Food Smokers and Smoking Tips/Tricks/Techniques

Y'all smoke baby backs WITHOUT "the crutch"?? How much more time does it add @ 225?

 

Do coffee in your BBQ sauce. It doesn't really taste like coffee but adds a lot of flavor depth.

 

I never wrap my babyback ribs. 225 for six to seven hours gets me ribs that easily pull clean off the bone but without the potroast mush of boiled meat.

 

DONE. Tomorrow, NO crutch!

 

@Polymerhead ....is the name in reference to guns?? No steel??

 

I think you'll be pleased as long as you're using a smoker without massive airflow. I use a metal egg so drying out is never an issue. Higher air flow may require a water pan.

Actually, it does. I joined a forum for polymer XD pistols about 15 years ago and picked that name. I really like Radiohead as well. And for the record, I have plenty of real steel revolvers and even a 1911. Just kept the name.

 

got the butts on the smoker, going to wait to throw the ribs and venison on.

heres the everglades rub





also to add to the crutch talk, i don't crutch either, no need to IMO just a PITA

 

I put a little ground coffee in all my rubs pretty much. Its super aromatic, and it seems like it makes everything kinda pop flavor wise with me anyway. I keep mine pretty simple just onion powder, creole seasoning of some kind, ill add some crushed red or tabasco pepper flake if i want more heat. Black pepper and coffee and maybe some chilli powder. I hadnt been using garlic powder cuz i had some garlic infused evoo i was using but i ran out so ill have to do somethin before i smoke again

 

Threw these on an hour ago....going with NO crutch today. We'll see how they turn out!



Y'all eat 'em wet or dry??

 

My wife refuses to put anything on my ribs. "Perfect as they are!" Is what she says if I suggest anything

 

I enjoy both. I like to change things up to keep it interesting. I don't even have a "favorite" recipe. I like to mix a new blend of rub everytime, building on previous experience. Sometimes it includes sauce, either mopped on during the cooking time or just added afterwards, and sometimes just dry rub. It's all good to me. Whichever way, I never go too heavy on either the rub or sauce, I want to taste the meat, not the sauce.

 

I usually glaze mine with some sauce about 30 mins-1hour before they come off the grill so theyre not wet or dry, theyre sticky, but ive only done deer ribs.

 

Greetings I have been creeping on this thread for a while now, Figured I'd post something. I am going to be doing a brisket today on my pellet pooper. I will post a couple pics in the process.

 

Brisket is on and going to smoke for a couple of hours.

 

Points for the Tacoma in the background! Let us know how the smoke goes.

 

Brisket Smoked for 2 hours and after a mop was transferred to a foil pan where it will sit for 10+ hours at 225f.

 

What lb brisket? Lookin good

 

Damn that brisket really fills out that Junior Elite! Just did my first brisket on the Traeger a couple weeks ago, I think I had 10 hours of cook time on mine, smoked for 4 hours, 225 for another 2 hours to an internal of 180 and another 4 hours to get up to 210 internal.

 

I didnt even look lol, It was the nicest packer that Costco had. I am going to guess 8-9lbs

Yea it does great for the wife and I, But when it comes time to replace it I am going bigger.

 

Looks like a big hunk of brisket! Hard to find those here in California! Takes damn near the whole traeger junior! That was my first pellet pooper.