Backyard Smoking

Cooked rare on purpose—and I wouldn’t change a thing! This Australian Wagyu picanha, rated 8/9 for marbling, was smoked whole at 250°F to an internal temperature of about 100°F. I let it rest under foil for 30 minutes before searing it on a ripping-hot Blackstone and torching the fat cap. Served alongside seared sweet corn, cheesy potatoes, and chimichurri. Possibly my best steak ever! 🤤🥩🔥

Scored a serious brisket bargain at Kroger! Two Choice packers totaling more than 34 pounds cost me only $137 at $3.99/lb. 🥩💵🔥

We’re firing up the grill for steak tonight! 🔥🥩

I’ve never cooked a pork butt before, and this one is huge! Planning to smoke it Friday and enjoy it while camping Saturday. Any suggestions? 🍖🤔🏕️