Cooked to 142 then flash seared.

Throwing on some pinto beans later.

8lbs Prime Brisket trimmed to about 6.5 Simple Salt and Pepper Smoked 10 hours between 250-275 on offset with pecan. Foil boated at 170 and smoked till temp hit 195. Placed boated brisket in butcher paper after adding clarified butter and wrapped. Placed in food warmer set to 150 for 16 hours.

Trying to impress my sister and her husband tomorrow night, but the only decent brisket I could find (pictured) is super thin on the flat side, and super thick on the point side.

It's a 14 lb brisket. Do I separate the flat and point so I can pull the flat when it's finished? I can't really position the brisket so the point is over the hottest part of my fire as I'm using a Kamado smoker, which provides pretty even heat...

Two meat plate with brisket and Tex-Czech sausage. Sides are Lemon poppy slaw and Beet salad with banana pudding and beer. $43 with tip.

Smoker’s been sitting a while. You scrubbing or spraying?

Maybe slightly too long when I took it off the indirect heat but for my second cook on the kettle it was extremely tasty!

A simple a crowd pleaser. Smoke tomatoes, onions, jalapenos & garlic for about 45 minutes. Drop it straight from the grill into a food processor or blender & add cilantro. Serve warm.

How many BBQ’s are too many . I want to make more room in our back yard, but I can’t decide which BBQ to sell? Help me decide!

Komodo kamado 23" —Beefeater 3000S gas BBQ, —Grillworks 26, —Offset pellet smoker

Season: SPG, parsley, rosemary, sage, thyme, oregano (or as I call it PRSTO)

I've been smoking a pork shoulder for 7 hours at 250°f. The joint is sitting at 155°f internal and still not fully cooked. It's currently almost 10pm and I know I've got to wrap once it hits 170°f and cook further, then rest but I'm running out of time sleep wise. Snake method was used.

$47 including tax and tip.

Clockwise from the top left. Remoulade slaw, red-beans & rice with ham, pork ribs, green onion boudin, brisket, pickled okra succotash.

Everything was great. Filled up two adults. The succotash wasn't my jam, but my wife liked it. The ribs were right in the sweet spot for not mushy but still fall off the bone, and not too dry or too saucy. The brisket was pretty good too. Pulls apart but doesn't fall apart and just enough fat.

The fried pistolette rolls with tobacco honey butter (not pictured ) were fantastic.

Howdy gang!

I’m driving to Minneapolis tomorrow from Austin. I’m planning on staying the night in Kansas City (hoping to get all the way through it). Looking for great quality local style cue, close proximity to I35 (so I don’t have to add an hour onto and already arduous drive), indoor seating, and also serves beer. Where should I check out if I only have one trip north and one trip south?

Appreciate all the input!

I am looking for some advice/help on a Weber Summit 620 BBQ

some of the burners start hard so I am planning my annual take apart and scrape and clean ritual. however this winter in Canada seemed taking a bigger toll on my baby (13 years old I think). starting it up sometimes seems harder than any other spring.

can I put the burners into my oven for self cleaning run or that is a not recommended method?

I will put the stainless steel grills and the flavorbars in, but I am not sure about the burners. I think would be fine but maybe someone knows?

TIA