Food Smokers and Smoking Tips/Tricks/Techniques

Details on pullin sauce?

 

Dowse the pork once you are pulling it apart.


3 cups apple cider vinegar

1.5 cups brown sugar

2 tbsp salt

2 tbsp pepper

1/2 cup ketchup

Then add whatever else you think seems good............

 

Have to try that sometime. Thanks!

 

Heat it to melt the sugar?

 

If you want to get down to specifics, if it is frozen, 4 days before I moved it from the freezer to fridge for a complete thaw. The night before I only cut out the deckle, and season with Kosher Salt and Coarse pepper (they are already evenly mixed in an old seasoning bottle). When wake up to start the fire, I take the brisket out of the fridge and leave it on the counter. Start the fire naturally, with no petrol products. It takes 1.5 hours to coal down with a little flame...put the brisket on. I put it furthest away from the fire. with the point side closest to the fire with fat side up. Mine stays a rich mahogany color till I wrap it with paper at 180.
The pieces in the photo are from the flat, the point didn't get much of a ring, but it has been visa-verse, and I couldn't tell you why. In addition, these photos were the left overs after we ate and they had oxidized, so they weren't glistening with juice and fat.
This is the same brisket.

 

I smoked that pork butt this weekend. I havent been feeling the best and had a lot to do so I did some cheating.

I smoked an 8lb pork butt/shoulder fat side down for 10 hours using cherry.
Rub was yellow mustard and something Bone Sucking Rub (use liberally).

I was hosting most of the party and needed to do some grilled chicken so after 10 hours on the Weber I moved to a roasting pan covered with foil and did 1 hour at 300.

I expected the pork to lose its crisp crust but it didn’t!
Was awesome.
Sauce was 1/2 stick of butter, 1/2 cup pineapple juice, and a little bit of Sweet Baby Rays.

Went gang busters. Everyone ate it up.
Next time I will experiment with doing my own sauce.

 

Today when I stopped by the grocery store to get a few things they had some fresh, never frozen chicken wings for a pretty good price, so that became our supper tonight. Smoked at 225 for 45 minutes, then onto the Genesis for a quick sear. They turned out great! I used the last of my spicy Pitfaced vinegar sauce on all but 4 of them for the kid. It tasted fantastic but I think next time I need to add some butter or something to thicken it up.

They had no skirt steak, but I got a nice tri tip and some kalbi that will be great later this week.

 

Son agreed on two points.......first was these were some of the best beans he'd ever had......






Second was that the rub on the ribs was marginal.....he asked why I changed......and he wasn't present when I rubbed 'em down and threw 'em on the grill.


I told him that I was done experimenting with rib rubs and would be going back to the gold standard that we all loved.....
Cimarron Doc's !!!!!!

Not always needed if you'll do a vigorous shake prior to each use.

If you do heat it.....go low heat and stir frequently.

 

I see a lot of these type of smoke houses here in Alaska for smoking fish. Some are real nice.

 

Did some open pit ribs and some pork loin tonite

 

Don’t see many cinder block smokers

 

No ya don't. That is something ya don't see everyday.

 

Yeah I smoked a lot of Salmon in Washington State when I was stationed in Bremerton back in the early 80's on a smoker that looked a lot like that. Ended up with an electric Chief smoker eventually. But that thing worked great.

You do on Man, Fire, Food @truchador knows what he is doing that is for sure!

TW saved me about $60 tonight. There is something you don't hear often LOL. Haven't had a decent meal all weekend working on the deck and the heat. Wanted to finish it tonight and after putting down the algae and mold killer have to wait 4 hours before it gets wet for it to work. Wasn't supposed to rain. Dropped from 96 degrees to 66 degrees



Because of the pictures on here decided to prep food instead of treating the wood which would have been a waste. Yes that is hail. Supposed to stop soon. I hope. Another late night dinner.

First time using Costco skirt steak which is marinated in Papaya and recommended cook to 165 so assume it is also mechanically tenderized too. Did not use the Jaccard because of that.



No idea about the seasoning but seldom disapointed by Costco meats. A lot larger than the normal skirt steaks I get from the butcher in town. Figure I didn't need the whole 3 pounds so only salt and peppered about 2 lbs.



And a few other things. Because bacon, bacon grease.



Sounds like the rain and hail stopped time to light fires. In the dark. Again.

 

So manual vs autotragic
Driving vs tesla
Wiping your own ass vs bidet
Gotcha

 

Some of them are nice and do the job well. That one just looked messed up.

 

I've had a lot of buffalo wings in my day but these ones by far take the cake.



I loosely followed what I see @Cold Iron make on this tread as far as how I prepared them but for my sauce I used Franks, salted butter, and a few large chunks of blue cheese from Costco. Damn delicious!

Also I don't have a Vortex (yet) so I simply piled my coals in the middle of the grill. It got the job done.

 

What’s in your salad, blackberries?

 

We all eat with our eyes first so I say a nice ring does make it tastes better!

 

Threw some pulled pork in the breakfast burritos this morning.