Food Smokers and Smoking Tips/Tricks/Techniques

All due respect....A nice, medium to medium well burger on the grill ....

I love smoked sausages, pork butt, loins, ribs, etc. Some stuff....I like better on my propane side like Hank Hill.

 

DEATH by TikTok!

 

Commonly referred to as brain-death, or FacebookFlatlined

 

I was referring to an old joke that went around when I was a kid.
Futurama picked up on it at one point.

 

First brisket on the new rig.

Looks good, smells delicious, but it needs either 10 more hours, or I go back to a 72/96 hour SV then throw it on high smoke for 4 hours.

Thoughts?

 

What makes you say it needs another 10 hours? What temp did you take it to? What rig are you using now?

 

Camp Chef pellet smoker, 10 hours @ 225 (until it it 160) then 180. Great ring, great flavor, but not the tenderness of the sv method.

 

Should take it internal temp of at least 200.

 

For a straight up smoke? I've been seeing 160 and hold.

I'll give the 200 a shot, but I mean it's delicious brisket the way we did, just tougher than the 'falls apart at the fork' SV method.

 

180 is way too low for brisket. Should be pulled at 200 to 205 should be able to insert a probe and it be like butter.

 

Sorry, meant 180 on the smoker to maintain temp, internal was still at 160. I'll try a 'hold at 200' next time.

I mean it was good and flavorful, just not amazing softness.

 

Brisket is normally done at 225 ish (smoker temp) and the target IT is 200-205.. that's when it'll be fork tender but not fall apart.

 

The sweet spot will be between 200 and 205 IT. When you can insert a probe with no real resistance then you’re good to pull and let it rest for about an hour. I’ve been pulling at about 203 lately.

 

What temp you run?

 

Likely 225 to 250 F

 

I usually run 225-250 depending on my timeframes. I suck at hot n fast method.

 

225* 225* 225* 225* 225* and don't forget to let it rest for 2 hours.



I like to do an overnight smoke so I don't have to feel like I have waited that long.

 

I cheat because I have a charcoal barrel grill. 225 smoked into the stall. Then for brisket or butt, I’ll take it off the smoke and put it inside in the oven. Once you’re in the stall the smoke doesn’t do as much.

 

You are right about that. With a pellet smoker though it's like an easy bake oven. Fill it with pellets and plug it in. It does the rest.

There is a little more. Set the temp, check the hopper once in a while and have a good water pan but that's about it.

I trust mine enough now to let it run thru the stall overnight and check it when I wake up the next morning.

 

Yeah that's true too. And one reason I'm considering an electric, I can run it in smoke into the stall and then just let it go all night, not have to worry if the hopper empties. Hope the neighbors are fine with that In the winters I'm fine with doing it in the oven though.