275f~ until wrapped temperature then 350f

1.5 inch porterhouse, smoked with hickory chips in electric smoker for 1.5hrs. Rubbed with mayo and smokehouse seasoning, seared on cast iron.

Of course I broke the alfredo sauce, I get that wrong every time. But at least the steak is always right! The ideal birthday dinner. Smoked some marrow bones for my pup, he was picky about them but he definitely wanted some steak.

[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?

One more teaser while I edit the full video. Again, thank you guys for all the tips, these came out absolutely insane.

Smoked on a Traeger.
made some pulled pork sliders, baked beans for side and jalapeño!

Back in my 20s I worked a few years as a pit master I career has changed now but I still have the passion to do it hoping to build a rig in my garden next year 🤘🏻 hope you guys like it. Here’s my applewood smoked baby back ribs, oak wood smoked half chickens and 14 hour pulled pork with pickled slaw and chipotle mayo 🤘🏻 hope ya like it

Costco USDA Prime Ribeyes

Salt, Pepper, a dash of Kinder Woodfire Garlic

Forgot to take a picture when they were done on the smoker.

13.5 lbs pre trim. 20 hours on the Searwood. Was fantastic

I've had a prime rib sitting in the freezer for a while, this weekend I decided it was time to smoke it.

I used some Worcestershire sauce as a binder. First hit it with some cracked pepper, then some Meat Church Holy Cow, then some Garlic & Herb on top of that. I put it in the fridge overnight uncovered.

The next day I got my Masterbuilt 800 up to 250 degrees and put some post oak chunks in the ash bin. I was having people over at 3 and figured 4 - 5 hours for the almost 9 pound roast to cook so it went on at 10. I basted it every hour or so with some Worcestershire hoping that would help it build a nice bark.

It cooked faster than expected, I was planning to pull it at 115 but it got to 100 by 1 so I dropped it to 225. It still got to 115 at 2 so I pulled it, wrapped it in foil and a towel and threw it in a cooler.

About 4 I heated a cast iron pan on the Weber to about 500 degrees, threw a little bit of butter and some beef tallow in there with rosemary and garlic, then seared the roast on each side for about a minute. I let it rest for a little while and then sliced it up.

It was so damn tender, it nearly melted in your mouth. The bark tasted a little too Worcestershirey to me but nobody else complained.

So friggin good! How's it look to you?

I've got maybe a 1/4 of it left over so today will be French Dip day. 👍

Trying new stuff today. Both were great! Gospel if you like sweet, and Montreal was more salty and savory.

Hey all,

I'm looking at getting one of these, but I wanted to ask the group. Who has experience with these? Are they as good as advertised? And importantly for a rather large purchase, how do they hold up?

Anyone with thoughts, comments, concerns about them?

Butter injected, overnight brine, 275-280 F until 130 internal then 400 til 160 internal

I’m pleased with how it turned out. Gonna try burnt ends next time

10 hours unwrapped, then wrapped with butcher paper with some rendered tallow.

The flat got to temp faster than the point so I think more rendering on the point was needed. Wrapped because I was worried the flat would dry out too much. Bark was decently set.

Still very tasty if you’re okay with fat globs (I am). As far as a first brisket I’m happy with it.

What do you think?

Smoked queso. White Velveeta, pepper jack, Fresh serrano, roasted poblano, onion, diced tomato, garlic, and left over smoked brisket. Smoked the whole thing with hickory for 2 hours at 275.

First time smoking a tri tip, new to smoking in general. Picked up this Wagyu tri tip and gave it a go. Seasoned with salt, pepper, garlic, and Aleppo pepper. Put it on the pellet smoker at 225 until it hit about 115F. Then seared in a cast iron pan. Taste and texture both excellent. I think with the Wagyu I could have gone five degrees hotter though since it was so fatty.

No trim, 14 hours of smoking at 200°F external, and a hot hold at 160°F for 16 hours. Turned out perfect.

The no trim part was an experiment. I'll probably trim more in the future, but it was worth the try and now I have plenty of stock for soups this week.

*Edit: I wrapped in butcher paper from 170-192F internal, then back on the smoker to finish it to 202F internal.

Used a little bit of hickory chips with oak pellets and some local chestnut oak chunks that I rescued from a storm.

So I made a post couple weeks ago about buying my spouse a kitchen aid yada yada

Instead I just used my food processor to grind up frozen chunks and bought me a jerky gun to stuff with (also plan on making beef sticks as well)

I made a non traditional northern Laotian sausage called
Sai Oua

Ingredients
6lbs of pork shoulder (my pork belly in the freezer was bad so I had to skip on it)
5oz lemongrass
.5 oz kafir lime leaves
10 red Thai chilies
5oz minced garlic
2oz fish sauce
2oz oyster sauce

Curing salt not required as I’m not going to be smoking or cooking at low temp.

Have a few links in the air fryer currently and gonna eat with some rice and kimchi

This was a lot more fun than I expected to make my spouse helped with the casing part but the over all experience so far was great gonna continue this sausage journey

This is what 7 lbs of ground beef gets you on beef sticks.