Food Smokers and Smoking Tips/Tricks/Techniques

My first tri-tip! I've BBQ'd a lot if them but this is the first smoke. They only take about 2 hours at 280F but this one is being done at around 215f. I've got 100% cherry in the tube and 100% hickory in the hopper. The pic below is at hour 4 with an internal temp of 116f. When it hits 135f I'll pull it, sear it in my new cast iron pan then wrap and rest.

Also, they had corn on the cob at the market! Had it last night and it was delicious. Love me some corn on the cob! Gonna have it again tonight.

 

Searing it in my Lodge cast iron pan... Smells awesome!

 

A little more done than I planned because I had sides that weren't ready and I let it rest in the pan, but it was still delicious. It's got a nice smoke ring on it...

 

Looks like I finally nailed this brisket thing.. Two awesome brisket in a row. Some friends from out of state requested for brisket. We even vacuum sealed some leftovers to take back to Cali.

 

leftovers are good as well!

 

\\Most folks take tri tip to 145 max. It's more like steak meat and doesn't have the fat like a brisket. You cooked it perfectly, just overdid the final temp. Also, a tri has two different striations. Cutting it is two different pieces of meat. Before cooking next time see how the meat is actually two different cuts, needs to be sliced like that.

I'd eat it, looks really good!

 

Looks good! I've done 2 and they were just ok. Kind of expensive to take chances on. I think part of my issue was the quality of the brisket I was getting. Found a new place with a higher grade. Did you do anything different to get yours right?

 

It was good! I took it off at 135f but I think leaving it in the sear pan (in an unheated oven) to rest pushed it too high. Next time I'll pull it at 130/135f, sear it then remove from heat and wrap. This is the guide I used to cut it (from a YouTube video);

 

Honestly I Got my brisket at Walmart $1.97 a pound (been on sale for the last two weeks now) .. Rubbed some yellow mustard before I add my dry rub. Cook at 225-250 degrees. At the 5th hour I spray with Apple juice. I spray apple juice again and wrapped in foil at the 7th hour. At the 12th hr I take it off the smoker and let it rest for an hour or so.

 

That looks delicious Mind sharing your rub recipe?

 

i don't mind sharing at all, the famous Franklin BBQ and other Texas BBQ kings will tell you all they use for brisket is salt and pepper 1:1 ratio.

Its really limitless so you can always add stuff anytime.
With my rub, I start with a cup of kosher salt and a cup of black pepper. Then I add about two tablespoons of garlic powder, paprika, chili powder, onion powder and celery salt (to help with smoke ring).

 

Been lurking in this thread awhile, finally time to admit I'm hooked... What's a good lower priced smoker for a total newb? Lots of cooking experience, zero smoking (except the cigs). Thanks for sharing.

 

Hard to say. Good smokers that you will keep for more than 5 years are few and far between. The Weber kettle is a good start, lots of versatility. Other wise, expect to spend $700+ for a good smoker on the bottom end.

Look up Yoder YS 640 for giggles. I have one. The bomb.

 

Yeah, usually I like to buy for long term, but I have a feeling with this that the best course of action would be to just get my toes wet, so to speak. Once I know what the hell Im doing, buy the real deal. That logic may be flawed, however. Just wanting to get a good start.

 

I have a weber 26 and a daniel boone green mountain grill. Depending on how much I am cooking depends on what I fire up.

 

You can get an 18.5 Weber Smokey mountain for $200. Also watch for the akorn kamados to go on clearance at the end of summer. They are a poor man's big green egg. I personally have a 22.5 smokey mountain that I got at a closeout store for $200. I love it and fully expect it to last 10 years. Weber makes good stuff and has a good warranty. My kettle is 7 years old and has been sitting without a cover for that entire time. It looks like new. The best thing about Webers is that you can buy the parts at home depot or Lowe's if something breaks or wears out. There's also a huge following for modding them.

 

I know everyone loves what they have, but I honestly think the char-griller Akorn is one of the best smokers under $300. The thermos-style design lets you smoke at 225 for 6 to 8 hours on a half-chimney of charcoal. The one thing that would make it great would be access to the fire without taking the meat/grill out. But when you get the hang of it (and get a good thermometer) you can literally smoke a pork shoulder from start to finish without ever opening the lid. It's also not a huge smoker - I can only do 5 dozen wings at a time, or about 5 racks of baby backs with a rib rack, or 3 big pork shoulders. They retail around $299 and go on sale multiple times each year for $249 at Lowes, Menards and other big box home stores. I'm starting summer #4 with mine. It should easily last another 2 or 3 years since I use a cover. They're durable, too. Opened it up one day and all the ashes were piled up on the side. I realized the bug spray guy moved it, rolled it off the patio and dumped it over. It's none the worse for wear, except the latch is a little looser now.

 

Making a list, guys... Keep em coming.

 

One of the cool things about being involved with a particular forum on a regular basis is that you can get to trust the feedback.. I coulda posted this question anywhere but I already know that you guys know what the hell you're doing.