They felt like hard plastic play food. Not even the cat was interested.

Eleven hour smoke, two hour rest.

I smoked a bunch of boneless, skinless chicken thighs. They're quick, easy and versatile. I do a 1 hour wet brine and lightly rub with whatever I have on hand. I don't sauce, spray or even look at them until the temp probe says 170.

I've been shredding them and serving with white sauce, but they'd work just as well serving whole with sweet baby ray's.

The sauce (not pictured):

https://www.southernliving.com/recipes/white-bbq-sauce

This is a fad I'm glad I tried. Just sprinkle some of your rub (or ranch powder in this case, because "ope") and throw it on some tin foil next to your meat for the last 2 -3 hours. It's an easy crowd pleaser and delicious with Ritz crackers.

Here's the picture!

My short ribs were supposed to go on by 8am. I dilly dallied and didn't get them on until noon. I just hit 187.

I wish I could post more than one pic in the mobile app. I took a few along the way.

This came out really tasty. Recipe-

https://www.mincerepublic.com/smoked-beef-barbacoa/

Made a brisket for family this past Sunday. Used Meat Church Gospel All Purpose rub with mustard to bind.

Wrapped at about 160 degrees and then ramped up to 275 to get it done in time. Total cook was about 24 hours. Ideally wouldn’t have gone up to 275 but it turned out pretty good if a little dry in the flat.

I have a bbq/smoker combo and I'd really like to learn how to smoke meat. I don't really have anyone in my life to teach me. I know how to bbq, with propane, so most of my help would need to be centered around the prep, fire making, and smoker specific items I'll need. I have the smoker and a meat thermometer and that's it, so I know I'll need to get more stuff. Anyone know any good videos or articles that really go over the basics of smoking?

I smoked a salmon filet for the first time today. I did a simple brown sugar & salt brine overnight, let it dry out a bit, brushed on some maple syrup and threw it in the electric smoker. I used apple chips at 175 until the internal temp hit 140.

Sorry, I don't have any pics. The wife and daughter ate it all up before I could snap any. I guess that means it was pretty good!

i've never made an awesome brisket. i've made a few ok briskets. this was neither. it was a lesson in humility. i am not skilled enough to take a questionable piece of meat and turn it into amazing bbq.

so please ruminate on this pic and leave your best desert puns below. but then please also leave me a good brisket chili recipe because i need one, badly.

I don't do a lotnof brisket. It's too expensive! So please critique my trim here. Costco "blade tenderized" this thing, so the fat cap was coming off in tiny little pieces instead of strips.

They didn't really have anything I felt like dealing with. They had some 20 lb pork butts, whole choice packers and tons of pork ribs.

I was getting ready to settle for a couple chuck roasts until I found a random ugly 4 lb section of brisket flat mixed in.

So tomorrow I'll be doing Charlie Brown's brisket flat in the masterbuilt. I'm going to keep it nice and easy. No poking coals or fiddling with vents all day.

Smoked these a few weeks ago on my pellet smoker grill. Fruit wood pellets with a handful of mesquite pellets added in. Dry rubbed with my own butt rub then lacquered with Sweet Baby Ray's.

Pork ribs, and sweet Italian sausage went in about 2.5 hours ago. Trading the sausage for wings, and wrapping the ribs in foil soon.

This is a repost from a different social network.

Only just got my electric smoker a few weeks ago, so this is the second chance I've had to try it out.

Mixed some Cajun seasoning mix with oil and salt and rubbed it down. Then smoked at 145 for an hour with mesquite (holy crap it's got a really strong taste) then another 15 at 180.

It was really good! Gonna try for the big leagues and attempt pulled pork for the 4th. Wish me luck, I have no idea what I'm doing yet.

i really want some beef ribs and the butcher with the good meat is only open until 2pm today. what's my play?

Best brisket I’ve made so far. 👨‍🍳💋

EDIT: having trouble uploading the pic. Imagine a few grilled chicken breasts on a plate.

These are just some boneless skinless chicken breasts I cooked hot and fast on the weber kettle. I used a couple different mystery rubs and brushed on some sweet baby ray's at the end. One of the leftover rubs had surprise cayenne in it! I did throw some mesquite chips on the coals for a hint of smoke.

It didn't take 12 hours. It didn't require any special techniques. It was just a quick meal that my wife and daughter both said was delicious. My daughter didn't even ask for mac and cheese tonight.

I also grilled some asparagus on the side that the Mrs said was perfect.

Simple brown sugar brine for about 4 hours (forgot to start it before bed), then coated with melted butter with Penzey's Mural of Flavor and Galena Street.

225° for 45 minutes with Sam's club "Competition Blend" pellets in the box. Then 350-ish (max I could get out of it) for about an hour and a half with no smoke until breast was at 160°

Used the drippings for gravy for mashed potatoes.

Pics to come tomorrow. This is a recipe I got from someone at r/smoking years ago and has been my go-to ever since. I usually brush half the pieces with maple and half I leave alone. The ones without maple have a smokier taste and are a tad crustier, a taste and texture I prefer for smoked salmon. I often brine overnight, rack the fish on the counter and use a fan to form a pellicle while the smoker is heating up. Takes roughly six hours to cook at the low temp smoke setting on my pellet grill.

Recipes: Thaw fillets, remove skin, cut the fillets lengthwise right down the middle and cut these strips into 7" or 8" lengths (usually 1/3 of the length of the fillet).

Brine: Put 1/2 quart of apple juice in a pot on the stove, bringing to low boil & then down to simmer. Add to this; 6 ounces of soy sauce 1/2 cup of non-iodized salt 1/2 cup of brown sugar 1/2 tsp of Garlic powder 1/2 tsp of Onion powder 1/2 tsp of Cayenne pepper 1/2 tsp of Dried Bay Leaf Flakes (or 2 or 3 fresh bay leaves)

Stir until salt is dissolved. Then add 1 1/2 quarts of water & ice to cool quickly.

Leave the Salmon pieces submerged in this brine for 4 hours (under 1/2") to 6 hours (over 1/2")

Dry the salmon and put on rack in fridge overnight to form a pellicle.

Smoke on low until internal temp reaches 145+. Brush with maple syrup once an hour to keep moist.

Edit: and here's a progress pic. Peppered on the left, maple on the right. Finished product looked very similar but a bit darker. Taste and texture were great. Funnily, the maple finished first despite getting brushed hourly.