Backyard Smoke Meat

Why can’t I nail brisket? Flavor is always good, but tenderness is a struggle. My last one I smoked at 225°F for about 9 hours and pulled at 190°F. This one went at ~270°F for 5.5 hours and pulled at 203°F—same result. These are small briskets, around 3.5 lbs.

Edit: I wrap them at 265°F in butcher paper, spray with an apple cider/water mix, and baste with rendered tallow.

"So a buddy smokes his briskets all the way up to 220°F—anyone else heard of going that high? 🤔 Came out super tender and looked amazing."

"I don’t care if people say the 3-2-1 method is overdone—that’s how my wife likes them. The last few times I tried 2-2-1 or other methods, the ribs came out tough. These? They’re fall-off-the-bone perfection."

Here’s another 3-hour fist fight… marinade or rub on your steaks? Or both? 🥩🔥

$2.99 briskets and $0.99 pork shoulders per lb.
Love it. 😍
Available in KY, Illinois, and Indiana.

This is what’s left of my $8.99/lb rib roast. It was 3 lbs, and I’ve got to say — it tastes pretty damn good. 😋

"Guess how much this plate cost? 😂 $27… and the sauce was extra. Nope, didn’t buy it—and after that, I’m definitely not! 😂"

"Seeing a lot of questions about what to charge for a BBQ plate—especially for pitmasters starting a side hustle. FYI, a food truck in York, PA served this yesterday for $23.98: brisket, bacon mac, pork ‘n beans, cornbread, and a Diet Pepsi. Pretty solid value!"

"Looks like a porterhouse, but that’s what I got when I asked my butcher for a T-bone! So thick—there’s no way this is a T-bone."

"Smoked chicken thighs today—but the skin ended up rubbery 😅 Smoked 2 hrs at 250°F, sauced, smoked another hour, then rested 15 min. How do you guys get that perfect crispy skin?"