this post was submitted on 05 Jul 2026
276 points (92.1% liked)
Dull Men's Club
4380 readers
618 users here now
An unofficial chapter of the popular Dull Men's Club.
https://dullmensclub.com/
1. Relevant commentary on your own dull life.
Posts should be about your own dull, lived experience. This is our most important rule. Direct questions, random thoughts, comment baiting, advice seeking, many uses of "discuss" rarely comply with this rule.
2. Original, Fresh, Meaningful Content.
3. Avoid repetitive topics.
4. This is not a search engine
Use a search engine, a tradesperson, Reddit, friends, a specialist Facebook group, apps, Wikipedia, an AI chat, a reverse image search etc. to answer simple questions or identify objects. Also see rule 1, “comment baiting”.
There are a number of content specific communities with subject matter experts who can help you.
Some other communities to consider before posting:
5. Keep it dull.
If it puts us to sleep, it’s on the right track. Examples of likely not dull: jokes, gross stuff (including toes), politics, religion, royalty, illness or injury, killing things for fun, or promotional content. Feel free to post these elsewhere.
6. No hate speech, sexism, or bullying
No sexism, hate speech, degrading or excessively foul language, or other harmful language. No othering or dehumanizing of anyone or negativity towards any gender identity.
7. Proofread before posting.
Use good grammar and punctuation. Avoid useless phrases. Some examples: - starting a post with "So" - starting a post with pointless phrases, like "I hope this is allowed" or “this is my first post” Only share good quality, cropped images. Do not share screenshots of images; share the original image.
.
founded 2 years ago
MODERATORS
Oooooooooo
I have questions.
I've never done a brisket (california doesn't do brisket for some reason. we do tri tip which is wonderful smoked but it's still not brisket) partly because of imposter syndrome, partly because i don't have a good brisket dude. But lately i've been smoking brats and MOINKSs on my 18" weber smokey mountain. I've fallen in love with cherry again so that's what smoke all my meat is getting, and it only takes an hour to cook the brats.
What's your smoker? What wood? How long did it take? Do you have any spare leftovers?
I have an Oklahoma Joe longhorn dual fuel. I picked it up dirt cheap almost new from a retired guy who realized it's no good for serious smoking because the chamber is tiny to make room for the propane side. It's a bastard grill because real offset pitmasters would consider the original OJ longhorn too small for serious smoking and the dual fuel is half that size again.
I love it for my house because I'll only do a brisket once a year or so, but now that I have gas the wife will grill things when the mood strikes her, which means more bbq for me. Plus the smoke flavour is unbeatable smoked chicken and salmon galore! You don't have to get things perfect for it to be family approved.
I used kiln dried oak from the grocery store because it was there, but I'll buy a face cord one of these years and season it myself, maybe maple? I used to be a Weber kettle grill charcoal man, but cooking on real wood is a pleasure and that's what you get on an offset. I'm not an expert but I hear the delicate fruit tree flavors are lost on beef so you move to medium and bold wood like oak and mesquite.
It took all night to have it ready by lunch, maybe 14 hours? I'll definitely never do it for lunch again, brisket is a dinner food now lol. We had 15 people eating for a 16lb pre-smoke weight, about 1/3rd is left!
My buddy who introduced me to smoking has a weber smokey mountain and he makes the best chicken wings I've ever had. I'll have to try to show him up next time he's over but we'll see how it goes. His sauce game is absolutely on point!