Food Smokers and Smoking Tips/Tricks/Techniques

Cant wait to see results

 

Yesterday's brisket. Smoked for 7.5 hrs over oak & hickory. Beer & vinegar based mop sauce. Internal temp. of 190°-200° fall apart tender. I thought it would take longer But I am pleased with the results

 

Looks great!! Congrats!!

 

1st batch of ABT's as its finally getting warm!

 

I cant take credit for this, but I wanted to post, since I have had his pulled pork and it is fantastic. He is the only person around San Antonio that I know that makes Pulled Pork. His in-laws are from the Carolinas...so he learned his craft from experts.





Here is his caption/recipe:
"It was about 12 lbs. bone In (Boston Butt). About 4 hours in smoke 2 hours wrapped and 1 hour wrapped in cooler to rest. Could not pick up bone pulled out clean. Sprayed about every hour unwrapped. Wrapped with liquid kosher salt pepper brown sugar and liquid butter to steam it all."

 

Yup - TX has great BBQ I know, but the thought of BBQ without pork shoulder just seems kooky to me. Doesn't hurt that it's possibly the easiest, most fail-proof meat to smoke correctly. And yet there are enough variations in rub/technique/mops/sauce to keep the most dedicated smoker interested.

 

So far I've done dry, rootbeer soaked, apple juice, cider, and dr pepper.

The dry was the best.

 

I'm sure I'll get booed for saying this, but IMO the worst pork butt I've ever had, was better than the best beef brisket (or ribs for that matter) that I've ever had.

 

Fajitas today chix and beef . Cooking chix now

 

Nice plate!



I smoked up a batch of scotch eggs on the egg for a tasty treat...

 

Boo hiss. I've certainly had some bad brisket which wasn't worth eating but good brisket, really good brisket is just heavenly. Personally, I like brisket quite a bit more than pulled pork, though I love them both.

Since this is my first post to this thread, I should point out that a friend is bringing me one of his older cookers for me to try out and decide if I want to buy it from him since he's upgrading this one. It's a 9 footer made out of a 500 gallon propane tank and built on an axle with wheels. I'm really stoked to try it out and see if I like it well enough to buy it (we haven't discussed a price yet but I think it will be reasonable).

 

I smoked up a batch of scotch eggs on the egg for a tasty treat...

Recipe?

 

Got my order of Blues Hog delivered yesterday. Love this stuff! Its one of the only BBQ sauces I'll use when not making my own. I haven't had the Tennessee Red before so I'm excited to try it.

 

Blues Hog is good stuff.

I never thought about sharing sources and sauces, but if you guys have a favorite rub or sauce, you should post up a link!

I use Sticky Pig dry rub for almost everything. Especially good on pork butts & ribs. I use maybe 1/3 a shaker on an average butt/shoulder.

http://www.stickypigbbq.com/otheritems.htm

 

I only use my own...which I have finally learned how to properly jar and add my label

 

I have been experimenting with wrapping my briskets..and I am seeing more tender results with less cook time. So that is a Win-Win

This was a 12lb..I did it at my usual 250 unwrapped for 6 hours. Then wrapped it in butcher paper for 2. The entire thing was very tender. Some of the point was almost too tender (fell apart into chop). I was very pleased with the results, before I was smoking 1hr/lb and getting up every couple of hours over night. I did this one in 8hr. I am going to cut it back to 7 next time (6 open/ 1 wrapped).




The sausage is store bought Eckrich Angus Beef - it tastes fantastic with the char- everyone made that some comment.
I picked up some handly bottles at the local restaurant supply place for my home made BBQ sauce (Rudy's recipe).



I keep the best cuts for my own private left-over stash!

 

Great work as always, Primo! Looks like you have the brisket figured out!

 

Had some big shrimp in the freezer, so threw some hot sauce and other stuff on them and tossed them on the smoker for 45 minutes. Awesome stuff. That plate is a dinner plate, if that helps the scale. Big shrimp/little prawns.