Food Smokers and Smoking Tips/Tricks/Techniques

Hats off. Nice job!

 

No Butts will be Smoked until orifices are explored.

Lord of the Rings right there.

 

Nice job on the sausage

 

Good deal!

 

*pinch

Thanks!

Can’t take credit for that, my dads a master at it

Thanks

 

The start for tonight's sandwiches.

 

Don't hate me but balsamic carmelized brussel sprouts over PBBE topped with japanese mayo on homemade bolilla bread dipped in the PBBE juice is a thing. A delicious thing.

 

Take 2:

still on the dryer side but much better. Only wrapped it when I pulled it at 190. Left it wrapped until cooled to 145. Did that dry it out? I don’t want to pull it before 190. I might have to find a fattier cut.

 

Try going a little higher, like 195-205. Pull it off, wrap it in foil and an old towel, then rest it in a cooler for a couple of hours. It may just not be breaking down all the collagens that get sucked back into the meat while it rests.

 

Jesus how many roasts you got back there?



get it to about 200 smoked meats don’t continue to “cook” like a turkey at thanksgiving where you take it out 10 degrees or so early.

 

I take chuckies to 203-205° IT then wrap and rest for an hour.

When doing chuckie burnt ends I pull at 190 rest for 30 minutes and then cube, sauce and then braise until they are done.

 

Thanks guys.

I’ll give a higher temp and wrapping suggestions a try

need more pellets :lol:

 

https://blog.thermoworks.com/thermometer/carryover-cooking-what-happens-after-you-cook/

 

I leave my probes in when resting. Interesting what they do

 

this page says it more eloquently than I do.

https://howtobbqright.com/2018/10/26/meat-carryover-experiment/

basically. It happens. But on the big chonkers like pork butts and briskets it’s nearly negligible, is all I was getting at. Where as fast and hot like a thanksgiving turkey is significant.

 

Agreed. It depends on the pit temp, the higher it is the more temp rise during the rest.

 

First time I tried pork belly cooked as a slab, it was with @Bigdaddy4760 . He did a cajun style rub, we both had a taste, then the rest of the thing disappeared on us .

I did one the other day (half a slab, anyways). Salt, pepper, garlic, onion, cumin, mustard powder. Smoked in the new pit. I've been eating sandwiches off that thing all week. HELL YES. Did some ribs, too!