Food Smokers and Smoking Tips/Tricks/Techniques

Cruising along. That’s cooking quick. Did you test your thermometers?

 

When I purchased it a few weeks ago, yes. I’ll hit it with the instant before I go to bed.

It is higher than I would have expected internally, but then again I don’t have that experience.

 

I’m having the opposite struggle, put a 6lbs butt on this morning and am just hitting 170. Hit it with two thermometers too!

 

Confirmed probe #1 squares with the instant. About 20-25% through the snake. Going to set a couple temp alarms and see what happens. Should make it through to 6am before running out, the BBQ station will need some lighting.

 

I have a 11.59 pound (before removing about 1.5 Lb of fat) brisket in the pellet pooper for an overnight cook.

I put it in at 9:15 pm. 225* slow and low. Pitboss Hickory pellets.

Weber Dry Rub - Original, Heavily stuck on with mustard. Sat in the fridge for 4 hours wrapped in foil.

Injected with a mix of L&P Worcestershire sauce 2oz, apple cider vinegar 2oz, Chipotle pepper powder ( 2 table spoons) and garlic powder ( 2 table spoons).

This was also done when rubbed.

My last one done this way was amazing, I hope this one will be as well.

BTW pellet pooper fat side down.

 

Nine hours in, happened to wake up and noticed ambient temp is approaching internal temp. Guess I’ve just about ran out of fuel. 185 and 165.

Was hoping for more than three hours sleep but I guess that will do. Off to wrap and add.

 

Lol, 3hrs. Sounds about right if I get any at all. Just remember the sayin’ “Man waits for food, but food waits for no man.” Pic’s when it’s done?

 

I usually can get about seven hours, so today will be a struggle.

So, I never actually went and pulled it. Procrastinated and the temp started to come back up and completely recovered without my intervention. At the gym currently, will take a progress pic when I get back.

 

Finally got to use the Weber Summit smoker. A little bit of a learning curve but it’s a kettle. If you can cook in one you can cook on them all. Sold 3 pork butts and 10 racks of ribs yesterday. Fuel efficiently is pretty good and does pretty well for burning my seasoned pecan and apple splits. I might be retiring the 26.75” because im able to fit a lot more meat.

Pork butt smoked at 275-300
Ribs smoked at 275 the whole way around.

Honestly I’m so impressed. I wouldn’t mind having a second summit on hand lol. Everyone loved the ribs. I didn’t even get to taste it before I sold it.

 

Jealous, gyms haven’t been able to open here since March because of the ‘rona. Some of them are going out of business.

There’s one up the road from me that seems to have found a workaround. They’ve got a sign on the door that says something like only open for people with a doctors note requiring exercise. I’ve seen what appears to be pretty healthy gym rats going in and out of there though. Maybe I should type up a note....

 

That or come down to Lancaster. Every gym here is open

 

start Building your own gym now when another pandemic comes around the corner. I was lucky enough to make this before it all hit.

 

I did the same. Game changer being home to workout.

did an easy tri tip last night. I got busy and didn’t hear my probe alarm so it cooked to 145°. Was still delicious and tender though.

 

Got home and the kettle had risen to 400+. Not really sure why. But it meant the brisket had risen to 199 and I didn't have to crutch. Pulled at 203. EDIT: app said 203, but when I got to the grill the thermo said 205.

 

Yeah SC and NC are definitely taking different approaches to this.

 

Nice! My extra garage space is being taken up by an old bass boat that hasn’t moved in 4 years. I would definitely get more use out of the gym.

 

This looks interesting....


https://www.youtube.com/watch?v=VnvG08masio

 

So, if I'm holding in this cooler for later, what temp should I aim for actually serving it? I can't find any info on that.

Not a specific temp that I'm aiming for, mind you. I'm trying to determine if there is a temp I shouldn't let it settle under while I'm waiting for time to pass.