Food Smokers and Smoking Tips/Tricks/Techniques

@RickS did indeed make it out!

Butcher paper wrapping is a newer experiment for me. I've always wrapped in foil. I agree fully with the impact it has on the bark, but still do it in exchange for the extra moisture.

So far, through 3 briskets, I'm really liking the butcher paper wrap. It takes longer to cook and some of the juices that are sweat out are absorbed in to the paper (as opposed to being caught in the foil), but it doesn't halt/reverse the bark formation, it just slows it down a little bit. You can take your bark to 80% or so and expect it to finish in the paper. I will still keep the foil wrap in my arsenal for faster cooks and serving big crowds, but I might be making the switch to butcher paper permanently.

If you want any more specific info on it, let me know and I'll share what I've learned so far. For the price, I think it is worth buying a trying out a couple of times.

 

Looking forward to your impression after a cook or two! Pretty soon you'll say "I'm just a salt & pepper guy....and Pitfaced BBQ rub."

Appreciate the support!

 

We had a pair out at the cook yesterday! For what I use them for, I think they're great. Pulling meat out of the pits and occasionally to start breaking apart pulled pork is about the extent and they do those jobs admirably.

 

I had half a mind to play some tunes for everyone on the road while heading out to the event, but being 5:30 a.m. and all, I thought better of it.

 

Need to add salt ?

 

To the rub? I don't think so. I'd try it as is, first.

 

I've had a pair for years and still use them. They are easy to get on and off so are quick to use, however your right when they get fat on them they are slicker than owl shit.



The Bluefire gloves are much better at tactile feel however I am afraid of getting grease on the outer surface. They are my favorites but I am careful of them. The ekogrips believe it or not make a trip through the dishwasher once a month or so.

Thank you VERY much exactly what I was looking for. Going to give it a try I am open to learning new tricks and techniques.

Late lunch early supper depending on how you look at it today



Gas grill does come in handy don't care what anyone says. "Brown" butter with minced garlic and a little lemon juice. Timing was tricky enough on the kettle and had to keep stirring it.



But it all came together perfectly. Going to check Costco to see if they have the larger sea scallops that are sweeter. Local grocery stores here sell these scallops at $23 a pound. Have a feeling Costco is going to be cheaper. Either way it is still worth it to me at least once in awhile.

 

Ready to feed some friends

 

Damn!

 

Look at all that juice on the cutting board!

Nice work!

 

Just diced up the last few slices of last brisket I cooked, going into this recipe. Gotta have quality Asian ramen, not the 25 cent crap.

 

@itzyoboipaul

Got confirmation from dude in Waco that he'd text me when home and I'd drive up there. Never texted and changed listing to sold no red Weber for me this time

 

TXLC "Smoked Sirloin" - What cut is it and what's the process? I've never been to Texas but I've been to Austin a bunch and the TXLC is a must for me when I"m in town - along with Styles-Switch and a few others.

I'm looking to duplicate a smoked sirloin and wondering how the go about the prep and cook - which cut and what kind of time

Any help is appreciated - Thanks

 

I'm guessing the smoked sirloin, well, is sirloin. Season how you like, put on smoker until it hits 100-110, then sear it over hot coals to final temp that you prefer.

 

I was under the impression they smoke a big chunk like a roast, then slice off a section when you order it - I was thinking it would be a good way to serve steaks for a larger crowd...

 

Well the other weber guy from the weber group said he didn't get it either. And I didn't even try since I was so busy

Well there's always the red limited edition. Calling another local weber today to see if I can put a deposit

 

You know how much the red one will be? If you get luck on a deposit, let me know. I might try that, too.

 

Your question got my interest up, never been to a Texas Land and Cattle restaurant before but a lot of others have and try to duplicate it also. Seems like the most common way is this:

4 lbs sirloin roast
~2 tbsp olive oil for brushing
1/4 cup coarse ground pepper
1/4 cup salt
1/2 bag of hickory chips

brush sirloin with olive oil. cover liberally with salt and coarse ground pepper. bring smoker to 250 degrees, add half of hickory chips and place sirloin on the rack. flip after one hour and add remaining chips. cook until internal temperature reads 135 degrees. wrap in foil and let rest for about 20 minutes.

I might have to try this. I would have thought you would sear it at the end and a few do and only bring it to 120 on the smoker when they do sear.

 

I'm guessing the smoke it to rare or less so as to be able to "cook it to temp" before serving - I always got it med-rare and it was always great.

Thanks for the run down - I'll post back when the experiment is complete.

 

Next time ya'll are cooking, could someone take a pic of how many coals you guys are using to stay at or around 250?