Food Smokers and Smoking Tips/Tricks/Techniques

Looks better than my first, congrats!

 

Man that looks great .I wish I had so time,to do my own

 

Holding at 190 on the outside of the brisket and 183 in the middle. Raised temp up to 250. Getting hungry.

 

You're a natural! Great job.

 

Do the toothpic test when IT hits 195. A probe or toothpick should slide in and out with little resistance. If you meet resistance, she's not ready.

 

My local Fox channel back home in Cali. Y'all mofos are on a roll...first with Harris Ranch and the smell of cow ass and now KMPH.

 

Don't skip the rest phase in your hunger daze... gotta let it rest to be juicy and not spill all the goodness all over your kitchen counter and floor. Ask me how I figured that one out

 

You cannot tell me that kind of thing. I believe it.

For next time, I will do a more thorough job of trimming the fat, though. And I will now be on the craigslist hunt for a deal on a WSM 22. I may have volunteered to provide the catering for my dad's 60th birthday bash in October.

 

Yeah I was thinking about that too but then I was also thinking of the general cooking rule of not mixing cheese and things from the ocean. Not sure which route I'll take.

 

IMO, there can be exceptions to that very blanket rule. Ever had the shrimp / cocktail sauce / cream cheese thing? It's great. I added the Swiss in what I wrote above because just cream cheese wouldn't bind it enough, and Swiss also goes well with shellfish. Again, IMO of course.

 

I just pulled it and wrapped it. It's resting in the cooler now. Temps were from 190 to 201 across the thermometer. Probe went in pretty easy. Now to wait. At least the shoulder will be ready soon.

 

Shoulder is done and brisket is still resting. Pork for dinner.

 

Briskets been resting for an hour and a half. Think it's ok to dig into it?

 

Wrapped tight the whole time? Yeah, I'd tap that.

 

Of course.

 

In all her glory.

 

Look up how to slice if you haven't before... brisket grain runs in a wierd direction kinda.

 

Again...

 

Juicy and tender. Falling apart, just like I remember it.

I'm not sure it will last tonight.