Food Smokers and Smoking Tips/Tricks/Techniques

I’ve been thinking the same thing.

 

Brisket tacos. Red sauce one, green other.

Come in @Cold Iron

 

Damn man that looks hella nice! Build it up a bit more and turn the trailer into a smoker and live in the house that is on its way up!

 

NOT FAIR!!

My HEBs only have them at $2.97/lb. Not much less than the standard Costco price of $3.39.

 

Been wondering myself.

 

I'm pretty sure it was said he was on another forum yesterday. Maybe he is trying to save some money so he knows it's not safe to come here?

In all seriousness though hope all is good with him.

 

Smokin’ him out might work. Certainly do hope all is well.

 

Stick Burner wood be better.

 

Time to start talking cook-off! Get over to this thread and let me know what you think!

https://www.tacomaworld.com/threads/tacomaworld-cook-off-discussion-thread-turn-in-june-30th.609770/

 

Less competing, more eating!!!

 

My idea is the judges for the PF categories should get to taste, maybe @bvbull200 can get a discount for overnight shipping.

 

morning all, I may throw a pork shoulder on the smoker today. not much is going on, just a little late in the morning but oh well something for dinner

 

started a pork shoulder see how long it takes... Also trying out the new temp prob

 

Picked up an 18 lb brisket at Kroger yesterday for the block party we have on our street on saturday. They only had two packers, this one or an 11 lb, but the flat on the 11 lb looked super thin, so i went big... any ideas on how long this sucker will take? Its been a while since i did a brisket and i have in my head 1-1.5 hr/lb... but thats a loooong time. would be going 250 or so on the BGE and want it to be done resting by around 4:30 or 5 saturday

 

Temp, not time!!! Pull it at no less than 195 internal and rest. Best to do a probe test after hitting 195, for tenderness.

You could always bump the temps higher and get it done quicker, ie high temp brisket. I got an 11lb prime that i plan to do at 250-275 to see how it comes out.

 

I should have worded that differently... I always cook to temp, was planning on probing around 195 - 200 or so. I am just trying to get a ballpark window to decide when to put it on the egg.

 

For whatever its worth...

That one I did last weekend 14lbs was about 10-12 hrs at 225 (factoring in my minor malfunctions)

 

If you are cooking at 225, probably 12 hours minimum, if you wrap. Put it on as early as you can, and just hold it in a cooler after it’s done until its go time.

 

Yup. Always better to rest longer than rush to the finish.