Food Smokers and Smoking Tips/Tricks/Techniques

We need to keep evolving our People's Choice entry and that could be just the ticket. I'll start tinkering. Thanks for the tip!

 

I going to BvBull’s bacon weaving class soon.

 

Recently I had these appetizers that was dried beef with cream cheese wrapped around a green onion. So I made some, but I mixed some Ranch dip mix into the cream cheese first... Which got me thinking about cream cheese in a fatty and what flavors can be infused in the cream cheese.
I might have been whiskeying at the time too.. but it stuck in my brain

 

If you guys had to start a brisket at 6pm on Friday then, pull it out after it got a nice bark on it on the smoker, then you're gonna put it in an aluminum tray with an aluminum cover (not wrapped) in the oven over night, what temp would you use and for how long? Also, would you pour in a liquid to help it retain moisture? I like to pour in 2-3 cups of 50/50 mix of water, vinegar, and some splashes of Worcestershire. Lets say the brisket is in the 15-18lb range. Oh and would you let the brisket rest in the ove after the X amount of hours of cooking? Or would you pull it out and let it rest on a counter top?

 

Depends on internal temp, but 225-250 on oven temp. Id put a little apple juice in the pan. Then let it rest 45min to 1hr lightly covered with foil

 

Ill probably give the apple juice a try.

 

should get to internal temp of 190-195 then let it rest, not that Im any expert but thats what the consensus of temps Ive seen on here.

 

Reverse sear Tri tip for dinner

 

Doin lamb burgers on the new DC instead of regular burgers. Can’t wait

 

Lamb burgers were delicious. Forgot pictures. But threw some bacon on the grates too for a nice coating. The DC is damn loud compared to the DB. Seems to produce a lot more smoke though. So far so good.

 

Yeah I get that, the problem is that Imma be asleep. I have no problem getting up at 5am to check, but what if its ready at 3am? Thats why Im kinda hoping for a guesstimate of how long I should leave it in there at 250F. I think Ill be fine tho. Ill just start it at 7pm when I get home. 1hour until the coals break down so Ill be putting the brisket in at 8pm ish. Then a couple hours of smoking and so 10/11pm it goes in the oven. Im guessing that itll be ok at 250f from then until 5/6am

 

Good morning y'all!







PBBEs....


Been awhile since I've done some pork belly burnt ends. Smoked last night and will glaze tonight for a Christmas party we are going to.
Tossed in Wooster sauce and then covered in Pitfaced On Point.
Apple wood in smoke tube.
3.5 hours at 250 ish

Fresh off the smoker they are amazing as is. Rendered beautifully and barq for days! Had to glaze a few up to try though... Butter, brown sugar, honey, and tiger sauce is my usual go to.

Photo overload:

 

beef ribs look damn good. Doing some for Xmas!

 

I wish my other rack was thawed! They were good.

Make sure and post pics!

 

FIFY

 

https://youtu.be/WOlWrgjr3Tg

 

I would cover if putting in the oven, personally. Ovens regulate their heat by turning burners on, then back off, then back on again. It leads to uneven heat while the burners are on. If it'll be in there for a while, that cycle can have an effect (in my opinion). I'd add a little beef stock, Worcestershire (I spelled that right on the first try!), and water to some foil, wrap it up real tight, then set it in the oven that way. When it comes time to rest, turn the oven off, open the door a bit to dissipate some of the heat, then let it rest in there. An hour or two should suffice. If it'll be longer than that, you might need to run the warming cycle (or lowest setting your oven can go) every now and again to keep the meat at around 150-165*.

As for time/temps? Tough to say. Depends how far along it comes in the smoker. If you keep everything in the 225-250* range and wrap tightly in foil when it goes to the oven, you're probably looking at around 12 total hours of cook time? It'll go a bit faster when wrapped up. Could be longer, so give yourself plenty of time. No harm in resting the brisket for 4 hours because it finished early, but plenty of harm in not resting it at all because it finished late.

 

The hopper is as big as the cook chamber.

Very cool. I can see that device being really handy.

 

Years ago I had a Char Broil grill that lasted about 15 years. Well the body did it was the older cast aluminum body so it didn't rot. Replaced the burners every year or 2 and the grates every couple of years. Home Depot and Lowes sell universal replacement burners with flex tubing for the connecting tubes. And expandable universal fit grates.

One year was getting ready to replace everything once again and said the hell with it. Bought a Weber Genesis 3 burner with sear station and side burner, it is about 10 years old now and haven't had to replace anything on it at all. Hell even the igniters still work. And has even heat although I replaced the grates with grillgrates. Didn't have to. I wanted to though, mod fever LOL.

 

Starting early. Beef skirt steak and chicken thighs Doing ham later. And some corn elotes