Food Smokers and Smoking Tips/Tricks/Techniques

I have quite a bit of coffee from my monthly auto-shipment from Black Rifle Coffee. It is good to know that I can have other uses for it now.

 

Same here. I guess I meant to switch out vanilla beans for brown sugar. Basic S&P based rubs work great on beef.

 

Thank you. Wife still prefers the salt crusted method but it was good

 

https://www.101cookingfortwo.com/cowboy-coffee-rubbed-sirloin-steak/

 

That looks like it would be more my style. Basic and effective ingredients.

Now I am imagining some coffee beef ribs to go with my first cup of coffee in the morning. And with every other cup afterwards for that matter.

 

Ok, gonna smoke a standing rib roast Christmas morning to bring to in laws at 4. Tips for temp to cook to AND transport an hour way?

 

I have had brisket and ribs in a baby yeti for about 6-7 hours before serving and they were still hot-out-the-smoker hot by the time I served them up. I would guess any decent ice chest would do.

 

Thanks, but maybe it’s different for Prime Rib where you don’t want it to get too high a temp? Dunno.

 

Ah. I see. Either way, it would hold its temp mo matter when you pull it out the grill.

 

Cedar plank on the Weber gas

 

Red beans and rice on the menu mañana . Not smoked but there's liquid smoke in there

 

This is the one that I used last year: http://allrecipes.com/recipe/230812/standing-roast-beef-brined/

It’s pretty simple and it worked great!

I used my Traeger at least a couple of times per week. I used to have a WSM but it was way too much of a pain in the ass, so I never used it, but the pellet pooper is easy enough to use any time.

We haven’t had winter yet. Snowed only once and it’s all melted. Right now the whole city is a sheet of ice, though.

 

After curing I trimmed up the bacons and sectioned into 3 slabs. Then they were rubbed down with Maple sugar and rested for 4 more days. 2 days ago the bacons were rinsed and dried then placed back in the fridge uncovered for 3 days to dry out. Tomorrow the bacons will start the 1st of 3 or 4 day 10 hour smoke sessions.

As a side not the trimmings got the rind removed cubed up sprinkled with Maple sugar and black pepper then rested in the fridge for several days. The other night we made we made Pierogi's in butter and onions and a bunch of the bacon cubes and they were awesome. Can't wait until the bacon is properly smoked and aged.

 

A nice article, wish they had pictures of the finished units
http://www.chicoer.com/social-affai...in-smoker-barrel-contest?source=topstoriesrot

 

Smoke it to below finish temp, then finish under the broiler to temp at the in laws?

 

You eat it all before you leave, transport it there in your stomach and just before you take a food coma nap you tell them how good it was.

If that method doesn't work, you can cook it till it's close. foil wrap it to transport it then once there finish the roasting in the oven.

If you're trying to smoke it I usually do mine on about 325 for 3 hours or so until it's at the temp I want (125-130) I would early as stated above though.

 

who needs a 22" WSM in Austin with upgrades
(not mine)
https://austin.craigslist.org/for/d/weber-smokey-mountain-22/6433556902.html
@Misplaced Nebraskan