Food Smokers and Smoking Tips/Tricks/Techniques

It's the gold standard really...

And forever the way I'll do it now

 

Oh, I got a wagyu sized dent in my pocket, too, so no sympathy there .

 

Who told you to buy 4 packer Wagyu

And I need to upgrade my Costco membership from the basic to executive. Need to ask about their cc also that gives you 4% cash back on gas See you making me spend too

 

The executive is good for us. We usually get about 70 back at end of year so it pays for itself. Should do the gas card now that it's so close to us.

 

I got flagged at checkout last time I was at Costco. Manager came over and explained that with as much as I spend there, the cash back would pay for my membership entirely, so I went ahead and upgraded.

 

That’s what the manager told me. If you don’t get at least $60 cash back. They’ll refund the $60. Win win

 

Hahaha exact same thing the manager did when I was paying at the register. Bastards

 

How is the meat selection at your Costco up there

 

Dam white out conditions at the mine. I might get to drink beer in Anchorage tonight.

 

Bacon... Anyone else cure it, smoke it, slice it, then smoke it again?

 

That looks great. Pics of your pit please

 

Thanks. Melts in your mouth, there’s nothing better.

It’s a homemade rig my brother whipped up from a commercial proofer. Can do 15 large briskets at a time. Pic below is before temp controller was added, now it’s almost as simple to run as a traeger.

 

That’s a cool design. Got a lot of room.

 

There’s some mountain lion sausage & backstrap, it’s surprisingly good

 

It works really well, fire box on bottom with auto fan and adjustable vent up top. Looking forward to some super bowl brisket tomorrow!

 

Post your cook on here, we need all the learning we can get.

 

OK... Peekchur time (inkbird review.... meat prep...)




































Holy fat hoarding brisket Batman! 6 lbs! and not super aggressive imho on the trim. well, I was getting frustrated with the amount of fat, but with the good marbling, I'm not worried. The marbling looks amazing but damn it was holding some fat. This is why I tend to stay around 12 lbs... so as not to pay for fat... But onward we go.







Unicorn Sighting! @bvbull200

did the underside with a good dose (all I had left of the unicrorn ) and the fat cap with a smattering of Salt, Pepper, Garlic and a slight Unicorn rub.

I will be doing this fat down so I really want the unicorn to barq and shine!

I hope to have this on later tonight to let it roll into the am and then rest for a target of 3-4 hours. I hope to do it naked... wut?... all night

Will crutch tomorrow if I have to.

As for the inkbird, I'm gonna run the pit probe and 3 locations on the brisket just cause.

Stay tuned for a late night start

Purple Poster Out!

 

Good luck. Beer time here, all flights cancelled to the mine.