Cook Log

Every cook tells a story. Here's the journal — temps, times, wins, and lessons.

May 31, 2026

Overnight Brisket — Prime Packer

14.5 lbs
Weight
250°F
Pit Temp
16 hrs
Total Time
203°F
Pull Temp
Post Oak
Wood

Started at 10 PM, wrapped in butcher paper at the stall (around 165°F internal, 8 hours in). Pulled at 203°F when the probe slid in like butter. Rested 2 hours in cooler. The flat was maybe slightly dry at the very tip — next time I'll trim less fat off the top of the flat to protect it. Point was absolute money. Bark was deep mahogany.

May 24, 2026

St. Louis Ribs — Sweet Heat Glaze

2 racks
Quantity
275°F
Pit Temp
5.5 hrs
Total Time
Hickory
Wood

3-2-1 method but pulled the wrap phase at 1.5 hours since these were thinner racks. Glazed with a honey-chipotle mix in the last 30 minutes. Perfect bend test — bones showing about ¼ inch pullback. These disappeared in minutes.

May 17, 2026

Spatchcock Chicken — Lemon Herb

5.2 lbs
Weight
325°F
Pit Temp
2.5 hrs
Total Time
Apple
Wood

Dry brined overnight with salt and baking powder for crispy skin. Spatchcocked and laid flat on the grate. Skin came out shatteringly crispy — the baking powder trick works every time. Internal hit 165°F in both breast and thigh simultaneously thanks to the even exposure. Best weeknight smoke.