Food Smokers and Smoking Tips/Tricks/Techniques

Ya it's been on 2 hours now and it's nowhere near done yet so I'm good so far.

 

Yesssssss! Looks great! And thanks for the Pitfaced love!

Good to be the backyard BBQ hero, isn't it?

Another one to the dark side, @Bigdaddy4760 .

Everyone needs a hot 'n fast brisket method in their arsenal .

My best ones have tended to take around 12 hours + rest lately, depending on how the meat acts, but I can knock out a bomb brisket in 5-7 hours + rest if needed.

 

Ya the 5-7 is what I'm going for, 10-12 is my normal lately but 5-7 meant I didn't have to get my butt out of bed at 4-4 AM to get the brisket on. Lazy FTW.

 

TBH I have no idea what temperature for how many hours something should cook. Heck, idk even know what temp the meat is supposed to be on the inside before its "fully cooked." I just wing it and when it looks good it comes out. I learned from my dad how to 'q when I when I was 12 and have been experimenting and trying and doing this and that until now. Sure I have the slightly overcooked/undercooked steak here and there, but once you find a passion for that juicy steak/brisket/ribs/burger etc etc etc it becomes kinda like second nature. The trick is to just try. That brisket I posted earlier was my first ever 100% smoked in the pit brisket and it came out fine. I dint time it, I just know I started getting the wood down to coals at like 3-4pm and finished cooking at like 2:30-3am. I know you probably didn't ask but here I am rambling.

 

haha all good. usually i google some recipe just to get an idea on cook temperature at least. i like to get my smoker started around 8-10am and usually have food ready to eat by 6-7pm. got another chuck roast ill do this weekend and some more chicken thighs.

 

I cook by feel and eyes a lot. It’s great to be able to do and not rely on gadgets.

 

Yessir, you make quite a good product. If Im being completely honest Ive made other briskets and ribs with the sams stuff and its usually a little sweeter and a little off. I've also made em with just salt and pepper which is great and all, it really brings the best in the meat out, but this was quite pleasant. Try the pitfaced/watermelon juice/water baste mix one day.

 

I think Im going to try what HEB calls the chuck roast this weekend. I buy what sams labels as "brisket" and its really good. Im curious about doing the "chuck."

 

cooking steaks and regular meat is more straight forward as far as target internal temp.

BBQ is "done when it's done" but there are some guidelines:

Brisket - around 195-205 plus or minus... but done when you probe it and feel very little resistance
Ribs - when they have that "bend" to em. depends on what you are looking for- more resistance to bite to fall of the bone doneness. usually around 5 hours at 225 jsut depends on if and when you wrap.
Pork butt - probably above 200* for pulling so that it is completely broken down. If there is a bone in it, it should pull out with no resistance and clean.

If anything contains pork or chicken, just get it to 165 internal minimum

Pork is 145* with a 3 minute rest

some random info to ponder anyway

and rambling is always allowed

 

On this brisket I don't have a temp probe, wife is out shopping at some places up here so I asked her to look for a instant read digital if she can find it cheap. If not I will just use the skewer I have and when it slides like butter I'm good to go. Normally I take my brisket to about 203 IT but have gone less and more when it didn't feel soft enough yet.

Everyone here has had a failed cook/smoke I would bet. I know I have, but the beauty part on my last one was I still had a great tasting brisket that was a bit chewier than I aim for. We all ate well and everyone got to mess with me for messing it up.

 

That is definitely added to the list of things to try! Thanks for sharing.

 

what Ive found recently with any of the pitfaced rubs...the rubs bring out what meat is subpar...typically my wife will say whether its good or bad. She hasnt said anything bad about the rub but can tell when its not tender due to being a bad cut of meat.

 

TBH the thermometer of the overall temp in the pit is my crutch. Steaks I like it to be around 350f. The brisket I like around 300f

 

From what ive read its similar to briskets just smaller. Its been good everytime though ive tried it. Havent done a brisket yet

 

Brisket is cruising along. @bvbull200 what do you normally run your Hot’n’Fast at? She’s smelling good and still has about 3-4 hours left.

 

About 325*. You'll get color fairly early that way and can wrap to speed it a bit more.

 

Got one of these for slicing. Ask @Misplaced Nebraskan

 

damn that was a rough brisket

 

Mine has already been on 2 hours longer than his was.