Food Smokers and Smoking Tips/Tricks/Techniques

Smoke at 225 overnight, start at 10pm. When you get up, check internal temp. If it isnt at or above 170, wrap it and put it back on. If above 170, you are through the stall most likely and you can let it roll or wrap if you want. You are looking for an internal temp of at least 195 to start probing for tenderness. If a probe doesn’t slide in like butter in multiple spots at 195, keep cooking until it does. Mine normally finish around 205 internal, but some may finish higher. Once done, wrap and put in cooler until you are ready to eat, or at least one hour.

 

Post #10346
https://www.tacomaworld.com/threads...icks-techniques.229517/page-518#post-15191396
Might help to post what type of cooker you use

 

Start by 10 if you want it for lunch. Check it in am and decide on the crutch then. If you plan to wrap, do so around 165* IT. start probing it around 190-195 for doneness. Once done, let it rest unwrapped or opened up for about 30 minutes to bleed residual heat off, then wrap tightly in foil, towels and into a cooler for a rest. It's always better to rest longer than rush the end of a cook. You may be looking at 10-12+ hours on that one at 225*. Rest til you eat and slice er up.

 

Whats everyone use to pull the hot thermo probes outof the meat? Just a standard oven mitt? Ive grabbed them a few too many times

 

I never learn

 

So Im gonna be cooking it in my Louisiana grill. Think of the big green egg or a Kamado joe type of situation. Usually Ill tend to em all night because Ill make it on a Saturday and well Sunday I can just laze around all day. I do want to sleep while its q'n so what do yall recommend I do to keep the heat on there nicely all night?

I can kinda play with the intake and exhaust, but it aint an exact science per se.

 

Adjust to keep 225 until you go to bed. Hopefully you can find the right combo to keep it at that all night.

At this point, go to a local store and find a remote thermometer to monitor. I set mine up with a low and high temp alert. If you don't have one, you’ll just have to get up and check it a few times. I’d worry more about low temp than high.

Or, you could get up early and do a high temp brisket.

 

Tongs that I use to get the meat or my meat gloves the wife got me.

 

I have some long leather gloves that I bought just for grilling. Covers most of my forearm. Good for fuckin with charcoal too

 

Got a brisket going on probably around midnight tonight and then 3 racks of baby backs tomorrow for company. Wife’s doing Mac n cheese and I’ll probably do some corn or something.

 

You need em.

 

Smoked 4 ~2" THICK NY Steaks last night. Always amazing how good slow smoked beef tastes. 200°F. Hickory pellets. HEAVY Dry rubbed with salt, brown sugar, good paprika, rosemary, thyme. Sit in salt for an hour plus. Scrape, lightly rinse, pat dry, allow to sit a little while with fresh rosemary and paprika and then into smoker. Some of the meat cubed and added to a red sauce for tortellini. Bread and wine while waiting!

 

Mail came:

 

That tenderness looks incredible! Slice is barely holding on by a thread. I'd say you nailed it.

Unicorn next time .

 

That's some bullshit! Mine won't be delivered until Tuesday. I've been getting fucked by all postal carriers lately...

 

you are out of a good hub...I can get mail to a friend in Key largo in 2 days...

 

I'm right by LA. It shouldn't make things that difficult... I bet my package was contracted to USPS from FedEx. USPS is the absolute worst.

 

Here is the NYSteak cross section:

 

What!!? Wait.... there’s leftovers