Food Smokers and Smoking Tips/Tricks/Techniques

Never make fun of another man's meat.

 

If it's free it's me. I was just cooking them lol

 

That's super cheap for those steaks. Each of those steaks would be around $9-14 here.

 

Yea they're were on sale at FArm fresh. Usually like FF cuz their filet side is huge

 

Pre game... 22lbs of butt going on tonight.

Got to love this pricing...

 

That pricing and that size. I never find a butt that's more than about 7lbs over here.

 

really? i never buy one thats less than 7 lbs. Usually shoot for 8-10, and i wait until kroger puts them on sale at .99/lb

 

Wow I like seeing the number for weight be higher than the number for cost!

Kinda of like in the day when the gas pump gallons would spin faster than the price

 

Damn! You're old.

Remember when the pumps actually just registered 1/2 the price because the mechanical gauges could only go up to 99.9/gal.

 

Some stuff from the charcoal grill recently

 

Just touched off the AMAZN dust maze, full of hickory. Should be eight hours of perfect TBS. I’ll put the butts on in just a bit. Then go to bed knowing my temps will be perfect all night.

 

Thank you guys!

 

Hot damn, that looks good. Love the cast iron on the grill, too. Great looking food!

What kind of cooker are you using? Nice to know that the temps will hold like that. My drums are pretty damn rock solid, but anxiety always gets the best of me. I've seen the temps creep or dip juuuust enough times to make me forever paranoid . Usually, I get up in the middle of the night every now and again just to go see the dial pointing at the same spot it was a couple of hours ago .

That AMAZN maze is a pretty cool little device. I might pick one up for cold smoking. Seems like it'd do the trick without heating up the pit on its own.

Looking forward to the results!

 

Only picture for now. Prime brisket prices have dropped back to the damn near normal. Hallelujah! Sorry non-Texans .




This is my favorite setup for cooking. The brisket is trimmed (I don't rub until 30-60 minutes before putting it on) and injected. Not normally an injection guy, but I have a little Butcher's BBQ Prime Dust left over and I kind of like it. The fuel is in the drum smoker with a mix of pecan and mesquite wood. The chimney starter has its starter coals in it and I even have the kindling loaded underneath of it. Wake up, start the chimney, rub my meat, drop the coals, wait a bit, then start cooking. It makes starting in the wee hours so much more enjoyable.

-Quick sidebar, but never get too comfortable with your knife. I got a little lazy and gave myself a nasty slice on my left thumb. I knew it right away and it didn't bleed for a bit, so no harm to the food, but, damn. At least I know I have a good knife .-

I even pre-mixed my rub. Going with salt and pepper, plus a little Adkins BBQ Spice. It is about 2-to-1 kosher salt to coarse grind pepper. Probably a little more pepper, so maybe something like 5-to-3, but who's counting .

Around noon, pork belly burnt ends are going on. Considering doing half of the belly in Pitfaced BBQ original rub and the other half in Pitfaced BBQ spicy rub. Might be all original, though. Either way, this pork belly is getting the rub it deserves .

I'm hosting an America day that now includes a Tom Petty tribute. American BBQ plus a whiskey tasting. The whiskey will be American bourbons and ryes. A bunch of us chipped in $25 a piece and my most trusted Denton Whiskey Club companion will be selecting the bottles. The entire soundtrack to the evening will feature Tom Petty. Solo, with the Heartbreakers, Mudcrutch, and Traveling Wilburys are all included in the playlist. Hands down my favorite artist. I had the fortune of seeing him play twice - mostly recently on this latest tour when he came through Dallas in April. Bummed about his passing, but looking forward to jamming out to him all day tomorrow!

 

LOL... please don’t laugh... it’s just a MasterBuilt MES 30. I’ve posted all this before. I’m an old fucker (turned 55 a month ago). I’ve been attempting to smoke/cook meat for over 35 years, never claimed to be a expert, just adjust to my taste? I’ve been laughed at for using an electric, I just smile. I’ve owned/used most every type of of smoker out there. When this one shits the bed, I’ll buy another. As long as I can produce this stuff (a month or so ago) I’m good...

 

Oh my God.

 

I’m sorry?