Meats Smoker

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Brisket, Short Ribs, Spare RibsI smoked these on my Napoleon.
07/08/2025

Brisket, Short Ribs, Spare Ribs
I smoked these on my Napoleon.

Team no-wrapSt Louis ribs, dry rub(no binder) then 5.5 hrs at 225 w charcoal and oak, no wrap, no sauce, little spritz t...
07/08/2025

Team no-wrap
St Louis ribs, dry rub(no binder) then 5.5 hrs at 225 w charcoal and oak, no wrap, no sauce, little spritz toward the end, nice bend when pulled. Hope everyone had a great 4th!

First time smoking a brisket, decided the 4th of July was a good enough reason.Been eyeing this smoke for a pretty long ...
07/08/2025

First time smoking a brisket, decided the 4th of July was a good enough reason.
Been eyeing this smoke for a pretty long while. Went over tons of posts and videos. How’d I do?

Almost 14lbs starting weight, didn’t check after trimming but guessing close to 10-10.5lbs afterwards.

Seasoned with Kinder’s ‘The Blend’.

Almost 14 hr smoke before pulling and resting, unfortunately didn’t look too deep into the resting on these so only got to rest about 4hrs (will take this into account next time)

Time and temps:

11:30pm start on 7/3 @ ~230-240°F for 6 hours ~5:30am 7/4 bumped up to 250-260°F for about 4 hrs ~9:45am brisket reached 170°F and wrapped in butcher paper along with some rendered fat then bumped up the smoke temp to 260-280°F until brisket hit 202°F on point and 201°F on flat.

Tested prob tender and then put it in a cooler around 1:15pm. Sliced it up at 5:15pm

Huge pork shoulderI smoked this massive pork shoulder today. I covered it in chestnut jam that I bought at Costco for th...
07/08/2025

Huge pork shoulder
I smoked this massive pork shoulder today. I covered it in chestnut jam that I bought at Costco for the last hour or so. OMG it came out so good!!! 6 hrs with cherry wood.

Locally sourced cow: filet and ribeye on mesquite coals.Last year we bought a 1/4 mini Hereford. The filets were really ...
07/08/2025

Locally sourced cow: filet and ribeye on mesquite coals.
Last year we bought a 1/4 mini Hereford. The filets were really small. Only cooked them about 90 seconds per side. The ribeyes were about 1" thick, cooked them 2 min per side. All steaks seasoned with SPG.

After grilling, sliced and placed in sizzling cast iron with herb butter (thyme and rosemary from our garden). Sauteed mushrooms in a separate cast iron. Brussel sprouts roasted in a Dutch oven on the grill. Corn roasted on the grill with butter, salt, and pepper. Zucchini with olive oil drizzle and light S&P.

My First Time Using The 3-2-1 MethodThey were really good, fell right off the bone
07/08/2025

My First Time Using The 3-2-1 Method
They were really good, fell right off the bone

Do you guys always clean the s**t out of your smoker after each use?I scrub my smoker down lik
07/08/2025

Do you guys always clean the s**t out of your smoker after each use?
I scrub my smoker down lik

Rate my setupOld Kingsford grill that I made a homemade offset smoke operation out of. Been going for about a year now a...
07/08/2025

Rate my setup
Old Kingsford grill that I made a homemade offset smoke operation out of. Been going for about a year now and I've done everything from Burgers and briskets to whole turkeys and Prim Rib on here.

First time smoker - ribs on a TraegerI was gifted a Traeger from a good friend and just used it for the first time today...
07/08/2025

First time smoker - ribs on a Traeger
I was gifted a Traeger from a good friend and just used it for the first time today to smoke some ribs. They're chewier than I would have liked. I did the 321 method from Traeger's app and followed it to the letter but I feel like they never got hot enough to really melt the fat and make them tender. I put them back on for a bit with some apple juice. It helped a little but they're still pretty chewy. (Third pic is after the additional time.) They look nice and taste great so I'll have to keep messing around. I'm at high altitude by the way. Any tips?

How’d I do with my first pork butt?Cut a boneless butt in half, used mustard as a binder and seasoned. Went on at 250f a...
07/08/2025

How’d I do with my first pork butt?
Cut a boneless butt in half, used mustard as a binder and seasoned. Went on at 250f and the first one temped after 6 hours, the second one I had to wrap and pump to 275 to get it done before I ran out of daylight.

Only have the shot of the first one pulled. The second seemed to pull easier overall. What do you guys think?

Pork bellyClubhouse pork & chicken rub, sesame oil, sumac & corn syrup, smoked 3 hours covered, finished one hour uncove...
07/08/2025

Pork belly
Clubhouse pork & chicken rub, sesame oil, sumac & corn syrup, smoked 3 hours covered, finished one hour uncovered with Firebarns & Bullseye BBQ sauce, served on buns with tomato slices.

I keep this stick by my firebox to poke at my coals it’s starting to look pretty neat.Started as just a regular pine bra...
07/08/2025

I keep this stick by my firebox to poke at my coals it’s starting to look pretty neat.
Started as just a regular pine branch but now it’s getting dark and I think it’s neat so here ya go

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61 Executive Boulevard Farmingdale, New York(NY)
New York, NY
11735

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