Food Smokers and Smoking Tips/Tricks/Techniques

i’m bored, and smoking and been dealing with kids wifi issues on her new sports cam(non gopro) and got to thinking about how my borescope would work checking the meat....

it’s a bit smoky in there.... but things seem to be going well....

https://youtu.be/4AfR_Z9gtlA

and because i thought it was funny...

 

Thanks for this! I'm actually getting a bit low. I just ordered 8 bags to hold me for a little while.

When I selected my nearest store, it was $7.99, but when I switched to another location on the way home from work, it was $5.49, so anyone trying it, check other close stores if your primary one doesn't have the deal.

 

The little baby brisket turned out great!

 

My friend texted me the same thing. He said it was showing 9.99. I told him check the store 5miles north and they have 26 bags left for $5.49.

 

Is it possible for a prime rib to stall? This fat end is sitting at 109 for like 45 minutes now. Verified with the pen.

 

Did this 5.5# packer brisket in the sous vide for 23hrs @ 157f, then on the smoker for 2hrs at 235f falling to 225f with a small chunk of mesquite and a larger of hickory yesterday. It didn't take a smoke ring but did take a lot of smoke flavor. Texture was perfect! Saved the juice out of the sous vide bag and made gravy for our potatoes.

 

Finished product. ..what's left of it.

 

BEEF - it’s what’s for dinner...

 

Mine did that last week and it ended up overcooking a little.

 

No smoke tonight unless you count smoked beer. Did have a chance to play with my rotisserie though.

 

Well the family showed up early, and expected to eat then. They had to wait. Here’s what is left of an 8-9 lb rib roast. Massive fail on the other pics as too much was going on.

 

Smoked a breakfast casserole this morning then put a brisket on. Last brisket I did turned out perfect, this one well not so much it’s too dry and tough, but at least it has a decent taste. Casserole turned out great tho

 

Looks great!!

 

@WBF610 @Cold Iron
I forgot to take a smoking pic but the ham came out great. Pineapple/pear juice/ orange juice/honey/Worcester/mustard/cornstarch glaze

Indirect roasted in Weber kettle

Edit:I forgot to mention the ubiquitous and delicious PF hot rub I gave the nekkid ham prior to glazing it

 

Looks good. That bone will yield some nice stock.

 

Great job and what Carey said, I'll add that it will be some nice smokey stock! And fantastic soup. I usually save at least one of the ends of the ham to cube to throw in the soup. But get all the meat off the bone when making stock.

 

On the menu for later this week lol
Deer meat, beans simmered with hambone, cornbread, some kinda greens

 

Well I ruined another brisket. Too salty to eat. Family said they loved it but they’re all liars. I’m going to figure this out eventually.

 

I now know what that extra little clip is for

 

You won’t be sorry
I love mine