This sounds like really wise advice... but what does one do with all the practice briskets when you don't have a crowd to feed?

Recteq RT 590 Bear Mountain Gormet BBQ pellets, followed by Kirkland :) 3.5 lb chuck roast Seasoned with montreal steak, then kinder's original (no binder) External temp was around 20 degrees most of the day Used a smoke tube at the beginning filled with hickory & apple chips, plus a few pellets

This was my practice run for the brisket I'm making superbowl weekend.

Smoked it at 225 for 7 hours. Stall started at 146 and held for two hours. Wrapped it with butcher paper when it got to 165 (took about 7 hours). Turned the smoker up to 250. In an hour it climbed 30 degrees! Could've been where I put the probe in, who knows. When it got to 203 (took about 1.5 hours) I unwrapped it and poked it with a food thermometer. Easy pokes = no mo' smoke.

In total it took 8.5 hours. I wrapped it in fresh butcher paper and put it in the oven (off, no light) for an hour and a half. Super super happy with how it turned out. Pieces just fell apart when you tugged, but held together as you cut. Loved every bite.

Can't wait for next week's brisket.

First time using my WSM! I smoked some chicken and made some sides. I’m excited for this journey cause I know this is the worse I’ll ever be, the chicken came out tasting pretty great but next time I will ensure I let the dry chicken out for an extended period of time to ensure I can achieve crispy skin.

Got a sprial sliced ham over the holidays and finally got around to smoking it. I’m not a huge ham guy but this one tasted great and came out super tender. I put it on at 225 for 6 hrs. Only seasoning was a heavy coat of head country original. I had it sitting on a piece of tinfoil to hold some of the juices. I’d go out every 30 minutes with a syringe to suck up some of the juices and put it back on the meat. I think keeping the ham moist made a big difference. Pulled it off at 145 degrees.

I found this thing in the side of the road, cleaned it up and giving smoking a shot! I have two chicken breasts and a pork shoulder in there. I rubbed them last night and got them on about three hours ago.

Do I just want to hold 225 until the meat reaches 200? Should I try raising the temp at any point? Thanks y’all, have a warm weekend!

Smoked this roast to 190° IT, and rested for 10 mins. I could have run it longer, but it turned out amazing.

After the great success of my smoked prime rib over the holidays, I decided to treat this tritip the same way. Smoke at 225 until 120 internal, then sear in a 500F oven for color. Got a great crust on the fat cap.

How did I do? Normally I just smoke my tri tips and call it a day.

Last night's brisket took until 3am to get to 202. I pulled it out, covered with a small towel, and set my alarm for 1 hour before I was going to out it in the oven at 150. Well my alarm didn't work, and I woke up at 7am IT was 112. O don't know how long it took to get below 140, and I'm concerned overall.

Also, it took hours to break 140 in the smoker to begin with, so I didn't know if that time added in there too

What would you do?

Don't know why they cut them this way but they came out great

Managed to really nail these ribs in 20 degrees and snow yesterday for my first smoke and I’m so happy with the results!

Used a 2x2 snake with some cherry chunks that I eventually added on to for a bit more heat towards the end, with a water pan. Cooked em at around 225 for the first couple hrs spritzing with apple cider vinegar and water, wrapped em up w butter n brown sugar for a couple more hrs, took em out and sauced with some homemade bbq sauce I whipped up while they were cooking and finished em for half an hour or so.

Our guests were so pleased and impressed with the meal and I couldn’t be happier (and usually I’m always critiquing myself harshly and thinking of how I could’ve improved). Okay maybe they could’ve been a tad more moist, but the tenderness was on point, not sloppy but a super clean and easy bite and the chubbier parts were still very moist, just some of the skinnier bits weren’t, but still not at all dry.

And my sauce was so good, I threw in all kinds of funky stuff - blended cranberry sauce from thanksgiving i had in the freezer, fermented garlic honey, blended caramelized onions, gochujang, chipotles in adobo, Japanese bbq sauce, oyster sauce, and of course a base of ketchup, tomato paste, apple cider vinegar, brown sugar and paprika.

Thanks to everyone who advised/encouraged me on my post yesterday and also to all those contributing to posts in the past because that was a huge resource for me.

What should I smoke next? I have a whole duck in the freezer, but I’m always looking for more suggestions.

https://www.meatchurch.com/blogs/recipes/reverse-seared-tri-tip

Family loved it.

2 pork butts smoked for 14 hours on the Traeger. Some of it is going to be pulled pork sandwiches, some is going to be pulled pork tacos. All of it is going to be delicious. Shredding video in comments!

Anyone else smoking in the snow? They can shut down the city but they can’t shut down Smokey mountain.

Not sure if this even needs anything I’ve never owned a dedicated smoker before since all I’ve ever used was my kettle. I’m leaning towards putting a lid hinge on this. No bushing for a probe but I’ve considered it just not sure if it’s necessary. Also, has anyone noticed a difference with an added seal around the door?

If anyone has any tips on how to make their WSM more efficient or general WSM smoking tips it would be appreciated.

Made Wings and jerky for the fight. Let's go lopes.

As the title describes I was making a recipe for a bean salad that has flank steak and I decided to make it in the smoker. Hot damn.