Finally made it to Terry Blacks in Fort Worth. I feel that it was fairly good BBQ. Wasn’t blow me out of the water, but good. Had Brisket(moist), Pork Ribs, and Jalapeno/Cheddar Sausage. Brisket was not dry, had good flavor to the bark, and very tender. Ribs were very good! Sausage was not very spicy, at all, but good flavor. I prefer it a little more dense than theirs, but overall good. Tried all three sauces. All three had good flavor. The spicy was my favorite. I really don’t like to use sauce, rather let the meat speak for itself. I would not hesitate to go back or recommend to someone. I still prefer Panther City BBQ.

Smoked these over the weekend. Dry-rubbed with no binder and smoked at 225. Started for 3 hours with an apple juice spritz uncovered, then wrapped in foil for 80 minutes with butter, honey, brown sugar and some more rub. Ended unwrapped for about 20 minutes until the remaining season from the wrap tacked up some. Absolutely delicious.

Lockhart Tx

Lb Brisket, qp Turkey, ribs, garlic sausage, Mexican boudin, cornbread, poblano spaghetti, charro beans, potato salad.

~$120 and all the free beer you want as long as it’s Lonestar

$36 with pop (Dr. Pepper, of course)

Pork Belly smoked at 250 for 6 hours👍

Finally made it to Terry Blacks in Fort Worth. I feel that it was fairly good BBQ. Wasn’t blow me out of the water, but good. Had Brisket(moist), Pork Ribs, and Jalapeno/Cheddar Sausage. Brisket was not dry, had good flavor to the bark, and very tender. Ribs were very good! Sausage was not very spicy, at all, but good flavor. I prefer it a little more dense than theirs, but overall good. Tried all three sauces. All three had good flavor. The spicy was my favorite. I really don’t like to use sauce, rather let the meat speak for itself. I would not hesitate to go back or recommend to someone. I still prefer Panther City BBQ.

This was for a Pastrami Spare Ribs recipe that is on my website.

1 gallon water

1 cup kosher salt

1 cup brown sugar

2 tbsp Pink Curing Salt (Prague Powder #1)

1/2 cup pickling spice (mustard seeds, coriander, peppercorns, bay leaves, garlic)

1 tbsp allspice berries

Combine ingredients in a pot, bring to a boil to dissolve salts, then cool completely with ice. Submerge the pork entirely and refrigerate, flipping halfway through the week. DO NOT ADD MEAT TO A HOT CURE!

Picked up this American Wagyu brisket from H-E-B. Had to separate off the point due to a larger blood clot running though the fat line. Seasoned with 2 Gringos Chupacabra plus a little extra black pepper, then slow smoked over post oak for 10 hours at 180° before wrapping in butcher paper and finishing at 300°. Rested for an hour before carving. Came out perfect! Also made smoked tallow from those trimmings. Can't let that good fat go to waste!

Pork Ribs, Brisket & Orange-Glazed Pork Belly. The ribs were perfect and so was the brisket, but that pork belly blew me away. So good.

Finally put together my Weber kettle. Decided to do spare ribs (first time ever BBQing). Used a snake method. It started off promising, was around 225° for the first hour and a half. I wrapped after an hour and a half and hit it with some more charcoal and was sitting around 250°-260°. I left them wrapped for two hours and they did NOT move off or 160°-165° internal. I took them out and let them go around 250° for another hour.. and still no movement on internal temp. What am I doing wrong?! Any help would be greatly appreciated! Pic is before I wrapped

Here is my dry rubber butter and stock basted smoked turkey.

Some days you just know. Not sure which pic I’m more proud of

Weber 26 w post oak and apple wood chunks.

This glaze was a combination of Drunken Pineapple BBQ sauce, red pepper jelly, jerk seasoning, and some scotch bonnet puree, applied with a thyme brush. Never short of creativity when myself and @chefsayles @chefjperk @standishcocktails link up. If you haven't caught one of our cookouts yet, you definitely missing out. #cookinwidkunchi #bbq #chefsayles #chefjperk #standishcocktails

2 turkey (1 half eaten), 1 brisket, 1 burnt end. Scott’s Kitchen KCMO.

My butt finished a lot sooner than I expected. It will be done around 9am but I planned to eat it for dinner. Most of the time is 1-2 hour rest. Suggestions?

