Food Smokers and Smoking Tips/Tricks/Techniques

You can do your brats at whatever temps you're using for your other foods. I usually throw them in at around 250ish, hotter will be fine as well. Smoking brats is my favorite way of doing them, it allows much of the fat to render out of them.

 

Agree I usually put them on with other things smoking. Just takes longer to cook them than if you’re using high heat.

 

Check your local Home Depot. Weber charcoal now $3.90 from $19

 

I think I bumped the temp to about 300. Everything came out great. The Mac n cheese was the best. Beans were killer. Brats good. Chicken sausage good. Loving this GMG. Held temps great.

 

How were the fatties?

 

Pretty solid! I need to make a bigger crater for stuffing stuff in next time. But for my first go they came out pretty damn good. Everyone over had good things to say about it all

 

Appearance alone, GMG looks like a much nicer unit than the Traeger you had.

I mean both Traeger’s..



Glad you’re in a happy place now.

 

So the way I do mine is I take a 1 gallon zip lock bag, I take a lb or a little more and put it in the zip lock I get as much or the air out as I can and seal the bag then take a rolling pin and flatten the meat out to fill the bag in an even thickness. Once it’s all filled I take a sharp paring knife and slice open both sides of the bag with the top unzipped and pull the whole top back. I flip that over onto a nice oversized Saran Wrap base (usually a couple sheets overlapping).

Then I put my stuffing in the middle pull one side of the meat over then bring over the other side and then wrap it with the Saran Wrap and grab the ends and start rolling it closed one way like a tootsie roll. Will squeeze it nice and tight. Once that’s done I toss it in the fridge for a while to setup again while I make my bacon weave.

I lay the bacon weave out on another double Saran Wrap take the meat I’ve done remove it from its wrap and set in the center of the weave. Pull the weave over onto each other and then close the Saran Wrap and roll it like you did for the meat. Back in the fridge for a while to firm up and then onto the smoker.

 

Were the fatties greasy, since they were in foil? Most pics I've seen they go on the grate. I've only made 1 and it was ok, not fantastic.
Brats I simmer in beer and onions til IT is about 160f. Brats are then seared on a hot grill. Onions left in the beer til they are tender, then strained. Bun, spicy mustard, brat and onions. Good shit Maynard!

 

With this hot and fast brisket....y'all rest in the cooler?? Cover with towels and all that jazz...

 

I leave in cooler for 4 hours . Seems to come more tender and juicy .
Use to leave an hour or two but got better results longer in cooler .

 

I do a lot of hot and fast brisket. Yes I rest in the cooler for minimum 1hr

 

Hell yeah. This GMG is 1000x better than both the traegers haha. Held temps within 5 degrees the entire time. I’m in love with it.

Sweet! Took a screen shot to reference next time I do this.

It wasn’t too bad actually. I pulled from that pan and put on a cutting board to slice.

 

Perfect, I've got 2 hrs till the boss is home! More beer!

 

I’ve got a nice Top Sirloin roast that’s been smoking for a while. About to pull it off to rest for a little while think I’ve got a couple degrees to go.

 

I did black bean chili this afternoon, turned out exceptional. Sadly no pics. Maybe I can remember for lunch tomorrow.

 

Stopped by Home Depot today.... They are clearing out Weber charcoal briquettes. Regularly at $20 a bag, clearance at $3.90. I got 12 bags, left 10 for others.

All this talk of pellet smokers, I had to post something for the charcoal crowd!!

RD

 

Got me 5 more earlier for $3.90 each

 

They make charcoal pellets also