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We started a Smoking and Grilling FORUM

This recipe I will try. Been down the pulled pork road...... 10 hours on the bbq and love it. But most weekends I wish I had the time but I don't so this will be awesome.
 
I picked up a Hasty Bake in Tulsa. My buddy who is from Tulsa is a master BBQer and had one since the 70s and swears by it. It can smoke, grill, bake. My son went to TU and lives in Tulsa so I got to visit the Hasty Bake store on many occasions and finally pulled the trigger and have not looked back. Lots of good smoking videos on YouTube and I am trying to mix and match.
 
LOVE THAT POOCH
 

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My review on the upright pit boss pellet smoker I bought 2 years ago , IMHO, I have the smoker that the controls are at the bottom of the door , Bad idea real bad , every time I cleaned it or putting meat to get smoked , it was always dirty , smeared screen , and 2nd is the glass door , I just didn't like it , my auger stuck over feed the pellets caught fire / over heated , broke the glass and controls gone , get the smoker that the controls are on the side of upright smoker , hope it helps someone, Hank
 
Thank you for providing the link to the forum, Patriot Smoking & Grilling. I'm sure many barbecue enthusiasts will find it a valuable resource for sharing their expertise and learning new tips and tricks. Expanding the recipe collection on the Patriot Smoking & Grilling forum can definitely attract new users who are looking for inspiration and ideas for their next BBQ or smoking session. A diverse range of recipes, including different types of meats, marinades, rubs, and sauces, can cater to the preferences of a wider audience and encourage engagement and participation in the community.

For example, members can share recipes for smoked ribs, brisket, pulled pork, chicken, fish, and vegetables, as well as for homemade BBQ sauces, rubs, marinades, cabbage and kielbasa recipe. They can also share tips and tricks for achieving the perfect smoky flavor, using different types of woods, and maintaining a consistent temperature and smoke levels.

Moreover, featuring recipes from different regions and cultures can add more diversity and appeal to the forum. For instance, members can share recipes for traditional Texas-style brisket, Carolina-style pulled pork, Kansas City-style ribs, and Jamaican-style jerk chicken, just to name a few. This can also create opportunities for members to learn about and appreciate different culinary traditions and techniques.

Overall, developing the recipe collection on the forum can attract new users who are passionate about smoking and grilling and looking for a community to share their experiences and learn from others. By providing a rich and diverse recipe collection, the forum can become a go-to resource for BBQ and smoking enthusiasts worldwide.
 
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Smoking brisket tomorrow will start at 4 am to finish by 4 pm with 1.5 hour rest. Basic rub with salt pepper chili powder paprika and brown sugar. I use the Bradley so I will do 3.5 hours of smoke . I will wrap in foil and take to an it of 195 then rest. I quit the ftc method after cooking didn't find it did anything accept more clean up. With brisket you are gifted or your not. My son just got back from Kansas city for work. They all went out to one of the big BBQ joints. I asked how was the brisket, he sad it sucked and was dry. Poor cow or poor cooking method.
 
autopilot42 said:
Smoking brisket tomorrow will start at 4 am to finish by 4 pm with 1.5 hour rest. Basic rub with salt pepper chili powder paprika and brown sugar. I use the Bradley so I will do 3.5 hours of smoke . I will wrap in foil and take to an it of 195 then rest. I quit the ftc method after cooking didn't find it did anything accept more clean up. With brisket you are gifted or your not. My son just got back from Kansas city for work. They all went out to one of the big BBQ joints. I asked how was the brisket, he sad it sucked and was dry. Poor cow or poor cooking method.
Click to expand...
Love to see it when it's done.
 
Sorry ate it I will say in my top 5. You have to get a flat with a fat cap. Most they cut off too much.. full packer is OK but 25 percent is waste.
 
I new it was a good one when shoved in the temp probe after smoking for 3 or 4 hours . I do 3 . After smoking gets wrapped in foil then till temp In oven. Big boy so smaller doesn't matter. Take too 195 or 200 then wrap in foil let sit for 2 hours then enjoy
 
Consumed one of my best 5. The rest gets chunked into meat for brisket bowls. Mac and cheese tator tots and left over meat quite a treat.
 
If you pick a flat make sure you have a fat cap it makes all the difference. Never to much fat. Take to 195 . Then ftc for 2 hours. It is needs a rest. Cut accordingly. I do a rub with salt back pepper prapika and brown sugar. Seems fine.. I wrapped in foil after smoking in foil then to temp. After pulling out of foil a half hour rest on cutting board. Then your good to go
 
I have never done deer but will let you know how it turns out. Lean meat will have to add some fat. Usually grind and add pork and make sausage. By the way nesco has a decent sausage recipe. Add 1tsp of balck pepper for every 5 lbs of meat and I add high temp cheddar cheese . Smoke with your favorite wood . Good
 
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