Food Smokers and Smoking Tips/Tricks/Techniques

13lbs Hindquarter came out nice. 12.5 hr over oak. Pulled it when internal temp hit 195 degrees and then let it rest for an hour before pulling.

First picture was after 7hrs, wrapped it right after.



After I pulled it apart


Had a good mix of lean and fatty (moist) pork...more moist than anything.

Only used a dry rub. Spritzed it every couple of hours.

I was pleased with the way it turned out for my first time smoking this cut

 

Undercooking it will be dry and chewy as the collagen won’t be rendered.

 

First time tri-tip cook, long time lurker

Basically went with the world famous @horstuff method. Any time I fire up the WSM I have a tendency to fill it, might as well put that heat and smoke to good use.

2 hours before putting it on gave it a heavy coating of kosher salt both sides. Then an hour later POG as the juices are pulling back into the meat from the salt. An hour before I put it on filled the bottom rack with doctored baked beans, butter and brown sugar stuffed onions, crab and cream stuffed Anaheim peppers wrapped in bacon, and some Italian sausage. 2 hours later when the TT was done so were they.





Wrapped some Italian pork meat balls stuffed with parmesan cheese with bacon and they sat over the beans for the complete 2 hours. Dripping goodness into the beans. Couple of whole bell peppers for the sausage and onions later this week. I found they don't dry out as fast if just smoke them whole and don't cut them until time to use them. The sausage as soon as it comes off gets soaked in an ice water batch for about 5 minutes. It hardens up the fat they don't shrivel up in the fridge. And none of the smoke flavor or color gets washed off either.

Cooked TT on the smoker for 45 min until IT hit 115° then on the grill grates until IT was 125°



Rested for 15 minutes wrapped and it was 138°. Just about perfect



I ended up eating a lot of it as I was cutting it LOL. Much better than any pot roast. Not quite a steak, at least a really good one. But still pretty damn good in its own right. Different. Will do this again. But think I am set of a few days for now.

 

Tacos al pastor on the Pit Barrel Cooker - YouTube


Never tried it.....but ran across it before and you asked.

 

BRAVO!!!

 

Looks perfect

Btw, slices of tri tip on toasted bruschetta with fresh pico de gallo = much win.

 

Lol random
https://www.instagram.com/p/Bgd44KlDy1U/

 

Damnit! I wanna see the results!

It’s like blue balls....

 

They came out great. Zero leftovers, didn't get any pics, phone was about dead and I was too lazy to go charge it before I sliced and cooked them. Will get picks of the next batch though. Did one with Seasoning Salt, the other with PF rub, next time will just use PF since daughter liked that one also. Need to go back to the store and see if they still have the BOGO offer and and pick up a couple more packs.

 

I'm just here to tease.

 

That looks horrible man, you should have just boxed it all up and sent it to me so you didn't have to be subjected to eating that.

Just Kidding, looks freaking awesome. I am pretty sure if I had that going on I would have eaten till I was sick lol.

 

Ate well and drank well during our camping trip, kind of forgot to take pics of a lot of things though lol


Wanted to try ribeye cap steaks but Costco wasn’t open when we were headed out of town

 

Food looks great!

Looks like yall made some custom shirts for the trip didnt ya

 

It was tasty!

 

Good eye haha, did some tumblers and aprons

 

Well lets see em!

 

Only have one pic and we might have been a little wobbly at the moment:



They say Bravo Romeo Oscar camp 2018. Calling each other “bro” started as a joke years ago and hasn’t gone away lol. So after we all went to an air show in October someone came up with the Bravo Romeo Oscar bro name. The blue hoodie I’m wearing (second from the left) and my buddy Dj (far right) say “fishing with my brah” and that was for my bachelor party 5 years ago. This was Dj’s bachelor weekend

 

Nice! I dig it

 

You are all about the kind of camping I like!!!

 

Ive had the thinnest part of the flat go dry on me and the rest was cooked to temp. I felt it was the temp was too high or the meat was too close to the coals? It surely wasnt under done... just seemed like it was tough and jerky like.