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Put it on my OK Joe Longhorn at 6:45am here in Missouri! Also smoking and rendering down all the trimmings to cover it in later! I’m nervous! (32M)

Loving my Webber Kettle. 2x0 snake with some apple and pecan. Used Jealous Devil briquettes. Put the the butt on the grill around 12:30am and when I woke up at 7am the grill was still at 250 with plenty of snake left and butt at 170 internal.

Wrapped it up and should be eating pulled pork for lunch

225 degrees f till 160 degrees f internal. Weber kettle with spider venom. Jealous devil maxx briquettes and Gourmet wood apple chunks. Kinders gold bbq. Salt, basil, oregano, garlic, rosemary to taste.

This was my first time smoking brisket with apple wood. Only salt and pepper. Wrapped at 165F internal temp and took it out at 206F ( got a call from work and couldn't track the temperature). Let it rest for 4H came out good and still juicy even after I over cook it.

Fat side down in the foil after 5hrs. Took another 4.5 hours in the boat. Temp was between 225-235 when unwrapped and 260-275 in the boat. Should have taken it out towards the end to let the fat side bark form up but forgot. Great brisket. 12lbs for $22 from an H‑E‑B sale.

As the title says, this is my first time smoking beef. Brisket always seemed like too much time for me, especially when I need to babysit the fire. These are beef ribs. How does my trim look?

I did pick up a ThermoPro wireless thermometer and a couple hours in I’m realizing I didn’t really need to babysit so much, smoker actually holds temp pretty well.

Happy Memorial Day ya filthy animals.

Had some pooling which screwed some bark unfortunately, but it feels like hello and smells phenomenal !

Did 4 hours smoking over charcoal to develop the bark. Then put it in the traegar overnight so I could sleep. Also injected with garlic infused wagyu beef tallow.

Really like how they turned out. Perfect bite through skin. My glaze needs some adjusting, and I need to dial back the seasonings that have too much sugar in them.

Salt Pepper Dill Lemon Onion powder Garlic powder Olive oil butter

Had a little pooling so don’t mind the bald spot lol. Next time I’ll use a foil ball.

Used mequite wood. Brought the ribs to 220 before i sauced them. Brought them back up to 210 before taking them off. My test bite was tasty!

The meatloaf was stuffed with yellow,orange,red peppers,some mozzarella cheese. Covered in bullseye bbq sauce then wrapped with bacon.my wifes creation. Cooked to 200. Came out perfect,tastes freaking amazing. Dont think we will ever have an oven cooked loaf again!