Food Smokers and Smoking Tips/Tricks/Techniques

See y'all in the am

 

I have one ready to go on tomorrow morning. Last practice before comp .

Good luck on the cook!

 

Badass! Ribs look damn good. Nice to get some hardware!

 

153* and looking good

 

Morning Brother, I made it over to the office. Just waiting for you to slice into this one.

 

Looking real good!!

 

How’d they do? Were these the first butts on the new cooker?

 

Is that just a flat?

 

It's a 9+ lb packer, but the point is weirdly small. It's maybe 85% flat.

It's trimmed pretty aggressively, too. For IBCA, 9 slices have to fit in the box and it is 'better' if they aren't squared up after the fact, so I'm trying to get the width right with the pre-cook trim.

 

Thanks, I looked and couldn’t find the point. Putting burnt ends in the box?

 

Not allowed in IBCA. We may do it for the KCBS event, but I have mixed feelings. The judges are obligated to try everything you put in the box and my hunch is that they penalize you more for their least favorite bite than they reward you for their most favorite. In that case, we're better off putting the best slices we can and calling it good.

 

@Bigdaddy4760

12 hours in. 174°.



Did things differently this time... Cause why not experiment then get in a time crunch

22:00-00:00
185° Cooker
Internal not checked

00:00-06:00
215° Cooker
153° Internal

06:00-10:30
235° Cooker
173° Internal

10:30-Finish
Foil Wrapped with ACV and Wooster Sauces
300° Cooker
aiming for 195°-200° ish Internal



I also did a last top coat of pepper for an extra kick. The barq is awesome right now and the pepper smell is amazing! If I didn't have a time restraint, I would let this thing roll open at 225°-235° til finished for fear of losing my barq...

 

Its really looking great. Like the idea of adding the pepper. Might try that next time. You got somewhere to rush off to?

 

friends house for gathering and Fantasy Football draft. Had to work again this am for 5 hours, looong day yesterday so I'm ready for some que and brew.

 

10-4. Nothing better than que, beer and jack. Have fun. Send me a pick of the slicing.

 

sub'd

 

Hey @Recondite Welcome to the get fat thread.

 

199° Internal and venting on counter til temp starts to drop a bit. Cooler has hot water in it to pre heat it for it's trip and rest.

But dayum it smells gooood and I finally got a pic to show that amazing Pitfaced Color!



@bvbull200

 

Looks awesome! I was shooting for 275*, but it settled at 250* to start. Creeped up to 275* now. Here's my progress pic. About to go in the butcher paper.

 

And we’re off!