Food Smokers and Smoking Tips/Tricks/Techniques

Family on their way here, got ribs on the smoker. I rendered some of the fat I trimmed off them to cook the buck board bacon I made, then added it to the baked beans I'm making. First time using the bacon for something other than just eating it on it's own...

 

Got me a prime briisket! $2.69lb at Costco!

Never done a WHOLE brisket....

Slap some rub on her and let her go all night in the pellet pooper?

 

This looks good:
http://www.traegergrills.com/recipes/beef/midnight-brisket

 

many tips in this thread...but to recap a few...trim hard fat to 1/4", apply around 2-3 tsp of salt to the meat, then apply your rub minus the salt. Let it "dry marinate" for at least 24hrs. I dont watch the temp as I do my brisket different than most here. I put mine on the smoker for 3hrs @225-250 applying smoke chips/chunks every 30 minutes and apple juice baste every 30 minutes. then I wrap mine in foil and put in to a heat oven @ 300 for 3 more hours, at the 6 hr mark I take out and leave loosely covered in foil 30 minutes before slicing. this is for a 12-14lb brisket

 

After several dry briskets I'm now a fan of wrapping brisket at the stall. Last one was juicy. Do it if you have the paper (or get it).

 

Foil? Don't have butcher paper....

 

Good price for prime. Trim just the hard fat off, then rub and 1 hour per pound at 220. Pull when IT is 195-200 and let rest in a cooler for an hour, wrapped in foil. You'll hit the stall at 160 or so... Some people wrap with foil or butcher paper at that point and put it back on to shorten the stall, but you can just let it power through if you don't need to worry about fuel or time.

 

foil will work.

 

Does butcher paper produce different results?

 

Butcher paper breathes a bit, so the bark has less of a chance to soften than with foil. A brown paper grocery bag will work too, but it'll get pretty greezy.

I wouldn't worry about the bark on your first brisket, you got enough to deal with. It'll be good no matter what you use.

 

They're almost ready. Cooking 2 12lb briskets in the WSM and about 8lbs of drumsticks in the MES

 

Half to thank the boss for hooking us up an amazing birthday dinner.

And just too make you guys and gals drool even more...The boss got me some seat time behind the wheel one of these

 

That is a nice prius

 

My butt came out amazing. Eneed up being in for 13 hrs till it even hit 185. I wrapped it til 195. Wrapped in towel for an hour or so. It pulled apart with ease. Made some NC BBQ sauce, coleslaw, what a great sandwich. Also did some Cornell chicken drumsticks. Everything was a big hit. So my 8 lbs bone in took 13 hrs at 225, then 2 hours in foil at 275, then rested an hour. Just for reference.

 

And yes those are home made jalapeño spiced pickles in the background as well as a dandelion my daughter picked for me

 

1" thick ahi tuna steaks and some asparagus. The tuna went for 5 minutes per side and was nice and rare. These steaks wound up being too much food for 2 people. The larger one is .85 lbs.

 

Off topic, but I'm from Oneonta Alabama.

 

3am check 1 of 2 briskets. Time to wrap

 

Birthday dinner came out slammin. Some serious good eats. Prime NY strip just passed up Ribeyes on my list.