Need some advice here. I’ve got an 18.5 lb Prime brisket that I’ve been dry aging in an UMAi bag for about 30 days. Planning on cooking it this weekend at around 35 days.
Went out to my garage fridge this morning to grab some milk and immediately noticed it didn’t feel very cold. Put a thermometer in the fridge and the air temp was around 70°.
Checked the brisket itself and the thin/flat end is around 49°, but the thick end is still right at 38°.
I immediately moved it to another fridge that’s working properly. Unfortunately I have no idea when the garage fridge stopped cooling or how long it’s been warming up.
What do you guys think? With the thick end still at 38° and the thin end at 49°, would you keep it and cook it this weekend or is this thing toast?
Really hoping I don’t have to throw away a 30-day dry-aged Prime brisket, but I also don’t want to make everybody sick. 😂 Anybody ever had something like this happen while dry aging?

alright I have another brisdket to cook this weekend. I am inviting some people over.

my last brisket was dryy. below is everything I did.

- Overnight dry brine

- Smoke at 225f for 14 hours ish til about 175-180f

-Wrap in tallow and butcher paper

- Back on until probe tender, I have yet to have the cap and point both come out good

- Rested and hot held for 10 hours at 155f.

It was dry rerally dry. I think the hot hold could have done that?

So some ideas:

I know a guy who never cooks the point and flat attached. he cuts them smokes them side by side pulling the flat as soon as its ready resitng for 2 hours and slicing.

I just don't know why mine came out as saw dust last time, just so dry. Iwas thinking of trying the method of smoking them nseperately? What do you guys think

I picked up a bin of untreated oak flooring scraps from a friend.

Would you use these for smoking? FWIW, I have a ceramic kettle style smoker.

Qué tal me quedo ?

I have a little chief smoker and it usually goes well but today I could never get the meat to change color as usual. So I left it there for the whole day and then finished it on the barbecue to an internal temperature around 63 C (145 F). I measured the temperature inside the smoker as best I could around the middle of it's height and got 42 C (110 F) and Google says that's the danger zone for cooking anything. Should I discard this salmon?

edit: It seems pretty clear, I'm not going to eat it. Thanks everyone.

I’ve never made this sauce so I thought I’d give it a try. On its own, not great. With smoked meat, heavenly.

First time doing it froggy style…pause. Decided to try out the alternative to spatchcocking that I saw Al Frugoni do. I threw it in the WSM and cooked it pretty hot and fast (around 325-350). Turned out really good and crispy. Will definitely do this again.

On a side note, I find it hilarious that my phone’s AI thought it was an actual amphibian of some sort.

Hey everyone! I am going to be smoking a brisket for a family get together in a couple of weeks. In the past I have done brisket on my Traeger and have for the most part been satisfied with the results.

This past Father’s Day I was gifted a Weber Kettle (22 inch Master Touch) and I am loving it for grilling and slow bbq. I love the flavour that I get from it compared to a gas grill.

One thing about the Traeger brisket that I would like to improve on is the bark and increasing the smoke flavour.

I have pondered the idea of starting the brisket on the Weber (snake method) and then transferring to the Traeger at night so I can sleep (yeah I’m getting old) for at least 5 hours while it smokes/cooks.

Has anyone tried this before? I want to get a nice bark (hopefully on the Weber) and still have the convenience of the pellet grill for the longer cook. I’m still fairly new to smoking so I need some advice.

Any suggestions out there? Thanks in advance.

[[UPDATE]]

Thanks for the replies everyone. I was hoping you would all tell me I’m crazy, but looks like my spidey senses were right.

Pretty bummed about the situation; I’ve wanted to get into smoking for years, seen this model recommended everywhere for beginners, got it on sale, (sold out now) annnd it’s back in the box to be returned. Unfortunately I do fall into the category of “broke student” so for now I’ll be trying to save for something better in the future.

A sign from god I’m too young to start smoking. My first and last “cook”was a bowl of woodchips 😅

Hi, new to smoking. Got a cheap masterbuilt on sale.

I followed all “seasoning” instructions (wiped interior x2 with soapy water, rinsed clean and dried, + all grates) Full heat for 3-3 1/2hrs and added a handful of chips the last 30-45mins.

It produced a very white smoke, (the applewood smelled nice) for the duration of time before smoldering out, and before I shut it off I noticed the temp was a ridiculously high 350-400 degrees on the gauge.

I let everything cool before storing it in my patio, but when I opened the door, the most horrific smell pierced my soul.

It’s almost indescribable as it’s a new one for me, chemically acrid burnt plastic-ey tar ridden offgassing hot metal sofa with a certain hollowness to it, if that makes sense.

I did again earlier today wipe the interior down the best I could with a damp cloth, and had it going for 2hrs without any wood chips this time and no shelves. It smoked for 30-40 mins. I can still faintly smell the smell.

Currently my ribs are in the oven because I’m not so sure if this is normal or not and didn’t want dinner to be ruined.

I’ve owned many different propane BBQ’s over the years and am familiar with the funky smells of it being “new” but this is nothing like it.

I did take note of the chip tray quickly forming the iridescent shine one would expect, except I can see that in multiple spots it’s “bubbling” off everywhere. Could this be the smell? cheap shitty coating that im melting off?

Any suggestions?

Insured by our local promotion where restaurants make their best burgers for the month of August.

I’ve been a bit sick lately, haven’t been able to try them like I usually can so decided to try my own.

1kg Beef Mince
Garlic
Homemade rub (salt, pepper, paprika, cumin, garlic powder, onion powder)
Caramelised onion

Made a meat donut from this, and then wrapped three pieces of streaky bacon around each, by hand.

Smoked to 60c internal at 120c.

Anmmmaaazzzziinnnnnggggggg

I’m torn between an Oklahoma Joe highland or a 22in Smokey mountain. They are both in my budget but I’m not sure which I prefer.

One of the biggest struggles I have with smoking is Canadians and Americans all call different cuts different names and I buy in Canada with nearly every recipe being American terminology. I’m hoping y’all can help me out.

So please smoking community, what’s the best thing to do with the attached? Or at least what’s the American name for it so I can look at some videos

Weber 22” and a stick of apple wood.

Half rack of baby back on the Lil Smokey Joe . 2 hours 45min with hickory and half snake

I’ve never really had any interest in trying pork belly, but lately I’ve been seeing so many posts about pork belly burnt ends that I finally started thinking about giving them a try.
Then I saw Costco had pork belly on sale, so I figured what the hell, let’s try it.
Cut it into about 1½-inch cubes, seasoned them up with yardbird and threw them on my Kamado Bid Joe. Once they had a nice bark(2.5 hours at 280°F), I put them in a pan with butter, brown sugar and Blue Hogs Comp BBQ sauce and let everything cook down until they got nice and sticky.
Man, did these turn out good.
Honestly, they were pretty easy to make too. Sweet, smoky, tender and absolutely delicious. The family loved them and they disappeared pretty damn fast.
I definitely understand now why I’ve been seeing so many people making these.
I’ll be making them again.
One piece of advice though. Eat them first, enjoy the hell out of them, and whatever you do, DON’T Google the calories. 😂

Cooked on a Yoder Kingman. Seasoned with SPG. On the smoker for 5 hours, wrapped with Meat Mitch’s Whomp sauce for the glaze, finished in the wrap till tender. Probably should’ve turned ‘em half way through after the wrap for even bone pull.

Edit: 5 hours smoked, 1-1.5 hours wrapped.

250 for an hour
375 45 minutes
180 internal temp and rest 10 minutes

Traeger Fin & Feather rub

Amazing !