WildWill
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Did a brisket for a family today who's going through some stuff I wouldn't wish on my worst enemy. 
What's on the smoker today?
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454
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Goose pastrami. Three days curing in the refrigerator and four hours in the smoke.
WildWill
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Leg of 4h project, I mean lamb, tonight. Injected it then rubbed with olive oil, smoked sea salt, pepper, thyme, and rosemary. Smoking at 225 degrees and using a vinegar based mop sauce every hour or so.
WildWill
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One of my doctors from India made me some naan it's amazing with the lamb.
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Nick87
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We did smoked baked potatoes loaded with sour cream, nacho cheese, green onion and a mountain of pulled pork on top. I did not think to take a pic but it was good
Sheltowee
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While not strictly traditional smoking, I present for your consideration smoked pork green chile. Rubbed a boneless butt with Tajín, hit it with a couple hours of smoke, cubed it and added tomatillo salsa, green chiles (Hatch, of course), onion and garlic, then put the whole shebang back on the smoker for an hour. Plated with queso fresco and habanero salsa from a local Mexican grocery, tortillas and smoked ranch beans.
CPAjeff
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Fresh batch of bison jerky.
WildWill
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Did a Pepsi challenge with backstrap from Mule deer and whitetail last night. Marinated, seasoned and cooked the same, smoked at 160 for hour and a half then reverse seared on Blackstone. Mule deer won by a 3 to 1 vote 4-2 if you allow children to have voting rights.
rebelmdb
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Sheltowee
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How do you like to do your beefribs? I used the 3-2-1 method like for pork ribs and they came out on the dry side.
rebelmdb
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I smoke mine like a brisket. These are the Dino ribs or plate ribs, I don’t like the beef back ribs. I did these at 275 for about 8hrs uncovered until probe tender. You can wrap them as well I just didn’t this time. So however you do your brisket is how I would do these.
rebelmdb
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rebelmdb
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rebelmdb
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Found this going through camera roll. Smoke a bunch of pork butts and made beans for the wrestling team a while back ago. The beans was giant can of the cheapo pork and beans, Worcestershire sauce, bbq sauce, spicy ketchup, mustard, brown sugar, smoked sausage, and bacon to cover it. Smoke it uncovered for a couple hours and then covered a couple hours. Usually start them about the time I wrap my butts.
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Sheltowee
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All of those look outrageous, well done! Treating beef ribs like brisket might be my problem-- I've never been able to get my brisket dialed in perfectly. Sometimes it turns out well, sometimes I end up chopping it and turning it into chili.
rebelmdb
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Brisket is one of those tricky ones for sure. Best thing to do is just go slow. I start at either 250 or 275 and let it go until the bark is set, by that I mean you can touch it with a finger and it doesn’t stick to your finger. From there I wrap it with butcher paper, you can use foil also, and then bump it to 275 if I’m at a lower temp and let it go until it’s probe tender. That’s usually 203-209 but I’ve seen it as low as 195 also. Pull it let it rest and slice against the grain. Do you use an offset or a pellet smoker?
Going to do this Sunday. mtmuley
Foxtrot1
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Decided to use the last of our cold nights to make something new. I put up 20lbs of old fashioned cold smoked breakfast sausage and some buckboard bacon. 
Flatbrimmer
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I forgot the glaze at the end and it was still delicious.. when I posted I realized my pics didn’t match. Haha! Don’t forget some bbq or honey glaze at the end!
WildWill
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