Food Smokers and Smoking Tips/Tricks/Techniques

Jesus, the hits keep coming. Perfect ring. Ok, now I ask you... how'd you do it exactly? Temps, times, wrap, rub, fat up or down etc etc. Please share the info before you forget, cuz that happens.

 

Well, it started off around 275 when I put it on then I got it down to about 225-230 then I went back out to check on it and it was down to 200 tried opening intake up and just wouldn't go up. So I threw some more charcoal on it and more hickory chips. Got it back up after the longest time to around 250 and let it ride. Then it was a constant with the temps dropping and it just hovering at 200. I finally decided it must be this charcoal so I threw a good bit in there and did my best to try and keep the temp in the 225-250 range. I ran out of hickory so I used some cherry I had but not a lot. I wrapped it at about 6 hours in. So 11 hours and 40 minutes when it was showing internal temp of 192 internal to 200 on the outer portion I pulled it. Both went on at 0700 and I pulled the brisket at 1840. Initially put it in fat down then realized I needed it the other way so I flipped it over.

 

Crockpot thread is goin strong!

 

Murph great job on that brisket!!

I do it all the time with Anaheim peppers, cream cheese ham and pineapple I add a little juice from the pineapple to the cream cheese. Never added shrimp to that mix it may work but to me is pretty delicate and would think the flavor might get lost. Or not, do it and let us know how it turns out! Would certainly add the cream cheese though.

Yeah I never heard don't mix cheese and things from the ocean. Glad to or would never discovered how good smoked salmon mixed with cream cheese is.

 

Hell of a smoke ring. Good job.

 

Brisket. Light coat of yellow mustard, keg seasoning, fat side up. About 7lb. 7 am-5:00 pm. 45 min rest wrapped and in a cooler. Charcoal and mesquite chips. 250 deg. Internal temp 205 deg

 

Last weekend. A 13 hr smoke for pulled pork and a whole boneless turkey (8 hr)

 

Great info, thanks. We all pull ideas from each other round here.

 

I thought I had messed up when I couldn't get the temp back up on the smoker. Felt like I was fighting as losing battle. Oh, when I pulled the brisket off I wrapped it in a towel and put it in one of the rotomolded coolers locked down for an hour and a half. Foil was double wrapped on the smoker.

 

A slice of provolone on grilled mahi mahi is delicious. That rule isn't a thing.

 

I hate you bastards that come in, cook one brisket for the first time ever, and have it turn out like that. You're supposed to suffer through a few chunks of shoe leather before you get a good one.

Good looking brisket! Congrats on a successful first go at it!

 

I've suffered for 30 years since I moved out of Texas. I deserve this dammit! lol

Thanks! I was expecting shoe leather. Haha

 

Good job on the brisket!

That smoke ring! ....mmmm

 

Smoking a pork shoulder today

It's only 2lbs though. Might need to get some beer brats to throw on there.

The shoulder is for my wife and the rub recipe she used was salt, pepper, and rosemary. We'll see how that turns out.

 

Doing a 8lb ham double smoked. Should be good. My parents and aunt and uncle are visiting for a few, and my aunt requested it. I did one for them back in February, and my aunt can't quit talking about it. Going to make some ham and bean soup with fresh beans from the garden if there are leftovers.

Got two 3lb cowboy steaks to reverse sear for them tomorrow. We'll be eating good this weekend.

 

Just picked up a Weber SmokeyJoe (14in) premium from Miners Hardware. Have only used it once for some hot dogs at the dunes. Any suggestions/tip's on what and how to make next? Would love to hear what you guys have to say.

 

...I'm pretty sure we're like long lost cousins twice removed or something or other. Just let me know when the next BBQ is cousin, and I'll be there!

 

So I usually use Weber wood chunks but OSH was out so I grabbed what they had... a little bigger than what I'm used to.

 

It's today, around 5:30-6. Double smoked ham, fresh green beans, sweet corn, and some kind of grilled potato (not sure yet).