Food Smokers and Smoking Tips/Tricks/Techniques

Have you watched AB's Good Eats episode on brining turkey?

 

I have not. Off to youtube!

EDIT: just watched it here: https://www.foodnetwork.com/videos/brined-turkey-0123084 and yes, I have seen that before.

 

still a loin, but pretty much ruined if its cooked well done...

 

Yup that’s the one

 

You will find a lot of people who USED to work restaurants. I worked a commercial kitchen doing catering for a big hall. Working in a kitchen ain’t no joke that’s some hard work and long hours.

I went into IT also. Now I just use my powers for evil.

Errr or is that good?

 

I worked in food service for 10 years. Now I'm in sales.

 

I used to work food service as well. I've worked for pizza joints, burger joints, steakhouses, and cafeteria/hall affairs. Front and back of the house. Got old, but quick. But it served to inspire me to get into something not so customer-centric (even though yes, IT turned out to be, depending on what kind of shop you're working in).

Now I work IT for the Fed. This project has me working on a prototype system, so CS isn't really part of it. I rather enjoy that, although I don't end up with as many Stupid User stories.

 

Nope, no brine.

No rub, just salt and pepper.

Rubbed with equal parts salt and pepper, probably about a half to three quarters of a cup each. Aggressively trimmed.

For the timing I used the guide in your signature. It went on at midnight, the wrapped in aluminum foil at 0830, pulled at 1000 and rested until noon.

The meat was incredibly tender and juicy, with a good bark, but I just plain used too much salt during prep.

 

Haven’t used the charcoal, but did use a bag of their chips when doing any beef. I thought the smoke and flavor was good. Mainly from the oak, the whiskey doesn’t come through at all.

 

Looks good.

 

Kosher salt or something else?

 

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How big was the brisket? I am a complete newb (only done 1 brisket, but it turned out decent) but that sounds like A LOT of salt.

 

This has me second-guessing my plan to de-fat the roast I bought at Publix for NYD dinner. What's the white stuff on it in the second pic?

 

I think he said horseradish in a prior post.

 

How fine was the salt and the pepper?

Kosher salt?
Cracked pepper or coarse grind?

I do tend to go more pepper (by volume) than salt, so even a 50/50 of kosher salt/coarse grind pepper would be a tad salty for my liking, but if you went by volume and used cracked pepper or a finer grind of salt, then it would be even saltier yet.

 

I have been looking into getting a pellet smoker/grill for the last few days and about to go nuts trying to figure out which is the best all around for the price Traeger 34 for 899$ to the Pit Boss PB700 for 350$, I have read reviews but I can't decide so I figured yall might give me some direction. I am mainly going to use it for everyday cooking/smoking but would like to use it to make jerky also any help thanks would be appreciated.

 

Traeger Is kinda considered as the “Cadillac” but does nothing more than any of a dozen other brands out there. Most all run the exact same PID. I’m a department mgr. over assembly at a National home/farm store. I’ve seen, touched even assembled quite a few. Not all brands. The best “value” I’ve seen is the ZGrills 700c. I bought a few for friends and now they are on close out for just over $250.00 bucks. Well made, heavy gauge steel.

We’ve had several Pitt Boss branded ones returned. Most I was able to repair with a simple fuse change. Just saying...

 

Look at the Camp Chef SG24 with sear box. I love my Traeger, but will consider this as a replacement when the time comes.

https://www.campchef.com/woodwind/w...woodwind-pellet-grill-with-sear-box-2922.html

 

Ouch, that’s spendy... best I recall you’re in Huntsville? Keep a Look out, you are getting a Rural King out on North Parkway (old Gander Mountain building). Probably will be 20/20 before opening. I may or not been offered a asst. mgr. position...