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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Nov 26, 2019 at 10:10 AM
    Pablo8

    Pablo8 Here!

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    3-4 hours as I recall. Always go with temperature probes. Don't let it go over 160°F or it will be dry dry dry
     
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  2. Nov 26, 2019 at 10:10 AM
    Toywoodsguy82

    Toywoodsguy82 Well-Known Member

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    I know I was just trying to get an idea of when to start them.
     
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  3. Nov 26, 2019 at 10:29 AM
    Pablo8

    Pablo8 Here!

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    My estimate came from around when I was watching the Seahawks game. Probably closer to 3 hours than 4. :fistbump::eek::burnrubber::kona::taco:
     
  4. Nov 26, 2019 at 10:38 AM
    FastEddy59

    FastEddy59 TTC #0061

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    Likely pulled 'em at the two min. warning. :fistbump:
     
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  5. Nov 26, 2019 at 10:43 AM
    bvbull200

    bvbull200 Well-Known Member

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    Fresh wiper fluid
    There's a relevant pic of me somewhere on this forum. :rofl:
     
  6. Nov 26, 2019 at 10:51 AM
    CurtB

    CurtB Old Timer knowitall

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    I just realized you have bone in breasts. My post was about boneless breasts. I are idiot. :oops:
     
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  7. Nov 26, 2019 at 11:49 AM
    bvbull200

    bvbull200 Well-Known Member

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    Fresh wiper fluid
    Drank my fair share of whiskey last night, then came home about 11:30 p.m. and had to get the smoker going. It was a nacho pot luck today and I figured chopped brisket would be a nice addition to the nacho bar.

    Starting so late, it meant hot 'n fast. Being the glutton for punishment that I am, I chose this opportunity for the first time to try the stickburner on an overnight cook. I'd have preferred to be a little less rushed, a little more prepared, and a bit more sober for the first time attempting that :rofl:. At any rate, it went fine. Pecan and mesquite wood for the heat and smoke. I didn't get the temps up like I wanted early on, but finished with a bang. Wrapped a tad early, so the bark was just decent. Might have benefited from another 30 minutes in the heat, but that's picking nits. Still had a nice bend. Killer smoke ring to boot. I rubbed the brisket with Pitfaced BBQ On Point, then added a layer of onion powder, cumin, and dried cilantro to give a slight Mexican food angle to the flavor profile. Man, did that turn out fantastic.

    20191126_113406-01.jpg

    Chopped up for the nachos (I had my direct reports take first dibs, so it was about half gone at this point):

    20191126_114651-01.jpg

    My plate of nachos. Second best part was the homemade guac one of my employees made. Yummmm. :D

    20191126_120100-01.jpg
     
  8. Nov 26, 2019 at 11:51 AM
    Pablo8

    Pablo8 Here!

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    Man you are a stud. Lesser weasels would have crashed out and lacking...
     
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  9. Nov 26, 2019 at 11:52 AM
    FastEddy59

    FastEddy59 TTC #0061

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    You musta been some wasted. :drunk: Glad you took pics so you could remember it. :thumbsup:
     
  10. Nov 26, 2019 at 11:59 AM
    bvbull200

    bvbull200 Well-Known Member

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    Fresh wiper fluid
    This is from last night. Tell me I don't look comfortable back there.:laugh:

    IMG_3062.jpg

    I forget what sort of BS I was spewing, but I had a few people convinced :rofl:.
     
  11. Nov 26, 2019 at 12:35 PM
    jmdaniel

    jmdaniel Has A Well Known Member

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    Yes, it has WiFi, and yes, I'm glad I am back home in Texas...
     
  12. Nov 26, 2019 at 2:01 PM
    Kanyon71

    Kanyon71 Well-Known Member

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    You damn near look white girl wasted lol.
     
