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I have smoked and reverse-seared a number of steaks on my Masterbuilt gravity smoker, but last night I used my offset and did the sear on the Cowboy grate in the Firebox. Friends, if you've never done this on an offset, you have missed something sublime. I smoked it between 225-240 until the IT...

I've only ever smoked beef plate ribs. We bought these from a local farm a year ago from a farmers market. Glad we purchased two packs because this one went fast! I knew there was more meat on these than the plate ribs from Walmart, but had no idea they were this big. It was about a 91/2 hour...

I purchased a load of hardwood, mostly oak with some hickory, a few weeks ago, but I've noticed that many people on Facebook Marketplace are posting ads for free or very inexpensive oak or various firewood. So, I've been keeping an eye on the market for a good opportunity. Finally, a guy says he...

I am smoking a Pork Loin for family Sunday lunch and plan to get up early for the cook because we have church at 9, will be back by 10:30-10:45 and lunch will be around 12:30. So, if I smoke the loin and pull it by 8:00-45ish, what is the best way to ensure it is warm and moist for lunch? Would...

Im loving this Brazos. Happy Memorial Day, thank you for standing up for the rest of us.

I have an Old Country Brazos 1/4 steel entry-level offset. It's my first stick burner, and I'm loving it, but if I can maximize its effectiveness within a reasonable amount, I want to. I was watching a video, and the guy in the video was saying that the ideal volume of a firebox is about 1/3 of...

I have a big cook coming in August for the church I serve at, and recently asked for mop sauce suggestions (Here). You guys gave some excellent ideas and offered many options to choose from. Thank you. @WaterRat linked to a Malcolm Reed approach, which I used partially in terms of pulling and...

I'm still learning my Brazos and am getting there. I wanted to try a coal basket since I was working from home and needed the time. Anyway, I kept reading about how some prefer chuck roast to brisket. My first attempt to smoke a chuck on the Weber went poorly because of me. This one, this one...

Hey guys & gals, I am in need of a good pork mop sauce for a smoking a pork shoulder/butt. What is your famous mop sauce recipe?

Rollin some smoke this AM. Hoping to get to temp in the next hour and into the oven to stay warm for tonight. Old Country Brazos

I've been using a Masterbuilt Gravity smoker for the past 4 years. I have enjoyed some great food, but it's day seems to have come. I nearly burned it to the ground. The control board went out, the replacement doesn't read the temp to control the fan, and I really can't see investing $350-$400...

I’ve never liked turkey if I’m honest. A lot of Thanksgivings', I don't eat any of it at all. The closest I come to tolerating it is the dark meat. I decided to get a turkey breast, (bone-in) and followed Jeremy Yoder’s (Mad Scientist BBQ) recipe injecting the breast with butter mixed with ancho...

It's been a bit since I've done a brisket and even then I've only done a few. I usually plan on doing burnt ends and separate the point, but I didn't do that with this one. But, my point is registering lower than the flat. So, when it hits probe tender on the flat is it done, or do I ride it...

Hey all, I wasn't sure where the best place to post this was, so apologies if this is not the right spot. I am wanting a deli meat slicer, but have no idea what to look for. Just kicking the tires on Amazon I saw the 10" slicers were $200-400, which is honestly more than I'd care to spend. The...

Smokin some snapper. My son caught these overnight last night. Thoughts on temp and what not? Just got the Masterbuilt 560 going, set at 225 with some applewood.

So in addition to being new to the smoking meat game, I know next to nothing about knives. I am trying to learn. Our knives are old, dull, and crappy. My wife and I have had a couple of conversations about getting new ones. I have learned about D2 steel and 1095 steel, but I am not sure what is...

I smoked a poblano pepper, 2 jalapeño’s, a medium onion quartered, and a yellow bell pepper for 2 hours at 225 with apple wood and hickory mixed. Diced them, halved the onion, yellow bell pepper and used a small amount of the jalapeño in one pan for those concerned about the heat. I put the...

Sat at 155ish for about 2 hours but not enough bark to pull it and wrap. So I spritzed with apple juice & let it go for another hour and was still around 155, just pulled to wrap. Man this thing smells amazing, but this combo rub from meat church is outstanding.

The plan is to get up around 2-3 am Thursday morning (my day off) and begin my first attempt at a brisket. Watching several video's, I think I am going to leave the point attached, but trim the fat between the flat and point in order to season the point. When I pull the meat, I will separate the...

Trying to plan ahead for smoking a brisket next weekend. I have read a lot, and watched a lot of video's but the one thing I have not read or heard is about the amount of wood to use. I have a Masterbuilt Gravity 560 but am curious how often and how much wood to add to the ash bin, and how you...