Food Smokers and Smoking Tips/Tricks/Techniques

Ya it always looks easier than it really is.

Wonder if an electric knife would make it easier? Ours is packed in storage lol.

 

I may try that. The knife I was using is sharp, shaves hair on my arm. Back in the frig for now, I need a nap lol

 

Out of the country for the next 10 days so can’t get any BBQ, but at least the Portuguese know how to work a grill. Tried some fresh swordfish. Yeah, I won’t starve while we are here.

 

Got called in to work so I got a late start on a pork loin. I hope it will be done before I go to bed lol.

 

Ugh, did some beef jerky in the old smoker. No temp control, just light the fire and smoke. I noticed after an hour the smoke stopped. Must have had a flare up because when you touched the jerky it turned to dust. Kind of looked like those snakes fireworks. Damn, I marinated that stuff overnight too...

 

Everyone’s food looks great, while all of you are smoking/eating. I’m stuck at work freaking working on a smoker, PID has gone out. About to pop in a new one.

 

Batch of Wicked baked beans.

 

Holding within 10* with the new PID.

 

Meatloaf has been on about an hour or so. Mine is big time over shooting it’s temps today. It’s set at 225 and it’s been holding at 255 for some reason. Thinking it may be time to break it down and give it a good cleaning again.

 

That looks amazing!!

 

After making them yesterday for the first time, I can tell you they taste amazing!

 

Here it is with the first coating of BBQ Bourbon glaze just put on. Should be ready to pull from the smoker in about 20 minutes or so. Yes the one side isn’t glazed. Daughter doesn’t like sauces.

 

https://play.google.com/music/r/m/Lmfkow6jhsvghzucaonsxge7zvi?t=Grown_Folks_BBQ

 

Haven't posted here in forever. Babies and spares

 

Hmm oddly enough after I opened the lid to put the first coat of glazing on the loaf the temp dropped and the smoker is now holding within 5 degrees or so again.

 

Both were good, brisket was the best I've made. Might be the fact it was prime, and not the high temp.

All i know is that hot and fast will be my goto method for brisket and butt from now on. Under 7 hour cook, rest, and ate it for dinner. I thought i had a picture before slicing, but I didn’t get one. Decent bark even with the foil wrap. This is the first brisket that i legit couldn’t stop eating while slicing.
Both had a smoke ring, briskets was better. Only thing I may change, is to smoke a little longer before going hot. Could have used a little more smoke flavor.

 

Looks amazing!

 

Thanks.

 

Making my stomach growl.

 

@Misplaced Nebraskan

No joke. In our neighborhood in fb marketplace

Weber ranch