What's Hittin' the Grill or Smoker?

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Whole Brisket
12 hours total cook time. Four hours uncovered with smoke at 250*, then eight hours wrapped at 200*.

Ready for the smoker
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After coming off and resting for an hour. Ready to slice.
The first few slices off of the flat end went into the baked beans.
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Whole Brisket
12 hours total cook time. Four hours uncovered with smoke at 250*, then eight hours wrapped at 200*.

Ready for the smoker
View attachment 598074

After coming off and resting for an hour. Ready to slice.
The first few slices off of the flat end went into the baked beans.
View attachment 598075

Looks good
Any sliced pics?
 
6 racks of St. Louis pork ribs on for a slow smoke. Will be good eating tonight!
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I like the looks of the smoked ribs with out the sauce to cover the beauty of the meat! smoked, ribs and or chops will be a tender treat the next go around! ?? ever do a tender loin??
 
I like the looks of the smoked ribs with out the sauce to cover the beauty of the meat! smoked, ribs and or chops will be a tender treat the next go around! ?? ever do a tender loin??

I love tender loin! It's been a while since I've done one, think I'll have to get a couple.


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Smoked meatloaf for dinner tonight. Did 50/50 mix of lean ground beef and Italian sausage. Red onion, garlic, salt/pepper, paprika, cumin, worcester sauce and some Jack Daniel's. Layered some pepper jack cheese in the middle. Then glazed it with a mix of apricot preserves, jack Daniels and honey.
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18# of boneless pork roast went on at 5:00 pm yesterday and it's came off. I didn't cross cut this time because I injected it with an apple juice mixture. Made a very good rub mix.
Lots off good bark and smoke.
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Did a little Pastrami, on the smoker, yesterday.
After coming off the smoker and being cooled, ready for slicing.
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Sliced and ready to eat. Two piles were vacuum packed and frozen. The other two got eaten.
Good stuff.
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Doing my first whole hog. 80# for my neighbors 50th.
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Injected with apple juice, onion powder, garlic powder, little red wine, and Cayenne pepper. Let her sit overnight on ice.

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Going on the pit at 7:30 this morning.
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Running 225-250 using cherry and little hickory.
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