Meat Experience Sharing

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A place for people to share their techniques, recipes and photos of their smokers and delicious smoked foods!

I can't figure out for the life of me why the top keeps drying out. I've tried cooking it at least seven different ways ...
06/05/2026

I can't figure out for the life of me why the top keeps drying out. I've tried cooking it at least seven different ways and still can't seem to get it where I want it.

This is probably the best one I've made so far—not bad by any means, but it's still not hitting the mark. Any tips, tricks, or advice from those who've mastered it would be greatly appreciated!

Before-and-after shot of my homemade jerky! 🔥 The flavor turned out incredible, and the texture is exactly what I was ho...
06/05/2026

Before-and-after shot of my homemade jerky! 🔥 The flavor turned out incredible, and the texture is exactly what I was hoping for. Absolutely amazing. If you'd like the recipe, let me know in the comments!

What's the first thing that comes to mind when you see this? 🤔
06/05/2026

What's the first thing that comes to mind when you see this? 🤔

No spritz, no wrap—just letting the ribs do their thing. (No hate if you spritz or wrap, though!) 😎Let's see your favori...
06/05/2026

No spritz, no wrap—just letting the ribs do their thing. (No hate if you spritz or wrap, though!) 😎

Let's see your favorite rib photos, whether they're beef or pork. Show off your best cook! 🔥🍖

Does anyone here put their pork butts in a foil pan from start to finish to catch all the fat drippings instead of letti...
06/05/2026

Does anyone here put their pork butts in a foil pan from start to finish to catch all the fat drippings instead of letting them run through the grates? I've been curious about it ever since I got my smoker, but I can't remember seeing many people do it for the entire cook. I've always cooked mine directly on the grates, but I'm wondering if there are any advantages to using a pan the whole time.

Is $3.79 per pound a good deal for brisket?I'm planning on smoking one soon and was curious what everyone else is paying...
06/05/2026

Is $3.79 per pound a good deal for brisket?

I'm planning on smoking one soon and was curious what everyone else is paying these days. Around here, I found one for $3.79/lb and it seems like a decent price, but I haven't bought a brisket in a while.

What are briskets going for in your area, and at what price do you consider it a great deal?
🔥🥩

Did I pass the test? 😆**Edit to add:** It was a rhetorical question—I was joking. There are about a million different wa...
06/05/2026

Did I pass the test? 😆

**Edit to add:** It was a rhetorical question—I was joking. There are about a million different ways people claim you can tell when a brisket is done properly, from the finger test to the bend test and everything in between.

Regardless of anyone's opinion on my results, not a single crumb of brisket has ever gone to waste in my house.

Smoke on, my friends. 🤘🔥

This was our first brisket on the Pit Boss! We smoked it at 225°F for about 15 hours and pulled it at 205°F internal tem...
06/05/2026

This was our first brisket on the Pit Boss! We smoked it at 225°F for about 15 hours and pulled it at 205°F internal temp. It turned out a little drier than I was hoping for, so I'm curious what we might have done wrong. Any tips or advice from the brisket pros? 😊

And please, no negativity—just here to learn and improve!

Don't roast me—I know I messed this one up. 😅Based on these pictures, can anyone tell what I might have done wrong?I smo...
06/05/2026

Don't roast me—I know I messed this one up. 😅

Based on these pictures, can anyone tell what I might have done wrong?

I smoked it at 225°F, wrapped at 165°F, and pulled it at 203°F internal. My first thought is that I may not have trimmed enough fat, but I'm not really sure.

I'd appreciate any constructive feedback or tips for next time. Always trying to learn and improve my brisket game! 🔥🥩

I smoked this tri-tip a little differently this time. Same seasoning as always, but I ran the smoker at 220°F for about ...
06/05/2026

I smoked this tri-tip a little differently this time. Same seasoning as always, but I ran the smoker at 220°F for about 4.5 hours and pulled it at 160°F internal. It ended up with a much smokier flavor than I usually get.

Normally, I smoke tri-tip at 250–275°F for 2–3 hours, and it seems like I get a darker smoke ring when I cook it that way.

One thing I'm curious about: I've never really cooked a tri-tip until it's "probe tender" like I hear people talk about all the time. How are people getting tri-tip to 203°F internal without drying it out? Is it because they're cooking at a lower temperature for a longer time? Do most of you wrap at some point?

I've never wrapped a tri-tip before, so I'd love to hear how others are doing it.

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