Charcoal and chips.

Threw on a whole chicken as well. Smoked with oak and apple wood

[Kamado Joe] First Overnight Brisket: 15lb Packer, DIY Rub, 18-Hour Hot Hold... and a Series of Questionable Decisions

The Goal

Attempt an overnight packer brisket cook on a Kamado Joe Classic Joe using the SlōRoller. The target was a juicy, buttery-soft flat without a super-crunchy or charred bark.

Setup & Fire Management

• Cooker: Kamado Joe Classic Joe using the SlōRoller heat deflector paired with the ceramic deflector shield underneath to create an indirect setup.
• Drippings & Moisture: Placed an aluminum foil pan directly below the brisket to catch fat drippings, and added a steel pan filled with water on the grill grates.
• Fuel & Smoke: Loaded with premium lump charcoal and several chunks of hickory smoking wood.
• Temperature Target: Stabilized the pit at 225°F before loading the meat.

Pre-Cook Prep & Trimming

Started with a whole untrimmed packer brisket and had to do a fairly aggressive trim, as there was a ton of hard, un-renderable fat to work through. Looking closely at the final slices, I still don't think I rendered enough of that thick deckle fat during the cook.

The DIY Rub Batch (75g Total Batch, ~55–60g Applied)

Timeline of Events & Observations

• 11:00 PM (Night 1): Loaded onto the Classic Joe fat-side up over hickory/lump charcoal.
• Overnight Dip: Had a pit temperature dip down near 200°F overnight. Adjusted vents in a sleep-deprived daze.
• The "Fake Stall" Trap: Watched my probe sit at 150°F–165°F for hours. Thought I was stuck in a long stall.
• Mistake #1 — Suspected Bad Probe Placement: My best guess is that the probe tip was resting directly inside or right against the deckle fat seam. Since fat insulates, it read a stubborn ~165°F while the lean muscle of the flat was likely already climbing well past 190°F.
• Mistake #2 — Unwrapped All the Way: Because the faulty probe reading made me think it was stalling, I never wrapped it. Ended up cooking it 100% unwrapped for 14+ hours until I manually checked it with an instant-read probe.
• Mistake #3 — Disappointment with the Bark: When I pulled it off, I was initially bummed out that it wasn't jet-black Texas offset charcoal. (The Kamado Joe humidity keeps it more deep mahogany/dark red).
• 3:30 PM (Day 2): Pulled off the smoker after probing "like warm butter" across the flat.
• 4:00 PM: Vented on the counter down to 170°F (to stop carryover cooking), slathered with homemade rendered tallow, wrapped tightly in heavy-duty foil, and tossed into a 150°F oven.
• Mistake #4 — The Mid-Rest Panic: 6 hours into the hot hold, I opened the foil to poke it. It felt firm and tight. At 15 hours in, I squeezed the foil package and it literally felt like a brick. I was convinced I ruined an expensive brisket and turned it into leather.

Yield Stats & Final Weights

• Total Trim Loss: 32.19% (At least the rendered tallow yield was great)
• Final Cooked Meat Weight: 2,905g (~6.40 lbs)
• Cooked Yield: 62% of raw smoker-ready weight (38% moisture/fat loss during the cook)

The Reveal & Results

The moment I unwrapped and sliced across the grain: * Deep pink smoke ring. * The flat was so soft and pliable it completely draped over my gloved finger without breaking. * Fat Rendering: While the intermuscular fat rendered down okay, looking closely at the cut slices, I definitely did not render enough of the thick deckle fat seam. * Only flaw: The very thin tail end of the flat was a bit dry—expected after 14 hours unwrapped + 18 hours holding. Chopped those ends up for chili/tacos, and vacuum-sealed 5 meal-sized portions for the freezer!

Questions for the Experts / Room for Improvement

1. Preventing Dry Ends: For the thin tail end of the flat, do you usually trim that off before the cook to freeze for burgers, or do you leave it on and just accept it as "chef's treat / chili meat"?
2. Probe Placement Tips: On a tapered flat, what is your go-to technique for ensuring your probe tip stays dead-center in the lean muscle without drifting into the intermuscular fat seam?

Out of curiosity has anyone out there used this or similar brand/flavor with their meat in any manner if so how was it?