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I can’t take all the credit. A lot of this cooking style comes from watching “Meat Church” and “How to BBQ Right” on YouTube.

Wow thanks! Didn’t realize I was featured, that’s pretty cool!

Thanks all!

Used some Meat Church rubs on these ribs. Didn’t use a binder, but put on a thin layer of the gospel seasoning then a thick layer of honey hog. On the smoker for 2 hours at 250. After 2 hours, pulled, made up the bed of light brown sugar, butter and more rub. I normally would add honey but was...

I’m 90 miles from the Texas border. But I’m 252 miles from the nearest HEB. I tried to order through Academy but it said not available for delivery. Guess I’ll just drive down.

There is a Dicks an hour from me, maybe I’ll check there. If not, just drive to El Paso to Academy. I’d hate to go look at fishing gear too. 😂

Where can I get some? How are they? A local BBQ jointed named Mad Jacks in Cloudcroft, NM used post oak from Lockhart, TX (he’s from there) and I be got chunks for my electric smoker, trying to find pellets now. I see HEB sells them, but I’m 100+ miles from the nearest one. There is in...

My wife was at work and hasn’t tried it yet. My 2 and 3 yr old kids are snobs and wouldn’t hardly look at it. Made a plate for my neighbors / test subjects. Was told it was “very very good”. Rewarming for lunch today in a crock pot. I saved some of the juices to help it out.

I’ve had a Smokin-it #2 for 5 years now and I’ve gotten pretty decent on it. For my birthday this year my wife got me a Pit Boss Lexington 500. I’ve cooked some ribs and pork shoulder on it, everything’s been ok. But today....this brisket came out amazing! sprayed w/ avocado oil and sprinkled...

Walmart is full of these things. They have a 17, 22, 28 and 36” options. Some come with deep fryers. Some with air fryers. They used to make a pizza oven but stopped. Not sure what would fit now.

Well, this turned out simply amazing! In all honesty, probably the best brisket I’ve ever made. cooked the Mac n cheese on the Blackstone Griddle. Put down shredded, let it start to cook real good, then poured on the already warmed Mac. Stir it up and let it get some golden brown parts...

I have watched the Waltwins, along with Todd Toven. Hibachi night is always fun. Fried. Rice is what my wife loves the most.

That’s what I told her, life is all about options!

I’ve see a post or 2 about griddle cooking, but I guess there isn’t a dedicated forum (yet)? I’ve had my BS for a few months now and love this thing. Best part, the wife loves it too so I didn’t get in trouble for buying yet another way to cook food (Anova SV, grill, Smokin-it smoker, PB...

I put it in at 225 with a small water pan in the back. Just took it off at 160 and wrapped. Turned temp to 250 till she gets to 205. i did do a light spritz before wrapping. I know you all said not to, but I was too scared. Lol. ill post result pics tonight.

So if not spritzing, the few smokes I’ve done on this, the meat has seemed a little dry when done. What adding a water pan?

So I picked this up tonight at Albertson’s. As the title says, this will be my first brisket on PB Lexington. Planning to smoke at 225. I’ve read to spritz with beef broth every two hours. Was planning to a wrap at 165. Anything else?

I was cooking at 250 I think. Normally I like a good 215 - 220 range. Kinda wish the PB had more freedom in temp selection.

You want sear? Get a Blackstone Griddle, crank it to high, and toss that steak on there for a few seconds each side. I make some great smash burgers on mine. Breakfast is fun. My wife made fried rice on ours today.

For a few years now I’ve been using a Smokin-it electric smoker. For my birthday / Fathers Day gift my wife got me a Pit Boss 500 Lexington. Trying to learn some differences in styles between the 2. I did some St. Louis style ribs for my first smoke, they came out a little dry. I cooked them...