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Did a dry brine to start then put in the smoker for 2.5 hours until 130 then slapped on the Webber at 800 degrees to put a nice sear on it

first smoke on a new smoker nice tri tip with a reverse sear on the Weber kettle

Decided to do a brisket flat today here she is a tubed down awaiting the trip to the smoker rubbed it down with a Texas style rub and then since was running the smoker why not do two racks of ribs threw it on now let the smoke do the work and enjoy a few beverages

decided to do two of these before never done before rubbed them down night before with Cabela's Garlic and beer, seasoning salt and black pepper and a splash of oregano here they are about to go on smoker plan to smoke with cherry wood I also plan to make jj smokey au jeu

Is a nice day after the blizzard here in Michigan so I decided to do some Csr's here they are all rubbed down with mustard, lemon pepper, bad byrons butt rub, brown sugar I also am use lump charcoal for the first time will smoke with some hickory also

I recently bought Jeffs rub and wanted to try it out so I bought a rack of baby backs rubes them down night before put them on the smoker at noon next day at about 225 to 250 degrees with hickory and apple wood I was using 3-2-1 method cut the 1 to 30 because they where done I used no Sauce my...

Got it all seasoned up yesterday put it on at 630 am decided to do a pork tenderloin for luck so put that on snapped a pic when I had it open

This weekend smoked my first tri tip It was a pre marinated one I decided to smoke it with cherry wood I did a reverse sear it turned out great going to have to add this to the regular smoking rotation only thing I would change is getting a non marinated one

I just got the news that I have prepare Christmas dinner for my girfriend family plan on smoking a 10 pound ham and doing some potatoes I am looking for some other ideas for dishes to wow them any ideas are welcome can't be anything spicy they don't have much tolerance for heat

Prepped the day before with bad byrons butt rid and some lemon pepper add add sugar and garlic and onion powder before I smoke

all rubbed down night before About 1.5 into smoke

Hello all I am Brandon from traverse city Michigan I currently use a offset charbroil barrel smoker. I discovered the forum when I was looking for some new ideas I have only smoked basic things and I look forward to all the good ideas on here and sharing them