Food Smokers and Smoking Tips/Tricks/Techniques

Prep it just before sear time.


Then drop it on the inferno!

 

nice!!

 

Guess I could post the result! It works great!

 

very NOMtastic! now Im hungry again!

 

Evening everyone! I already broke down some bastard wood into hot coals. Kamado is at around 300f. Threw in a nice 20lber, probably 17lbs after trimming. Im gonna pull it out at around 10 and throw it in the oven for a good 10hrs at 225f. Im also gonna try and make some @Misplaced Nebraskan style pork belly and some of my tried and true regular pork belly, but all that is getting done tomorrow afternoon.

Im also doing a bit of an experiment here. I couldnt throw away some of the meat chunks that I trimmed off so I decided to season them, fold them, then wrap them in fat. I then skewered them and threw them in with the brisket. Ill report back how they end up.

Question, can I baste the brisket with a mix of orange juice, bbq sauce, and rub? Or would that not really work out? Im open to siggestions.

 

Christmas dinner was smoked rack of lamb:



Fortunately and surprisingly three are leftovers waiting for me tonight!

 

If you baste with that just be careful, lots of sugars potentially that can burn. If temps are real low, should be fine for a little flavor. Could make a light finishing glaze from it?

Let me know how the pork belly goes!

 

Thats too much sugar right? Maybe I can make a paste out of OJ, rub, and maybe a little sauce

 

A gasser should sear them also...

 

That's my concern. A finishing glaze could work if you wanna try it. Not sure how glazed brisket is but I've done pork butts with finishing glazes from OJ before with good success

 

that too

 

Double Smoked Ham with a Peach Whiskey On Point Glaze (brushed in between every slice before hand)
Mashed Potatoes from Turkey Stock I made on Thanksgiving
Scratch Gravy from the stock too
Green Beans with Butter

 

I swear you have a professional photographer on your kitchen hahaha

 

It takes me longer to cook and serve than most

 

The pit boss have a sliding piece that opens up to expose the flames and heat from the fire pot when you want to sear.



The controller goes to 500° but with the grillgrates on top my IR gun showed the ridges of the GG at 750° with flames.

Yes you can use a gasser to sear, I have a sear station on my Genesis and fire up that and the burners on either side of it to sear, with grillgrates.



And have used the chimney upside also. With and without a grillgrate.



But I am the odd man out, and do not see any advantages to the reverse sear. Maybe because I am normally using Prime grade to start with, not sure.

Don't like having to run a separate fire especially when it is bone shattering cold outside. The Pit Boss allows me to do it all in one station, and reverse sear.

But still like the charcoal, and will do sear and slide more times than not. I can control final temperature right down to a degree, although reverse sear can come within a couple of degrees. And a charcoal fire is always the hottest in the beginning.

Sometimes without GG



Sometimes with GG



No right or wrong way IMO, it is whatever works for you and what you like

 

Where did you get the grill grates for your pitboss

 

Ill consider it, but probably not. Im drinking and got into my experimental cooking mind set. Ive actually gone as far as seasoning the trimmed fat and Im putting it in the bottom part of the smoker under the brisket.

 

They are my GG for the Jumbo Joe (18.5")



https://www.grillgrate.com/grillgrates-for-the-18-5-weber-kettle/

Site wide sale right now 15% off..

 

Thanks