141
Did a 8 hour pork roast at same time but can't upload.
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 19 Jul 2023
141 points (85.8% liked)
FoodPorn
15954 readers
7 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
Looks great! Brisket is def on my list of things to smoke next, along with pork butt.
I feel like beef is a safer bet - we spent our first few tries with Temps going between 80c and 140c. Its a balance between smoke volume that lowers temp, enough embers to sustain combustion (we dropped down to 60 on our first one... woops) and not going to hot where you can easily hit 150-200.
Good tips, thank you! Maybe I'll try brisket next, then.