Food Smokers and Smoking Tips/Tricks/Techniques

I prefer my ribs with a little chew to them as opposed to fall off the bone. Look really good, nice work.

 

Nice trim job! That looks good.

 

Thanks. My biggest problem is always when to put the knife down I'm always trimming a little more then a little more and then too much. Almost got there today but think I got a good trim on this one.

Ready for the am and fire up the pit

 

Tell you what. We'll have a competition. I'll make ribs and you make ribs an the loser is the guy who has to eat his own ribs.

Also there must be beer. Or wine. Or whatever. Let's just eat ribs and not talk with our mouths full.

 

05:15 and the Brisket is on:

Left half of top rack with the foil pan 1/2 full of hot water underneath it. Starting out @ 195* for he first couple hours then I'll bump too 225*

Flipped a coin and went with Fat Cap Down on this one.

See y'all in a couple hours

 

Cube raw
https://youtu.be/nL82hlORY-k

 

Cube raw
https://youtu.be/nL82hlORY-k

 

Lawd have mercy !!!!!!



I'm gonna do this cook.....soon !!!!!


I really like both the Killer Hogs rubs I've tried....the AP and the one used in the video.

 

Upped the pit to 225 now

 

Sounds like we all win no matter what.

 

You hit it just right on that one. There is an art to trimming properly, and yes, it is easy to get carried away.

Happy Smoking!

 

after the 2 hour bump to 225* (and a sneak peak...) at the 5 hour point I probed it - 144*
had a nice dry crust forming. Hit it with a ACV and Wooster sauce mix





onward we go

 

Are you leaving the thermometer in that the whole time?

 

Yup. It's my Maverick ET733 remote probe. I set an alarm for 190* so I know when to start probing for doneness.

 

Finally a day without rain and a good day to get the smoker going.

4.8lb ribeye roast. Used chunked cherry wood

 

another excellent BBQ Smoke pic! I need to up my game

 

It's a beautiful day for a cook-out! It is finally a smoke-free day in the valley from the wildfires on the west slope of the Sierras and it's time to fire up the WSM cooker!
St Louis ribs will be cooking in short order.

 

Got a pseudo smoke pic . Did I open just to try and get a pic.... well... it needed spritzed anyway

 

LOL! You couldn’t stand it