Food Smokers and Smoking Tips/Tricks/Techniques

So do you always use just a bit of mesquite? Some of us northerners are a little wary of using too much of that, but I think it's a Texas thing to use mesquite often, isn't it?

 

Lately I always use at least a little bit of it, even when cooking for the home. Texans definitely relate to it. As such, I don't think I ever cook for an event and not use it to some degree. As you can see, it is cut with other woods, though, so as not to be too dominant.

The one drum up at the even will certainly have some burning in it, too. It is a very familiar and desirable smell for passersby!

 

It's the first wood I ever smoked with, just cuz I'd heard of it before That first smoke left an impression for sure

 

@bvbull200 , that's actually how I obtained my WSM 18.5... the dude who had bought it and assembled it used it only once, and judging by the remains of the wood chunks bag he gave me he used WAY too much wood. No wonder his wife hated the results. So, he decided he didn't want it anymore and GAVE it to me. Great score.

 

@wilcam47 re-upped!

 

WtH! I thought you were in Alaska or something...thats double what they have here in walmarts.

Nice! I havent got around to ordering yet.

 

I'm just outside Nashville, TN. Bottom line, beef isn't BBQ here, so cuts like that don't sell and are expensive.

 

Per ounce I found Amazon has it the cheapest, in the 6 pack.

 

are ribs popular there? I guess Im biased since I lived in Tx. Brisket reminds me of TX and BBQ.

 

It certainly is recognizable and, for most, memorable. Speaking of the stuff, I went out to Academy today and picked up a bag of mesquite for the normal price of $5 (or $6?). Later on, I went to the grocery store to get the pork shoulders. Same bags of wood, but $2/each. I grabbed three bags, but that probably wasn't enough considering the value. Might have to get some more tomorrow.

Hell of a score! The guy gave up to quickly. If smoking were easy, everyone would be good at it. Worked in your favor, though!

I'll keep my eye on you in case you start recommending to folks, with a brand new smoker that you have your eye on, to just load them up with mesquite and cook some chicken breasts in it.

 

Two butts got the rub they deserved:



Only two pictured, but 4 briskets got a S&P+ treatment:


All 80+ lbs are in the two drums with the smoke gently dancing about their surfaces. I already forgot what time everything went in. I ought to be able to get my bearings somewhere around 1 a.m. or so. Planning on butcher paper wrap for the brisket, but prepared to do foil if needed.

 

Still wonder why they call them butts when they are shoulder Sometimes when I process my deer I write Buttsteak...when it comes off the rear quarter

 

Blame those damn New Englanders

http://mentalfloss.com/article/22382/how-9-cuts-meat-got-their-names

 

Pork ribs are popular and cheap. When you are in the southeast, BBQ is usually pork or chicken. Some places have brisket, but it's not what southern BBQ is known for.

 

I'm throwing a party this afternoon for all my guys and their wives, total 13 people with one guys 18 year old son. I'm Plant Engineer at Avery Brewing company, so the beer is covered.

Plan is first let everyone cut their own steak from the primal. Then salt all steaks and spice if you want, I like Pork Pleasoning from home town La Crosse WI. Rest for 2 hours.

Smoke a prime Tri-Tip as a little snack while we wait.

Smoke the steaks for 45-60 minutes or til no more than 110F.

In the mean time start a wood fire in my 30" round fire pit and get the wood good and burning. Half hour before steaks are done smoking pour a full bag of Kingsford over the wood and get that bitch as hot I it can.

Then everyone gets to toss there steak on the grill to whatever doneness they want. I'm suggesting 1 min or less per side for rare-medium-rare, and hopefully no one wants more than 3 minutes for medium. Depending on thickness. I'll have the instant temp thermometer at the ready.

I tore the prices off but it was $11.29/lb at Costco, total $375 right there.

More pictures to follow

 

Haha

 

Wish my boss would do that!!

 

Now that’s a party. Get the people involved. Memorable.

 

Oops. Didn’t defrost my turkey breast very well

I’m going to let it ride.