Food Smokers and Smoking Tips/Tricks/Techniques

My smoker is too small.

14.5wsm is not conducive to typical brisket cuts.

When I find a 3# brisket I’ll buy it. Only problem is I’ve been looking for years...

 

Vacuum sealed and ready to go to Cali

 

Damn. Walmart here had choice brisket for 1.88 lb

 

My problem is they’re always so dam big.

(That’s what she said)

It’s not cost, so much.

 

I’ll be over around 6.

 

Ah, that’s right. Well, keep the 14 for smaller smokes and get a 22 WSM if you can find a deal. Love my 18.5 but I have to dig through the briskets at Costco to find one under 12 pounds or so. I’ve always been able to find one somehow, but most of them are like 15-16 pounds, perfect for a 22 WSM. You’ve probably already figured all that out though.

 

My first prime rib ice cooked didn't turn out bad, wish it was a tad bit of rarer on the outer part

 

Spaced taking pics of my 1st smoked masterpiece. But got pic of final product.

 

Iced cooked? I’m intrigued

Looks amazing to me. Although with a good rest you won’t have so much juice leak out. At least in my experience.

 

Juicy Lucy’s?

 

Jalapeño cream cheese

 

Smoked ? Stuffed?

 

Juicy Lucy is a cheese stuffed burger. Those are?

 

Both

Correct. Was just clarifying the concoction I stuffed them with

 

I've* fucking phone lol, it rest for almost an hour was in a time crunch so couldn't let it rest longer

 

Ha.

An hour seems like plenty. I need to cook another prime rib myself.

 

Was wondering about that ice cooking, like huh? If you ever do prime rib in an oven, look up Paula Deens foolproof prime rib recipe on food network website. Works perfectly every time.