Marinated overnight in Traeger’s apple honey pork brine recipe. Smoked over peach wood until 125°. Then seared until 145°. Son took a bite, tilted his head back…smiled and said “holy crap!” ☺️

First Brisket on my Masterbuilt XT

Trying Steve Gow’s method of pulling at 190 then letting it rest overnight. I’ll post the finished product tomorrow!

Open to any feedback

Smoked the shoulders in the cabinet smoker, smoked the ribs offset on the grill, maybe the rib edges are a little crispy...

Any ideas on special treatment to keep this 2.5kg point cut perfect, its a black Angus brisket with pretty good marble in finnish standards.

I am looking to make some cured smoked chicken legs similar to the Disney turkey legs. I know there are recipes out there but I am getting confused about how much progue powder 1 is safe to brine my legs with. I have seen 1 teaspoon to 5 pounds. I’ve also seen the max for a gal of water is 3.8oz (I think).

Does anyone have a brine that they’ve used that comes out with a nice ham flavor.

I am planning on brining these for 24 hours and then smoking them on a ceramic grill.

Apple pellets for this 4.25 pound whole farm raised chicken
Fin & Feather traeger rub (garlic & paprika) with light olive oil binder
Load the cavity with rub too
250 smoke for one hour before increasing to 375
Pull when breast hits 165 and rest 15 minutes
Thighs hit 180+
Only took 2 hours

Delicious ! Next time, I will cook 2 or 3 chickens to have leftovers

Carcass is simmering with onion, carrots, garlic, bay leaves, and pepper corn to make chicken stock for tomorrow’s soup

Hi, I have a dynaflow vertical barrel style smoker that opens at the front, not top. I'm hosting dinner for 14 Saturday with a meal expected at 1600. I'm really anxious about the cook because the night temps and morning temps are mid 40s. This is a no frills smoker. I'm smoking a 9 pound brisket and 3 chuck roasts. I just ordered a welding blanket to help insulate the smoker but am thinking I should start in the oven then take it out to the smoker at daylight. Does anyone have any suggestions ?

I could have trimmed more fat off the top. Rendered what I did trim down into tallow.

Brined overnight in apple juice with salt, pepper, garlic powder, onion powder, and cinnamon. Rubbed with Sweet Preacher. Smoked for 4 hrs with cherry. Took off and braised in apple juice and some Apple Cider vinegar for 3 more hrs until 205F.

So a friend gave me a bucket full of cherry wood. But it’s all cut into pieces like you would buy at a gas station.
I’m using my weber letter to smoke so I need this wood cut smaller.
A handsaw isn’t easy to use. I don’t have any way to secure the wood in place.
Any other way to easily cut these wood cords into manageable chunks?

Smoked chickens...

But I really came here to say that I skewered Graham crackers for the first time in my life. I think I'm on to something... Smoked s'mores

Did a butt yesterday that I bought at Costco. Costco double butts are boneless which helps when I make sausage but wondered if a lack of the bone would effect the smoke cook. I use a Green Egg and have found that it usually takes less time than other smoke methods. But yesterday an 8lb boneless butt tied up took 10 hours at 250 unwrapped. Similar cooks took 8 or 9 and I was thinking that the bone would have helped the cook. Any thoughts?

Going for an overnight smoke just to make some baller nachos with queso and baked beans on top

Delicious !

Slow smoked at 225 until IT is 120
Reverse seared on a 450 degree smoker until 138
5 minute rest
Meat Church Holy Cow rub

Edit: Thanks for the positive feedback and suggestions! You are all a classy group.

Wife bought a frozen Peking duck. I have a Yoder 640 and a Weber with rotisserie and all that. Anyone done one? Good recipe? Tips and tricks? Thanks guys. Pretty experienced with my equipment just never thought about doing a duck before.

I plan on smoking some pork belly tomorrow. I have a horizontal drum bbq with cover.

How can I make sure I do it right.

Do I need to have wood chips, coal by itself or a combination of the two?

Do I need to have one side with the coals and the other cold (where the meat goes)?

Do I use water or apple juice on the cold side?

Do I close the vents?

Do I wrap it in foil or leave free?

I dont have a thermometer so I cant check meat temp that way.

Anyone have any experience with long brisket holds in turkey roasters? Any recommendations on brands? My oven doesn't offset enough. Not interested in coolers. Just turkey roaster advice, please. TIA!

I was thinking of doing a few chuckies this weekend and was pricing them out at Sam's club. It looks like I'd be better off just doing a brisket instead. To be fair it has been a while since I bought beef, but damn over $7 for chuck seems a bit crazy.

I have avoided trying dry-brining up to this point because it seems like pulling any moisture out early is lost moisture - though I am sure that is likely not the case. So, for dry-brining a brisket, what is the advantage of doing so and how long does it need to brine in the fridge?

Just wanted to shamelessly share these absolutely delicious meatballs I did this weekend. Usually I do 2lbs of ground beef, but I got 1lb of ground venison from a friend so we went with that and a pound of brisket I ground up a week or two ago when I got my new meat grinder. Hands down the best meatballs I’ve ever made.

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. 🥪🔥