Food Smokers and Smoking Tips/Tricks/Techniques

It's running hot right now, but it's in full sun and has no meat in it. Heading out now to Lowe's for some other supplies, then stopping to get a pork loin. I can't let it sit there and smoke with nothing in it. Anything bad had been taken care of already, and it needs some meat.

 

I like your style...large binder clip life hack

 

@Ackrite From funny pics thread

 

First practice cook in the books.

The opportunities:

1. Over 7 hours in the smoke and I couldn't get the color I wanted. Since I wrapped in butcher paper instead of foil, the bark continued to form, but I would like something a little deeper. I think I'd rather bump the temp than extend the time.

2. It was a little salty. We don't use a lot of salt when we cook at home, so I might be a little sensitive to it, but I'm probably going to dilute the injection a tad next time.

3. For whatever reason, this little guy came along slowly and the aforementioned earlier start time put me in a little bit of a rush. I bumped the temp to nearly 300* for about 30-45 minutes during the wrapped phase. I'd like to avoid that next time.

Now, the good:

1. This sumbitch was moist. I had enough to spare to make the gif below (@greeneggsnspam can add it to his collection ).

2. Great flavor, save for being a little salty as mentioned. I do think I'm going to back off of one ingredient and add additional pepper.

3. Very nice and tender. Frankly, if I would have squared it up before the cook, I think I could have pulled 6 slices that I'd be reasonably happy putting in a turn-in box. A bigger, thicker brisket ought to give me some options, though.

4. It did a decent job holding moisture for a while after it was sliced. I had a couple slices sit for about 5 minutes and they weren't overly dry. They could still be better, though.

Here are the brisket pics:






Oh, and those pork belly bits:

 

that looks amazing. great job

 

Looks awesome.

 

Thanks, guys! I had a hell of a lot of fun getting back in to practice mode.

Starting at 2 a.m. has me pooped, though.

 

Go to bed. Then get back to work

 

Check the rub thread .

Already on it!!!

 

Decided to see what Safeway had for Tri Tips, and was surprised to find half a tri tip they were calling a tri tip roast for $8.99/lb and some tri tip pieces for $9.99. Not cool at all. I bought a 4 piece bag for $2.79/lb discounted from $3.59 at Restaurant Depot in Denver, a friend has a membership. Didn't realize places are marking up tri tip like that?

 

Yep, Tri Tip is kind of a rogue cut, many places fck with the definition. Costco always has solid TT roasts.

 

Beef prices have nearly doubled in SoCal. Tri tip is at about $8/lb.

 

For anybody in SoCal looking for a Ranch Kettle. This would be too much grill for me.

https://inlandempire.craigslist.org/for/d/massive-37-weber-ranch-kettle/6261911308.html

 

wait...what rub thread??!!! IS THERE A SECRET RUB THREAD?

 

Indeed

@bvbull200

 

Don't tell anyone I sent you.



https://www.tacomaworld.com/threads...upon-code-inside.494379/page-67#post-15817919

 

I'm going to be pissed if that doesn't end up with a member of this board.

Needs a little TLC, but that is still a STEAL!

 

I accept. This message will self destruct in 5 4 3 2 1

 

1st run today with a Smoke Daddy and poppers.