Food Smokers and Smoking Tips/Tricks/Techniques

You can't cook when there is a no burn? CA is a weird place

 

Family/Christmas/BBQ rolled in to one, here.

My 5 year old has taken a serious interest in my BBQ. She loves coming to see what I'm cooking, asks questions about what I'm doing, and always wants to help. For Christmas, I got her her own Thermopop (pink of course!). It was a huge hit!



She did a test run with me this morning on the customer's brisket. We had just started to break through the stall and were about to wrap .



I sure hope this interest lasts for her!

 

Question for you briners....

Anyone brining a bird directly in the cooler? I had a kit which included a heavy ziploc bag. I think I'd rather just use a 5 gallon cooler with the bird and brine in it, less the bag. This way I can dip my thermo probe directly next to the bird and ensure the temperature is where I want it - sub 45 degrees F. Thoughts? Or does anyone have a source for the heavy ziplocs for brining, alone?

 

I use a big igloo water cooler. No bag. Works great.

 

A 5 gallon food-safe bucket does the trick for me (the couple times I've done it). You need a place/way to keep the water cold, obviously, but it is a good vessel for brining.

 

Awesome
That's what I was thinking, except I am using one of those 5 gallon round coolers like you use for ice water in construction.

And yes, I have the boy out sterilizing it now. Can't be too careful!

 

1 hour in. It's risen about 10 degrees in the last half hour.

 

Just not with wood.

 

Well done! Parenting done right!

 

That's exactly what I use. Round types.

Lame

 

Came out a little more done than I would have hoped. Pulled at 127* seared on all sides then wrapped in foil and put in a cooler for about an hour and half. Overall still good and had a great bark to it

 

Culinary Institute of American has a campus in San Antonio. Start saving now.

 

Two hours in, we are at 155 IT. I will leave it be till 165, then pull and rest. .meanwhile I have my son chopping celery and onions for the stuffing and mashed potato miracle. Have to develop those knife skills!

 

Stuffed, nap time.

 

Price went down some more

Check your local Lowes

 

Pig candy appetizer. 1/2 way there. Not sure how much will actually make it to in-laws' for dinner though.

 

F-N perfect !

 

1st try at making a 9lb ham
Brined for a week
Smoked at 200F from 8am till 2, then 350F for 2 hrs

 

Picked up a bag of Weber briquettes yesterday. On sale at HD for 8.99

 

Bird took about an extra half hour, but was also an extra half pound than the last one. Also, brined.

Had a sample out of the breast just a minute ago. It definitely seemed juicier, and there is a flavor I can't put my finger on, just have to say it's richer in flavor. A touch salty, but not objectionably so. I think I am a fan.