Food Smokers and Smoking Tips/Tricks/Techniques

Superb. Will be topping off the hopper tonight.
How long should I rest her for? Trying to plan some things around. Is there such thing as resting too long?

 

I’m planning on giving the whole thing a Spicy Pitface rub down!

 

I usually try to get at least a hour to two hours of rest.

 

I need to smoke one soon.

 

I was planning for like a 3 hour rest haha. But sweet.

What’s the IT I cook to? I know a probe should have the resistance of some room temp butter (I think)

 

I chop them into cubes, add rub, some sauce, and some liquid if needed. Pan them, and back on the smoker for another hour or so.

I’ve been using 195-200 to start probing. Then let the probe tell you when it is done. Butter feel is correct.

 

I usually start to probe around 198 or so and usually I’ve been ending up pulling about 202-203. This seems to be my sweet spot lately.

 

Pulled my last one at 200 I believe it was.

Rested for an hour. Couldn’t stand it any more.

 

Only did three racks of ribs but I seasoned each one of them differently and everyone LOVED them. The burgers and brats worked out also. Going to sleep soon a happy man

 

First time smoking a brisket....

 

Walmart NY strips. Will see how they taste. Just SPG

 

Pretty good end result. Over cooked slightly. Still damn good. Will definitely buy meat there again. The quality seems solid. I had a few of the thicker parts that were amazing.

 

I like their brisket...

 

Now I'm hungry again...

 

Brisket trimmed and rubbed. Gonna turn the smoker on in about 30

 

Me too... But that because my buddies from the FD showed up and we had a few drinks in the Garage

 

Got a little aggressive with my against the grain cut

 

I’m a little buzzed and had a new sharp knife and I laid in to it a little too hard. Just meant to give it a little knick