Food Smokers and Smoking Tips/Tricks/Techniques

But you're in Texas FFS. I also only do frontyard cooking.

 

If you want this Texan's opinion, skip the injection (I usually do). Injecting is never the make or break step of cooking a brisket.

 

Yeah, lots of hate for cowboy. Haven't used it personally. My preference generally speaking is to use lump for hotter faster cooks like actually grilling or searing. Briquettes used for smoking and long cooking sessions because they tend to burn slower and more consistent

 

We shall see soon. We are heading back home this weekend (finally) so I will check it out at the local Costco. There is one not real far from me and we are taking advantage of this deal on Groupon to try it out.

 

I love their homemade vanilla. None other quite like theirs. They don't have it in MI so we have been eating here in FL till we head back lol. Sucked when they had the huge recall/shut down. Glad they made it back great brand of ice cream.

 

I thought he said that a good sauce can be a great complement to a good Q?

 

ahh gotcha. coffee not kicking in yet haha

 

Ya you should never have to doctor to make it taste good. Now I have NO problem with sauce and I make a lot of my own, but it's used to complement not mask the meats flavor.

That's like people who toss a ton of A1 on a Ribeye. To each their own but certainly not my thing.

 

Heck ya man, I always try the stuff I cook with no sauces and such first (well except BBQ chicken lol that gets sauced on the grill to build that glaze) want they natural meat flavor so I can decide what I need to change up the next time.

 

I had my first total failure smoking ribs last weekend... I couldn't even eat them. other people said they were good, but I think they were just being nice. dry, and not very tasty at all. disappointing to say the least

 

You think if we go have this tested they are going to find some crack or something in it?

We are like some BBQ Rub Fiends.

 

If you and Scott's teeth start falling out and you start offering us "favors" for rub money, then we'll know for sure.

 

too funny

 

There we go man bvb was looking for a new name we can call it Pitfaced "CRACK" Rub

 

there you go...

 

Get Dave Chappel as a spokesman

 

We've all been there. You'll always be your harshest critic, so maybe they were at least a little better than you think. You have to remember what types of ribs people are used to eating if they don't BBQ at all.

I had to stop quoting because the thread was so long, but

I cannot divulge what all ingredients of ours falls in the "spices" category.

Now, if anyone knows how to get a hold of Tyrone Biggum, I have a spokesman opportunity for him .

 

Dammit. You made me remember I forgot my coffee this morning now I have to buy some.

I'm fiening for a smoke this weekend. Going to pull a brisket out Saturday morning to defrost and smoke Sunday while I fix my dirt bike up

 

That would be awesome. You can start your own smoker manufacturing of smokers and call them Crack Smoker Barrels.

 

Building three of them for customers here in a few weeks. Might have to rebrand them .