Meatdad Club

Meatdad Club Meatdad Club

06/18/2026

First time ever smoking a full packer brisket — 14 pounds of patience. 🥩🔥

I put this beauty on at midnight and let it ride for 19.5 hours. It stalled for over 6 hours, so I finally crutch-wrapped it around 4pm, and it hit 203° at 7:30pm. Long cook, long wait, but honestly… this might be the best thing I’ve ever made.

I’m exhausted, but very satisfied. 😅

How does it look for a first full packer brisket? Any tips for the next one? 👀🔥

Tried my first spatchcock chicken on the offset smoker yesterday and I’ve got to say, I’m pretty happy with how it turne...
06/09/2026

Tried my first spatchcock chicken on the offset smoker yesterday and I’ve got to say, I’m pretty happy with how it turned out.

Kept the fire running low with clean smoke the whole cook and just let it do its thing. The color came out nice, the skin picked up some beautiful flavor, and it had that look that makes you want to cut into it right away. Still learning this offset, but cooks like this definitely make me want to keep at it. 🔥🍗

How’d I do for my first one? Y’all like your smoked chicken more on the juicy side or with a little extra bite-through skin?

Z Grills warning! 🔥⚠️I’ve only used this smoker around twenty times, and this has now happened twice. This time it happe...
06/09/2026

Z Grills warning! 🔥⚠️

I’ve only used this smoker around twenty times, and this has now happened twice. This time it happened in the middle of the night, about 3 hours into a 225° cook. I woke up and found this mess in the morning, and honestly, I’m just thankful my house didn’t go up with it.

I’ve been using my Pit Boss several times a week for years and never had an issue like this, so this one really has me shaken. I know pellet grills need cleaning and maintenance, but having a fire like this more than once on a fairly new unit feels way beyond normal.

Not trying to start a brand war, but I definitely want people to be careful, especially with overnight cooks. This could have gone a whole lot worse.

Anyone else had this happen with a Z Grills, or did I just get the unlucky unit? 🔥🤔

My wife and I bought a farm-raised pig, had it processed, and this is the final result. 🐖🔥We ended up with 91 lbs total ...
06/09/2026

My wife and I bought a farm-raised pig, had it processed, and this is the final result. 🐖🔥

We ended up with 91 lbs total yield — 56 lbs of grind, both sets of ribs, 7 lbs of jalapeño sausage, the whole belly turned into about 8 lbs of bacon, plus a Boston butt. All in, we were at $231, which comes out to roughly $2.50/lb.

Honestly, after seeing the freezer stocked like this, I don’t know if we’ll be buying pork any other way from here on out. There’s just something different about knowing where it came from, what you paid, and having this much good meat ready to grill, smoke, fry, or slow cook.

Baby backs are already on the pit now, so I’ll update with a finished pic when they’re done. 😂🔥

Anyone else buying pork this way, or are we officially spoiled now? 🤔

My turkey came out weird… but I’m not exactly mad about it. 😂🔥I don’t know what happened, but somewhere along the way th...
06/09/2026

My turkey came out weird… but I’m not exactly mad about it. 😂🔥

I don’t know what happened, but somewhere along the way this bird started looking a whole lot like steak. Juicy, seared, smoky, and definitely not what anyone expects when you say “turkey dinner.”

The outside got some nice color, the inside stayed tender, and honestly, if this is what weird turkey looks like, I might need to mess it up this way more often. 😆

Anybody else ever have a cook come out completely different than planned but still turn into a win? 🥩🦃🔥🤔

Smoked this one at 225° for about 4.5 hours until it hit 120° internal, then gave it a rest before searing at 500° and b...
06/09/2026

Smoked this one at 225° for about 4.5 hours until it hit 120° internal, then gave it a rest before searing at 500° and bringing it up to 130°. 🔥🥩

I wanted that slow-smoked flavor first, but still wanted the outside to get some color and finish strong. The rest before the sear seemed to help everything settle, and once it hit 130°, it was right where I wanted it.

That pink center, the herb crust, and all those juices on the board made this one feel like a win. Sometimes low and slow followed by a hot finish really is the move.

Who else is smoking first and searing after, or are you roasting hot from the start? 🔥🤔

I get it, not everyone loves pellet smokers… but I’ve already done my time in an abusive relationship with an offset. 😂🔥...
06/09/2026

I get it, not everyone loves pellet smokers… but I’ve already done my time in an abusive relationship with an offset. 😂🔥

For my son’s graduation party, I made 8 pork butts totaling about 75 lbs, and let me tell you, that much meat on one smoker definitely changes the game. Airflow was not ideal, so the cook took forever. The first one was ready around 25 hours, and the last three were just shy of 30 hours at 225°. I wrapped them after they stalled around 140° and just let the smoker do its thing.

And this is exactly why I love the convenience of a pellet smoker. I started these at 7:30 Friday morning, and when they still weren’t done Friday night, I filled the hopper, topped off the water tray, went to bed, and slept like a baby knowing the app would wake me up if anything hit temp.

Is it cheating? Maybe a little. Do I care? Not even slightly. 😏

Sometimes convenience wins, especially when you’re cooking enough pork to feed a small army. Anyone else team pellet for big cooks like this? 🔥🐖🤔

So clearly we all have a BBQ addiction… but now I’m curious, what does everybody actually do for a day job? 😂🔥I feel lik...
06/09/2026

So clearly we all have a BBQ addiction… but now I’m curious, what does everybody actually do for a day job? 😂🔥

I feel like BBQ people come from every walk of life. One minute we’re talking brisket temps, bark, smoke rings, and beef ribs, and the next minute you find out somebody is a mechanic, nurse, lineman, teacher, welder, accountant, farmer, truck driver, or running a whole business during the week.

I’ll use these beef ribs as the attention getter, because let’s be honest, nobody stops scrolling for a plain question like they do for a big juicy rib. 🐄🔥

So what do you do when you’re not standing by the smoker pretending you’re “just checking the temp” every 10 minutes? 🤔

Is this a good deal? I know there's a lot of fat but that's where the flavor is!
06/09/2026

Is this a good deal? I know there's a lot of fat but that's where the flavor is!

What’s ur go to seasoning/marinade when u want to switch it up from just salt and pepper?
06/08/2026

What’s ur go to seasoning/marinade when u want to switch it up from just salt and pepper?

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