Food Smokers and Smoking Tips/Tricks/Techniques

I read cheese at first...

I need to seal mine also but it was a freebie, I just added the side box last year.

you dont know what you are missing its just a muscle. Just takes a little extra cooking.

Nice! I like you already

 

Fire will kill it

 

https://jackdaniels.fandom.com/wiki/1907_White_Label

indeed it is. sounds good too!

 

You Sir are a genius! Thank you!

 

now we need to find some!

 

Exactly!

 

hmmm... that's a lot

 

Glad you're still using it! I got a killer sauce you can use with it too. I'll see if I can find the recipe.

 

End result is excellent! even though I finished in the oven.

bone is loose....


Bone pulled out easily...

 

I had to throw something on the smoker...you guy were killing me with all the good pics

 

Them butts look great

 

Pulled pork breakfast sammie please!

 

doing ribs in the weber kettle, and a brisket in the 18in WSM. any suggestions? Im up for trying something new with my spices / set up.

I usually do it texas style with the wrap, usually comes out spicy.

 

Trigg style for the ribs?

For ribs - On foil stage if you do 3-2-1 or 2-2-1 method, add butter, brown sugar, honey, and Tiger sauce (or a vinegar hot sauce). We really like these.

For Brisket - Mix up the seasoning? go nekkid and don't wrap? Not sure what you use now that comes spicy...

 

I always use juice. I'm going to try this next time!

 

i do 3 2 1. ill try it.

for brisket my rub is spicy, chili powder cayenee paprika is like 50% of it.

 

I do this amount, place ribs on it meat side down, then apply more to the back, wrap tightly (double foil), back on the pit meat side down. Then 1 hour ish back on the pit out of foil to tighten em back up. Save the foil juice!

We like em best with the Salt Lick Dry rub. This last batch we used Jeff's Rub from SMF.com and while the rub is good, it didn't pair all that well with this style.




Turned out good still and ate em all

 

also Ive never smoked in the regular weber kettle, anyone know if for 3 racks ribs would the 2 charcoal baskets be needed? or would 1 suffice for the 4 - 5 hours?

 

What's the yellow looking stuff? Butter? Kind of looks like mustard...

 

Probably mustard from the looks of it.