Food Smokers and Smoking Tips/Tricks/Techniques

I usually get my meat at Costco, but never looked for tri tips, next time I'm there I'll check it out.

 

That's my experience in WA and CA anyway, especially in CA. Always Prime there. Good luck.

 

Ordered the Pitfaced bbq rub. Now I can do some real smoking lol....

 

Shit is like krak kokaine, @bvbull200 is a pusher and a pimp.

 

The group buy folks know all about this:

 

I'm addicted

 

Smoked up some more el cheapo salmon on the 70's era Little Chief today... oh yeah plus canned a butt ton of jalapeno dill pickles.

 

Yes many are, they go to the feed in order to fatten them up.

 

How did it come out? I have a the a-maze-n-tube and sometimes it goes out.

 

I made it to Costco also. Ended up picking up a brisket same one in your picture but it was $2.59lb. Tossed it in the freezer will do it this weekend coming up or the following. Might go back one evening this weekend to see about picking up another. All in all the prices seemed pretty good, some better than Sam's some about the same. Hopefully the meat is good so I have another source. My friend was telling me his boss is starting a meat supply company here soon and is getting some samples for us to smoke up. Guarantees he will beat the prices we are getting now with as good or better quality. Guess we will see.

 

Ya it's odd at the one I went to yesterday there was not a prime brisket to be found in the place. Hoping the choice is good.

 

They were great, plenty of smoke. I had to relight once and then it stayed lit.

 

Found some dinosaur beef ribs at our grocery store.

I've never done beef ribs before? Any tips on temp and cook time ?

 

this weekend

 

If you do make sure you got the big plunger handy.

 

Found myself in the woods with leftover charcoal a chimney and an unseasoned strip and this happened

 

must be a texas thing

This is what beef ribs (beef short ribs) here looks like

 

Uhhhh....... Calm Down Beavis

 

That's hilarious. I've seen them referred to as dino-ribs, but never expressly stated as such on the packaging .

Cook 'em like a Texas style brisket. Salt & Pepper, 250-275* on the smoker, and wrap for a bit after a nice, dark exterior. When I "wrap" those ribs, I often put in a foil pan and seal up. I think it is around a 5-6 hour cook, if I recall, but it's been about a year. 200* internal if you're going by temp, but otherwise you're shooting for probe tender in the thick part of the meat (be sure you aren't probing fat!).

You can run them all the way unwrapped, though. Super juicy and tender meat in there.

Edit: Oh, don't forget to rest them! They benefit from a good rest, just like a brisket does.

 

@bvbull200 , those 26 inch Weber's on eBay got pulled and relisted. 229 now with shipping. They never responded to my emails. Still a bit of savings but back to random Craigslist luck for me. Also... Heading to rub thread