Food Smokers and Smoking Tips/Tricks/Techniques

This is since I put it back on in the paper wrap. I wonder if I need to adjust the probe.


n/m, it just ticked up.

Yeah, definitely should have started earlier, but now I know. Dinner is supposed to be in two hours and I'm only at 170°. Was hoping to be in the cooler at this point.

 

Decided I needed a new instant read after my last brisket came out a little overdone last weekend. Ordered this the next day, arrived today so ready to test it out this weekend.

 

Brisket prices finally came down. $2.79 choice and $3.19 prime at Costco. 13 lbs. today. Pic is at 165* ready for BP wrap.

 

Technically it's smoked! Haha

A pork tenderloin with grilled potatoes ... Cherry pellets in the foil.



A close up of a special edition rub...



@bvbull200

 

Crank the pit temp up! Just shrinks the window for pulling off at the "right point" but could bump up to like 275 and be done within that timeframe easy enough... Depending on stall of course. But flat only? Should be good and that's not hot enough to stress about the finish window.

 

Happy birthday @grdgz97 !!!

 

Very juicy and flavorful coming out of the wrap. I ended up getting just over an hour in the towel. Longer there, and thinner cuts would have netted a much better result. Consistency was more like steak with this thick of a cut, but when I went back and cut my own slices half this thick, I got that pull-apart I was looking for.

Would do again, was well worth the effort. Met my goals for my first brisket.

 

Well done! Double points for doing a flat only! Those are harder to nail by themselves.

 

I heard you get jelly beans with those...?

@Cold Iron

 

As a matter of fact I did unexpectedly get a bag of Jelly Belly's with it.

 

First time in this thread. Started an 8lb bone in butt this morning. Rain pushed me to this morning and we're supposed to take it on a vacation we're leaving for tomorrow at noon. Less than ideal, but it is what it is.

 

Bitchin!

Slicing knives are the shit. But, if not within your tool belt, just make sure the knife you're using is sharp as hell. Gets that nice, thin cut a lot easier. Looks damn good. I didn't do the paper wrap when I did a brisket way back when, it came out okay but I've learned a lot since then.

Bitchin!

If that isn't done by tomorrow at noon I'll shit myself

 

I'm not worried about it being done in time. But it isn't the only thing I need to take care of before we leave lol

 

Finally decided to start selling my bbq 17lbs was gone quickly. Doing 27-30lb next week!
https://youtu.be/j5B745h-oN8
https://youtu.be/OABTua5Pzbs

 

Bitchin!

Do you have to do anything different because it's being sold?

 

word to mouth type thing and IG. The orders filled up quickly when I posted that I was going to sell. I’m as sterile as possible. Gloves, mask when pulling, Sanitize to go containers. And I Deliver to their location.

 

I was just curious. Cool beans. Do you deliver to RI?

 

Love mine, in red.

 

Mine is red also and feel it was worth every penny. Despite having something like 3 Termopops around here. I have the glow in the dark silicone boot for it. Mainly for the magnets that allow me to attach to different surfaces outside while using it.



My 26" kettle is black instead of Glen Blue though. I feel so inadequate now...