Food Smokers and Smoking Tips/Tricks/Techniques

Took a slice off the brisket, its been on since 9am and its now 5:13. I'll have to say its prob the best one Ive made yet...I'll post pics of the finished product later...

 

Im liking the S&P rub on a brisket, I did put a cup of apple juice in the roaster pan as well...

 

Mine is getting close. It's at 198 and I'm taking it to 203.

 

Its done but Im going to let it sit for a bit...I'll slice and reheat tomorrow....for a church function

 

Here it is:

 

Long story, but I had to leave the house unexpectedly and sacrifice my rack of ribs. They looked like a charred 2 x 6 .

Everyone's good, though. Turned out to be a minor thing.

Everyone else looks to have had quite the success. I wish I had BBQ today .

 

Well I'll be damned...those SOBs finally made a wireless thermometer. I had a Maverick for a while, but just go by the River Country dials I put on the smoker anymore. They can be calibrated if need be, but they've always jived with an oven thermometer I throw in there from time to time to verify.

I use a Thermopop, too. Love that little bugger.

 

Try this one (from Oren Intl). When I bought mine they only had 12 inch wide by 150 ft, but now they sell a 24 inch wide. It's very difficult to wrap a 14 pound brisket in a 12 inch wide paper. I only have about 130 feet to go before I run out and can get the 24 wide!

zh-er-0424-dv45

https://www.amazon.com/Butcher-Dura...1497144462&sr=8-2&keywords=pink+butcher+paper

And here is the result. Was very tasty and juicy!

 

I did that on a bbq chicken when I first got my propane grill, I was used to briquettes and not propane, I also didnt have a temp gauge on the grill...it looked like two pieces of lump charcoal attached to a stump...

 

I was about 2.5 hours in and nearing time for one of the steps I use when I had to leave in a rush. I had to decide if I was going to pull them out, then put them back in later or let it ride, not knowing how long I'd be gone. I chose the latter, then ended up gone for another 3-4 hours. I cook a tad on the high side, so that was much too long for this little rack.

 

Pellet poopers for the win!!!

 

Smoked Beef Short Ribs today:
https://youtu.be/UO6GH1SxLM4

 

I love short rib.

 

Subbed. Picking up a 55 gal steel drum tomorrow to build a UDS this coming week

 

Pork shoulder went on at 0515 this morning. Pics to come later!

 

Ham was goooooddddddd! No pics, as there was no time for that, went straight to eating it.

 

About to put on a chuck roast rubbed down with Pitfaced BBQ rub from @bvbull200! This'll be my second smoke...

I put the rub on last night but unsure if I put enough on for smoking. I usually don't put too much rub on for grilling but definitely put more on than that. Looks nothing like the amount google shows me people put on.

 

Put a whole loin on this morning using the same @bvbull200 rub. Really looking forward to trying it later today. Having trouble keeping my temps up, though. Usually I have to tweak the vents to keep them down.

 

Going to pick up some oxtail later from costco and smoke it

 

Been there done that, not with an umbrella though, just a North Face