Food Smokers and Smoking Tips/Tricks/Techniques

Almost there.

 

Had to check with thermopen. 2 hours was too fast.

This is a little better

 

Damn didn’t think y’all had ac?

 

2.5 hours and pulled...

Resting now.

That custom Yeti Cambro cooler

 

What temp. did you end up pullin’ ‘er?

 

About 203 in flat and 198 in point. Felt close ish to done.

 

He plays the Brisket like a violin.

 

Everyone check the contest threads. Deadline extended by a week! Links in my signature. Prize packages will be updated this evening!

To get your attention and perhaps offer some inspiration, here's a little picture of some armadillo eggs from yesterday.

Mostly standard affair, but I did put some chopped brisket in the jalapenos along with the cream cheese. I also added a little whisky to the ground beef before forming it. Man, that was a delicious touch!

 

Real curious to see how this turns out. I’ve got a brisket in the freezer and I just don’t see myself having the time for a regular low and slow cook for awhile.

 

That was a crazy fast cook. I think fastest I've done took 4 hours and still required a wrap. (Was given a late notice and tight deadline.)

Hope it's as good as it looks!

 

Any faster & he should get a drive thru window.

 

OK. I'm calling this, "My most successful failure"

Pics First: (y'all have short attention spans )












So. 2.5 hours at 350* pit temp. Post oak pellets, pecan pellets in the smoke tube light from both sides.

Around 195* I started probing for doneness. Around 203 in the Flat and 198* in the point, it felt goodenough (@ChadsPride ) Not like it normally does on a low and slow, but I knew there was no way it all rendered so I just guessed and pulled it.

Wrapped in foil and towels and into cooler for about 1.5 hours.

Final Thoughts:

Barq was mushy. surprised by the brown sugar. Thought i'd get more caramilized flavors but the PF shined. Real nice heat to it, more than normal. The Pecan flavor from the tube was either really light or I was imagining it into existence , but on the fast cook I knew there was little time for absorption.

Moisture was barely there. When pulling the slices apart, you could hear the meat tearing. and me laughing

Ended up chopping most and tossing in BBQ sauce. Smashed Kings Hawaiian sammie with slices and sauce.

It'll make for some decent meals but I sure learned a lot on this one. I will attempt again at another time.

 

Should have used Wagyu.

 

Forgot to add:

Moisture was barely there. When pulling the slices apart, you could hear the meat tearing. and me laughing

 

Made for a good learnin' and some decent dinner. 4 hours from start to plate... including 90 minute rest!

I have one more in the freezer

 

Sorry to hear. Maybe 350 was too hot.

 

Yeah for that little one. Probably would do 275 on similar sized one. Still fun cause I was freaking out a little. . Was on my toes a lot!

 

Mine was that same size. I kept it at 250 for a few for smoke, then kicked it up to 275 or so, from what i remember.