Food Smokers and Smoking Tips/Tricks/Techniques

Doing hot and fast packer this morning. Small one: 7 lbs with small and thin point. After 4 hours at 275 the point = 208 and flat stalled at 169. Anyone ever gave this happen? Usually it's reversed.
I cut off the point (it's perfect) and will make burnt ends. I wrapped the flat in BP and put back in at 275. Thoughts?

Only pic I got.. just proves size as whole packer.

Update: the auger motor in my pooper died. Now the flat and burnt ends are in the oven to finish.

 

Have you updated firmware? Sounds lik a glitch

 

No I didn’t have time to do anything other than reset the mobo this morning. I think the WiFi worked as a point-to-point when I did my brisket on New Years. But I haven’t used it since then. I’ll play with it more after the butt is done cooking but I can’t do anything mid cook except wait! I’ll get it all figured out eventually

 

As long as it doesn’t take the Traeger route for you it’s all good.

 

Haha definitely not going the Traeger route. Cook wise she is doin fantastic. Butts up to 110* so moving along nicely. Mac n cheese goin in a little later

 

PBBE’s going back on with foil.

 

I do a smoked jalapeño popper Mac and cheese on the smoker that’s amazing!

 

Beans pulled, butt running at 180ish.

 

Smoked some oxtail for about 3 hrs then to the Crock-Pot with a beef broth braising liquid. Still got a ways to go til tender then serving on a bed of rice.

 

Mac n cheese is on

 

Wrapped and taking a nap for a couple hours. Finally I can concentrate on drinking...

 

Boston butt for the big game! 12 hour smoke started last night.
And enjoying a brew on the tailgate! Great fucking day! ‘Murca.

 

Baby back ribs are 1/2 price or $1.99 a pound at Food Lion. I’ve never smoked ribs but seemed like a good time to try it out:

 

Pulled, just choked down a sammie. Need to vacuum seal the rest, maybe at halftime.

 

@uhplifted and @Misplaced Nebraskan couldn't help myself....





Chipped ice and packed snow on deck yesterday. Today got up to 44° not going to see that again for a LONG time yet. Taking advantage of it.



Work from home full time starting tomorrow and spent the weekend setting up one of the spare bedrooms as an office. And moving 20 years of shit out of the office. Lot of it is still in back of truck, don't think I need Windows NT 4 Server books anymore and they are hitting the shitcan instead of coming in the house. Need to start on the wings soon, very soon. I'm whipped though and only watched a few minutes of the game so far.

Nice, and you will be hooked soon! Haven't seen a Food Lion in a long time but spent enough money at them back when I lived in NC. That pack on the right is perfect. Couple of times smoking them and when you see the right one you'll get excited and grab them without even thinking

 

Is it a certain shape I’m looking for or something I should avoid that doesn’t cook right? I actually grabbed the two on the left because I thought they’d fit in the smoker better....

 

Since they are loin back ribs there will be an area that has a thick chunk of meat that is basically loin meat and no fat so it will dry out easily. When I pick out loin back ribs I try to find the ones that are the most uniform in thickness through the whole slab. I've found that helps to limit that area of loin meat that gets dry. Also if you're new to ribs, the 3,2,1 method isn't the only method. Do some reading online. 2 hours in foil is a pretty long time and it may make your ribs took tender. Just my .02 from someone that is still new to smoking compared to many but still pretty much learn something new every cook.