Food Smokers and Smoking Tips/Tricks/Techniques

Have a little KCBS event tomorrow. Let the pain begin. First off Brisket. Started around 18lbs trimmed it down to around 10lbs. Slammed her with the dirty dirty injection. It's going to be a hot and fast so I'll rub her down in the morning. Up next: the dreaded chicken pain.

 

I use butcher all the time. It's full of win

 

Trimmed from 18lbs to 10lbs?!

 

Lol. You half to remember. It's a comp. You don't want to cook any more then you half too. Cut your brisket down so it's already the width of your box. Cut all the wet brine and hard fat off so it doesn't slow the stall down. Then trim all the silver skin off. Don't want a hidden piece get caught in the judges teeth. I will only half to make one cut to separate the flat from the point. Then it's just a few cuts to dice up those burnt ends...Judges love burnt ends. She should only take 5-6hrs.

 

Half != have

 

Grammer Nazi

 

From the BBQ with Franklin video I watched on the aluminum foil vs paper vs nothing video the aluminum foil ends the smoke, the paper slows it dramatically while keeping things moist and cooking without wrapping creates more bark but at the cost of some moisture.

 

Uh-oh

 

He also uses side box/stick burners. It all depends on how your heat makes it through the chamber. Foil, butcher paper, no crutch? Doesn't madder. Just find what works for you and don't over think it. It will drive you nuts. Salt,pepper,heat,good beer and time by the pit=a perfect brisket.

 

Brisket trimmed and seasoned for tomorrow's smoke after I get home from work.

 

Rise and Shine!

 

The sun isn't even out yet over here.

 

Nothing better then watching the sun come up over the pit. Yer ass is up early!

 

It's because I'm at work early. A 6am-6pm day for me. Then I'm sleeping in-ish on Sunday. Only waking up early to check the smoker then back to bed.

 

Sounds like a brutal day,but an awsome Sunday.

 

Almost there

 

This may be a dumb questions but why do you put foil on the end of the drum legs? Does it help them to keep from drying out while cooking?

 

It keeps them from charring black. It's just for appearance.

 

Them lollipops is aesthetically pleasing. Want to eat