Food Smokers and Smoking Tips/Tricks/Techniques

What did this run you? I could use a good cleaver, not to mention spices. I have a good hunk of UHMWP for cutting, but it's got no soul...

 

The deer shoulder looks awesome. I can't say I've ever had that. I love pretty much all things deer meat, though, that I have tried. I wouldn't mind giving that a shot.

Thanks for the shout out and the vote of confidence!

 

I don't know the exact temp/time that you get into trouble. But, I have done the same as you have the last two years and we all live to tell about it. I throw a frozen bird directly from freezer into a cooler in the house/garage (depending on which is actually cooler), then monitor the temp over around 2-2.5 days. From my experience, it stays around 45 the entire time, with no ice, until the last part of the thaw, when the temp will start to go up. Then I throw in something frozen for the last part to keep the temp around 45.

 

Congratulations, again, and thanks for the patience regarding everything getting shipped out. The swag from @Kanyon71 turned out awesome. That cutting board almost didn't make it in to the prize package .

About that little shaker....get to cooking!

I have placed an order for 2 dozen of them from @Kanyon71 and Triple S Engraving. I should have them in stock soon enough!

It is. It would fit in the Salt & Pepper category at a basic level, but it is pepper forward, some unique salts, and a touch of some other ingredients.

Fart filled bubble wrap must be in high demand this holiday season. I couldn't find it anywhere!

I think @Misplaced Nebraskan got version 11 of the rub. It is only the slightest tweak from what I brought to competition this year. I used in on the steaks that we won 1st place in People's Choice and I used it on the the brisket that finished 1 point from being in the top 10 (14th out of 74 teams). The *only* flavor on that brisket was this rub and smoke. Zero injection. I've been using it for any event/gathering that I've prepped brisket, steaks, or beef ribs for, as well. I still have two things on the schedule for tweaks, but I'll await the initial feedback from @Misplaced Nebraskan . Hopefully I can start sending samples to folks on here by the end of this year or early in to January.

The cleaver is a one-off done by @Kanyon71 and his company, Triple S Engraving. The Pitfaced BBQ Meat Massage/Spicy Meat Massage is from my small business. There is a link in my signature to the rubs (we just have the two at the moment). For swag, though, definitely reach out the @Kanyon71. They do an awesome job with the laser beam machine.

 

Great info, and I'm no longer so concerned.

I put in 6 trays of ice before leaving this morning and it was around 35 IIRC. My son forgot to check when he headed to school. I think I'll be just fine.

I am going to just let it ride unless it starts getting above 45 degrees, at which point I'll throw a couple ice packs in there with it and let her go till she thaws.

It helps that I now know that I don't have any reason to brine the bird, as it comes pre-brined. I will save this kit, maybe inject this bird instead.

 

The "danger zone" for meat is 40* - 140* according to the FDA:

https://www.fsis.usda.gov/shared/PDF/Danger_Zone.pdf

General rule of thumb is that you should avoid allowing meat to spend 4 hours or more in this "danger zone", keeping in mind that a portion of your cook will (obviously) include time spent between those temps as it reaches the finishing temperature.

If I read it right, you figure it to have been above 40* for about an hour? If so, as long as you got it back under 40*, you should be fine. (All appropriate disclaimers regarding me not being an authority on the topic and you eat at your own risk apply )

 

Ran me the cost of a suckling pig

But it was the prize for the PitFaced cookoff. and as mentioned earlier... if you want/need anything Laser'd... cause why not?! contact @Kanyon71 . He's done a few jugs and mugs for me already.

 

No problems at all. As for the shaker... I have a brisket thawing now and will be at my dad's starting Friday. I told him we need to test it on everything. It'll even get tested on fresh venison.

 

Damn Gov't! Just when I thought I had it down.

JK, FYI, I used 45 just as an arbitrary temp since my fridge runs right around 42-43 degrees, given all the opening and closing that happens, so I figure a couple degrees warmer is still OK. But we all know the actual temp and time has many dependencies. I may just sicken my entire family next year using the same method I've done in the past.

 

@bvbull200 who is doing the cutting boards? Thanks

 

Everything laser beamed in that picture was done by @Kanyon71 !

 

Thanks. This is *exactly* what I was looking for.

Turns out I had the basics of it already in my head, but I was actually going to the point of discussing this with my son, who just quit working at Zaxbys (southern chicken joint), and thus had a lot of food safety training.

 

Thanks

 

If anyone needs anything laser etched just let me know. We will take care of the TW family.

 

Z Grills has their 700 pooper on BOGO.

 

Thanks. I cheated tho I use a pellet smoker

 

Who cares? Did you get tasty smoked meat? Win!

 

If you had a holiday party you were considering bringing a brisket to, how far in advance can you smoke it and then refrigerate it?

We have a shindig on the 11th, I am trying to figure out what to bring. Honestly, I've only done one brisket, so this would be kind of ballsy...

EDIT: and I'd have to figure out how to reheat on site... maybe not.

 

You can cook multiple days ahead, vacuum seal and then heat it up sous vide style and it should be great. Lot of restaurants use that technique.

 

It’s not cheating contrary to some opinions

Good food is good food.