Food Smokers and Smoking Tips/Tricks/Techniques

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

 

I know I was just trying to get an idea of when to start them.

 

My estimate came from around when I was watching the Seahawks game. Probably closer to 3 hours than 4.

 

Likely pulled 'em at the two min. warning.

 

There's a relevant pic of me somewhere on this forum.

 

I just realized you have bone in breasts. My post was about boneless breasts. I are idiot.

 

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 . 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.



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



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

 

Man you are a stud. Lesser weasels would have crashed out and lacking...

 

You musta been some wasted. Glad you took pics so you could remember it.

 

This is from last night. Tell me I don't look comfortable back there.



I forget what sort of BS I was spewing, but I had a few people convinced .

 

Yes, it has WiFi, and yes, I'm glad I am back home in Texas...

 

You damn near look white girl wasted lol.

 

Think that was earlier by the look of them crocks. Nice diversionary tactics with the bottled water in case the Mrs. comes home.

 

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

 

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....

 

Good Morning Cooks

 

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.

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...

 

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.

 

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

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:




















On Point delivers again! @bvbull200

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!

 

Whoa.