Food Smokers and Smoking Tips/Tricks/Techniques

I like a good rib-eye, even a big ass hamburger steak. But that pretty much wraps it up.

 

That seems pretty quick. Usally a hot and fast is about 5-6hrs. Don't go by time or temp. Once that probe fall right through it,she's done. How hot you running it?

 

Never tried it.

 

If it's done right and made into tacos with green salsa it's AMAZING!!

 

It's hovering around 327-330 for the last hour.. Grabbed the other meat thermometer and pushed it through different spots and it's like butter.. Gonna leave it for another half hour..let it rest for 2hrs in the cooler.. Meat temp right now is 209.. Getting kinda excited.. Now let's see if the taste is comparable to the low and slow

 

I did an 11 pound packer on my WSM last week, 2.5 hours at 350 IT was 165. Pulled, let rest 10 minutes not wrapped, then wrapped and put back on for one more hour till IT was 195. Total cook time 3.5 hours, then one hour rest, still wrapped, in cooler. Was great.

 

Doubt we'll have any dryness issue.. Current meet temp 210..plenty of juice in there. About to go into the cooler

 

Brisket is meh. I bought a 3lb flat to cook tomorrow. 5.99/lb. I got a craving for some brisket tacos. Also I have to cook brisket or tritip occasionally to appease my wife. She's from MO, and to her, beef is BBQ. I'm from Alabama, so give me pork or chicken

 

I started the pork butt around 8:30 (it's 1:50 here now) with smoker at 225 pretty consistent and it did stall for 90 minutes at 147 but it moved past that now at 160. I haven't wrapped it in foil yet. I'm still debating whether I should do that or not because of mixed reviews online. I'm anxious but optimistic.

 

If it's falling through I would yank it. Vent then wrap. She sounds done

 

Amen brother!!!

 

I would wait. It's about to stall out.

 

Yes sir took it out at 210 internal temp. In the cooler now.. Thinking 1 to 2 hrs in there

 

That'll do pig, that'll do.

 

Sounds good. Did you vent it down? It will still cook with a 210 internal temp.

 

One hour later and it's up to 163.

 

Happy Wife, Happy Life!

 

Honestly I fee the same way. I like to cook brisket because it's a challenge to get right and it's a crowd pleaser. Always good to have variety, but good pulled pork > good brisket in my opinion, even though it's easy to cook by comparison.

 

if you had "lengua" tacos then you had beef tongue also for those who say they dont like brisket, they prob havent had a good one yet...there are good and bad brisket depends on who and where you get it...

 

FIFY.