Food Smokers and Smoking Tips/Tricks/Techniques

Nom nom nom....

 

Got up early to get the brisket on, rain and wind blowing Finally calmed down and on at 10am. GMG humming along at 250f.
3 temp probes are going drive me crazy tho. 115, 134, 151f. Near 1pm now. May need to back the temp down a tad, but then the stall will last til midnite lol.
I had planned to run at 180f for a couple hours for more smoke, but oh well.
Beans underneath didn't work out either. The rack I have has to sit either in the back or in the front. Can't sit it in middle. Beans will go in the oven. Oh well, I hope you all have a great holiday. Take a moment to thank those that gave their lives for us.

 

Can’t fit the beans and the brisket on side by side? We are off in a little while to try and find a brisket and hopefully pick up a butt also. Going to smoke them both on Thursday for a BBQ on Friday after my daughters dance recital.

 

Dunno, but perhaps @Cold Iron does.

 

Probably could but it would crowd the brisket to the edge. The edge runs hotter. I could have put the rack in the back and set the beans on the rack, but I didn't. I was trying to hustle things up.

 

Looks like the trap worked pretty good. What did you use for bait?

 

26 has 4 triangles. This has 3. So it’s a 22 100%

 

Nailed it!

 

You beat me to it! Yesterday discovered that I was out so ordered 2 packages myself. Ended up having to make Memphis dust rub this morning

Beans and Mac and cheese only take a couple of hours, so I try to time them to be done when everything else is. Which means I put them on at the end of the cook. Sometimes I get the timing right and others, well maybe not so much. I always try to do them earlier enough that I have a cushion and that helps.

Couple of months ago we got down to freaking 40° below zero. And right before that had a blizzard with more than a foot of snow. I didn't make it out to clear the drive figured I'd wait until it warmed up to the 20's below zero.

Looked out the window and my neighbor was blowing my driveway for me. Great guy and great family with 4 kids. Last night I asked them what they liked for meat grilled or smoked. Both the young guys said ribs at the same time and dad nodded his head.

So ribs it is.

 

Just put the ribs on for dinner. I did all the bones in PF and the circled bit is some trimmings I did in PFSpicy.

 

Sounds like a darn good trade to me.

 

Prime rib going now on the parents' Weber. A little hickory smoke and some 'unicorn' rub .

 

Got a nice sized pork butt going on 8hrs and counting on the traeger currently. Feeding the in-laws and my folks tonight... should be dericious. been a minute since i've done a long smoke...

 

Damn, I’m jonesing on some uni-dust.....

 

Using the Pitfaced competition ribs recipe except doing these on the grill. Damn near had to starve it for fuel to keep the temps down. Decent bark at 3 hours.

 

Almost 6pm, stalled at ~165f. Gonna be a while. Question: Brisket was getting really dark on the bottom, so I flipped it. Good idea, bad idea? It's already done so...
Wife got antsy and cooked the beans already. We may have eaten almost half of them.

 

Fat side down usually

 

Did my first successful smoke today. Very pleased with it. Done two springer chickens in a brown sugar and spice rub, and smoked at 225 for about 4 hours on applewood chips.

Didnt get to marinate the chicken like i wanted due to not getting them until today, but rinsed and dried them, put my rub on, then wrapped them tightly in saran wrap and let set in the fridge for about an hour and a half. Then put them in the snoker breast side down for about an hour, then flipped them over and cooked breast side up for about 3 hours.

Was very delicious, well worth the time put into it, cant wait to try more things and expand my knowledge and skill on it. Heres a few pics of during and after.

 

I did a fryer chicken for lunch. What wood/wood blend did you use?

 

Fat side was down to start but there wasn't a full 1/4 inch there. It was bare meat in places. That's why I decided to turn it. I don't think it's going to hurt anything. It just won't be pretty. Not a problem for me, I'll just post a blurry pic, as usual.