I smoked these uncovered for 2 hours followed by a covered braise in a foil pan for an additional 2 hours and final an hour rest. These were going on the Zgrill at 250 degrees.

Hey everyone, I’m Brian, your host and fellow pitmaster enthusiast. This is a free space for all levels—from backyard beginners to seasoned smokers—to share tips, recipes, techniques, and stories about perfecting that tender brisket, ribs, or pulled pork. What’s inside: • Beginner guides and advanced hacks. • Free recipe shares and equipment reviews. • Eventually we will have weekly live Q&As and challenges (Once the member count raises). • Eventually we will have premium recipes in the classroom. Start by introducing yourself: What’s your go-to smoker? Favorite meat to smoke? Drop a comment below! Feel free to drop a selfie or pic of your bbq/smoking setup. Smoke on, and let’s make this the best BBQ crew around! 🔥🍖 I have setup a few categories... See below: • Beginner Basics: For newbies—intro guides, simple setups, common mistakes, and first-time smokes. • Recipes & Rubs: Share and discuss recipes, spice mixes, marinades, and side dishes. • Equipment Reviews: Gear talk—smokers, thermometers, tools, fuels, MODS and recommendations. • Advanced Techniques: Pro tips on wrapping, resting, wood selection, temperature control, and troubleshooting. • Q&A Help Desk: Ask questions, get advice from the community on specific issues. • Show & Tell: Post your smokes, before/after pics, success stories, or fails to learn from. The First Classroom is now LIVE but still a work in progress. Feel free to start the first classroom module and check back often for updates. https://www.skool.com/low-slow-bbqsmoking-group-8793/classroom/e6874de7?md=77519bb332fb4c6aa10261628453d662

Saturday, May 30, 2026 Feeding ~50 hungry friends on Long Island! Starting at 1 PM and running late (midnight+) with smoke, grills, fire pit vibes, and good times 🔥🍖 Appetizers (to kick things off while the meats finish) - Smoked Deviled Eggs – hard-boiled eggs lightly smoked whole, then filled with creamy tangy filling + BBQ twists (bacon bits, smoked paprika, etc.) - Pork Belly Burnt Ends – crispy, saucy “pork candy” cubes smoked low & slow - Fresh Watermelon Slices/Cubes – cool, juicy refresh - Chips & Salsa – classic easy snacking Mains (the smoky stars of the show) - Texas-Style Smoked Brisket – slow-smoked whole packers, tender with perfect bark, sliced fresh - Fall-Off-The-Bone Ribs – baby back or St. Louis-style, rubbed, smoked, and sauced (or dry if you prefer) - Cornell Chicken Drumsticks & Thighs – marinated in the classic Upstate NY tangy sauce (vinegar, oil, egg, poultry seasoning), grilled on the gas grill with repeated basting for juicy, flavorful skin Sides (the perfect BBQ complements) - Classic Coleslaw – creamy and crunchy to cut through the richness - Pasta Salad – chilled, loaded with veggies and tangy dressing - Baked Beans – slow-cooked with bacon, onion, and BBQ sauce for that sweet-smoky depth Desserts (sweet finish to keep the party going) - Peach Cobbler – warm baked peaches with biscuit topping (served with ice cream if you want) - S’mores Station – graham crackers, marshmallows, chocolate + fire pit roasting for late-night fun - Undetermined - maybe a surprise! Plenty of sauces on the side (sweet, spicy, tangy BBQ + extra Cornell sauce), iced drinks, water, lemonade, all the beverages, and all the fixings. Comment below if you think I am missing anything!!