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The Mopstick Messiah The Mopstick Messiah BBQ, Smoking Meat the Right Way

19/08/2026

Pull up on me 8.29.26

Proof of concept This is what you getting yourself into!
19/08/2026

Proof of concept This is what you getting yourself into!

18/08/2026

I’m telling you, starting a restaurant is not always the best idea. So many variables people overlook. “Selling food”is the least of your worries!

Smoke at 250 for 4 hours, then cover and braise.
18/08/2026

Smoke at 250 for 4 hours, then cover and braise.

What’s everyone’s secret to getting that perfect, dark bark on a pork butt? 🔥🐷 I’m trying to get that nice thick crust on the outside while still keeping everything tender and juicy inside. Would love to hear what works best for you guys! 🤤🍖

18/08/2026

Warmer box? Wood basket? It’s time 💯🔥🙏

Run ts back. 8/29/2026 We Live 💥🦶🏽🔥🔥🔥
17/08/2026

Run ts back. 8/29/2026 We Live 💥🦶🏽🔥🔥🔥

16/08/2026

Something light for the preseason NFL

13/08/2026

Yall are leaving the “d” off of smoked when you describe the state of your food and I don’t like it 😂

13/08/2026

Sauce or no sauce? Why?

12/08/2026

This is how crazy knowledge is. I grew up wrapping ribs- FIRST in the cook 🤣🤣; I’ve been cooking since I was about 12-13 lol So, I did what was easiest and what I thought was most important and it was tenderness…. Didn’t know much about smoking, etc.

Now, I may not even touch a piece of foil on a rib. I understand smoking, grilling, bark, etc. Lots of layers to cooking!

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