What Do You Smoke Best?

[Spinaker]

1) Pork Belly
2) Brisket
3) Ribs
4) Pork Shoulder
5) Chuck Roast

[CaptainMike]

I'm fetching an on sale chuckie this morning. I haven't decided which way I'm going with it, but leaning towards birria.

[SheilaAnn]

CaptainMike birria for the win! With a side on consommé of course. And HEB Butter Tortillas.

[klflowers]

Chicken
pork ribs
pork butts
Turkey
Chuckies
brisket

[ecowper]

I get excellent reviews from folks that come over kind of in this order

1. Tri-tip
2. Brisket
3. Pork Butt
4. Pork Ribs
5. Turkey/Chicken

I'll go with what they ask for/want. Stacy says Tri-Tip and Chicken are top of list for her.

[CaptainMike]

I fully expected you to say your best smoke is a Monte Cristo.

[ecowper]

CaptainMike nope, a Graycliff :-)

[Draznnl]

Beef ribs
pork butt
brisket (usually as pastrami)
turkey breast
salmon

[ecowper]

oh snap, I have a brisket in the garage fridge right now. using part of it for a stew later this week and now I know what I'm doing with the rest of it. Pastrami!

[Draznnl]

ecowper You’re welcome.

[Alan Brice]

1.Briskie. Got into smoking for briskie.
2.Salmon. Used to wet brine, now I know better.
3.Pork shoulder
4.Chuckles
5. Ribs - Beef
BB's
SLC
Just not happy w/my ribs. Would not cook them for a krewe. Never done Chickie, Turkey is a walk in the park,PBC!,pbc,...!

[ecowper]

If you can smoke a turkey well, chicken is basically the same thing but faster cook.

[BKYDBBQ]

Here's mine..

1 - Pork Butt / pulled pork
2 - Pork Belly (what I think I do best)
3 - Shrimp (normally fix New Orleans BBQ Shrimp)
4 - Brisket
5 - Pork tenderloin (char siu pork tenderloin is one of my favorites)
6 - Ribs (normally whole spares or SLC). Definitely not happy with my ribs but others like them.
7 - Turkey Breast
8 - Chuck Roast
9 - Chicken

I am not a perfectionist, but I think with all of them I can do better, whether they are good or not.

The only one I don't play with, unless it is for just me or family is Pork Butt. I have developed a process that many people like and pay me for so I only make very small tweaks so that I can maintain a consistent product.

[jfmorris]

If I had to rank myself on what I have nailed the best, it would be:

1. Pulled pork (Boston butt)
2. Brisket
3. Pork Ribs
4. Beef Ribs
5. Smash Burgers on the flat top!!
6. Stir fry or fajitas on the flat top!
7. Chicken parts/wings or split chickens
8. Whole chickens
9. Turkey

[Skinsfan1311]

I'm happy with pretty much everything that I cook in a smoker, except chuckies. They've been too hit or miss for me. They've been relegated to the Dutch oven, or slow cooker.
It's too pricey to call it "poor man's brisket" anymore. Prime packer brisket is cheaper per pound at Costco


Maybe I'm just lucky, but my brisket, and brisket burnt ends always turn out great. I do 2-3 per year because because I smoke Prime packers and one, small, chest freezer where space is at a premium.
We're empty nesters so we get a lot of meals out of a single brisket. I vac-seal and freeze sliced flat into meal-sized portions and the cooked point for burnt ends later.

[captainlee]

My first couple of chuck roasts were boarder line and there were hints here to forget about it and go back to the crock pot. Luckily I got it figured out and now they turn out really good.

[Skinsfan1311]

captainlee chuckies vex me. I treat them like brisket & I've had a couple of fantastic cooks...but others have been too dry & I don't do anything different. I even wrap them. I'll stick to the Dutch oven & crock pot.

[captainlee]

Skinsfan1311. I have never added a water pan to my Yoder but have done so with a chuck and believe it has helped. Being at altitude and a very low humidity I need all the moisture possible. I also only let it go a little while when it hits the stall before sealing in a pan with beef broth.

[jerrybell]

Ribs - St. Louis
Brisket
Pork Butt
Ribs - Baby Back
Cheese

[captainlee]

I forgot about cheese. I smoke a ton of it before the holidays. Friends bring blocks over for me to smoke for them.

[Johnny Booth]

1. Brisket - Lots of salt and pepper, fat trimmed to render and protect, shape to aerodynamic for high-convection offset.
1. Pork Butt - cook the hell out of it at 275+. brown sugar, paprika, ancho chili, black pepper, onion, garlic, cayenne, cumin
1. Beef Ribs - always a winner, render that fat, get a bark
2. Ribs - I do baby backs well, I don’t know why. As a result spare ribs are always under done.
3. Chuck Roast - pulled only, sliced was a disaster of toughness.
4. Chicken - pulled only, never had good skin on my smoked chicken, bite through, perfectly rendered, but still not tasty.

I follow Aaron Franklin’s brisket and beef ribs approach, and cook on his offset.
Everything else I learned at AR. 😎🍻

[mrteddyprincess]

This is, perhaps, unconventional, but it's where I am right now since I got my Santa Maria attachment for my PK 360.

1. Vegetables/Fruit: sweet pepper, asparagus, pineapple, watermelon on the Santa Maria over hickory fire
2. Sea bass/cod/shrimp on either the PK or the SM
3. Chicken on the Lang or PK
4. Ribs/Pork Shoulder on the Lang
5. Brisket on the Lang

[ecowper]

I love watermelon over fire

[Huskee]

I think I do brisket, beef ribs, butts, and chucks all equally well, so I put them all at #1. Then chicken. Then ribs. I struggle with ribs, I just can't make a rack of ribs to impress myself but others say they're good.

[J-Melt]

I am in the same boat with ribs.

[Stevo]

1) Brisket, tri tip, and chuckies
2) Boneless skinless turkey breast
3) Ribs
4) Chicken
5) Rope

[KimO]

st louis ribs
picanha
brisket
tri-tip
pulled pork

[Karon Adams]

Pork Butt, though HWMO took my smoker for himself after I broke my back. now that I am recovered and we have a Copperhead, he won't give the job back!!

[KimO]

Karon Adams sometimes its tough having two chefs in the family... :-)

[J-Melt]

1. Brisket
2. Whole Chickens on OJB
3. Pulled Pork
4. Beef ribs
I am okay at, but not consistent with pork ribs, though I always get good reviews.

I am good at brisket mostly because I've gotten lots of reps. I get to do several each year for church and a couple for my girls school. Chicken has been really hard to mess up on the OJB and pulled pork is typically pretty good.