Food Smokers and Smoking Tips/Tricks/Techniques

No point breakin’ out the sticks on that Rascal.......Touchdown right there.

 

Thank you!

 

When you forget to pick a category on PornHub.

 

"Smoking hot ass" was apparently misinterpreted in the search engine

 

So I'm planning on trimming this brisket tonight and seasoning. Going to throw on tomorrow night based on time per pound estimates.

I'm not someone who can get back to sleep if I wake up. Once I got the temp sorted on the flat it went without too much of an issue. I hope this thing turns out okay.

 

Nightcap while firing up for an overnight pork butt cook

 

brisket breakfast tacos on the menu for tomorrow at work.

 

I won’t be having brisket for a while...

 

Damn, at that price go out back and get a moose.

 

Jesus! In AK too? I’m surprised on that actually. Figured they’d be a bit better there.

edit I’m an idiot. AK is not Arkansas.

 

My profile is not exactly up to date. I’m in Dutch Harbor for the next year even though Homer is still home. There are no moose here and flying to where they are to get one would probably end up being more expensive per lb than this.

 

So the hour per pound is a starting guide, and not necessarily one I should adhere to. The thickest part of the point is just under 5".

I was considering shooting for a 16 hour cook, three hour rest. So for a 6pm dinner time, put it on at about 9 or 10, which gives me some margin of error if it takes a little longer. Tell me if this doesn't sound right.

 

Always err on the side of it finishing early. It's better to rest longer than have to scramble at the end and not get a good rest. The rest is one of the more important steps. You can also tweak cook once you hit the stall and assess time. You can crutch it from then on (butcher paper or foil) to speed up a little bit.

What temp are you aiming to cook at?

 

225-250, but this really isn't an informed decision.

 

I responded to you in Pauls thread.

 

Side effects of eating tofu, brain cloudiness.

 

that chorizo was damn good, it was a happy accident. I’ll be doing that intentionally from now on for sure. I’ll probably do the sausage when I make my gravy. But when it’s just for plain, I’ll be doing the chorizo - highly recommend.

 

2.5hrs in.