Food Smokers and Smoking Tips/Tricks/Techniques

Thanks! I was pleased and I think that 2 full weeks of curing really added flavor.

 

I used to freeze untrimmed, and still do mostly. But recently I started "meal prepping". Trim the way I want, vac seal, and freeze. All depends on energy level at the time

To add, if you buy frozen, straight to freezer again. If thawed, then trim and freeze. What I do anyway.

Can't say I've noticed a difference though.

 

I got a belly in the fridge awaiting this fate still

 

The big cowboy ribeye turned out pretty damn good!

This shows the reverse sear setup in action. Slow on the 26" Weber while the chimney starter gets ready for some high temp action.



Fire!



Here it is after the sear:



Sliced open (that is the bone on the far right):



Plated (who needs sides with 2.8 lbs of ribeye?!?!?):



Delicious chunk from the cap:




I need to go to bed. Full belly, full liver, and a big cook tomorrow .

 

Okay, so it is getting closer and closer to my first smoke, and im wondering what i should do for it. Does anyone has any suggestions by chance? Type of wood, cut of meat, size of cut, marinating times and such. Me and the wife like about anything, and there is no real kind of like, actual, butcher thats near me or anything. So it will need to be something that can be picked up at about any grocery store.

 

Pork shoulder would be my suggestion. Get the Boston Butt (as opposed to the picnic) if you can. Around 7-8 lbs is a good size.

Cook with any type of smoking wood that you want or have readily available. Time to dial that in later. I like pecan and cherry if you're looking for a hard suggestion.

Rub it down with your favorite seasoning (maybe time to get in an order of Meat Massage ). You can do it the night before if you want, but not necessary.

Cook at 250-275* until internal temperature is 195* (probe should slide in with no resistance). Probably 8-10 hours?

Pull, wrap in foil, then place in a cooler for an hour or two to rest. If you have to rest longer to accommodate a serving time, that's just fine. Nothing lost as long as you keep the cooler shut.

When ready, unwrap, pull with forks or gloved hands and enjoy!

 

Looks horrible lol. You and your prime stuff lmao

 

So when you say put in the cooler to rest, just in an empty cooler, or an iced cooler? Im completely new to this and i know it aounds like a dumb question.

 

Good Morning Everyone

 

Ok, so I usually make my own rub; but can someone tell me what this pitfaced rub is that everyone uses?

 

https://www.tacomaworld.com/threads...e-and-spicy-meat-massage-now-shipping.494379/

 

No dumb questions. Everyone cooked for the first time at one point. Besides, some of the tips/tricks do sound a little weird on their own. We're all glad to have another cook in the fold.

Just an empty cooler. You can put some towels around the meat, too. What you're doing is slowly bringing the temperature down and allowing some of the juices to redistribute inside the meat. Resting is a really important step that can ruin am otherwise successful cook if it is neglected.

Good morning!

I put two briskets on at about 3 am. Pork belly goes on soon.

How are you?

 

Thanks. Now I can be addicted too!

 

I knew I'd screw it up.

 

Morning Brian that sounds good. Doing good, ready for Monday to get here.

 

Can’t screw up BBQ with the reliable 26” Weber. Thing is freaking amazing for cooks!

 

I need this right now with some eggs and browns

 

I freeze then trim after thawing if needed.

 

You cooking today