Food Smokers and Smoking Tips/Tricks/Techniques

Me too, I've mentioned it quite a few times, posted recipe and technique etc. Mine only takes 4.5 hours total including rest for a 10 pounder. 5 hours for a 12-13. All of the cook is in smoker at 350.

 

DO-IT!

 

I think I'm gonna do one this weekend. My brother in law and his wife are in town for his work and they are gonna stay over the weekend to hang out. I've got some deer sausage in the freezer I need to get rid of so I'm thinking grill that and some jalapeno poppers to snack on in the afternoon while the brisket is doing its thing. I used to stuff and wrap the poppers but lately I just slice them in half, de-seed, and put a scoop of cream cheese inside and a third of a strip of bacon on top, and grill them till the bacon looks done on indirect heat. I think they are just as good and a lot less prep.

Boss lady wants crawfish so we will see who wins this time.

 

I did a choice brisket from RD last weekend... Not as good as the Costco prime (as expected). Was only a couple bucks cheaper so I'm gonna stick with Costco.

 

the best price for me is Walmart...Winco wanted something ridiculous like $20 for a 1.5lb flat. We have a full brisket in the freezer but its going to be used for a winter is gone party.

 

Yeah, Winco sucks for brisket. I can get a 12 pound prime from Costco for around $35 bucks. Not as cheap as Texas but cheaper than driving there from Seattle

 

Prime or choice?

 

Like I said, I tried choice because it was a couple bucks cheaper. Going back to prime

 

I dont know if Id notice the difference...The next brisket I make will be the salt and pepper rub only.

 

Rain coming in this weekend. Need to smoke beginning Friday night and end before Saturday at noon.



Still want to smoke up something else like a pork butt or second brisket. But I'll just have to see.

 

man Ive been craving some roasted pig lately...

 

I saw on diners drive-ins and dives that one place in TX all the did was salt pepper and oak/hickory mix smoke people had the place filled up all the time! I maybe over thinking the rub mixture...which although good I like a good Texas style brisket!

 

Salt and pepper is dah bomb!

 

I'd highly suggest these for roasted pigs.

http://www.lacajachina.com/

I've used them about 4 times and have always had good results.

 

do you only use coals on top or is there coals used in the bottom?

 

No Costco near you?

 

Costco meat here is far more expensive.

 

Wow. Like I said, in Seattle I get a prime 12 pound brisket for $35. Guess I should consider myself lucky.

 

Prob close to double that here...thats why I go to Walmart.

 

Actually Salt & Pepper are what I'm planning for my next one. Will probably do one with that and a second with the full rub and see which people like better. I usually like S&P with some garlic at times, I prefer the taste of the meat comes out as much as possible.