Food Smokers and Smoking Tips/Tricks/Techniques

yea me too always forget

 

How is it different from Chuck roast?

 

should be close but all depends on the stall and if you wrap. are they just flats? or tiny packers?

 

they are side by side, or on top of each other or in the same neighborhood.

both chuck roll and shoulder clod are large cuts made up of small cuts.

https://www.thespruceeats.com/chuck-roll-and-chuck-shoulder-clod-995241

 

this is becoming a hell of a fishing tale

 

You just know sooner or later, somethin's gonna get Hacked.

 

Needs some ideas for a glaze on PBBE, since I just learned all about them and want to do a street taco version on the smoker. So keeping with TexMex flavors vs. BBQ, I am planning a dry rub with garlic, a few different chili powders, cumin, ground celery seed, onion powder, Mexican oregano, smoked paprika, black pepper and ground coriander. What should I use to glaze it, or do I even need a glaze?

 

Brown Sugar, Butter, Honey and Tiger sauce was what I did last. good to balance the spicy rub. someone else just posted one up. let me look. It sounded awesome... brb...

 

here you go. This sounded good!

 

Thanks. Saw that one but am avoiding BBQ sauce since it is going to be a taco version. I have a good Dr. Pepper Bourbon BBQ sauce I make that will use on some that will be for just eating, not in the taco version.

 

What about a fajita type marinade

 

OMG are you saying someone hacked @Misplaced Nebraskan PIT and now all his food is going to come out overdone?

 

We're gonna have to ask Alexa, Lol.

 

Where did I put that tinfoil hat???

 

You walking good enough to cook outside

 

I think that would just be a sauce version of my planned dry rub. I have a ranch jalapeno cilantro crema idea to drizzle over it at the end. So maybe just that over the PBBE would be good alone.

Or maybe something based on a enchilada sauce? For it to glaze up, I need sugar for carmalization right? Tomatillo sauce with some brown sugar? Red enchilada sauce and brown sugar? Dunno. Maybe I am making it too complicated.

 

Not Yet, Maner. Still pretty nervous in the service with the cane 'n all. Ankle doesn't move quite right otherwise I'd be at 'er right now for sure.

 

10-4 understand

 

Knowin' my luck somethin' would go snap & food would be flyin'. Dog would like that a bunch. Be lotsa Waygu there.

 

they are trimmed and its a tiny packer. I cooked one this weekend and was about 5 lbs. was able to finish it in 6 hours.

Im just wondering If I throw three in there will it be like cooking a 15lb brisket, or will all of them finish in the 6 hours.