I told y’all I would give an update after posting that I picked up my smoker at a killer deal of $150. So I’m back as promised. Here is my first smoke.

I used hey grill hey for the rub. Took 11 hours. Will adjust a couple things next time but the family was blown away. Said it tastes just like the bbq restaurant’s. That was the best compliment.

I’ve only done ribs once before. I had a bunch of yard today, so might as well fire up the smoker. Very happy with the results. I used honey hog rub for 2 hours at 275. Moved to foil with brown sugar, butter, and honey for another 90 minutes. Coated with a spicy bbq sauce and back on for 45. They had smoke, bark, a good combination of sweet and spicy, and were pull apart. I’m pretty proud of myself.

Smoked in my OK Joe lined with firebrick and cooked with mesquite and maple. Turned out damn good!

Got a cheap offset smoker a couple of weeks ago. And of course the weather decided to delay testing it out. Finally got a good day and did some wings.

Used barbecue Mafia ba-da-Bing seasoning with cherry wood and smoked them at 150c for 2 hours.

Looking forward to the next cook. Just Need to decide if I do wings again or try ribs.

USDA prime rib roast turned into prime rib for Sunday dinner, 9 vacuum sealed ribeyes, and the trimmings to grind into burgers

So we made an small brisket about 4 kg black anug brisket. Took 17 hours in total, sprayed it for the first 7 hours every hour with apple juice, smoked it over applewood in the big joe 2. wrapped around 74 celcius when the bark whas nice. Hot damn brisket is an commitment, but so tastefull. And rub was salt n pepper 30 gram each. Also had a bucket with water in the big joe

Finished with the bar a bbq glaze and changed my life

3,8Kg brisket smoked yesterday for 6 hrs, finished on the oven and reheated for serving today. Result ok, a good start.

Smoked for about 3.5 hours on the weber at about 250 till 165 then braised in beef stock with Worcestershire, soy, garlic and onion powder for about 2 hours in the oven till 205. Amazing!

I know the UK is a ripoff on a good day, but why is cooking in a way that was meant to enable poor people in America to enjoy cheap cuts of meat so expensive here?

I swear I get through £10 of briquettes doing the 3-2-1 method. And buying any kind of wood that's food grade, let alone 'nice" requires a small loan.

Tossed the veggies in some olive oil, added some habanero pineapple seasoning, tossed again and threw them on the smoker on a wire rack for about an hour at 250 flipping halfway. Blended everything down with some fresh lime juice and a little bit more seasoning and it came out amazing. I even forgot my garlic and cilantro and it was still fantastic. Next round it will be even that much better

Getting better at the trim and used all those cuttings for burnt ends and/or tallow. Smoked with mesquite and it came out delicious.

I always get wildly inconsistent results with getting a tacky pelicle or not, but it always turns out that enough.

Wet brine for about 10- 12 hours

3/4 C brown sugar 1/4 salt 1 cup soy sauce 4 cups water Generous sprinkle of granulated garlic

Usually let it sit in the fridge for 10-12 hours

Then smoke at 160-180 for couple hours. Sometimes Iess with different temps depending on how I'm feeling. This time I did 2 hours on the dot at 180 since I was doing a cream cheese alongside it and it looked good.

7.5lb butt with a maple bourbon rub roughly 4 hours at 250 with Kingsford savory and smokey until it hit 165, then into a foil bin with water, apple cider vinegar and some brown sugar until 205 about another 4 hours.

Using the webber kettle with a spider grills venom makes smoking on the kettle stupid easy, I even got a nap in 😁

Enjoyed smoking (and eating) this 12lb USDA Prime brisket.

After trimming, I slathered it in mustard and seasoned with Meat Church Holy Cow and The Gospel seasonings. Smoked at 225 for 2hrs to start, then took it up to 250 till it reached 170 in my Pit Boss Sportsman 500. I then wrapped in butcher paper sprayed in ACV and let it ride till it reached 204.

Rested 2 hours wrapped in a cooler with some tallow poured on top (not sure if this made any difference or just was one more thing to clean lol).

Overall super pleased with how it turned out and my next big investment will be a larger grill that can fit bigger pieces of meat.

Baby back ribs cooked hot and fast at 275 for about 3 hours. Meat Church Honey Hog and black pepper. It's going to be a great summer!

It turned out decent, but I should have let it rest longer. I was hungry and impatient. 😁