Food Smokers and Smoking Tips/Tricks/Techniques

Warning......bannable offense committed!!


























Cooked some of them “beyond meat” boogers. You know them vegan plant based things. Didn’t bother with pics. Figure I was committing a sin anyway!

They smell like canned dog food, and don’t taste great. Wife liked them.

I wouldn’t try them again, but that damn try everything once thing got me.



Carry on.....

 

Eating one is punishment enough.. eat some real food and you'll be forgiven.

 

Weber brisket today

 

17 Hours later... wrapped and in cooler. Had to sneak a piece off the back corner of the flat. Flavor is amazing! Uni-Dust FTW. great pepper front and savory finish. Now we wait to slice...

 

Looks great

 

Beautiful.

 

Tried the unicorn yesterday on a Costco prime tri tip.

Best tri tip I’ve ever had! Unicorn is fantastic and I learned two things. First, it’s OK to use a heavy hand during application. Second, unlike most savory seasonings or rubs, it’s not very salty. That second one is related to the first one and for me it means that I can use plenty of rub and not ruin the meat. You nailed it, @bvbull200

No pics because we were all quite hungry, but I smoked it in the Traeger with Cabela’s competition blend pellets in the hopper and in the amazin tube. Smoker temp 225 for about an hour up to 110 internal, then seared it on the Genesis over grill grates up to about 139. Rest for about 5 minutes, then down the hatch.

 

Noon was a late start so i had to wrap it.

 

Still going to be good

 

This isn’t a whole lot different from last Sunday’s smoke, but anyways. Doing some flappers,

And of course some Buffalo Beans,

Had a pork loin that needed some attention, roasted garlic/herb seasoning IIRC,

What’s a smoke without a couple cans of Spam for brekkie next week.

That dripping into the beans,

Had an extra rack open, so I threw on some fish filets for sammies next week.

Everything is tucked in, getting a nice hickory smoke bath.

More pics to follow.

 

17 Hours smoked - 3 at 180*, 6 at 222*, 8 at 235 wrapped in butcher paper.

Flavor of the 'On Point'... was... On Point! Super good barq on the point. Flat has it pretty good but softened a touch during wrap and rest.
Adding the smoke tube did work. Not hugely, but there was a definite addition to the smoke flavor. Flavor worked into the meat beautifully.
Top 5 brisket for me for sure. Super close call on this vs Costco Wagyu for best Wagyu...

I also separated the point and flat for carving. wanted to make some burnt end cubes.


Not the best bend but it did droop well enough.

 

Winner winner, brisket dinner!

 

Looks really good Zach

 

If I could just land the barq portion at the same time as the rest I'd die happy

 

May I suggest a stick burner.

 

Nice work!

 

It’s not that. I get good bark on mine and I’m using a pellet also. SOOO it must be.......

 

Mine burns way more sticks than yours! Mine are just really tiny pressed sticks

 

Thanks for sharing the hand hammered Damascus. I like seeing nice cutlery as well.

 

The barq always lacks for me when I wrap. Nekkid I get great barq. Trying to balance the two