Food Smokers and Smoking Tips/Tricks/Techniques

Depends....if its huge, it might make it. Or if you have a smaller cooler maybe. Ive never personally let one sit that long so honestly im waiting on your results lol. But if it does fall too far, i suggested the oven because its easy and it really wont take away from all the hard work you did (like a microwave would for instance). I've heard of guys who for big events, smoke the day before and reheat prior just to make sure its all ready when they want it to be. No matter what i bet it'll still be good and you'll be proud to serve it!

 

If i could like this twice, I would. That looks amazing!

 

You should be fine as long as the cooler is well insulated. I’ve actually held mine for 12 hours and it was still warm and could be eaten without having to reheat . I wrapped the brisket (still in foil) with a towel, then filled the rest of the empty space in the cooler with another towel. Newspaper works too, so I’ve heard.

 

Thank you!

 

Welll? What did you do?

 

Got a couple racks on this am. First time with ribs. Trying to follow Malcolm’s lead on these




https://youtu.be/e5A2JcUB3jM

 

Butt and brisket today, getting them prepped now. Doing hot and fast again so we can eat it tonight.

 

What temp and how long? Is it as tender as low and slow?

I started a 7 lb butt at 4:30 am yesterday at 250° and was highly disappointed when internal temp was still at 165° at 3 pm. Upped the smoker temp to 300° and still only got it up to 185° before taking it off and letting rest for an hour. It turned out good, but wish I could have at least seen 200°.

 

We are partying since 5am

 

Looks like the same smoker i got, except without the window on it.

 

They are on the smoke now at 225 for two hours. Will bump the smoker to 275 at minimum until done. I did a butt the other day at 250-300, wrapped at 150 IT, it only took 6-7 hours, and all 8 lbs was eaten in about 20 minutes yesterday. It was juicy and tender the same as low and slow. Once i bump to 275, if it wants to go higher, I’m not going to worry about it and let it roll.

 

11 lb prime brisket, my first prime, and the 8lb butt.

 

Curt I have heard it said getting lucky at our age means you made it through the night without having to get up to pee.

 

Helped my cousin put his rec tec rt 700 pellet smoker today

 

Severe storm warnig at 3am woke us up. Brisket was still piping hot, but my wife was concerned that we would get poisoned if I left it. lol
I let it cool on the counter til the storm passed, then put it in the frig. I'll get it out around lunch time.

 

I’m sure it’ll be good. Pics when you slice it.

 

Women

 

A lot of pros and bbq restaurants will vacuum seal the meat then use a sous vide to reheat. No further cooking just brings it up to temp.

 

Temps are slowly rising. Pit at 262.

 

Ok no way am I going to try to catch up. You guys write too much.

Doing a big cook today, pork ribs, beef ribs, some chicken and burgers, as the wife and kid are out of town this week. My son graduated Saturday and her side of the family came to town, then went to Myrtle Beach. It's just me and the dogs here...and it's around 100 all week. I'm tempted to just cook this stuff in the oven, to be honest.