Food Smokers and Smoking Tips/Tricks/Techniques

Ya it seemed like a good deal to me. When I was looking for a pellet poop GMG got good reviews.

 

Just saw that Kroger has bone in Butts for 88 cents a lbs.

 

May have to run up to Kroger tonight and check this out.

 

Wish I would've seen this or not been lazy and shopped around.. Got mine at the food loin the other day. Let it soak in church BBQ sauce overnight then on the smoke this morning.

 

Last time I saw prices close to that I ended up with 100lb in the freezer. I still have three from then I think.

 

On sale Friday, April 14th at 2pm:
Slow 'N Sear Charcoal BasketTM



The versatile two-zone cooking environment created by the Slow 'N Sear is now available for 18" grills with the Charcoal Basket. Enjoy hassle-free grilling and smoking on-the-go or when you're cooking for two.

• The patent-pending basket design nestles charcoal together for efficient long-term burn when cooking low 'n slow and a blazing-hot sear zone for the perfect high-heat cook.
• A double-wall barrier between the coals and the rest of the grill ensures two distinct cooking zones and uniform cooking temperatures.

Available in aluminized metal ($34.95) or
stainless steel ($54.95).

 

On the smoker at 7:45pm. Will smoke until at least 7am when it's time for fishing tomorrow. The wife wants burnt ends so the point will be chopped up and finished in the crockpot (maybe) depending on the time. She likes her burnt ends to basically be sloppy joe consistency. It's good on sammiches.

Good Friday will be good for sure.

 

Man, we all do things how we like to do them, and I'm not cracking on you in any way. When you soak a shoulder in a bbq sauce you are introducing alot of citric acid which plays havic on the skin,fats, and connective tissue.(see how your skin pealed and the meat underneath took no bark.) IMO. Either inject the whole shoulder and do a heavy rub an hour or so before the cook. Or rub the hell out of it the night before and wrap tightly. With shoulders and brisket, keep it simple. It yields the best results. Let the cooking do the work. Note the skin: Rub only with peach and oak mixed

 

You know from whence you came. Good input.

 

The Kroger around here has them for .99/lb pretty regularly, i usually grab two and freeze one when they do, my wife would kill me if i brought home 100 lbs, lol.

I was going to grab one for this weekend but forgot i picked up a 12 lb ham marked down to $8. Gonna do a double smoked ham Sunday for Easter.

 

Definitely my best brisket yet. This is just half the flat. It was a biggun'.

 

Damn! now I'm hungry

 

what do you guys think of putting a brisket in a roasting pan and then on the smoker? I usually do this and baste the brisket with its own juice and some apple juice.

 

still gets the topside of the brisket, honestly I hadnt noticed a big difference.

 

Yep. I needed sleep, so after 6 hours of smoke at 225, this one went unwrapped onto a sheet pan into a 250 degree oven overnight (another 6 hours). Flat hit 204 at 5:30 this morning.

 

time was a big deal when I was first starting to look at making brisket then I found different ways that worked just as good. The differences were negligible in the outcome. Right now the thing is to find the exact right rub...and right smoke flavor to what typical TX bbq is.

 

I need to get back in the brisket game. Just need a trip to Costco to get me off the bench.

 

Walmart is cheaper for me...