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What The MeatStick Community Is Cooking

Real cooks from the MeatStick community. Quick steps and the setup behind each cook.

Smoked trisket by diningwithdash @diningwithdash ▶

Smoked Trisket

Cook by @diningwithdash

  1. Season tri-tip with brisket pepper and BBQ rub. Refrigerate overnight.
  2. Preheat smoker to 250°F and place meat fat-side down.
  3. Spritz with beef broth and apple juice every 45 minutes.
  4. Wrap at 165°F internal with butter in butcher paper.
  5. Cook until about 205°F and probe tender.
  6. Rest, slice against the grain, and serve.
See The Setup
Pulled pork by bullets_n_bbq @bullets_n_bbq ▶

Low & Slow Pulled Pork

Cook by @bullets_n_bbq

  1. Season pork shoulder with your favorite BBQ rub.
  2. Smoke at 225°F with MeatStick inserted.
  3. Cook until internal temperature reaches 165°F.
  4. Wrap and continue cooking to about 203°F internal.
  5. Rest 30 minutes, shred, and serve.
See The Setup
Surf and turf cook by boltthrowerbbq @boltthrowerbbq ▶

Surf & Turf

Cook by @boltthrowerbbq

  1. Season ribeye with olive oil and steak rub.
  2. Marinate shrimp in Japanese BBQ sauce for 1 hour.
  3. Smoke ribeye at 250°F with MeatStick inserted.
  4. Flip steak at 80°F internal and smoke to 110°F.
  5. Sear over high heat until about 125°F internal.
  6. Grill shrimp 90 seconds per side and serve.
See The Setup
Smoked spatchcock chicken by mrbsbackyardbbq @mrbsbackyardbbq ▶

Smoked Spatchcock Chicken

Cook by @mrbsbackyardbbq

  1. Spatchcock the chicken and season heavily with BBQ rub.
  2. Insert MeatStick probe into the breast.
  3. Preheat smoker to 375°F with indirect heat.
  4. Add cherry wood chunks for smoke flavor.
  5. Cook until breast reaches 165°F internal.
  6. Rest briefly, shred, and serve.
See The Setup