Food Smokers and Smoking Tips/Tricks/Techniques

You and your fckn MacGuyver setup. Props.

 

There are too many variable to predict when fermentation will be done. Its done when it done. A calendar or clock is of no help.

 

Never heard of smoked red rice. Details?

 

He makes that real good, looks good in pics anyway.

 

Now you really have me interested. @scottalot get your ass back in here.

 

Made it to Costco today finally for the first time to use that membership I got from Groupon. Forgot who it was on here that posted it but Thanks!



Actually I did not get one but will get a couple before the 20th and throw them in the freezer. Pork bellies were 3.69 lb. skinned but local butcher shop has them at about that price skinned also. And are a bit thicker so will stick with those. What is up with the sliced pork bellies at Costco?! Never heard of selling it like that. Steaks and other meats a couple dollars a pound cheaper and all cut thick like I like. Couple of Prime followed me home at $20 a pound and look awesome. The Choice was closer to Select IMO but several of them also followed me home. Damn I'm getting picky anymore but at the cost of them... Well it is always worth it

The Dakota's and Montana are really bad this year. CRP has pretty much all been cut and as of a couple weeks ago was the 4th worst drought in recorded history. Lot of beef in that area. Been chased by Black Angus in the truck more than once they can be a mean ass bastard. The Admirals wife father worked at University of Wi. at Madison back in the day to help breed less aggressive Angus. They still have a ways to go. Anyhow yeah pretty sure beef is going up. Not a lot of birds this year either because of the drought.

Not a fan of grass fed beef give them bastages all the corn they will eat Corn is coming into season here now and going to cook some tonight with those prime steaks. With the high carb content I shouldn't really be eating any corn but it is hard for me not to when it is fresh. And there is a lot of corn around here....

 

now that is realistic...basically like your recipe

 

Interesting how different your Costco is than mine. Not a Choice brisket to be found in the one I go to (I'm kind of spoiled on Prime anyways ). There were some instant rebates on pork loin/chops, but I wasn't in the market for them at the time.

I'll have to check back with my butcher on pork belly. I was able to get one that was to my satisfaction in terms of thickness both trips to Costco, though.

And, yeah, that sliced pork belly, I'm not sure the deal with that. It is an awkward thickness, too. Too thick (in my opinion) to make good thick-cut bacon, but not thick enough for burnt ends. On top of that, you get to pay an extra $0.50/lb to have someone else slice it awkwardly for you.

 

Ribs done.

 

Oh yeah. 6 hours.

 

Those were 225-250 for 6 hours. Do they need to go longer to get where they fall off the bone? I want a medium between done and fall off. What should I do next time to achieve that? Would a little higher temp of done it in the same amount of time? Would I need to wrap them?

 

Oktoberfest beers are usually out the first week of August. For whatever reason they are actually later than normal this year. I found these today and have already had the Sierra Nevada one this year.

 

Seeing as how my card was just hacked as a result of Paypal, i'd say don't risk it.

Oh yeah, that works so well.

See below.

Nice.

230 isn't bad, what do you normally keep it at?

Have you tried the 3-2-1 or 2-2-1 method? that normally results in fall off the bone. You could modify the middle number which is the wrap portion, go less if you don't want them as fall off the bone. But, you'll have to try it first to modify it to your taste/tenderness.

 

Nope never tried any of it with ribs. I did some before on a grill one time and wrapped them after a while and cooked them slow and they fell off. Must have done something similar to the 3-2-1 thing without knowing it was a thing.

 

I know its not necessarily a smoker but...

I just snagged me a 22" "Weber Original Premium Charcoal Grill" at an estate sale in great condition for 15 bucks. Can't wait to use it.

 

That thing can make a fine smoker with a little arranging of the coals. That's a hell of a deal! Congrats on the nice score. I've gotten rid of two objectively "better" grills to go back to a Weber kettle in my grilling time. The last time I "upgraded" was when I went from an 18" kettle to a 22".

 

I had an audible called on me for tomorrow's meal. The time got moved up quite a bit from what I was originally told. Now I'm stuck having to get this brisket on around 2 a.m. Oof. 6 a.m. sounded so much better. I'd go hot and fast with it instead, but this is supposed to be my first real practice cook for comp.

Packer is trimmed beautifully, however, and injected with Butcher BBQ Prime Brisket injection. There is about a 7-8 slice section of this little brisket (9.8 lbs) that I'm really interested in seeing what happens.

I was just about to go prep the smoker, get some coals ready, etc. and then it started absolutely POURING rain. I'll cook in it, but I'm not fussing around with pre-cook prep work in it if I can avoid it.

 

Agreed, I bought my sister in Burbank a 22 and use it to smoke all kinds of goodies whenever I'm down there.