Backyard Smoking

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

Eight-pound brisket, 4 hours at 250°, then wrapped for 2 more hours. 🥩🔥 Came out a little drier than I wanted, so next t...
06/19/2026

Eight-pound brisket, 4 hours at 250°, then wrapped for 2 more hours. 🥩🔥 Came out a little drier than I wanted, so next time I’m going 225° until 165° internal, wrapping, then finishing at 250°. Smart adjustment or am I about to learn another expensive lesson? 😂

Cow tongue is going on the smoker today. 🔥 Be honest… underrated delicacy or am I about to learn an expensive lesson? 😂
06/18/2026

Cow tongue is going on the smoker today. 🔥 Be honest… underrated delicacy or am I about to learn an expensive lesson? 😂

Y’all can keep arguing over brisket and ribs—I’m here to defend smoked turkey breast. 😂🦃🔥 When it’s cooked correctly and...
06/18/2026

Y’all can keep arguing over brisket and ribs—I’m here to defend smoked turkey breast. 😂🦃🔥 When it’s cooked correctly and stays juicy, it’s right up there with a great slice of brisket, and it only takes about 3 hours. Have you tried one?

Finally smoked half of the wild hog I trapped a few weeks back. 🐗🥩 Came out great, and now I’m wondering why I don’t coo...
06/18/2026

Finally smoked half of the wild hog I trapped a few weeks back. 🐗🥩 Came out great, and now I’m wondering why I don’t cook more wild game.

Need help from the experienced smokers. 🥩🔥 I’m hunting at a ranch and using their older Traeger. The ribs had been on fo...
06/18/2026

Need help from the experienced smokers. 🥩🔥 I’m hunting at a ranch and using their older Traeger. The ribs had been on for just over 4 hours, but when I came back, the smoker was reading 41° and the meat had cooled quite a bit. It’s running at 225° again now. Will they still cook and render correctly, or should I be more worried about food safety?

Brisket people, I need honest advice. 🥩🔥 I’ve done plenty of these, but I’ve never seen fat or marbling like this on a C...
06/18/2026

Brisket people, I need honest advice. 🥩🔥 I’ve done plenty of these, but I’ve never seen fat or marbling like this on a Costco Choice brisket. Is this a lucky score or something I should worry about?

Update: Apparently it was a lucky score because it came out amazing! Our group destroyed it. Thanks for the helpful feedback—and to the rude commenters, the block button works just fine. 😂

Y’all were quick to judge, so here’s the full story. 😂🦃 Two 20 lb turkeys smoked over cherry pellets on the Brisk It. Br...
06/18/2026

Y’all were quick to judge, so here’s the full story. 😂🦃 Two 20 lb turkeys smoked over cherry pellets on the Brisk It. Brined for 30 hours, rinsed, rested overnight, injected with homemade Cajun herb butter, and loaded with seasoned compound butter under the skin. Smoked 4½ hours at 225°, then 1 hour at 300°. Zoom in by the leg before calling them dry—the juice is sitting right there. Everyone cooks to their own taste, and these came out exactly how I wanted. 🔥

Smoked sausage gravy might be the best bad decision I’ve made. 😂🔥 Jimmy Dean Hot, Original, and Sage smoked with apple w...
06/18/2026

Smoked sausage gravy might be the best bad decision I’ve made. 😂🔥 Jimmy Dean Hot, Original, and Sage smoked with apple wood at 250° for an hour, then turned into a 3 lb batch of gravy. I even put the cast iron pot underneath to catch the drippings. Normal gravy is officially canceled. 🤌

No wrap, no complicated method—just 4 hours of steady apple wood smoke at 235–240°. 🔥🥩 Light BBQ sauce at 185° internal,...
06/18/2026

No wrap, no complicated method—just 4 hours of steady apple wood smoke at 235–240°. 🔥🥩 Light BBQ sauce at 185° internal, pulled at 190°, and resting while the sides get ready. I trust the thermometer more than the clock. Happy Sunday!

My mother-in-law gave me this Masterbuilt smoker after her husband passed. We originally bought it for him about five ye...
06/18/2026

My mother-in-law gave me this Masterbuilt smoker after her husband passed. We originally bought it for him about five years ago, but it only got used twice before sitting outside in the weather. I’d like to save it if possible, but it looks like a lot of unnecessary work. Restore it or replace it with the $200 Pit Boss? Help! 🥩🔥

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