The MeatStick

Replying to @inzayn89 Here’s Pork Steaks Part 2 we cooked these pork steaks on direct heat at 275 until thry developed a nice crust and then mopped with a thin mustard sauce, wrapped them in foil to s

Here’s part two of the pork steak cook. Cook them over direct heat at 275 until the crust forms and mop with a thin mustard sauce, wrap in foil until probe tender rest for a bit and then serve with so

I have this beautiful pork butt from ChopBox that I was planning to go the pulled pork route with, but one can only eat so much pulled pork, so we are going to make pork steaks instead. This is a Du

@eatchopbox sent me these center cut strips to try, so I figured I’d reverse sear them all at the same time and see which one I like best. The 3 grades we are looking at today are prime, elite prime,

I’ve barbequed a ton of thinly sliced spicy korean pork, but have never smoked a spicey korean pork butt. I cut it in half and smoked a half with my normal rub and the other half with my spicy korean

Smoked Pork butt with in Korean pork bulgogi marinade. That color! Thanks to @PorterRoadButcher for the butt Thanks to @TheMeatStick for the probe Thanks to Grilla Grills for the smoker. Music by @Ce

If your brisket is a little too long for your smoker, just put a wood chunk under it to prop it up. You can also use this trick if you have any top puddling to help it drain off. You can remove the wo

Brisket bark pre wrap. Mostly B-roll because I love gawking at it. Music by @Jack Barksdale lots of great stuff up on his page! #bbq #brisket #brisketprep #smokedbrisket #barbecue #bark #meat #smoked

Don’t go by temp alone. Once you wrap, your bark won’t get much darker, so make sure you are happy with the color before you wrap. I like a deep dark mahogany, almost black bark. The fat cap should

Giving the @themeatstick MiniX a try. It only goes to 185 internal, so I had to pull it out at that temp. The MeatStick X is a better choice for smoking meat as it can go to 200+ and has ambient temp