Food Smokers and Smoking Tips/Tricks/Techniques

it is possible to mess it up...when I first started bbq'n I tried to do a flat in the oven...messed it up

 

Good day for smoking some cheese. 6 lbs of cheddar, and 6 lbs of the asiago/pepper. Did some cherry to start the smoke, then all apple for about 2 hours or until the color looks good.

 

Still going with the cheese. Just not taking on the color yet.

 

I've never done just a flat, always whole packers. I've heard that flats are fickle.

 

I did one two weeks ago, will never do one again.

 

Well I'm fairly new to smoking. But have made some killer ribs, turkeys and a couple other things in my smoker.

Bought a brisket today, I love brisket, but I'm nervous about cooking my first one. I've tried to read thru here some but not going to read 500 pages lol.

What tips and suggestions you have for smoking?

 

Start with this thread:
http://www.smokingmeatforums.com/t/50979/basic-brisket-smoke

I use a savory rub, no sugar, wrap as needed to get through the stall. I take mine to 200 internal temp, than start checking for doneness with the toothpick test. Should go in and out with no resistance, check multiple places.

 

Thanks! Reading posts from that link now

 

So the brisket came out perfect perfect smoke ring and not to much fat even though I didn't trim any

 

Just ate the ribs, didn't get any pics. They were only on the smoke about three hours, finished them in the oven. I couldn't keep the damn smoker at temp. Wind and rain kept cooling it down. They were still good though.

 

What's the tip on perfect? I've smoked plenty of shoulders and tender loins and chicken and they've all turned out perfect to me and I've gotten plenty of complements from others. Had some brisket in a restaurant today, while the brisket itself was good, the sauce they used was pretty bad. I've heard it's a tough piece of meat to cook. Planning on doing some chicken tomorrow and want to try some brisket next weekend. I tended to use dry rub on everything but add some BBQ sauce to the chicken during the last 45-30min. So what's the deal on brisket?

 

Usually no sauce on brisket. I've tried various rubs and IMO just plenty of kosher salt and fresh ground black pepper is by far the best. You're right, brisket can be a bitch so why go to all the work only to mask the taste of the meat? It's damn good all by itself with a little help from just s&p.

 

Found some morels on Friday, picked up a porterhouse to go with them Saturday.

 

Wife tried some, said it was good. Smoker stayed below 70 the entire time. It didn't get the color I wanted, ended up a real light smoke. I just packed it and put it in the fridge. I'll let you know in a few weeks.

 

Smoke up the holes!!! I don't like Swiss, and that asiago i did is too hot (bought it accidentally). Giving some away at a meet today. Going to stick with cheddar from now on.

This was my second try. First turned out real good. I read hard cheeses are the easiest to do.

I read this before doing anything:
http://www.smokingmeatforums.com/t/123130/mr-ts-smoked-cheese-from-go-to-show-w-q-view

 

There is a boat load of info in that link. That guy is serious about his cheese smoking! My stomach was making noises just reading about aged, smoked, sharp cheddar.

 

I use a rub but no sauce until its sliced and on my plate or sammich. Next brisket Im going to try just the S&P and smoke.

 

That is the very post I read a few years ago before I ever tried cheese. I haven't to this day found one with better information. As far as types of cheeses, mozzarella does well (and doesn't have to have the aging) but cheddar and Gouda are the best IMO. I go four hours with hickory, but I've never had anything "to smokey" so YMMV.

 

1st time cooking "prime" grade brisket. Definitely juicy and tender. Can't get that damn smoke ring though (I know it's all for looks)

Things that I did using WSM (225 temp, water in pan , fat side down, straight from fridge to smoker, wrapped at 161, off at 203)