Food Smokers and Smoking Tips/Tricks/Techniques

Yeah and it's almost imperceptible. If I hadn't tried the homemade stuff 100 times, I might not have noticed, either.

Brandon is working on a rub right now. Pretty garlic heavy by the sounds of it. I haven't tried this iteration, yet.

 

Can't wait to try a rub with too much garlic and not enough pepper.

 

Well we’re waiting on that one now also.

 

Vampire killer rub..lol

 

Vampire Rub!!! Totally want to be in the Test Group for that one!

 

In for garlic breath!

 

Need to figure out how to infuse some whiskey flavor in a rub.

 

It's infused in the chef when he makes it

 

https://www.savoryspiceshop.com/her...MIxbukg-2c4wIVmNlkCh0xPQo4EAQYBCABEgIIjPD_BwE

 

I'll plan on this...

But it'll always end up this...

Ordered! I'll see if it has a place. My guess is it is more novelty, but we'll find out!

 

I discounted it when the first reviewer said I froth my milk. I was like peace I’m out.

 

I can tell you how to make this if you want

 

Probably has a man-bun, too.

Post it up! Always interested to learn new stuff.

 

Hmmm could be.

 

There’s not really a whole lot you can do about the meat massage caking. I just hit it with the mortar and pestle before rubbing the meat. Fast and easy!

 

I’ve been keeping mine (before I ran out) in one of our vacuum seal jars. It seems to break pretty darn easily out of there. I think it’s the lower moisture content due to it being vacuumed.

 

The solution was using granulated brown sugar. It flowed and didn't clump.

The flavor profile shifted a bit, though, and it didn't make a killer glaze over ribs or pork belly burnt ends like the real Meat Massage does. I wasn't willing to sacrifice a stitch of the cooking taste and experience for a rub that works in a shaker. We stuck with our guns and kept the real brown sugar. I love that stuff.

The unicorn never had a brown sugar foundation at all, so it was always super dry and shakable. Just want to make sure that the copacker and I are on the same page for packaging.

 

I think I left this brisket sitting too long wrapped in foil. The point half was half as thick and when I went to slice it the brisket fell apart like a pulled pork.
It still tasted great don't get me wrong but my last one was better. I packed that up with a little Sweet Baby Rays and had my wife take it to work.
I'm sure they are devouring it about now with half the beans.



At least the beans were even better this time.



Then it was time to clean up the smoker. This is after three smokes or about 20 hours.
Goo Gone spray and a Scotch Bright sponge say no problemo.



Wipe it off with a paper towel and repeat once for a fast clean.



I take my wife's used one from the kitchen and toss it when done. Make sure to unwrap a new one and replace it.