Food Smokers and Smoking Tips/Tricks/Techniques

Going to throw the tri tip I got from Costco a couple weeks ago onto the kettle for dinner. It’s 2.5lbs, how long do you think it’ll take and what’s a good target temp for the grill? I can sear on the gasser after

 

Two hours at 250f

Might be slightly shorter for that weight.

Also if it’s in a triangle shape I take the “tip” and wrap (bend) it back and pin (skewer) it to the meatier thick part. Keeps the end from getting over done since it’s so much thinner.

 

Ok cool, I figured on about 90 minutes so all good there.

Once I take it out of the package I'll figure out if I need to pin anything back. Thanks for the pro tip

 

decided to do some Wicked Beans and try my hand at some scratch mac...








They will get smoked here in a bit.


Mac recipe base:

https://www.smoking-meat.com/august-15-2013-smoked-mac-and-cheese-with-bacon-and-pulled-pork

went with HEB Green Chili Pepper Jack Cheese for all the cheese. and more than doubled the bacon... cause bacon...

Pre-smoke flavor is sooooooo good!

 

Good call on 90mins

Here is a pic of the “bend”

https://www.tacomaworld.com/threads...cks-techniques.229517/page-1151#post-17826951

 

Little pit action shot

 

Looks like a good day for some Q

 

Speed up by cooking at 275-300 after a few hours at 225-250.

 

14lb brisket getting it ready for Monday, also sanding and putting a new coat of paint on the smoker today.

 

Chicken wings on the menu today. Going to mix some Pitfaced Spicy in with Frank’s and butter. Should be fun...

 

Not doing anything fancy. Have a 5lb ham I’m doing tomorrow for a snack at a party we are attending.

 

Dad sent me this article today, discuss....

https://arstechnica.com/science/2018/09/let-science-be-your-guide-for-the-perfect-labor-day-bbq/

 

That's about what I was thinking, sleep is over rated any ways. Luckily I just got a new smoker a couple of months ago that holds the temp a lot better and longer than my old one.

 

If you aint chitin then you aint trying!

 

Or like ...George Jefferson

 

I'll have to try the pin back method, I do notice the thin end getting a little more done than I like, but I go 225F for usually 90 minutes, really whatever it takes to get it to 120F in the middle, then a 2 minute sear on each side as hot as I can get my grill.

For Augustataco the other critical thing is slicing across the grain and thin, you should be able to see the stringy grain running toward the thin end and it then shifts somewhat, so long as you cut across it will be super tender, cut with the grain and it will be tough, don't do that.

 

There are people cooking them like a brisket, with positive results. I’ve never seen one in a store to try.

 

Ribs for lunch

 

+1 on slicing.

Learned the proper method on this thread.

Have to switch directions almost half way through the meat

 

Just bought 5 I guess I could experiment and see, but I am so happy with the rare-medium-rare I get now, don't know how it can get better?