Food Smokers and Smoking Tips/Tricks/Techniques

little too much Montreal but yessss! And it wasn't burnt , but the edges were crispy. Will do again.

 

What’s up fellas
Butts at 167 an 171 degrees
Briskets stalled at 158 an 161
Bigdaddy stalled at 13 beers but getting second wind.

Been maintaining a pretty constant 215 degrees all day low an slow.
Cab mount relocate going good. Drivers side is a bastard because of wiring harness. Passenger side a piece of cake. Kenny grinding an polishing up for install of new mounts.

 

Local Costco had cryovacs!

 

Grilled chicken quesadillas tonight

 

Hold up... What's 18lbs of tri-tip look like?!?!? That's awesome.

 

Showed this to @Bigdaddy4760 today. It's what I'm going to attempt on Sunday. I've read plenty of recipes and cook methods, but never tried cooking it.




Going for some kick ass street tacos, I think.

 

$5+lb here!! works best in a croc pot

 

Bout the best recipe here. Just remember to take the outer skin piece off of the tongue once its cooked. I thought it might smell bad but doesnt really.
https://www.allrecipes.com/recipe/236880/slow-cooker-lengua-beef-tongue/

 

Oh, this was $6.38/lb. That's the weight marked, there.

Come hell or high water, I'm smoking that damn thing! I'll adopt bits of that recipe. Thanks for the tip about the 'skin'!

 

Serve with 2 corn tortillas, fresh chopped onion, cilantro and a little dash of lime...BUENO!!!

 

you could also boil it in the same spices, cover and once the skin separates peel that off and smoke it. If the skin doesnt fall off its not ready...should just peel off easy.

 

Pulled. Venting. Cooler in about 5 mins

 

From previous bags of tri-tip....usually 6-8 depending on their size.

 

I don't much care for it....but if I recall, my nana used to basically slow cook that sucker. Again, since I never cared for it, didn't bother ever learning about it.

 

Ha ha. I was thinking it had more of the surrounding part of the cut attached or something.

Just when I think I'm getting the hang of this BBQ thing...

 

Best I remember it's like $3.59lb here, (less than ground chuck/round) these rednecks ain't buying that stuff. I'll confirm on Sunday. Another thing I notice is the price some of you guys pay for beef ribs, again I'll confirm but seems they go for about 1/3 of what most on here are paying.

 

I be there Sunday

 

Yeah for an inexpensive piece of beef its expensive...Over $2 higher than brisket here...

 

Not really certain what brisket runs, never shopped for it. As I've stated on this thread before, I don't care for it. I've tried what others were going on and on about, to literally spitting it out when no one was looking. I don't care for any type of beef roast either.

 

They are a little larger than counter cuts if you will....but the cryo bags arent trimmed. So once you trim down, you lose some. Still, at $5.79/lb for prime vs $6.99/lb for select at HEB....it’s a win. IMHO.