Food Smokers and Smoking Tips/Tricks/Techniques

Probably will suck !!!

 

Just keep an eye on them. You will do good. Follow the 3-2-1 on your first cook and modify to yalls liking on the next one. They will be good.

 

Thanks

 

Will not



If I can do it on a gasser in a blizzard you can do it in the summer Just be careful that it doesn't get too hot this time of year, low and slow for the win

 

Brisket is pulled wrapped and resting for the next couple hours. Bottom got a little overdone and crusty should have brought the rack up higher. Hopefully it turns out well, may have to cut that bottom part off.

 

cut it off and send to maner. he can make something from it

 

Might make a good tank track section.

 

All I got to say.

 

Nah the top all the way down to that crust is super tender.

 

I had a gasser with a smoker box. I was never able to get the smoke flavor that I was used to. Not terrible. Just not the same as what you get with a dedicated smoker. Good Luck

 

By smoke box are you talking one of those cast iron boxes you put chips in and it sits on the grill grates or are you talking an indirect box that bolts to the side and feeds smoke and heat from there?

 

Ill have to try it

 

You'll be gucci, just low and slow, and when you try to pick it up and they fall apart is when they're good.

 

So outside of the bottom being WAY over done (tiny smoker and I had it on too low of a shelf) it sliced up nicely. Not as juicy as my low’n’slow brisket but not real dried out. I think next time I try this method I’m going to inject it and also wrap it with juice per of the way through. I stopped wrapping a while back for my normal method but I don’t think this lends well to that (at least how I did it). All in all it’s a good method if you don’t have the 12+hours.

 

Slice, put in pan, pour beef broth over it. Cover, keep warm. Now you have beef juicy flavor. Mix a little garlic powder in the broth if you are feeling fancy.

 

Wood chip drawer with its own burner.

 

Aint noboy got 12+ hrs lol