Food Smokers and Smoking Tips/Tricks/Techniques

So coals, not coal. Charcoal and hot coals from smoldering wood isn't coal.

Not necessarily you, but based on what I've read on this thread over the years, I think some people don't know the difference.

 

uhuh

 

Well kicked the one bag and the other is only half full now :-( But so worth it...

Will see only in Dev yet, need to move on to Test and then Prod when proven. Although might have just nailed it... OMG. And can't eat for the next 2 1/2 days..

So started with chops from HyVee. I like Heritage Berkshire pork at the farmers market but Iowa puts out some damn good chops for cheap. Brined 2 of them ($3.59 for both) for 3 hours 1/3 cup of Kosher salt, brown sugar, fresh cut thyme sprigs and basil from my plants. And 3 cups of water.



Low and slow took me 4.5 hours to do everything. Have tried hot and fast for many things but always have solid success with low and slow. Damn it I need to retire, again, retired from the Navy more than 20 years ago. And at this point in my life I just am not in a hurry any more. But still working so must be retarded instead of retired.

Cabbage and ham went on an hour and a half before chops. Because bacon. And butter and maple sugar, not syrup, stuffed apples in between. Rinsed brine and savory seasoning off and let the chops come up to room temp before cooking. With heavy coating of PF rub. Extremely juicy and not dried out when done. PF rub kicks ass let the savory seasonings come through and added heat and sweet, just saying...



140 internal temp, time to sear. Didn't bother to put the pit probe in was 60° ambient all evening. No need for AC but getting close to it

Reverse sear on the gasser. With the GrillGrates and Sear station have to be careful to not burn them with PF rub it is sensitive to high heat after all.

Check.



Plattered



Plated



I can do better and improve. Need to do another run and move it up to Dev. And then before deadline Prod. But if I had to do a last meal this one would be near the top.

For the next 2.5 days can only look at the leftovers and drink chicken broth and every 2 hours drink something that makes me piss out my asshole. As my mother says Golden years my ass,they should be called the rust years. But I have something to look forward to when it is over. Leftovers.

 

That made me laugh out loud haha

 

Good Morning Fellas

 

Yo and hello!

 

Where exactly do I submit?

 

Both!

 

Pitfaced BBQ Category is here:
https://www.tacomaworld.com/threads...gory-new-july-7th-submission-deadline.612687/

Open Category is here:
https://www.tacomaworld.com/threads...gory-new-july-7th-submission-deadline.612688/

Links in my sig as well, including one for picking up some Pitfaced BBQ Meat Massage, if you're so inclined .

 

I’m always on mobile maybe that’s why I don’t see the Sig?

 

That could be! Now that I think of it, when I'm on mobile I don't see the sigs, either.

Here is the link to the group buy that started over a year ago:

https://www.tacomaworld.com/threads...e-and-spicy-meat-massage-now-shipping.494379/

 

You have to turn your phone sideways to see sigs

 

^^^ This. secret code

 

that looks awesome! Recipe?

Morning all!

 

Never knew that. I have rotation turned off on my phone so I just had to test it out.

 

Smells like smoke outside....

 

@ all the brisket smoker folks...