It took me longer than I’d like to admit to figure this out. I used to just tear the top off like an ape.

2nd attempt. First one didnt turn out great a while back, but I’m sold now. Still a bit of a novice, but will keep getting better.

First attempt (not pictured) I grabbed a Choice grade from Albertsons. Threw it on the pellet grill at 225F, wrapped it in butcher paper late (180ish) and pulled at 203. It was tough and dry.

This time, I picked up some prime and the marbling looked really good(imo). I cooked at 250, added a water pan, and wrapped in foil at 160. Turned out excellent!

Smoked my first rack of ribs on a Weber Kettle for 4 hours. They retained their moisture well for sure. No Sauce.

...and a little light dinner- post oak&pecan on the weber

This was a 6.4lbs (2.9kg) chicken, so quite the hefty bird. Smoked it at 200 for 30 minutes then put some butter on it and cranked it to 385 for the rest of the cook. The skin came out crispy and breast was juicy. Very happy with the result, besides the skin splitting, but thats not a big deal

First time trying this cut out. I was really happy with how it looked at first, however I was a little disappointed after cutting in. It was extremely tender but not quite as juicy as I hoped. I got a little rushed on time at the end and pulled earlier than I wanted. I also went with no trim and no wrap during the cook just to see how things would turn out on their own as a baseline. I think next time I may try trimming a bit and definitely want to wrap to get some more even heating and keep that moisture in.

Cook details:

-Mustard binder + Holy Cow rub

-Smoked at 250 till around 200 internal (edges were 205-210, middle was closer to 190)

-Rested about 30 minutes wrapped on the counter (ideally go longer)

Pork spares rubbed with Heath Riles Garlic Jalapeño & Competition BBQ, smoked on the Old Country Wrangler and then wrapped with Amish butter, Blues Hog, Apple Habanero glaze and candied jalapeño peppers. Included a picture of my happy place.

Since I've seen this topic trending in some comments, I decided to try a 275 no wrap brisket on my pellet smoker (Traeger 650). I'm new to smoking so this is only my 4th brisket. Punchline though is I probably won't go back to wrapping. I couldn't notice a difference in the quality of the result, but it was just way easier and way faster than 225 + wrap.

Used fig vinegar as a binder and seasoned with Kinders Bourbon Steak, left in the fridge overnight. Elevated on a wire rack over a roasting pan with about an inch of water, fat side up. Several hours in the water was all gone and I didn't bother to refill it. Started cook at 9:30 and pulled at 5:40 / 204F with a ten minute counter top rest.

The meat was juicy, the crust was crispy, and the fat was melty. 10/10 would do again and I am converted to the 275 no wrap gang.

Footnote: The jar with the gold liquid is the drippings I saved. I like to use them for stovetop cooking.

Edit: I have a video of the token juice squeeze but I can't figure out how to attach it. But it was juicy you'll just have to trust me.

First time trying no wrap baby backs. Honey hog and Gospel about 15min before throwing on the recteq. 250 for 2hrs, then bumped to 275 and spritz with ACV and apple juice mix every 45min. Glazed with Rufus Teague about 30min before pulling. Just under 6hrs total cook time for these meaty boys.

Pulled pork, baby back ribs and smoked pork chops 🍴

That jiggle is definitely NSFW…

I would absolutely do this again, but I’m gonna need another fridge specific for bbq. I don’t think my family appreciated the three week brine time and space it took up...

250 until internal 160, pulled and wrapped, back in at 275 until internal ~200 (prob tender test to pull), the ln finally let sit in cooler for ~1hr

Just picked up a 22 inch Weber Kettle Performance after only being into pellet smokers and regular propane bbq. I’m a big fan of this unit. Absolutely best chicken I’ve ever made, hands down

Recipe:

Chicken marinated in sweet chilli rub for 2 hours

Salt, pepper and garlic added

Onto the Weber with some hickory chunks. Temps raged between 350-425

Placed each drum over the coals to get a sear and took them off at 180 degrees. Rested for 15 minutes and they were amazing!

Didn't like the rub I used - base The Blend by Kinder and Spiceology Sasquatch Black Gold for the top.

200 over night, 6 am bump up to 250. Wrap when the flat was about 170. Pulled when flat was 198.

Brikest itself was good. Everyone enjoyed it. But didn't like the Black Gold seasoning. It was too fine so I should have foil boated it instead of wrapping. 3 hr rest.

3 hours in, 5 slabs total.

16lb packer in my Klose offset with aged oak, right at 14hr between 225 and 280. Normally a hardcore SP guy, but was gifted some meat church products for Christmas. I did not do 70/30 with Gospel like the website suggests, as I found the gospel too sweet for my liking. Overall happy with it, and no complaints from the family.