Food Smokers and Smoking Tips/Tricks/Techniques

Thanks! Pixel 3XL. Outside light makes everything look better too! well, except my quarantine body... that is better of in the dark!

 

For pork and chicken, I'm partial to wrapping in foil, adding apple juice, and reheating in oven or toaster oven. I've reheated stuffed directly in the toaster oven, or slice and fry in pan. I don't have many beef leftovers, as I mostly do a steak.

 

Well folks, here’s the winner of the next competition. No need to even have it now!

But seriously that looks so damn good. What a great idea.

 

Serious question...

Does anyone here have a good method from start (bringing it home) to finish (putting it on a plate) for smoking trout... tired of hearing how I never bring anything home when my family isn’t big fish eaters until now I guess

 

Looks great!!

 

Thanks! After last contest I wouldn't be so sure though. Lots of awesome entries!

Thanks. Next time bigger brisket chunks.

 

I would start with this guys recipe for brining.
https://m.youtube.com/watch?v=Jk3xl6H9o94

 

Forgot a glamour shot, luckily remembered a pic as I was digging in lol

 

Looks really good. Nice work.

 

Thank you. was a fun experiment.

 

Brine as noted. Allow pelicle to form. Apple or alder. Low temperature. Won't take long. Cool open so no condensate.

Question can you run at 140°F or so?

 

When we join Bryan’s BBQ team you can handle that kind of stuff and I’ll make dessert.

 

Can I be the guy that stands around and looks pretty?

 

Jeebus Horackio Lip Smackin' WWWWWOOOOWWWWWW. I would eat that with relish!

 

I may have seen that same brisket pie recipe as you. Did something similar but instead of pie crust, I topped it with mashed potatoes for a shepherds pie version. Pretty damn tasty.

 

You’re gonna need a double.

 

Sure. That sure as heck can’t be me.

 

A double shot of whiskey? .... Sure why not?

 

We all have our roles...