Food Smokers and Smoking Tips/Tricks/Techniques

Those people should be fed dog food.

 

they prob wouldnt object since their taste buds are obviously compromised already

 

You need to monitor it to make sure it doesnt flame out or run out of pellets. Beer/Liquor is needed in order to do this. I did a couple things of pulled pork the other day and spent most of my day sitting out on the patio chilling and watching the smoker do it’s job. Every now and then I looked at the temp on the ThermoPro and part of the way through I tossed a cast iron pot of beans on to smoke with em.

 

Today I smoked a few chicken wings.

I did lemon / pepper/ garlic and a Memphis style rub wing. Smoked with Pecan wood and tossed in a homemade BBQ sauce..... pineapple, mustard, orange juice and sweet baby rays BBQ sauce.

 

This is why I don’t go to the store with them when they shop for Xmas eve dinner.....I have learned my lesson once! So I just put the horseradish,garlic,butter,salt and pepper on the meat and into the over it went. 500 for 40 minutes then off and let it go for another 30/50 minutes.....

 

I’m doing the same thing tomorrow.

 

There is some pressure when you're responsible for your family's Christmas dinner. There is a little more pressure when you're responsible for another family's Christmas.

Smoking a brisket for someone tomorrow.



Needs to be picked up by around noon, so I'll be up in the wee hours. If I see Santa poking around, I'll see if he wants to have a little whiskey.

Costco had a teeny 8.5 lb brisket that I just had to pick up.



We already have other dinner plans, so no clue what I'll do with it, but a surplus of smoked brisket is never a bad thing.

 

If you Ever wondered why Santa slides downs the chimney this ^^^^^ is the answer.

 

I've become a huge fan of the 8 lb briskets. Perfect size. I hardly get anything over 10 now.

Could always bring it with you to my place...

Although... A road trip is in order.

 

Hope everyone has a very Merry Christmas.

 

Merry Christmas!

 

12-14 lb tends to be my sweet spot for sake of consistency, but I do like the sub-10 lbers, too. Nice to be able to cook a brisket without having enough meat to feed the whole block. I don't often find 'good' briskets under 10 lbs at my Costco, though. There might be two if I'm lucky anytime I go by there and some look like they came off a cattle that was a little "special".

 

Merry Christmas to you and all the other badasses in this kickass thread!

 

Pitfaced rub came in fast ( thanks @bvbull200 ) so plan A done for Christmas Eve dinner . Burnt ends .
But what the hell . Got plenty rub so will make burnt ends on New Years eve too lol.
Also got some brisket in freezer so all good .

And Merry Christmas to you all

 

We neever done them like that before. My wife usually makes deviled eggs as appetizer for Christmas, so we wanted to give it a shot for that. We boiled them first, but the whites came out a bit rubbery. Smoke flavor is great.
Next time will try another method: cook them in their shell, without boiling them first. (A memeber of grillbeast forum recommended it)

 

Merry Christmas Everyone

 

Have a happy holiday everyone! Got the rib roast started and enjoying a Bloody Mary!

 

Looks amazing!