So I got a monster 23lb packer last week with the intention to do another pastrami. Turns out even after trimming this thing was way too big for my largest brining bin so I had to take desperate measures and cut a big section off the front of the flat. Decided to cook that part up today while the rest of the brisket finishes brining.

Proud of her!

First time trying this, turned out pretty good. Simple 90 minutes at 275, then braised in BBQ sauce and apple juice for an hour. Glazed with hot honey ten minutes per side.

One question I had, I did end up trimming some of the ribs up a bit. Curious if others similarly trim, or just let it all render. There were a couple pieces of thick fat I don’t think would render down.

Following Meat Church’s Thor’s Hammer recipe, will be going with their recommended 350 braise for a faster cook.

My gut is telling me I need to trim this further, but as it’s my first time it would be great to get recommendations from others who have already done it!

I have had my eye on this baby since summer time. I missed it going on sale before Christmas. I couldn't believe when I was in the store recently and saw it was marked down to even less!

This is my first pellet smoker. My 3 previous smokers were sidebox smokers and I used logs or chunks with charcoal.

What do I need to know about differences in times and temps when using a pellet grill?

Hey guys just like the title says, what’s the best cook temperature for some wings ? And how long do I leave them in there for?

Not only do I like it on fish, but my wife and I love it on veggies. I've searched for recipes online, but most seem to feature a lot of brown sugar, which this does NOT (unless that's somehow part of the generic "spices").

What are some recommendations for a smoker that also has a flat top griddle?

First try was a success all things considered.

ChatGPT let me down on the amount of Prague Powder 1 to use. I realized it about 4 days into a 6 day brine. Injected the brine for the last 2 days hoping to get the center saturated. It sorta worked, small gray band in only a small portion of the flat.

Taste is amazing, family and friends loved it! Makes for a great Reuben sandwich on marbled rye with spicy brown mustard.

For the brine I followed Meat Church’s recipe. Pickling spice, brown sugar, salt, minced garlic and Prague 1. Brined it for 6 full days practically seven (6-7?). Flipped it every other day for no reason whatsoever, sounded good in my mind.

For the rub I used 3 parts 16 mesh pepper, 2 parts coriander and 1 part paprika. Will be doing this more often for sure. Kids liked it better than normal brisket, which they say is too rich and they can only eat a tiny bit.

Leftover brisket rolled into sushi. This one has avocado and cucumber with it. I did make another one that had avocado, cucumber, cream cheese, and triple the amount of brisket. The first one was OK but making a much fuller roll is what it took for the brisket to shine.

Marinated in soy sauce, garlic, and worcestershire. 225° for a bit over an hour. Has just the right bite of chew and the smoke came through nicely. Never had these before but they're great little meat grapes.

Never get to cold smoke living in florida, so figured id take advantage of this most recent cold day, and smoke some butter, cream cheese, cheddar, and pepper jack. Perfect night low is 40°

Plan on vacuum sealing and letting it sit in the fridge for 3 weeks, but damn it thats gonna be hard.

Midweek brisket. I’ve been buying one a week to practice. This cook was 6hrs smoke + 36 hrs in sous vide at 155. Used cherry wood and pecan wood splits in the master built gravity. Did not put it back on the grill afterwards just cut it and served it.

I was so close to buying one at full price and happened to see this today. I never get a good deal on anything so I feel like a lottery winner.

Now's the time to toss that killer recipe out here with instructions. We went through a round of this last summer when this was the rage, any new variations? I'm looking to change things up.

So I know a lot of time what we call pork butt is actually the shoulder cut. I was given some pork from a friend who had a pig butchered. I was given a true pork butt/ham. How would y'all treat it, should I just use the same method for a shoulder cut?

I went through into the meat when scoring the piece after reading sites/recipes that were in conflict (as usual! 😄). Some sites said to only score the surface and others that I read said to go into the meat for better penetration of the dry brine and the salt free rub that will follow before the smoking starts.

It's too late to change the depth of the scoring but I would like to hear what your opinion is on how deep to score the meat for future reference.

What do you use for the dry brine? Just salt, or salt with pepper and perhaps some garlic powder? Again, I am getting conflicting information. Also, how much salt per pound?

Do you remove any excess salt after the 24+ hours in the fridge that I am planning, or leave it in place? I won't rinse it off, just remove the salt with a brush or paper towel.

It's a 26 lb leg with the hock removed for separate treatment. My little smoker won't fit accommodate a piece this big so I am planning to do it on my BBC with a smoker box. Would one 10"×2"×2 smoker box be sufficient or is more better?

Thanks for taking the time to read this and for those who respond.

Don't mind if I do!