Food Smokers and Smoking Tips/Tricks/Techniques

Trying some pork belly on the Po'Man! Gonna make some Bahn Mi samiches!

 

When I've smoked brisket in the past I've used packers and never messed with the point due to time constraints. Last time I vacuum sealed it and tossed it in the freezer. I had time today so I'm making burnt ends for the first time... Fingers crossed!

 

So u smoke point, cool, cube, marinate and then smoke more?

 

Yes. Smoke the packer (which is the point and flat together) then separate them. The point has much more fat so it needs more time to render. Cubed, sauced (mixed rub, BBQ sauce, brown sugar and a little beef stock together) then cooked for about 2 hours at 240f or so. Just had some for dinner - they are fall apart tender and a good mix of sweet and hot.

 

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My take on a Bahn Mi samich!

 

Did you smoke it?? It looks raw, or at least unsmoked...

 

Cured it for 10 days in the refrigerator then cold smoked it with apple and hickory for about 6 hours. It is still raw. The curing powder, pink Prague, gives the pork the pink look, otherwise it would turn brown. Probably why you don't see a smoke ring.

The cure (Cure #1) is the preservative that inhibits bacterial growth. Essentially it's a preservative to delay spoilage. This is the similar process they do to the bacon you buy in the store.

This is my contraption to add smoke without heat:

 

Got my rub on the brisket tonight, but left out the salt. I will add it just before it goes on the smoker early tomorrow morning. They had a 23lb monster but I just couldn't pull the trigger. That's a crazy big brisket! This one is about 14lbs.

 

So this will keep the flat from drying out while the point finishes. Any reason not to separate them b4 smoking?
U finish in smoker or oven?

 

I'm sure your wife was thinking, "what the hell is he doing out there?" when she saw that crazy contraption! I love it!


BTW, where the heck are you finding whole brisket?? I can only ever find the damn flats.

 

interesting. I believe I'll continue to hot-smoke my bacon.

Every major grocer should carry packer briskests. You might have to ask the meat counter. Even Walmart has them around here.

 

Not in California! Every time I've asked for a whole brisket, these fools bring me a big ass flat!

 

Ive had better luck putting the salt on first then the rub minus the salt. The salt is going to have a hard time to absorb into the meat since its covered by the rub. thats just my experience..

 

agreed fwiw

 

I've had good luck finding full packer briskets at smart & final (Fremont for sure had them last time I checked). Reading this thread makes me want to start smoking some meats again. Maybe this time I'll invest in a smoker (was using my old webber kettle before which worked but just time consuming having to baby sit the temps).

 

Lots of comments on the brisket! Let me say that I'm far from an expert. I've only done a couple... I bet I've spent more time researching/reading about it than actually doing it.

That is what I've read from many experts on smoker dedicated forums. Seems to be the concensus.

Normally I'd say the smoker to finish but it was easier to do it in the oven last night. I had already smoked it for about 10 hours previosly so I went the easier route.

Not married, but the GF thought it was "hilarious" and "ingenious". She laughed and sent pics to her friends (of the apparatus and the bacon), now they all want bacon.

Packers were hard to find when I started last year. Only 1 or 2 supermarkets carry briskets and they were all flats. Very expensive flats. Like $40 for a small one. I did find Smart and Final carries them but the local place only had a few, they were monstrously large and pricey. I read WalMart carried them but the marked spot in the meat section of the local place was always empty. I finally asked someone and they went in the back and brought out a case. Check WalMart and ask for someone in that department. Now I get all my meat (and many other supplies) at Restaraunt Depot. You have to be in the restaurant business, with a business license, to get in. I found a loophole in that if you join the Kansas City BBQ society (about $30/yr) you get a card to get in. They have several locations in the bay area. I recommed you look at that route. Very large selections of everything...

Salt draws moisture out of meat. It's good to do an hour or two before you start but I don't think it's a good idea to let it sit overnight with salt on it. I struggle getting moist brisket, I don't want to stack the deck against it at the start...

 

Briskets been on for about 8 hours and it's time to wrap! I should have gotten the wider paper - it was a pain to get this wrapped...

 

Gonna do a tri tip roast tomorrow I have all confidence it will be great jk, seems pretty hard to fuck up after reading up on it.