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Cedar plank salmon but we’re actually letting the cedar burn 🔥🐟 No soaking the plank. No wet-wood sauna. The whole point is to get that cedar hot enough to char and create real smoke flavor. Seasoned with Smoke Trails BBQ Rib Rub, smoked on the Oklahoma Joe’s Laredo, then finished with BBQ sauce until glossy and tacky. I usually pull salmon around 130°F for a juicy finish that still keeps the family happy. Full recipe here: https://smoketrailsbbq.com/blogs/recipes/cedar-plank-salmon-the-right-
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Best smoked meat served on Sunday noon to our Brothers from Ermelo #foryou #bbq #tomahawksteak #brisketwors #smoker
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TikTokcportstrong
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These smoked beef cheeks are ridiculously rich, tender, and packed with beefy flavor. I smoked Wagyu beef cheeks on my Oklahoma Joe’s Longhorn with cherrywood, then finished them covered in ghee until they were so tender you could push a finger right through them. And remember: just because beef cheeks hit 205°F doesn’t mean they’re done. Keep cooking until all that collagen breaks down and they’re completely probe tender. Full recipe here: https://smoketrailsbbq.com/blogs/recipes/smoked-beef-ch
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