Smokingmeat Help

Smokingmeat Help Sharing techniques, tips, recipes, and pictures of smoking meats, vegetables, fruits, or anything else consumable

I need help, I smoked this to 170 eternal temp.Wife's says is raw
08/04/2026

I need help, I smoked this to 170 eternal temp.

Wife's says is raw

3-2-1 = Overcooked ribs. I go about 2-2 and probe from the side in between the bones until they hit 204-206. Perfect rib...
08/04/2026

3-2-1 = Overcooked ribs. I go about 2-2 and probe from the side in between the bones until they hit 204-206. Perfect ribs for my customers every time 🤤

Brined 3 days, cooked at 250 degrees for 5 hours.
08/04/2026

Brined 3 days, cooked at 250 degrees for 5 hours.

I pulled this bad boy at 190 degrees! Wrapped and rested 2 hours! Turned out perfect! I will never get to 200 degrees ev...
08/04/2026

I pulled this bad boy at 190 degrees! Wrapped and rested 2 hours! Turned out perfect! I will never get to 200 degrees ever again!

Curious why so many people find brisket a difficult thing to cook.I've never had a bad one. Just smoke at 250f until rou...
08/04/2026

Curious why so many people find brisket a difficult thing to cook.
I've never had a bad one. Just smoke at 250f until roughly 203f internal temp, and it probes like butter. Texas crutch it at around 180f.
I'd love to hear why people find it hard to cook.
By the way, I only cook 10lbs or larger briskets. Generally around 15lbs or more. But the lowest quality is fine. The whole idea of low and slow cooking is you make poor quality cuts good.

Made Deep Fried Ribs for work lunch today !Big hit !
08/04/2026

Made Deep Fried Ribs for work lunch today !

Big hit !

Prime rib for dinner. Yes it is cooked!
08/04/2026

Prime rib for dinner. Yes it is cooked!

When smoking a pork belly for bacon do you put the fat side up or down on the smoker? Thanks for your input. Updated! Th...
08/03/2026

When smoking a pork belly for bacon do you put the fat side up or down on the smoker? Thanks for your input. Updated! This is what I ended up with. I flipped it a couple times just for giggles but it came out stellar! Thanks to all you guys. Just got to wait a few hours for it to chill up a little bit before I slice it. Going to be some slamming BLTs coming shortly LOL

It was my 1st time doing brisket. After reading numerous suggestions/recommendations. Almost 14lbs and it was done with...
08/03/2026

It was my 1st time doing brisket. After reading numerous suggestions/recommendations. Almost 14lbs and it was done within 8.5 hours. Brisket started at 225. After reaching “wrapping” temperature (170)…I bumped the temperature to 250. I put it to “rest” for 2 hours. Absolutely juicy. Perfect flavor with the champion blend pellets and my dry rub. What I’ve learned is it’s all about temperature. Not time. Again, 1st time doing brisket and I’m open to suggestions.

First brisket I’ve ever done. How’d I do? Constructive criticism welcomed.
08/03/2026

First brisket I’ve ever done. How’d I do? Constructive criticism welcomed.

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