Food Smokers and Smoking Tips/Tricks/Techniques

But cold and refreshing

 

Salt can handle a lot of smoke... Don't forget to stir it up... And for everyone else reading this.. smoked salt shouldn't be that chemical looking shit ya find in the stores.. real smoked salt should be fun looking and irregular looking.

 

I got cheese onions and crackers ready

 

Yeah I usually use a coarse kosher salt, but this is just regular table salt. It seems to be taking color/smoke well. And yes, I stir it around every time I peek in.

 

It's on its way north right now on the @bvbull200 express!

 

Brisket en route maybe later this week. But today I DID fire it up for the first smoke of the season. Chicken thighs, sausages, pork loin, and Mac and cheese and baked beans to catch the drippings (if there are any there may not be much). Dinner be good tonight.

 

First one temped at 195-200°, pulled, wrapped and resting in a cooler.

The other two are getting there, it’s crazy how they all finish off differently.

 

I got it, Maner. Zach was stingy with yours.

 

offset in the barrel grill. Beans are a bit watery this is the first time I’ve smoked them. Does anyone recommend straining them or anything like that?

Mac and cheese might be a little dry. Did it with elbows and leftover spinach artichoke cheesy dip so not expecting the world from that. But the rest is going well. Chicken thighs are adobo seasoned and the pork loin was bought brined herb and garlic. Should be good.

 

He hooked us up like a tow truck.

I'll bring it out next weekend.

 

I might have to come visit ya. You back home?

 

I pour off as much of the “juice” as I can when I first open the can/cans.

 

Yessir!

 

Good to know for next time. I’ll probably use that as my water sink next time that could go good.

 

EVERYTHING looks amazing! Thanks for sharing!

 

Damn do I wish we had HEBs up here! I almost never do brisket here as my local butcher shop is $8/# for that stuff! There's just the two of us so even a Costco at $5 doesn't make sense unless we're having a party. And if we're having a party a couple of pork butts are better & easier anyway

We always do a few when I visit my folks in Pleasanton Texas (1/2 hour south of San Antonio) because HEB. We (I) usually smoke some pork butt & corned beef for pastrami while we're doing the brisket. Pulled pork tamales & leftover brisket tamales are amazing if you haven't tried them with your leftover smoked meats before

 

Started the first butt of the year a couple hours ago. Rubbed with a base layer of goya adobo and then regular Pitfaced BBQ.