Food Smokers and Smoking Tips/Tricks/Techniques

Looks like a better grade than select. Tri tip for tomorrow’s dinner

 

First smoke goin down tomorrow. 12 pound brisket

 

thats what I was thinking! I did see they had some kind of attatchment for a bobcat like that but no where near that scale.

 

T E N D E R!!!!! And tasty!

 

Oh yea so who’s got some good tri tip reverse sear instructions for me. Smoke til 130 then direct fire ?

 

doing same, basting with garlic maple butter, sprinkle with parmesan when they come off

 

Sounds good, but I’m going straight sea salt and cracked pepper. 45 min on the Traeger @ 375’ and they’ll be perfect.



Flatbread pizzas are next.

 

Kids asked for carne asada....again, “fajitas” to y’all non west coasters.


I love how here in the great state of Texas, 4lbs of carne asada is 2 big ass pieces of meat!!!

Roasted jalapeños for me.

 

Okay guys and galls I’m going to try my first batch ever of smoked venison bologna and looking for tips, suggestions and what not. I have an electric 30”master built and plan on using my normal recipe instead of cooking in the oven I plan on using the smoker only thing is I don’t use casings, normally wrap in foil so I plan on just putting the logs on the racks does anyone see a problem??? Thanks for any and all info

 

Indirect until 105, sear until 125, pull it off and rest it for 20 min.

 

8 hours in on a 11lb'r

 

When I think of carne asada, I picture marinated skirt or flank steak with pico de gallo, sliced tomato and shredded lettuce.

Fajitas to me are sliced carne asada or marinated sliced chicken breast cooked with onions and peppers. But that’s just me living in Alabama...

 

My first concern is, if wrapped in foil how will you be able to put any smoke on it?

 

How are you going to put any smoke on it if it's wrapped?

 

And we eat....