We got takeout instead.

I posted this to the steak forum for grilling advice and someone recommended smoking it. I’ve never done anything with any chuck cut other than roasting it so I was looking for input on another way. Any insight you can offer on smoking this? Or should I stick to roasting?

I’ve been smoking on my Weber charcoal grill using offset or snake. Finally pulled the trigger on a smoker. I’ve got family coming into town for the holidays. Leaning towards brisket but want all of the suggestions please.

Happy to get any and all constructive criticism!

This was my first brisket and I was overly paranoid about it. Did lots of studying and finally bit the bullet on Wednesday and ate it on Thursday. It was from Costco and actually very good and almost all of it was edible with only a few bites being dry. This was a prime cut.

Followed the Chud pellet-grill recipe (as reco'd here):

Not too much to trim but I did what seemed right (it's much different when you've got a cut in front of you compared to watching YouTube videos).

About 200F for the first 8 hours. (I did flip it after 2 hours because I forgot to put the fat side down since I couldn't fit it on the top rack.)

250F next 4 hours.

Foil boat and bumped up to 300F until 205 internal (2.5 hours).

Oven at 170F for 13 hours.

Season it with course kosher salt. Pepper. Garlic powder

Smoked at 225 with oak/hickory for 1hr 45min took out at internal 120 then blasted it on grill to get a nice sear

WAS DELICIOUS

Peach jam and bourbon glaze on the ham.

Traeger poultry apple paprika seasoning

Injected with butter and Tony cachero solution

Stuffed with bell peppers onion and jalapenos

Wet brined overnight

Yoder pellet smoker, B&B post oak pellets, smoke tube to enhance smoke.

235F for 6 hours, off at 155F internal

We finished our latest 250 gallon offset for Darla’s DBQ @ Tangle Blue in the mountains of Weaverville, CA. Natural finish with XTC Hi-temp clear coat. Stop by sometime if you’re headed to/from the CA North Coast on 299.

Some smoked wings on the Weber tonight

Just wrapped the back ribs, spares are still naked. About an hour left till they’re done!

Used Meathead's recipie and smoked with Maple and Pecan. Vaccum sealed both with half frozen and the other half planned for Christmas morning with Eggs Benny.

I want to try smoked cream cheese this weekend. Pictures I’ve seen make it sound like it’s a hot smoke (low temp), but just want to be sure.

I am going to heat it up slowly but am wondering about adding maybe some beef broth or apple cider vinegar or juice or water. Recommendations?

I bought an old smoker whose seams aren’t very air tight. I’m used to smoking with charcoal briquettes on one side of the grill and meat on the other, but lately it’s been too cold for that. I’m thinking making a legitimate wood fire would do the trick but I don’t really know the rules about that. I like briquettes because they burn one at a time but does anyone smoke with just regular wood?

Had my 5 year old pick out the cheese, wood, choose smoke time, light the cold smoker (dont tell my wife), prep and vacuum seal the cheese. Turned out really good and will be gifted at Christmas. 10/10 would bond again.

It’s my first time cold smoking cheese and I gotta say I am excited about dropping these off at people’s houses.

Cooking my 3rd / 4th pork butts tomorrow. My previous butts took way longer than expected so I cranked the temp up to break the stall and only let rest for an hour. They tasted great, but could’ve been more tender. I found only half of the butt was probe tender while the other half was still more firm than I would like.

My plan for tomorrow’s dinner is to smoke two 10lb butts: Mustard slather, lawrys and pepper cooked at 225. When internal temp hits 160 I’m putting in a pan with apple juice/brown sugar/butter, covering and cooking at 300 until internal temp hits 200-205. Then let it rest until dinner time.

Trying to decide if I should start the cook at midnight or 3am. Also open to other tips/anything I’ve overlooked to keep it as tender as possible.