Food Smokers and Smoking Tips/Tricks/Techniques

Reverse sear. Put them on smoke for 20-40 minutes then crank up the heat all the way and sear then till desired temp.

 

Smoked rib roast for Christmas. About 3.5 hours with hickory. Rub was butter, garlic, thyme, and rosemary.

 

Smoked rib roast with hickory about 3hrs. Rub includes Olive oil, rosemary, thyme, minced garlic, salt , black pepper.
Cooked it in the aluminum roasting pan resting on a bed of onions with homemade beef bone broth and 1 cup of red wine. Collected that liquid at the end to make an au jus sauce to top the roast with.

 

Itchin' to get home and get those shoulders started! Going to start around 6:30-7:00PM tonight. Will probably have to get up and wrap them around 4 in the morning. Need it all finished up by 9:00-10:00AM tomorrow in order to allow time to rest and shred for the tamales.

 

do you deliver?

 

I've been keeping it hush hush around the guys at work because its supposed to be a surprise for everyone I work with. I've had 3 people come up to me today and say "heard you were making tamales, how much for a dozen?" lol. I can ubereats it to you!

 

yup... Reverse Sear. Smoke em at 225 ish til about 10°F below desired doneness. ( I pull mine at 110-115°F so that my final temps are below 130°F, aiming for 125°F) then either have a scorching hot cast iron pan from the oven or a charcoal chimney with grate over it on standby and sear the crap outta it for about 30 seconds to one min per side. Waiting for the pit to get up to hot as it can will take some time but you can pull steaks and tent them in foil, crank up pit and sear off once it's hot as it'll go.

 

Got the little boss put together and running the initial burn on it now. For the clearance price at Lowe’s, I couldn’t pass on the deal to get into the pellet game.

 

^^ What he said. Best on a thick steak imo. I like mine a little bit higher in temp, the tall side of medium rare. And my wife, finally, agrees with me. She wanted just a hint of pink. I had her turn out the lights and light a candle on the table when I served it. Told don't try to look at the color, just take a bite. She like her steak medium rare now.

 

Mine used to be the same. Took me a long time to get her to try it and she went... Oh... That's why you eat it that way. Not quite my side of med rare but a low end medium. If that's all I accomplish in this life, I consider it a success!

 

Correct. I prefer to make my own stock when I can anyhow instead of buying it, especially chicken. If you read most of the instructions on the internet or watch cooking shows on TV they tell you to refrigerate it and then skim the fat off the top and discard it. WTH?! My grandmother didn't do that and neither did my mother. That is what adds so much flavor!

Agree, figured couldn't go wrong for the price. And somehow I have found a reason to use it almost every night since I got it Have enough left over food in the fridge shouldn't need to use for a few more days now though LOL.

Already has me thinking a larger one would be nice to have too. I blame @itzyoboipaul I never felt the need for no damn pellet pooper. Now that I have one it sure is convenient... And that sear feature is so handy and easy to use that I do.

 

I used to like my steaks cooked medium. Used to. Then I found this thing called reverse sear.
I do 225f til 130f IT, pull and tent. CI grill pan warmed on stove, turn the buner up til smoking hot, sear 1 minute and rotate 1 min more. Flip, repeat. Pull and tent for a few, ends up IT if 139-140f. Or close.

I have steaks in the freezer that need cooked. Problem is there is a shitload of leftovers in the frig.

 

Wish my GMG had that.

 

I can overcharge you to watch me cook

 

Making me rethink the ham I got cooking now

But, after ham comes red beans and rice!

 

Save some ham for black eyed peas on New Years Day!

 

What's this sear feature we're missing? I just get the gasser cranked up real high with my grill grates on it and sear it after smoking. Might try @Misplaced Nebraskan idea though and just light a chimney and put a grill grate on top of that next time

 

Touché

 

Stolen from @bvbull200 . Smart idea. Not sure where he got it ...

 

Left over rib roast makes a fantastic sandwich. Used some horseradish cheddar and horseradish sauce from last night.