#Bbq

My butt finished a lot sooner than I expected. It will be done around 9am but I planned to eat it for dinner. Most of the time is 1-2 hour rest. Suggestions? submitted by /u/Ancient_Minute_7172 [link] [comments]

2 turkey (1 half eaten), 1 brisket, 1 burnt end. Scott’s Kitchen KCMO. submitted by /u/MarkinJHawkland [link] [comments]

Here is my dry rubber butter and stock basted smoked turkey. submitted by /u/Opposite_Currency973 [link] [comments]

A different bread pudding made on a smoker recipe in the video submitted by /u/CaptChipsCookingCh [link] [comments]

My younger brother is turning 30, so I’m putting together a backyard spread for him here in DFW. This is the plan so far: Brisket: Keep it simple with salt and coarse pepper, then smoke it over post oak around 250–275°F.…

Finally put together my Weber kettle. Decided to do spare ribs (first time ever BBQing). Used a snake method. It started off promising, was around 225° for the first hour and a half.…

This was for a Pastrami Spare Ribs recipe that is on my website. 1 gallon water 1 cup kosher salt 1 cup brown sugar 2 tbsp Pink Curing Salt (Prague Powder #1) 1/2 cup pickling spice (mustard seeds, coriander, peppercorns, bay leaves, garlic) 1 tbsp…

Picked up this American Wagyu brisket from H-E-B. Had to separate off the point due to a larger blood clot running though the fat line. Seasoned with 2 Gringos Chupacabra plus a little extra black pepper, then slow smoked over post oak for 10 hours at…

Lockhart Tx Lb Brisket, qp Turkey, ribs, garlic sausage, Mexican boudin, cornbread, poblano spaghetti, charro beans, potato salad. ~$120 and all the free beer you want as long as it’s Lonestar submitted by /u/whiteguywavecap [link] [comments]

Finally made it to Terry Blacks in Fort Worth. I feel that it was fairly good BBQ. Wasn’t blow me out of the water, but good. Had Brisket(moist), Pork Ribs, and Jalapeno/Cheddar Sausage. Brisket was not dry, had good flavor to the bark, and very tender.…

Smoked these over the weekend. Dry-rubbed with no binder and smoked at 225. Started for 3 hours with an apple juice spritz uncovered, then wrapped in foil for 80 minutes with butter, honey, brown sugar and some more rub.…

Finally made it to Terry Blacks in Fort Worth. I feel that it was fairly good BBQ. Wasn’t blow me out of the water, but good. Had Brisket(moist), Pork Ribs, and Jalapeno/Cheddar Sausage. Brisket was not dry, had good flavor to the bark, and very tender.…

This was being sold for7..99, no idea why. Usual $17 I bought 10, lol Used the money i saved to buy meat. Many many meat submitted by /u/ghIj_qet_jaghmeyjaj [link] [comments]

Brisket Salt, Black Pepper 17 hours of light oak smoke… Tyler’s BBQ Amarillo Tx submitted by /u/Tylersbbq [link] [comments]

8.5 hours, apple cider vinegar marinade & spritzed during the cook. Came out a Amazing! submitted by /u/willy_king-89 [link] [comments]

First brisket attempt ever turned out better than expected. Offset wood smoker, HEB signature brisket seasoning. Peach wood. 4 lbs brisket. Set around 225 for 6 hours. Pulled at 198 degrees internal temp. submitted by /u/BigPapaJ830 [link] [comments]

Here's a detailed cook for beef back ribs on the drum smoker. I removed these racks of ribs off standing rib roasts so I left a little more meat on them.…

Cosa ne pensate? Cotte con un pit barrel 3 ore appese e 1 ora in foil con una bella noce di burro! Sicuramente da migliorare ma morbide e gustose! submitted by /u/Realistic-Big-4771 [link] [comments]

Got a small 3 1/2 lbs slab for the family on Football Sunday. Never messaged around with smoking a brisket- figured I’d start off smaller and cheaper for my first foray. lol. Smoking on a traditional offset wood smoker - no pellet set your temp for me.…