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I belive points are usually used for burnt ends. can flats be used. picked up a 6lb flat and was thinking about using it for burnt ends for 4th this year. any input appreciated.

Wife and hen party at the beach. county style ribs 3.5 hours on the pellet pooper. 2 uncovered 1.5 foiled. can bake beans seasoned extra. fresh squash and zucchini from the garden. ballgame on. go vols.

long time since posting. Sat cook. Trimmed seasoned 2 hr in finished plated with green beans and taters with mushroom,wine,heavy cream gravy/sauce.

9*F good dry wood and extra 45 min but up to temp. carrots celerya and onions for a wine and heavy cream sauce with horseradish kick. beef broth added and montreal seasoned.

18 pounds of butt and 12 pound brisket. largest smoke to date. doing it for retirement lunch at work tomorrow. just went on 430. hoping to hit and push thru stall in early am. all will be good. if time starts becoming issue I'll pull and wrap 4-6 am. into 325 - 350 oven finish up. get pork...

i have several aldi's tritips and brisket points. im wanting to make a beef stew this weekend, taters carrots and the works. which cut would be better to smoke to a point of almost pullable then dutch oven with the veggies over open fire. by the time veggies are done wanting the beef to fall apart?

Roll call for the hard core, wood splitting, coffee drinking up all night smoke warriors. up at midnight fire started. 14 # before trimming packer on at 1am. now 11:30 looks like 2 to 3 more hours should finish up. no wrap just running naked. happy 4th to everyone, enjoy and be safe.

we usually do Thanksgiving with wifes parents, where I'll smoke a ham, wives deviled eggs with wasabi and other sinus clearing spices. this year wife tested postive on Monday so we moved the event to next weekend. I tested negative tues so I go grocery shopping. low and behold thurs I keep a...

camping this weekend and here is sat night main dish. cooked over hickory and cherry burnt down to coals. seasoned 6 thighs with smoked paprika, salt and pepper and smidge of mustard powder and cayenne, then sauteed 3/4 of way done. then sauteed mushrooms, sweet peppers, onion and garlic in...

so 40 qts of beans, 12 half pints of carmelized onions, and 14 pints of peaches canned this yr. grew up with parents canning but this is first yr wife and i doing it. now ive got the bug and read up on canning meat. parents never did meat but mom recalls eating canned sausage and loving it...

anyone got a stepped up cole slaw receipe. i really dont better way to describe. maybe utilizing horseradish, wasabi or something. not wanting a blowout spicey hot but some zing. ive used cajun and rice vinegar with some success. welcome to ideas.

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smoked to 115 roughly 1.5 hours seared over coals sliced served with wifes veggies she sauteed

gotcha gotta do a couple of butts for the school my wife teaches at. princple is buying , sorta a thank you to the teachers. i generally mix my own rub and has some heat to it. in this case i need to knock it down some. how do you determine pulling the heat back. I see guys at work knocking...

now that we are officially getting our gov loan how are you gonna spend it. I'm thinking a cheaper pellet pooper. not giving up the offset but thinking about the long smokes. I'm a low and slow guy so my thinking in evening start in offset then when ever I decide to give it up transfer and still...

picked 4.5lb flat for chili. chili plan is mix ingredients and then in dutch oven hanging from tripod open fire pit. usual time is 3 hours or so. flat prep seasoned then? 1 smoke al method panned with some broth until tender cube and add to chili 2 same as 1 but only say 4 hours then cube and...

caramelized onions and mushrooms scratch mac and cheese made with my smoked cheddar and pepper jack gravy from drippings tri tip smoked to 120F then on screaming charcoal grill and flipped couple times assembled for me wife edit wife made me OREO TRUFFLES and they are great.

pulled from smoker at 123F sliced ready to serve

giving you all a shout out and thanks for wine sauce tips. did my tri tip tonight and damn it was good. smoked tri tip to 125-7 and pulled the pan seared. now in pan 1 carmelized my onions sauteed mushrooms with little bit of fat from the meat. then deglazed with the Sauvignon. and as...

picked up five of these today. love these, rub some heat on it with salt pepper, smoke to 120F IT. move to super hot charcoal grill take to Med 130 or so. now i need help. i have taken the drippings from the pan after smoking and added mushrooms and beef broth to make a gravey. looking for...