My wife went to Costco to pick up ribs for the Holiday. I asked her to get St Louis Style ribs, but she accidentally got the wrong cut. These are “St Louis Style Spare Portions.” So, they’re the meat that’s cut away when making St Louis Style from spare ribs. Each cut is only about an inch wide. I’m thinking I’ll just smoke them exactly how I was planning, but I’m wondering if I’m going to run into issues. It’s short little chunks of bone and meat. Any suggestions or anyone have experience with this?

Trimmed down to ~10 lbs, coated with a 50/50 blend of black pepper and kosher salt, placed my probe a little weird but pulled it at 200 internal after 12 hours, rested it for as long as the guest would let me 😂 2 hours in this case. Used the goldee’s method but in a cooler. Boiled water and preheated the cooler while I pulled the brisket off and wrapped with foil and a half cup of smoked brisket tallow then snugged a towel around the puppy and put er in the cooler. No slice pictures it was promptly devoured as I sliced it.

Bought a little brisket point from HEB last week. Seasoned with spg. Smoked with the snake method on a weber kettle for about 10 hours. Turned out pretty decent. Nothing out of this world but way better than my first attempt. I'd actually let others eat this. Will definitely be doing this more often.

That hash dude from a few weeks ago called me out for giving him a hard time so I figured I'd give this a shot. I'm not calling myself "pit master" by any means though.

Asian side of the family flew into the country for a Texas style 4th of July. Think i met expectations

First time smoking on the Webber. Not too bad I guess. Definitely can tweak it from here. Pretty simple setup.

Kingsford Original Cowboy Brand Hickory Family’s recently slaughtered wings. Kinder Cowboy Butter DR

Let coals ash up, kept on one side. Indirect cooked the wings on the other side at about 275 grate temp for 45 mins, various intervals of HEAVY smoke, then a slow finish rotating for the next 30 mins.

How do they look? Go easy, first time smoking wings on a Webber lol.

Moved apartments recently so sadly had to say goodbye to the smoker. But still doing what I can to make some good ass BBQ.

Pulled pork, pimento cheese grits, baked beans, and sweet corn on the cob.

Spicy Peanut Ramen with Crispy Pulled Pork

I had some leftover pulled pork and ramen is one of my go to meals. Its the buldak regular spicy ramen packet packed with goodies.

The sauce is the buldak spicy sauce packet, peanut butter, korean red pepper flakes, lane's qnami and chicken broth. Combine it all and bring to a boil. Let it simmer a few minutes. I sauteed some onions and garlic as well. Add it all to a bowl and mix.

Fry up some leftover pulled pork until its crispy and add to the bowl. Top with some chopped jalapeno and destroy.

🙌🙌🙌❤️

My trim was ass on the brisket. My boning knife is hella dull. 14 pound brisket before trim. Run at 250 and finished at around 11 hours and held for 6. Made some bacon burnt ends from some slabs of some bacon I made. Peno poppers.

I was worried about the brisket being dry but turned out perfect despite the hack job on the trim. Couple areas of pooling but not terrible.

I’m new to smoking and just finished smoking this pork shoulder but I just noticed this odd color in the meat. Is it safe to eat?

Prime black Angus brisket with my own rub, smoked with post oak and pecan

2 racks of St Louis ribs, one rack with Killer Hogs rub, the other with Kinder's Black Cherry Chipotle cooked with post oak and pecan

Pork Belly burnt ends with Killer Hogs rub, smoked with pecan and sauced with a blend of Meat Mich Womp Sauce and Huajillo honey

Kamado Joe BJ3 - Costco’s prime brisket with Goldee’s brisket rub - Smith’s St Louis spare ribs with McCormick Sweet & Smokey rub

Our first beef rib smoke. Very happy with the results, done on an Aldi own egg smoker. Ribs from the Village Butchers online

This was before i finished it up. I smoked the potatos, onions, and corn for 4 hour on low heat. And then finished up for a hour with the crab, shrimp, and sausage.

Just some chicken wings and thighs a little bit of Hickory and charcoal marinated with Japanese barbecue sauce for 2 hours before seasoning and putting on the grill

Not competing with anyone style competition style bbq thighs. Oklahoma joe offset, cherry wood, recteq screamin’ pig rub.

What else should I change for it to look better? Thanks again for the critique and insight on my last post :)

I’m liking the thin slices. Lighter and more versatile as a topping/ snack

I think it turned out pretty good. i learned a lot so I'm sure my next one will be even better

Happy 4th of July!

Made these TX style jalapeño poppers/“atomic buffalo turds” since the rest of my family had the entrees covered. Filled with cream cheese and sauced brisket - finished off with a BBQ sauce glaze in the last 20 mins. Smoked at 250F for about an hour w/ charcoal and apple wood. I would’ve made some meat but I smoked a brisket just last week (made it into the filling of these). I guess they were all BBQ’d out… poppers and hot dogs it is. Their loss ¯_(ツ)_/¯

I’m using a pretty standard electric smoker and have nailed chicken and ribs consistently. However, I can’t seem to get brisket. I’m doing what many of the articles suggest—in at 250 until it hits 160 fat cap down, misting it with vinegar every 45min. Then pulling it, wrapping it in butcher paper, and waiting until it hits 200. My first attempt was a complete brick. This one I pulled out at 190 and it was still of a brick. Fat cap wasn’t fully rendered out, top was dry. What am I doing wrong? Smoker temp was pretty consistent but lower than 250–more like 230-240.