Food Smokers and Smoking Tips/Tricks/Techniques

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I'm sure I'm too late to be of much help in this case, but I do often cook brisket in the 275-300* range. It can cut a couple of hours off of your cook time and the results are indistinguishable from cooking at a lower temp. The only drawback is the window for getting it right opens and shuts much faster the higher the temp that you cook at.

 

Whoa! Didn't see this before posting. Nicely done! Looks like you pretty much nailed that one.

 

looks good!

 

I do a "quick" brisket @ 250-300 on the smoker for about 3hrs and then wrap/cover in foil, and put in the oven for 3hrs @300 for three hours then let rest for 30minutes before slicing. Bark isnt crispy but still tastes good.

 

120% agree here. I love cooking mine at 275* ish

 

Tasting good is all that matters to me

 

Well the brisket came out pretty good! I’d say for my first time it was a win. I didn’t get any pictures but next time I’d like to see a better bark and a little juicier. Seemed as if it was leaning towards the dryer side but still was delicious

 

How close to fire were you? Temp? Did you mop it?

 

Glad it was good. My first was dry, as a result of it being undercooked.

 

First time doing beef back ribs, so far so good...

 

What’s your guys take on wrapping in either foil or butchers paper? Do you do it at the stall or just while it’s resting.

I want to find an excuse to try one every weekend with minor corrections to confidently nail it down.

 

Albeit I’ve never wrapped nor will I ever, if I were to wrap it would be in butchers paper. In my time of seeing and tasting things wrapped in both, the butchers wrapped yielded a crispier taste but if you are hunting for a more moist taste the foil route is way to go

 

I dont mind foil(helps getting over the stall, aka Texas crutch ) , but I did use some pink paper for the last pulled pork. This was the first time I used it so I dont have a good pattern to say anything bad about it. The only difficult thing for me was trying to get a good seal when you are trying to wrap a hot shoulder.

 

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  Who say you can't rotisserie on a BGE? $34 for a rotisserie + a 1" x 1" x 1/16th" piece of aluminum angle, small c-clamp and a couple blocks of wood to block the heat and your all set up. A 6+ lb beef clod heart seasoned with Tony Chachere's, kosher salt and lots of black pepper. 6 hours later and what do we have? A Super tender beef that is going to make some killer hot roast beef sandwiches.

 

That is a cool set up!

 

I couldn’t find butchers paper available anywhere local in Raleigh. I planned to have some inhead of time for the next attempt though.

I want to do one unwrapped and one wrapped at the stall then compare moisture and bark at each.

 

Amazon has it on the cheap

 

listed below $19.97 for 200'

 

Stayed right around 250* most of the day. +/- here and there. And it was a decent distance from the fire since it’s a side mounted fire box. Also did not mop it with anything

Didn’t realize it could be dry from undercooking it

 

My brother mop that bad boy every 1-1.5 hours