Food Smokers and Smoking Tips/Tricks/Techniques

Thinking I might pick up a brisket and smoke it this weekend. Going to be either that or a couple of fatties. Supposed to be nice out again this coming weekend.

 

Brisket!!!! Burnt ends!!

 

I smoke for around 7 hours at about 225 and then oven at 250 on a rack over a pan, for as long as it takes for the meat to reach 197-200 degrees. Then into a cooler for a couple hours to rest. Last one was 11 lbs and took 13 hours to cook then rested in the cooler for another four. Turned out great.

My rub is mostly S&P with some paprika and onion powder added. I used about a cup and a quarter on this last brisket.

 

Guys. Two places if you want to cook a brisket and haven't yet.

Here for reference: Lotta good fun reading. READ and read again and print stuff.

http://amazingribs.com/

And here. Lotta old time real experienced folks. Read the beef forum for a while. Listen and learn from the old timers.

http://www.smoked-meat.com/forum/index.php

I have only done 20 or so briskets over two years. I know nothing!

Buy Butchers paper.

zh-er-0424-dv45

http://www.amazon.com/Peach-Butcher-Paper-Durable-Carry/dp/B00ZYDRI8K

 

Check out smokingmeatforum or pelletheads for some good brisket advice. Search youtube for Aaron Franklin brisket. I'm going to buy some of the butcher paper he mentions and try his method.

Edit: @Conumdrum beat me too it! Thats the peach paper I mentioned.

Here are a few rub recipes I found:

 

Even pros have issues with briskits. Choosing a left hand cow brisket to what is the best temp is almost science.

Remember... A good smoke is thin blue smoke. Heavy white smoke is creosote and bad taste. Learn to do it right.

This is BAD smoke....

https://www.tacomaworld.com/threads...icks-techniques.229517/page-138#post-12268065

 

LOL, I thought the same....

 

That's just what the smoke comin out my exhaust looks like when it's runnin at 110* or so, even when the sticks are fully seasoned cured and ignited lol

The smoke blues up above 150*

I'd proudly put the canadian bacon that came out of that smoke next to anything a yoder can do lol

And yes I am a lil butthurt

 

Pellet smokers unite!

 

In general, y'all spray your meat while smoking or not??

You know that old saying, "If you're lookin', you ain't cookin'...."

 

Its 420 bitches- Smoke em if you got em

 

My pellet pooper belches out big clouds of smoke when I first start it up, but after 5 minutes or so it settles down to the desirable thin blue smoke. All part of the process...

 

I don't if I'm doing a butt (usually in bed) I do on ribs.

 

I never do. I have used water pans before, but I don't do that now, either.

 

I don't spray. Although I do use a waterpan.

 

I only spray chicken. Other than that I put it on the pellet pooper and let the machine tell me when I'm done. I love easy bbq.

 

So in the WSM you guys would or wouldn't use the water tray?

 

Same, I used to use water in the pan, but never now.

 

Use the water pan, lined with foil, no water. The foil is to ease cleanup. It still acts as a heat blocker. If you take it out, the fire is directly under the meat and you might as well be grilling.