Food Smokers and Smoking Tips/Tricks/Techniques

Just kosher salt and pepper, lots of each, on brisket. Best brisket as far as I'm concerned. I've done all the other crap many times and straight S&P wins hands down.

 

yeah maybe thats why Im not getting the expected result I want. I miss Texas brisket maybe many of the places I went to just did a S&P and mesquite or applewood smoke.

 

ive done high heat brisket. ive done 225...ive done 250

I hear Franklin runs 275? I should really read the Franklin BBQ book my sister gave me this past Christmas.

Anyway,
what temp do you guys run for your brisket?

 

I try to keep it 225-250 for a few hours then I cover with foil and put it in the oven for 3hrs@300

 

Why? Who would sit there and think to themselves "lets not make this taste as good as possible"

 

what is this oven you are talking about

hey its bbq.. do what works for ya!!!!!

 

Texas crutch

 

Thanks for putting ideas in other peoples heads. Looks like ill be going to the mexican meat market. Maybe get some cheek too.


Anyone ever tried to smoke beef cheek?

 

I run around 225-250 for the length of the smoke. Has come out good so far. Got one thawing right now for the weekend smoke.

 

beef tongue is hard enough to find around here...cheek is going to be even harder...

 

I tell you what though fresh beef tongue or "Lengua" tacos are the bomb!

 

Strangely enough I have to go to two stores. Most mexican markets down here carry tongue routinely, but almost never carry cheek. There is a butcher shop who carries cheeks but almost never any tongue. You'd think somebody would get the idea to carry both.

 

I can usually get beef tongue at the local Asian market. Not sure where the Mexican restaurants get it from but a lot have it on the menu and tripe too. As far as cheek goes, I stick with hog jowl. Never tried beef.

 

I heard it's supposed to be super tender.

 

Ive finally dialed it in at just S&P, applied the night before, and then just hickory chunks.

For a 12 pound packer, I do 350 in a WSM, no water in pan, for 2.5 hours until IT of 160 or so, then wrap in foil for another 1.5 hours until IT of 200-205. No spritzing, basting, etc. Then I take it out and let it rest, foil open, for half hour or so and then slice.

 

Its super tender if you go low and slow. Its a pain to clean too, its got a lot of connecting tissue running through it most of the time. But it makes for some delicious tacos.

 

So I'm not sure why, but I killed the ribs.

Cooked at 250 using modified 3-2-1 method.


One rack with just salt/pepper

One with BBQ rub

One with BBQ rub and sauce.

Taste is good....but lord knows there's no cutting or actual texture to them.

 

Baby back or St. Louis? Baby backs I use 2-2-1.

 

Baby backs.

Guess I'll adjust next time.

 

I've stopped foiling baby backs all together. They always end up to soft for my liking.