Food Smokers and Smoking Tips/Tricks/Techniques

Or cook it now and sous vide it back to temp on the day it goes in.

 

And miss the stress of finishing in time to pull before you have to leave? Or hoping that it survives a longer-than-normal rest? Where's the fun in that?

 

That Tri Top though!!

 

nice!

 

dunno. possible. But I'mma jump in either way.

yup. and yup. gonna roll with it and do brisket and PBBEs!

 

*Discussion Topic*
Whole Packer or Separate​

old topic to beat around...

Cook whole Packer or Separate Point and Flat?

Other than my first Brisket ever I have done the packer as a whole. First was cause I butchered the shit outta it and separated the two pieces trying to get the deckle fat out...
But, I'm thinking of trying to separate the 2 from the get go again. Just to try again. full flat with full barq and point fully covered as well. Thoughts?


Also, that 1st brisket still turned out pretty good

 

Separate. More surface to mass ratio and thus more surface for smoke flavor.

 

agree on the philosophy. I just haven't done it in a long time. maybe next go around I'll give it a go. not for the work cook though. too soon to start experimenting on cook times and styles

 

I would imagine that cook style would be the same, and time wouldn't be that different.

 

pork butts at 88c a lb aint bad. didnt you stock up?

 

No offense at all bud! Long time back, there was a sticker on the Smithfield baby backs package; "Grill for 1:15" for best results..... And that's the baseline time I use on my old weber. You can see it's indirect on both sides, and probably hotter than a smoker. I use a lot of little hickory chips (soaked) to get the wood. Old Weber doesn't have a thermometer, and I always forget I have a fork probe. They really bend just fine (I'll try to get a pic next time), I flip them back and forth a couple times, and it's noticeable at the finish.
They really come out nice and tender, and the problem with the St. Louis rib is it is harder to cut, and "too big" for the wife. Her teeth have a hard time getting through the thicker parts - she even cuts the corn off the cob.
So, anyway, it does work well for us, and it's pretty quick as things go.

 

Fairly close I'd guess. But I'll stick with my normal means for now just outta habbit.

I'm almost at full capacity already Deep freeze is full and both fridge freezers full. Gonna be a lotta cooking this summer though.

 

FTFY

 

All good. Main thing is cook em to how Y'all like em. That's what counts the most. We all have our methods and processes. I just like having conversations

 

truth! it is nice to be full up.

I could just go get another deep freezer

 

No problem man - remember on @Bigdaddy4760 s big smoker, I had to leave before they got done! It's been like 15 years since I had my side smoker, and they always took longer on that, but I don't remember how much, few hours I suppose. My Weber doesn't have that basin at the bottom, so I suppose it's hotter than those models. I just keep a drip pan in the middle, and coal up the sides about 2-3 bricks deep.

 

I still don’t think you can get a tender rib with a 1 hour an 20 minute cook. But cook the way you like them.

 

Must be magic dust then! Wife thinks they are tender, me and the kid too. You can pull right off the bone easily.

 

Do it whole, cause ain't nobody got time for that.

 

But sometimes I do have time. Just curious if the flat will be dryer or same. I guess it really comes down to cooking temp/time. Pull at the right time and it'll be good. The whole thing of separating after the cook seems bad to me cause then you have exposed fat layer with no rub. so I figure either start it whole or split and stick with it