pine. LOL jk. I’ve been using B&B champion blend for my last couple briskets. I use mesquite for steaks. Havent tried it on a brisket because im afraid mesquite could be overpowering on a long cook. Post oak is the main stream wood to smoke with in texas.

 

Mesquite is good if you like the heavy smoke taste but otherwise not preferred for long smokes. Pecan is a good one to use also if you don’t have post oak.

 

How do you do your ribs, I like the 3 2 1 method but like to hear what other folks do

 

Throw em on the pit for about 2hrs and then finish them in the oven covered for about an hour.

 

3/2/1 turned my ribs into moosh. When I got into smoking. I didn't know any better and thought that meat literally falling off the bone was a good thing. Now I realize that 0.00% of actual BBQ places would recommend the 3/2/1 method. you just cannot put a time on bbq, but 6 hours is definitely on the long side for ribs. It's done when it is done. I've put racks of ribs on the same pit next to each other and pulled one rack a full hour before the other. My last racks were my best by far and I never wrapped. I just let them ride at 250* until they passed the bend test. They had great flavor and a perfect bite. I planned to wrap them in paper if I saw any signs of charring or drying out but they rocked along on the top rack of my smokey mountain for the full cook. It makes me want to attempt a brisket without ever wrapping to see if the results are as good.

 

This one is so I do not forget the recipe. I smoked a salmon last night. I'm a red meat guy and don't typically eat salmon but it was the only thing in the fridge. The marinade came from some chick on youtube. There are no exact quantities. Start with the melted butter and add other ingredients accordingly.

approx 2 tbs melted butter
Dijon Mustard
W sauce
avacado oil (or olive oil)
lime juice
minced garlic
red pepper flake
honey
brown sugar

marinade for an hour and smoke at 225* until internal reaches 140*. I see myself eating more salmon in the future.

edit: here is her video and it has measurements in the description. I just eyeballed it. I used W sauce because we were out of soy and I used lime juice instead of lemon slices because limes are better than lemons (fact ) either way, I give her marinade 2 thumbs way up.

 

Just a typical weekend grill out. Chicken, pork chops, squash and peppers. We had a small turkey in the freezer that I thawed out, but ran out of time. Wife said we can make tomorrow.


...a few minutes later.
.

 

Grilled some bacon for morning breakfast: 🥞, 🍳 and 🥓!

Smokin'

😁

Wife and kids were pretty happy!

 

Smokin'!

 

Just prepped 2 - 10lb pork shoulders for tomorrow. Trimmed a lot of the lard off. Cut them up and did all-purpose meat seasoning, a bit of paprika, fresh diced onion and garlic and a


bit of oregano. Went ahead and added the Chile Guajillo. Ready for the fire. 🔥