Food Smokers and Smoking Tips/Tricks/Techniques

i shal experiment

 

At 160, I pulled the probe and moved it to the hot side to crisp up the outside for a few minutes (browned each side).

 

The not opening the door thing is a myth. The smoker, meat, and anything else in there is holding onto the temp. For example, if the meat were 150 and you had the door/lid open for 5 minutes, the meat is still 150. The smoker will take a few minutes to recover whatever temp you were trying to hold. You can test this with a temp probe. I wouldn't take the lid off repeatedly over a short period, but a few minutes here and there isn't hurting anything.

 

I'm interested to know what propane smokers folks here are using, and satisfaction with them is...
I'm thinking about popping for a dedicated smoker for regular user

 

Braised brisket tacos, "the" sauce, and cabbage slaw.

 

Nice. Recipe?

 

Like drwx said, opening the lid is fine as long as know how to control your rig so you don't over or under compensate with vents getting the pit temp back where it should be. In reality, for me with my WSM the temp always goes right back where it was within a couple minutes. Having said all that, I never spritz. I do baby backs at 250 for 2.5 hours, then wrap in foil meat side down with a splash of apple juice on top, and then back on for another hour. Pull em out, open foil, let rest for 20 mins and slice. I don't like sauce, but the little woman does, so I sauce one rack and put it back on smoker unwrapped for 20 mins just to tighten up the sauce.

 

http://keeprecipes.com/recipe/howtocook/machaca-ancho-coffee-beef-brisket-tacos


Used this recipe. Tasty, but could use more spice if you will. Maybe leftovers will have more of that.
Also, I used whole dried peppers in the liquid. Maybe if you used ancho powder it would impart a better flavor??


Sauce is something I use for fish tacos as well...


1/2 c mayo
1/2 c sour cream (I use the Mexican style crema)
1-2 cloves diced garlic
Zest of 1 lime
Juice of said lime
Chipotles in adobo (I usually buy the already diced chipotles and use 1-2 tbsp)
Salt/pepper to taste.



This sauce is best made and left to sit for an hour. The longer, the better.

 

Definitely will do. Thanks.

 

You can also google "momocho brisket"


It's the place I saw on triple D.

There's a few variants.

 

No point in buying flats unless you grind and mix for burgers. They will come out dry Everytime IMO.

 

When you wrap them, drizzle a nice amount of honey on the foil. add a 1/4cup of apple juice or white grape juice. Make sure you wrap the ribs super,super tight. No air pockets or it will turn "hammy" on you. I never wrap for more then 1hr. The bones a pretty far up the bone at that point. Cut your sauce with the juice you chose to use. You want it really thin. Like a glaze. Put them back on just to set the sauce. Maybe 1/2hr.

 

This time of year I usually end up throwing at least 3 people a day off my place. Either shroom hunters or shed hunters with labs. Have nothing against either but damn wish they would show some basic respect and ask permission first. Only time of year have an issue with trespassers, it isn't like this even during deer season.

 

Ive seen them grow right where some dog turds were and Ive seen them growing out of a pile of moose turds

 

also my pork should came out a little dryer than I wanted but still was good. It stalled for a long time and finally had to texas crutch for 1hr at 300 in the oven.

 

When I did my first shoulder last week, it stalled for around 2 hours at 170. I had read up on it, so was expecting to see a stall, but not for that long. The brisket I did the next night did not stall for much, if any, time. Is a stall just something that happens whenever the hell you are in a hurry, or is there some other actual reason for it?

 

Im learning myself...heres a good article..

http://amazingribs.com/tips_and_technique/the_stall.html