Food Smokers and Smoking Tips/Tricks/Techniques

crap... think I got @Cold Iron and you mixed up on that aspect... Nuclear Navy backround

 

Today's Costco haul. New York's, cap rib eyes, ground, and thick pork chops.

 

Now time for a vacuum sealer

 

That is a massive tri tip! The one I cooked today was about 3.5 pounds. How come the one you got was so large?

 

The size varied, they started out at 19.5# for 5 or 3.9# average, trimmed 3# each, but the one pictured was on the small side, maybe there isn't a good reference point to judge size?

 

Oh so does your 19.5 pound figure include multiple tri tips? I thought you meant you had ONE that heavy!

 

I must have close to $1k in knives now, and use 3 of them 80% of the time. 2 of the 3 are Chicago Cutlery knives I do like a heavier Chefs knife than the CC one though or it would likely be 3 for 3.

I also have a history of Ta-kill-ya. I think. Don't recall a lot of it And Jack and Coke after that phase back in the day.

What is this fun you speak of LOL. Yeah some good some bad, wouldn't trade the memories for anything. So does every light in a room still turn on by you just walking in or is it starting to wear off yet You know it is a sea story when it starts out with this is a no shitter

And this weekend 30% off Weston food processing supplies using code laborday18 at checkout. My vac sealer is no longer made by them but the one I linked to is close. And a beast I absolutely love it and use it several times a week. The one linked was also America's Test Kitchen #1 pick.

Raining. 80% chance of rain next 4 days On call so probably shouldn't fire up the smoker anyhow. But will try to make a meat run hope it looks as good as that one when finished. And will be vac sealing most of it. Think it may be time to get some more propane and fire up the gasser, PITA trying to grill with charcoal in the rain. Gassers do have their place.

 

I rode around in a big metal thing that made loud noises.

 

and away we go...

 

I have one but this will be gone in about 2.5 weeks so I just go the lazy route

 

Ha, no, tri-tips come 5 per bag.

 

I was going to say at least saran wrap...

but you must have a big family or big appetite So disregard

 

So about three weeks ago my dad called me and said I'm at the butcher and they have a good price on brisket. I told him to pick one up and I can smoke it up over the Labor Day weekend. So he grabbed it and put it in the freezer when he got home. Fast forward to yesterday when I was over there and I noticed the 20lb brisket thawing in the fridge. Now I've done brisket in the past, but it's been awhile and it usually they were around 12ish pounds or so. Anyone got an idea on how long a 20lb brisket is going to take even with wrapping??? I'm running an offset smoker and usually keep it around 250.

 

Thanks, I'm going to need it.

 

Just pulled the butts at 195* are now wrapped and sitting in a cooler. Will pull after a couple hour rest.

 

I would say plan for 16-18 hours

 

can be sped up by Texas crutch

 

3.5 hours in. Been rolling at 180°. Just bumped to 225°

 

Achievement unlocked: bought a welder because charcoal basket #smokedmeatsislife