Food Smokers and Smoking Tips/Tricks/Techniques

some kind of rental I assume

 

Tri-tip in Texas? Whenever I was in Texas (mostly Houston) and mentioned Tri-tip during BBQ conversation the natives would look at me like I was crazy. Some had no idea what it was! They'd mutter something about "brisket is what we eat in Texas"...

I got one in the fridge now. Going to smoke it tomorrow until the IT gets to about 115, sear it in my cast iron pan then let it sit for awhile. Tri-tip is good stuff when cooked and sliced right!

 

I've been to two county fairs and a goat roping, but I ain't never seen no shit like that.

 

I've seen better from the tri tip kings in Cali, but this was damn good!

 

I probably laughed way too hard at this.

I'm a city boy with a few outdoor tendencies .

@wilcam47 got it, just a weekend getaway with the wife. Sneaking some TW BBQ in when she wanders off and leaves me by the fire.

 

That looks epic, even though I'm not a huge fan of smoked beef anything. That looks spot on!!! And BTW, there's that wobbly ass glass again...

 

Thanks! It was delicious.

I'm going to make that glass like @dan0mite and the banana.

 

LOL... I guess I need to find me something as well, even though I read way more than I post.

 

Got the WSM heating up. A 14# pre-trim Costco brisket is ready to go on. Using the leftover coffee-based rub I made a few weeks ago for the beef ribs. I left my thermopro across town, so this will be my first "blind" brisket.

 

Full packer in the smoker at 2115. Straight hickory since I left my pecan across town as well.

Now I get to be productive and bench bleed a brake master cylinder to hopefully finish my brakes tomorrow.

 

I gotta say, about to hit 8 hours and the these Weber briquettes have held incredibly stable temps. Only 2 minor adjustments and no added coals, lit or unlit. I will now try and stick with Weber on long smokes, and Kingsford original for everything else due to cost and availability.

 

At almost 9.5 hours, it looks right, and feels almost right when poking it with a toothpick, but it is difficult to be certain without a temp probe.

 

SUBSCRIBED!!!!

 

I decided to pull it and place it in the baby yeti until it gets consumed in the afternoon. If it was slightly below optimal IT, hopefully it will get there on its own in the cooler.

 

Anxiously waiting here . I've gotten to the point of no thermo pens for steaks and smaller cuts but haven't gone blind on a brisket yet.

 

It's good when you have reached the 'wabba wabba' point.

 

I am anxious and nervous as well. Smaller cuts are no problem because the cook times are shorter and it is usually a more uniform cook. A brisket can be anywhere from 8-12 hours cook time window with more variables.

It is good when I open the lid and I look like your avatar.

 

Also a good indicator