Food Smokers and Smoking Tips/Tricks/Techniques

Thanks! That’s what I was kinda thinking. I’m not a huge steak person but do enjoy them once in a while. I’ve always had them medium well or even well done, but I’m gonna try one of these a bit less done.

 

WOW.. smoke rings from heaven!

 

No problem. Medium rare has become my sweet spot for steaks. That’s a great price you got. Hope you enjoy.

 

They had sirloin on sale for buy one pack get one free. But mine were still less than half price of the sale

 

A proper med rare is great!

 

So this is.. or was.. a whole hog roaster. Obviously seen some better days.
Thoughts? Ideas? Leave it a hog roaster? Add a new motor and a sand blast and paint? Convert it to something fabulous?

 

I have no suggestions but that is awesome!

 

That’s about the only thing that went right

 

Keep it a whole hog smoker. Sand blast and high temp black paint. Motor from harbor freight.....

 

Make it into something! That thing is cool!

 

After 13 hours on the smoke and an hour of resting I finally got to dig in to this thing. 50/50 mix of PF spicy and regular, and I basted it a couple times throughout with a mixture of apple cider vinegar, pit faced rub, and beer. The flat was still a little on the dry side, but the point turned out perfect. I saw enough improvement over my last brisket that I'm motivated to do another.





Plated with a side of homemade mac n cheese. (OK I lied, its craft!). Probably should of had some sort of vegetable as a side as well but hey, this is what happens when my wife is gone.

 

Second day leftovers will be good. Put some slices in some foil, add a liquid of your choice, and heat them up. I bet they’ll be more moist after cooking a little more.

First brisket i did was a flat only. Horribly under done. Next day i wrapped with some beer, and put it in the oven. Was much better after that.

 

Last pic, top slice, on the right side. You can see the collagen hasn’t rendered out. That’s why it was dry. My sweet spot seems to be around 205, then at least an hour in the cooler.

 

I think the hot rod guys call it patina, I think the outside looks awesome. Vintage. Chrome stacks don’t match the look.

 

Pick out a nice piece to grill, and cut the rest into chunks for beef stew. You get to try grilled sirloin, and the stew will be better and cheaper than store bought stew meat.

 

Clean it up, add some spikes for chicken, paint the outside

 

Well damn, there ya go! I need to get better at going by feel and not just the temperature alone.

 

Temp is just a guide. If it doesn’t probe well, she ain’t ready.

 

You and me both

 

Ive ran into the same issue. But it just seemed tough and dry. The middle part was better, i just felt like i should have wrapped