Food Smokers and Smoking Tips/Tricks/Techniques

FIFY...

 

Thats my bud from work. I think they were doin 1000 halves! There are pits all over our area.lots of fundraisers every weekend. certain Ruitan groups have it down to a science and a vinegar sauce that people wait in line for it

 

thats what this is. CloverHill and Fulks Run Ruritans make the best around here. people will drive past others to get theirs!!

 

Any tips on smoking a caribou backstrap? It’s a couple inch thick section and weighs about 3-4lbs off the one I killed last year. I have a Masterbuilt 130 electric smoker. I was thinking I’d just set it at a pretty low heat (150-180°, can’t remember what the minimum is) and let it go for a couple hours, checking the internal temp occasionally.

Edit: Maybe wrap some bacon around it to help add/retain moisture.

 

Caribou is delicious, but usually quite lean. Don't cook it too slowly or it may dry out on you. With the bacon, the lower temperatures might work, but that will keep a lot of the smoke from penetrating into the meat. I'd say go a bit higher temp, like 225F or so, and leave the bacon on the side.

 

7am start pulled pork. Mesquite and peach wood. Later on some pork belly for burnt ends and probably some smoked bake beans

 

Always done a brine on venison straps. Water, sugar, salt, Wooster sauce for half a day to help with moisture. Wrapping in bacon is another common method as well. Now I'm really craving backstrap!

Off to a great start today!

 

Big storms rolling through this morning. Pit is ready to fire up. Got a beef shoulder, 3 butts an pork belly ready to put on. This storm is fastmoving and should be gone in a few hours.

 

Beef shoulder! How big is that?

Pics please.

 

Will post pics soon, internet slow and cutting out

 

this looks great

 

When you're done with the rain, just send it my way.

 

I always miss the big Thunderstorms Texas had. I dont miss the hail though... I managed to miss all the big hail storms, my house however didnt. I had one roof replaced because of it.

 

I hope we don’t get any hail, but have everything put up right now

 

Finally got part of a day off after several weeks of 7 days a week working. Fired up the smoker and got a rack of ribs on

 

Woot! Pork? Spares or Baby backs? Seasoning?

Inquiring minds

 

Not my big boy smoker. But I Am making brisket using the weber kettle

 

That can’t be real

 

I’ll try to get a pic when finished. Been busy trying to catch up on stuff around the house lol. They’re baby back ribs. Cut the rack in half and did one in regular meat massage and the other half in the spicy. First time trying the spicy so went kinda light on the coating.

 

What the actual fuck?!

Brisket looks great though!