Food Smokers and Smoking Tips/Tricks/Techniques

Hey Fellas...I am sure brisket is sky high & in short supply around the country....because Texas is seeing its highest prices ever. I haven't seen it cheaper than $3.75/lb and it usually runs about $4/lb +for select/angus..and Prime is running $6/lb or higher. And I say short supply...while there is always brisket at the grocery store...there isn't much of a selection and it has been next to impossible to find a small (whole) brisket.

So I decided to try out smoking a chuck roast and it turned out great and was the perfect size for 3-4 people and not to mention you don't have to wake up all night...you can just start it in the morning and a 3-pounder will be done in 4-5hours.

I was even lucky enough to find a Kobe chuck roast.

 

Looks awesome. I've smoke a chuck before, but it didn't look like that.

 

Very nice smoke ring! And the crust looks great
Did you use a rub?

 

First time using my smoker yesterday. Ended up doing a chicken with a homemade rub. It turned out great! I can't wait to do something else next weekend. Thanks for all the inspiring pictures guys.

 

Cocoa is an underused option for some folks.
Think of it as another type of mild pepper.

And smoked paprika rocks!
Also been experimenting with things like allspice, nutmeg, etc..

 

I did cheat and used a rub...I only used about half the Cayenne.

1/2 Cup paprika

1/3 cup ground black pepper

1/4 cup salt

1/4 cup chili powder

1/4 cup ground cumin

1/4 cup packed brown sugar

3 tablespoons granulated sugar

2 tablespoons cayenne pepper

 

Happy Easter.

 

Happy Easter hoyal. Looks like your feeding an army today. We had our supper yesterday so I smoked a ham for everyone turned out great.

 

Making me hungry

 

I have a spiral ham on my neighbors because I ran out of room on mine!! But yes a lot of people are coming over.

 

Looks good Devin.

 

11.5lb butt....sweet cherry/pecan smoke @ 225*--13 hrs.....nailed it.

 

2.5+" of rain in the forecast for us today. Might as well make the most of being stuck at home.



My usual Memphis rub on pecan chunks.

 

Time to eat!

 

I put these ribs on the smoker for about 2 hours and now they're in the oven, meat side down with a little bit of cran raspberry juice (all I had in the fridge) for another hour. I'll hit them with some sauce and crisp them out on high heat for 30 minutes to finish them off. 3-2-1 kinda...

 

Nice! I'm a fan of the 3-2-1 but try it in a 2-3-1. So 3 hours wrapped that's how I've been doing them lately.

 

Interesting. I'll have to try that next time, on a schedule to feed the wife when she gets off work so time is limited

 

I've got pork chops for the smoker tonight. Mmmmm pork chops

 

Ribs are quickish. Pork loin wouldn't be very long either

 

how about a chicken? Those can be pretty quick

I've always used the 3 2 1 method so that's minimum 6 hrs of just cook time. Do you have another faster way?