Food Smokers and Smoking Tips/Tricks/Techniques

Thanks for postin’ those links.

 

thanks! and welcome! Post coming soon...

That there... What you did. I see that

 

OK.

The Good, The Bad, The Ugly... (my own feedback)

The good: It was a success overall. Really well actually. Lots of compliments and requests to cook again, at all team meetings actually PBBEs were a smashing success. New method below.
The Bad: I was thinking the event Started at 10.... it was 11:30 My rush to foil and lose my barq was in vain. I did pan and "sauce" the brisket with some renderings which helped a ton. Little dry, but what can you expect 2 hours after slicing. Still held some moisture so actually a little impressed
The Ugly: Barq=mush. It was if there was a slime layer. real thin and not bad, but the foil phase hurt me. I guess the barq wasn't set enough prior to foil to help it survive.


Brisket: The flats sliced beautifully. The points were real thin on these two so I decided to Chop em. Finally used my Cleaver! Point chop was resounding success. Flats described above.

Brisket 1(most of it anyway):






Brisket 2:





Served:





PBBEs:






Briskets: 13 hours Total - 3 hours at 180°F , 3 hours at 215°F , 5 hours at 225°F, Foiled and 250°F til finished.

PBBEs: For the PBBEs, I ran them at 250°F for 4-4.5 hours. Then I made a Glaze.


Glaze: (could probably do 1/2 cup brown sugar to 3/4)

• 1 stick of butter
• 1 cup brown sugar
• 1/4 cup honey
• 1/3 bottle Tiger sauce
• Heated to combine

Tossed the cubes in this fresh off the smoker and let em tac up.


End Results:





All feed back was great. But I take it with a grain of salt. Could just be people being nice, but they did eat it all so I'm counting as a win!

Was a lot of fun stepping up to the timeline challenge and expectations and now I have notes and methods for next time.

Enjoy!

 

LOL, thanks. I know about that trick. But, I'm on a Chrome browser and don't see sigs.

 

gotcha. I see em in chrome here though (desktop)? or chrome on mobile?

 

Desktop.

 

I got nothing... Blame @CurtB ... he's probably guilty.

 

And they are done... not bad for the first time ( youtube helps a lot)
Made with :
Memphis style BBQ rub and Honey BBQ rub. With about 30 min left I made a glaze which consists of sweet baby rays BBQ sauce, honey, orange juice and Smuckers pineapple preserves.

 

Dang those are great and addicting

 

sounds like an amazing glaze! reduce it down at all or just mix it up?

 

It all looks great Zach

 

Mixed it all up and covered the pork. I then wrapped it in tinfoil for about 40 min so it can bake in the smoker and become “happy”. I also unwrapped it for about 10 minutes so the glaze can caramelize.

 

We're all our own harshest critic. Bark looks a tad soft, but still really good to me. I think the empty pans speak volumes about how well it was received. Damn nice job!


(Love that cleaver, too )

 

Thanks Maner

Gonna have to try this combo! Need to mix it up some. sounds awesome

Yup. Spot on. But is what it is. It ate well apparently. Next time, I'll make sure the barq is set first if I have to wrap

That cleaver... love it! dogs as I was hammering away... not so much

 

Have you tried wrapping in butcher paper to help preserve the bark vs foil? I just bought some but have not tried it yet.

And if I remember right, you are in Texas right? And these guys know you are not Texan right?

They were not being nice. Texans take their brisket serious and would have let you know it fell short.

 

My planned retirement gig is running a taco truck and setting up at breweries and dropzones selling tacos. So I have been collecting recipes and working on them. Still have 4 more years minimum before retirement so plenty of research to continue doing. I think this weekend I will work on a PBBE taco recipe.

 

They make great breakfast tacos

 

One last note, @Misplaced Nebraskan . You always have some absolutely gnarly smoke rings. I know they don't do anything for flavor, but they look badass. I know you like to spritz and I think that is a big contributor. Anyone that questions spritzing or is looking to get a nice smoke ring needs to read one of your brisket posts and adjust their cook accordingly.

 

Thanks,im goin to try the reverse sear next time i get good thick steaks..of all the stuff i see and learn on this thread ive Got To Try Porkbelly Burnt ends, they look dang Good!!

 

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