  13. Nov 26, 2019 at 2:02 PM
    FastEddy59

    FastEddy59 TTC #0061

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    Think that was earlier by the look of them crocks. Nice diversionary tactics with the bottled water in case the Mrs. comes home.
     
  14. Nov 26, 2019 at 3:27 PM
    nDub

    nDub Kan kun være malet af en gal mand

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    Cheers! Ribs finished an hour sooner then they should have but I wasn’t watching temps too close so... temps probably a little higher then norm

    53C43692-47C0-42B9-8362-13384E20764D.jpg
     
  15. Nov 26, 2019 at 4:17 PM
    t4daddy

    t4daddy Well-Known Member

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    LOL... I call that “holding court” at some points I think that the audience must be as hammered as I am if they’re buying this shit....
     
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  16. Nov 27, 2019 at 1:18 AM
    Bigdaddy4760

    Bigdaddy4760 Well traveled Older Than Dirt

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    Good Morning Cooks
     
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  17. Nov 27, 2019 at 2:57 AM
    Cold Iron

    Cold Iron Well-Known Member

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    :hattip:And good morning to you also. Got about 5" of the white chit so far and supposed to keep coming down all day. Wind is picking up headed into the 20-40 mph range. Can hear it dropping off the trees onto the roof in big clumps now.

    :smokertransformer: Not feeling it but oven died couple of weeks ago and replacement is not in yet so going to have to fire up something or a couple of somethings tomorrow. Well don't have to I guess, but likely will. Have to make it through work today first. Right now thinking 5 AM is NOT too early to start drinking...
     
  18. Nov 27, 2019 at 6:08 AM
    12thmanhawkfan

    12thmanhawkfan Well-Known Member

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    You've got the craziest weather over there. Hot as hell in the summer and then you're covered in snow for 5 months. Or so it seems.
     
  19. Nov 27, 2019 at 6:11 AM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    OK... Cliff notes. Brisket cook was just under 24 hours?! Started at 180* from 20:30 ish until 06:00. Wrapped in butcher paper, bumped to 225* and went to work. Had wife bump temp a few times throughout day. Who needs WiFi?! I have WifeFi :rofl:

    This stubborn brisket took 23.5 Hours to get to 203* and probe tender. Brought it in, wrapped in foil and towels and into cooler to rest. It got late, I went to bed. Brisket stayed in cooler close to another 20 hours. SLiced last night. was barely above room temp but I really wasn't too concerned at this point. I just wanted some snacks and leftovers for another project eventually.

    Pics:

    ee-IhA6eSLD7P7dATM6Dz4iG0trxvSHchsUYn2kd_bfabfe9cb284e9f7a4194b7a3c7fa1d0793833ac.jpg


    KX0oBwMC77sRV8hQZFsYkKRz7rfJ9fCbZSrYd1Iz_481ca53f8e3179f8416fb8a2090ee2f83027c344.jpg


    JiIc5QYdtIes9yAe3WaA-j1ghY3e44fsTYrwL0qq_6b5043ee2ea689d0c5f0067d75b67bae0f3457d8.jpg


    agvBJwAzUi2KgX9JlHmEvSDUMip_Rldu6IEJraR4_1df3f0fd339a18e8c7dd61a34136f908231d05b6.jpg


    jG3wfmONIAvWPtm81OkI4lFET-DXwJweAhZf6qmR_0fa4c603a3c45816a1f2cb89e7676443e9292ee6.jpg


    2RySNIt4yqvNCCrcA2L0a4kMH7DWzkpozCLpplaS_3acbb208ab673c6a11454498b58742350842c55a.jpg



    On Point delivers again! @bvbull200 :bowdown:

    Ran LumberJack Comp Blend in the hopper and tube - Thanks @itzyoboipaul !

    Barq was soft on the flat on top and amazing on the bottom. Flavor was amazing though. Super happy with it after waiting so long!
     
  20. Nov 27, 2019 at 6:12 AM
    Pablo8

    Pablo8 Here!

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