Food Smokers and Smoking Tips/Tricks/Techniques

I mean I thought they were good. Then let them cool and they hardened up on me. Who knows I’ll try again and see what happens... only done about 4lbs out of the 20+ I have Left to use.

 

Sorry to hear that man.

 

3 slabs of ribs done and delivered to their people for Mother’s Day. Our 3 slabs are on and cooking away. PItFace OG rubbed.

 

Brisket for lunch. Didn't plan on doing hot and fast but there isn't a whole lot of control with the pit barrel, pit temps were hitting 350-360* and not much I could do to stop it.

I woke up at 3:45am to get it going and had it on by 4:15 expecting to have it done early afternoon so it could rest a few hours before dinner. By 7:45 the flat was at 195* and I pulled it at 205* in the flat about 8:15. It was a small brisket to start, only 9.5lbs before trim so I didn't expect to be a super long cook but this surprised me.

After a 4 1/2 rest I think this is the surprisingly the best brisket I have made, moist all the way through and tender pretty much all over.

 

Costco had no steak, no brisket. Settled with this

 

Haven’t done jerky on the smoker yet, but in the oven or dehydrator I learned it will tighten up as it cools so pull when it is a bit softer than you want for your final product.

 

Thank you

 

Rib-eyes, reverse seared over hickory.

 

My actual grill finally rotted through so I’m using my tailgate grill Brats are taking a beer bath for about 30 minutes before going on the smoker over some hickory until done.

Cooking beer:



Drinkin’ beer:



Grilling situation:

 

The champagne of beers is a great brat cooking beer!

 

The wife wanted bbq chicken for mother's day. They're looking proper.

 

Indeed! I let them stay in for 30 minutes with 2 tablespoons of real butter, one yellow onion and 40 oz. of the Champagne of Beers. Another 25 minutes over some hickory and charcoal. Great flavor.

Some spicy brown mustard and sauerkraut topped it off. First time I’ve had sauerkraut in my house, whole place smells like a rotten cabbage fart. The little lady isn’t happy.

 

I'm finally smoking again

Smoking a butt for tamales. Never done em but wanna try.

Need a lot of flavor in the pork so I did the following:

Sriracha base
Jalapeno salt - light
Pepper - heavy
On Point dusting
Pecan pellets
Pitmaster blend in tube (hickory/Apple/cherry)
180* overnight
Will bump up in am














Ruby is ready.

 

Sounds good

 

Panic buyers have cleaned out our two local stores. People just don't understand that our small Alaskan town is a PRODUCER of meat and it's not shipped in. They just see on the news that other people are panic buying so they do, too. My freezer is perpetually full so it won't hurt too badly but damn do I hate stupid people.

 

8 Hours in and still in the mid 150's. Looking great though. Smoke tube actually burned fully. Amazing color and barq on it so far. didn't wrap, just letting it ride.

 

@jmdaniel , I used my WifeFi to adjust the pit temp too and my WifeFi takes pics



sitting in the stall now.

 

So, the Wife is right? All you do is sit around and drink beer while she works?

 

What kind of temp probe are you using?