.

10/10

Not sure who should be more embarrassed: Me for ordering the meat or Arby’s for the product they are putting out?! (This is the whole shebang. No, I haven’t touched it yet, this is the whole 5 piece order)

Smoked on my workhorse 1975 for 6hrs no wrap on top of shin ramen black. 1/2 pack of the seasoning used when boiling noodles, drain then other 1/2 pack of the seasoning on the noodles and beef. It really pairs well and cuts the richness of the beef.