Food Smokers and Smoking Tips/Tricks/Techniques

Knowing you and your brisket and smoking skills I have no doubt it will turn out fine no matter how you finish it off. I'm still blown away by the fact that you can even get just a point there, gawd to live in Texas! Tried every place here from stores to butcher shops and just the point is not an option. No one will sell just the point. Kind of like hitting the North after living in the South and stopping at a restaurant and asking the waitress for sweet tea out of habit. And getting the reply "if you want it sweet you can put your own sugar in it". Sighh...

 

I'm with ya on the tea. I should only have to ask for "tea" and it comes sweet. There's sugar on the table?!?! for real? GTFOH

 

You don’t use sweet corn to sweeten your tea?

 

What do you think they brainwash you on sweet corn out here or something like that?!?!

Seneca Foods water tower downtown, since the early 30's. At sunset

 

It seems to have turned out quite nice - at least as far as I can tell looking and poking at it. Probe tender, if not a bit on the high side of done. It should be nice and tender, but I doubt it'd hold a slice. No worries, though, it was destined for chopped from the get-go. Now to see if the Mexican styled injection and seasoning fits the bill for nachos. I regret not having a handle on my wood inventory. I swore I had some mesquite left, but, alas, I was out. Just went with pecan instead, but mesquite felt like it would have been the better choice for this. Oh well.

Now it is resting for a few hours until chopping time. Plenty of juice in the pan from drippings and from the little extra bit of injection that I added before I foiled it up. I'm getting a little anxious now!


As for buying a point only, lots of grocery stores around me offer them, but I bet I've only bought them twice. It is 50% more expensive per pound and seems like such a bad buy when anyone that can confidently cook a packer and has a vacuum sealer for the leftovers can get a whole hell of a lot more for the dollar by buying the whole thing.

I got this for $14, though, and seemed about right for a potluck contribution.

 

Yes, any brand should be fine.

 

Just make sure you're using food grade pellets and not the stuff meant for heating.

 

Damn you went all American Pie on that brisket.

American Brisket - Starring @bvbull200
He really LOVES his Brisket.

Coming to theaters 2020

 

*I'll* show you "probe tender".

 

I'll just leave this here for @Misplaced Nebraskan to work his magic on.

 

Ha. Hmmm. No time right now... But I'll get it... It'll still be funny later

 

neighbor has small orchard. 12 appletrees. he pruned and sent me a pile of applewood cut and split for my cooker. i always take him bbq in summer.

 

You were right, @Cold Iron, I was able to salvage something out of that mislabeled flat .

Sliced it first against the grain before chopping. Actually held slices through most of it:



Chopped up, though, was one badass nacho topping. No sauce added, just the rendered fat drippings and a little of the injection that went in the pan when it was wrapped on the smoker.



SPOG + chili lime pepper + Santa Fe chili powder + southwest fajita seasoning + cumin. I could have gone further towards the Tex Mex flavors, but this was mighty fine.

First person hit the line at 11:15 a.m. It's 12:20 p.m. right now and there is still plenty of food left - including beef, pork, chicken - so it isn't a food shortage thing, but the brisket was completely gone by 11:30 a.m.

 

Stuff like that isn’t something most people can do at home themselves so when they get a chance they tear it up. Sounds like a bad ass lunch to me.

 

Looks reallll good! I have a flat in the freezer, I’m going to have to try this.

 

I never doubted you even for a second

Hell now you made me hungry and I haven't eaten yet all day. I want some brisket. Also agree that I am going to have to try that sometime!

 

Some wings hanging out in Pop's Curing Brine for a trip to the smoker in the morning before football starts.

 

Who’s got a killer smoked Mac n cheese recipe they want to share