Food Smokers and Smoking Tips/Tricks/Techniques

And, if you get the Minion method down, you'll probably find you never need to add.

 

Minion method, searching now. Thanks for the reply.

 

So I'm going to smoke brisket for my first time tomorrow. Any tips would be appreciated. I read different ways online but I figure I check here.

 

Dont rush it. Rule usually is about an hour a lb..you have to let it rest at the end or you will end up with dry brisket as soon as you slice the meat. R you using electric, off set, vertical?

 

Off set. I'm reading where temps should be 225-250. Is that right?

 

Trial and error. Most of mine came out dry. Last one I did I injected with beef stock and a little Worcestershire sauce. Smoked it on low temp for a few hours then moved the temp up to 230/240. Left it until it stalled around 160f. Then I wrapped it tight in peach butcher paper until a probe slide in like butter (it was around 210f). My brisket was about 13 1/2 lbs and it took nearly 15 hours. Part of that was the few hours on low temp to get more smoke in it. Ths was my best one, came out tasty and not dry.

Gettg ready to wrap

 

From The master himself

I think there 4 videos total

https://youtu.be/pGZ39yYxeBk

 

Im starting my smoking adventures with a few baby backs tomorrow. Going to go with the 3-2-1 method. Any tips?

 

Alright WSM guys and vertical smoker people, I have a big party next weekend. Going to smoke two briskets.

I've never used the bottom rack of the WSM. So do I take the bottom meat out first or later or same time? I'm assuming either the top rack or the bottom rack will run a little hotter?

 

I can't speak for your smoker, but typically upper racks will run hotter. Can you just rotate the cuts back and forth between the locations?

 

Speaking from my experience - 3-2-1 method, simple rub of just salt, pepper, onion powder and garlic (SPOG). I add a little paprika for color. A little sauce on it for the last 20 min or so. This is what tastes the best to me (and those who have tried my different rib versions).

 

What did you put on it? What temp did you cook it too?

 

Thanks. Do you spray with apple juice every hour or so?

 

I Have an 18 inch Weber smokey mountain.. So it will be a lot of work to switch the meats from one rack to another. That's what i was thinking also. That the top will run hotter so I might just take that top meat out an hour earlier. Thanks

 

I did every 30 min on the last brisket and it turned out great!

 

I'm planning on every :45.

Having a hell of a time keeping it below 300 right now, at least on the hood. Need a high quality thermos for the grill surface. Tried to find one yesterday with no luck.

 

Learning a lot today. 1. wear shoes. 2. Used too much charcoal. 3. need to seal my doors. 4. Buy a set of mitts.

 

None of that with pellet poppers.

 

I believe you hit them all. House smells good according to the wife, so that's a win at least. I just lifted the lid to peak and spray, I must say they don't look horrible at this point. Thin blue smoke out of the chimney. Only time will tell.

 

I'm not giving up on this one yet as this is my first time. Need those mods though.