Food Smokers and Smoking Tips/Tricks/Techniques

This guy is the BEST !

 

Those look great

 

On the smoke at 11, spicy mustard and PF Spicy liberally applied before that. Meat has risen 25 degrees in 45 minutes. Hey at that rate it will be ready in 5 hours (yeah right!)

I have a munch to attend at 2, til 5. Showed the wife how to monitor the temps, and asked her to text me every hour what they are. We will see how that works out...

 

About 110 minutes into the cook, temperature has risen 79 degrees. 127 now. I am starting to get concerned this may reach temp while I'm at the munch. I don't want the wife to have to deal with that while I'm gone. I know there will be a stall at some point, but I also know sometimes there isn't.

I will be out of pocket as far as this is concerned, from 130 to 530. This started at 11, I anticipate 2 hours per pound, and it's 5.2 pounds. So I'd expect it to be ready around 9 tonight. That's fine as I have other plans for dinner.

 

Oh, this was brunch. Cut a huge ribeye in half (so about 12 oz each), vac and froze one half and liberally applied Montreal seasoning to the other, which went into the broiler and was flipped every 3 minutes till it probed 118IT. Three eggs over easy, and the bread was sourdough from Publix. Tasty

 

I think there is something wrong. My smoke is too thick...

 

Dems sunnyside up eggs. You gotta flip the eggs to make them over easy. Looks great either way!

 

6 ish hours in. will go probe soon with inkbird

 

So good!!! Guess your back home? How was the meet?

 

Meet was good. windy but good times. Good turnout as usual. 30+ trucks. bout to probe the brisket then grab a nap

 

1 = pit probe
2 = flat skinny
3 = Flat Thick
4 = Point

May go check 3 and move it. seems a bit high. But I'l let it ride for a bit first

 

\

Thought you were taking a nap. see ya got the door open again.

 

Had to probe it

 

I can never keep that straight. You'd think I could as it was a source of great consternation as I grew up, every time my father ordered eggs.

Regardless, it is the best way to have eggs.

 

Best deal on butcher paper guys? Who's got recommendations

 

Eggs over easy, or are they sunny side up? Looks good tho.
Edit: late as usual

 

Nah, it's apple.

 

181* in thinner end of flat
181* in point
169* in thicker end of flat.

Keep on chugging. Hopefully the thicker flat catches up. Will start poking () around 195.

@bvbull200 , with the wagyus, it's usually in the 205 ish range or possible 210 isn't it?

Oh yeah. Pic



Moved probes just to keep an eye on it better

 

Yes. Run them a little higher than a Prime.

My best one was probe tender + about 30 minutes. Ended up around 206* I think.