Food Smokers and Smoking Tips/Tricks/Techniques

Sometimes it’s really hard to judge if you’re doing multiple meats because you just don’t know what’s going to go over well. I try to do 12 to 16 ounces per person. If I’m having a hard time deciding I usually err on the over 16 ounces and get closer to 1.5-2 pounds. Like I said I usually have more than I need. Then I break out the vacuum sealer and have good leftovers I can pull from the freezer.

 

This is by far the best brisket I have made. Plenty juicy, super tender, I had some trouble picking up the brisket because it was falling apart on its own. I could have gotten a better bark, but Im satisfied with this one.

 

Awesome thanks!

 

Anyone have some good DIY style set ups for smoking while camping/backpacking? I've used a tarp set up on a teepee made of sticks before but just curious if anyone has better ideas?

 

Can you just smoke / cook what you need, vacuum seal and eat when needed.

 

Yes, I figured I'd ask since I'll be on a two month road trip though the states so I wont have my usual grill/smoker from home. I'll be doing a bunch of fishing while on the road so I wouldn't mind seeing if someone had some better options than my little tarp teepee

 

I use a Jumbo Joe while camping. Throw in some wood chunks with the charcoal and you can make a decent smoked meal while out and about.

 

Couldn’t decide between tritip or pork ribs... both are on sale so


I think it’s time for a 26”.

 

Just some spares for the wife and I.

SPG on the left, on the right some Unicorn dust I found in the cupboard.


Now for some beer!

 

Agreed! This 22” keeps getting smaller and smaller.

 

Maybe they just gone all metric on it or somethin’.

 

The birds have been going nuts on the grape vine so I pulled the remaining ones.



I pulled the smaller grapes and ones from the groups that were partially eaten from the birds. I put them on cooking sheets in the smoker for 5 hours at 160* then let the sun do the rest of the work.



Half done.

 

After A 5 hour rest in the cooler I finally got to cut in to the brisket. This is only my second attempt, but if everyone I make from here on out is at least this good I’ll be happy. The first couple inches of the flat were a bit dry, but I can live with that. I also have no doubt that this was so good due to the liberal usage of Unicorn Dust aka On Point rub.

 

looks like a winner!

 

Tri tip is off and cut up for lunches this week! Really enjoying mesquite lately so used a big chunk today and it really came through



Ribs have about another hour.

 

Question for you all: I’m smoking two pork butts today but won’t be eating them until tomorrow. Do I shred today or wait until tomorrow? For reheating tomorrow I was thinking of just throwing them in the oven at about 250* for an hour or so? What do you guys think?

 

Shred after an hour rest. Eat some. Put the rest in a vacuum seal bag and seal it, or zip lock. Reheat in a simmering pot of water in the bag. Oven seems to dry it out.

 

Thank you sir. One can't simply pull pork without eating at least a little bit!

 

So if you head over to the bbq brethen website. Theres plans to use a tamale pot with a smokey joe for a great lil smoker.

 

I believe the real winners will be my co workers tomorrow. My wife and I did work on it, but there’s two gallon bags full of meat in the fridge waiting to go to work with me tomorrow.