Food Smokers and Smoking Tips/Tricks/Techniques

You bringing it to SC?

 

I do miss Charleston...

 

Love the gif

 

Not necessarily anything different about the meat, but the bone is pretty badass looking and if the steak is at least the width of a whole rib bone, then it is a nice, thick steak. Tomahawks can be reverse seared nice and slow, making it easier to get a wonderful, thick piece of perfect medium-rare with every bite.

 

I got the wagyu brisket trimmed, injected, and rubbed. It goes over oak and pecan wood tomorrow morning - super early. The oak wood is from a retired bourbon barrel. I figured that was fitting since I'm hosting a Whiskey Club meeting to coincide with the BBQ feast. The other meat, like @Misplaced Nebraskan , is pork belly burnt ends with a little Meat Massage on them .






Now, in other wagyu news, @Misplaced Nebraskan , I can confirm for you that the SRF brisket you got at Costco is a black grade wagyu. How do I know? I went in to my store today to get the pork belly and there were 6 wagyu briskets sitting there. $5/lb. I was happy and miffed at the same time. I looked over wagyu brisket for 2 years - never buying one - then when I finally pull the trigger at $10+/lb, they show up at Costco for less than half that. Oh well. To make myself feel better, I bought two more briskets .

I have one for tomorrow, one more for practice, then one for competition. I would have bought them all, but I didn't like the cut/shape of most of them.

 

I've got 10lbs going over cherry wood and hickory lump tomorrow

 

Very nice. I might throw the pork belly in a different smoker and use a fruit wood like cherry. It's so nice with pork. Great idea!

 

In for tips and results!

 

I accidentally had my alarm set on my day off but that was good because I got an early start on my pork shoulder.
220 pecan 4 hours then apple for the rest.

It stalled at 160 for a while then got going.



I made up a nice sweet and spicy sauce when it was almost to 200*.



It just fell apart after I let it rest. nothing stuck to the bone. 8.5 Lbs is a lot of pulled pork.



Tada!



The steelhead came out real purdy!

 

@Misplaced Nebraskan , you up?!?!

Firing up over here, now.

 

Have not heard from him yet.

 

Meat in at 4:56 am. I can't think of the last time I was early getting the meat in the smoker .

 

Late start here

 

We

been up early got concrete on the way and going to start digging the footings and such on the back of the house. Good luck, Cody make it over?

 

Yup. Last night.


Most meat is on

 

@Misplaced Nebraskan Given it hell this morning.

 

B

Beer time

 

God, look at all that glorious surface area.

Good luck! I have to mow the lawn .

Then it's a quick shower and a pour of whiskey. My brisket is coming along nicely. Pork belly goes in about 1 p.m.

 

Sweet!

We're rolling here

 

Great!!! We pouring top of driveway now. We both going to be in the outdoor kitchen business soon.