Like heading says I fell asleep. Brisket was almost done but only got to 180 then ran out of fuel. It dropped from 180 to 120 over about 3 hours before I woke up. So now it’s wrapped and in the oven. Do you think it will be ok? I’m not worried about food safety. I’m asking if this temp drop then bringing it back to finish is going to screw it up? submitted by /u/Halfway-to-100 [visit reddit] [comments ..read more

I am new to smoking and reddit so I need lots of help. I just bought 30 lbs of whiskey barrel wood advertisied for smoking. When I was burning a few to warm up my off set smoker I saw the wood turn yellow . Is this a problem? submitted by /u/HKTusk [visit reddit] [comments ..read more

Cubed 2 3.5lb chucks up. Gave them a mustard bath for a binder, and then coated them with my favorite dry rub. Smoked them at around 230° for a couple hours and got a good bark. Then I put them in the foil pan with butter and more run for an hour. Next I put in about 1/2 can of light beer and BBQ sauce and let them cook for another 90 minutes. Flipping them once. Fall apart delicious!! submitted by /u/thisguytheone79 [visit reddit] [comments ..read more

I just got a Keta salmon. 1lb frozen. I have a charcoal grill/ offset smoker. I watched a few YouTube videos. Everyone is different I know. And it’s personal preference but I need help with a brine. I was going to do a 4 to 1 brown sugar salt brine overnight. Does that sound right? Then rinse it off and put back in the fridge for how long? TIA submitted by /u/jack_attack2021 [visit reddit] [comments ..read more

Had a big wind storm and my smoker fell and had a little morphing. This smoker came with my new house so I am unfamiliar with them for the most part. I assume the morphing seen pretty much ruins the smoker. Wanted to ask on here and see if anyone has any recommendations. Thank you! submitted by /u/PrimaryNo8943 [visit reddit] [comments ..read more

submitted by /u/Whosweetlou [visit reddit] [comments ..read more

I am smoking a Pork Butt. Trying to get to 205 internal temp before pulling. I have three meat probes with varying temps. 192, 188, and 168. Two are close and one isn't. Should I pull when the two probes hit 205, or wait until the third one gets to 205? ​ submitted by /u/Kipper414 [visit reddit] [comments ..read more

submitted by /u/ReeferHead765 [visit reddit] [comments ..read more

Hey everyone, I'm currently in the planning stages of opening a stationary food trailer selling BBQ, and I could use some advice on managing longer smokes such as briskets and pulled pork. Here's a rundown of my situation: My food trailer won't move locations. My operating hours will be from 11 am to 7 pm. I plan to sell brisket once a week, alongside pulled pork. I'll be using the Rectec 2250 pellet smoker for smoking. I don't mind running the smoker all night when I'm not there. However, the trailer is a 30-minute drive from my location, and I don't want to go back and forth multiple times ..read more

Was aiming for medium rare , ended up closer to medium but very happy with the result. Can't get enough of smoking steaks. submitted by /u/zeeborger31 [visit reddit] [comments ..read more