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r/BBQandGrilling

▲ 3 r/BBQandGrilling+1 crossposts

Loss of Temperature

Quick question: the power went out while I was doing an overnight cook. The smoker temp went down to 150f and the meat temp went down to 135f. The meat temp was 156f at its peak.

The fan kicked back on when the electricity came back and brought the grill temp back to 225f.

I was smoking two butts: one to take out at 180f to slice for sandwiches. The other at 203f to pull.

The 180f just hit temp and I took it out of the smoker and it's resting.

Is it safe to eat either of them?

Edit: I'm an idiot. Shower?

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u/yangstyle — 4 hours ago
▲ 13 r/BBQandGrilling+3 crossposts

First Smoke

Hi all, this was my first ever smoke and would love some honest opinions.
I was using the Oklahoma Joe Highland Offset and done some Beef ribs, Pork Ribs and chicken legs.
I forgot to photo the end results of the chicken but it was super moist and Smokey.
Smoker ran between 225-275•f.
Used the 3-2-1 method for the pork.
Beef ribs smoked for 3 hours and then wrapped for 3.
Chicken was thrown on at the last 1.5 hour mark and placed close to the firebox opening.

u/JayRose93 — 7 hours ago
▲ 13 r/BBQandGrilling+1 crossposts

Sunday Beef tenderloin

Started after a 48-hour dry brine with kosher salt. Made a word of difference in the resulting crust. 🙌🏾

u/CopiousNotes1 — 10 hours ago
▲ 26 r/BBQandGrilling+3 crossposts

Final result of a 17 hour cook. 15 active smoke, 2 hour rest. One wrapped, one unwrapped. Pulled at 202, final temp 208.

u/BigCountryNC336 — 22 hours ago
▲ 45 r/BBQandGrilling

4th of July Celebrations (for me and the wife)

THE SPREAD >>>>

Chorizo Sausage
Smoked Beer & Mustard Sausage
Argentinian Chicken Skewers
Jerk Ribs
Aberdeen Angus Burgers

u/Adventurous_Gur_7475 — 1 day ago
▲ 175 r/BBQandGrilling+1 crossposts

1.5+ lb chicken quarters

Some jumbo chicken quarters from yesterday.

Salt brine over night

Mayo binder, coarse black pepper, paprika

3 hours at 250

Loose cover then 20m at 350

Uncover, light glaze with my homemade bbq sauce and 10m more at 350.

End up about 200 internal. Very juicy. Decent skin.

Seems like a long cook time but these truely are massive. That container is a 9x9. Some of these were almost 2lb.

u/Cold_Smoke_BBQ — 2 days ago
▲ 346 r/BBQandGrilling+4 crossposts

Need Recommendations - 4th Of July

I’m already fired up for the 4th of July, nothing beats hosting everyone for a classic backyard BBQ. I keep it traditional: burgers and hot dogs, simple and perfect. I’m a big fan of hot dogs with a real snap, so I usually go with Boar’s Head all‑beef dogs.

But I’m always looking to level up my BBQ game. Does anyone have a recommendation for an even better hot dog with great flavor and that satisfying snap?

u/ChrisLevinson — 3 days ago
▲ 30 r/BBQandGrilling

4th of July Beef Ribs and Pork Belly Burnt Ends

Happy 4th of July! I started off my weekend smoking up some locally raised beef dino ribs, as well as some pork belly burnt ends.

Both were trimmed/cleaned up, seasoned, and kept in the fridge overnight on a wire rack. Smoker was locked in at 250F, and wood used was a combination of bourbon barrel chunks and cherry wood chunks.

The pork belly took around 3 hours to get to 170F at which point I took it off, cubed it, and put it all in a foil pan with a mixture of butter, honey, maple sugar, and a little bit of BBQ sauce. It then when back on the smoker for another hour, at which point they were probe tender and temping around 200-205F.

The beef ribs stalled out around 170-175F at the 4 hour mark. To push past the stall, I put them in a foil pan covered with foil, and bumped up the temp to 275F. Around another 2.5 hours and the ribs were proving pretty tender and temping around 200F. I let the ribs rest for around 1.5 hours before slicing into them.

u/TopDogBBQ — 2 days ago