Food Smokers and Smoking Tips/Tricks/Techniques

All good. They will turn out great. Probably more forgiving to cook the bone in version. Might take 2.5 hours or so at 250F. You will know when they are done when the bone begins to show more and the meat wants to break apart. Take some pics and enjoy! Maybe give the dogs something for "helping" lol

 

They get lots of treats, spoiled rotten!

 

8 hours in and wrapped up to the finish line

 

Nice plot of land you have there!

 

The Kettle King!

 

Thanks, but I’m far from skilled. Have to keep practicing

 

I've seen the posts in the Weber FB group - you're off to one hell of a start.

 

Thank you again, I appreciate that from a real pro

 

I haven't been able to look at a picture in the last 48 hours without immediately trying to spot Bernie.

 

Don't forget to save some for burnt ends.

 

Oh I got those rolling, but I do pork belly.

 

Do any of you guys do hot and fast brisket. I use weber smokey mountain at around 350 until meat gets to 170 then wrap cook to 205 then into the cooler to rest. Came out great took about 6 hours to cook for a 14 pound brisket before trimming.

 

What temp did you wrap? 160?

 

Looks good so far!

 

163. This is the biggest one I’ve done by far and I should have propped the middle up so the juices wouldn’t pool. Live and learn

 

Thank you

 

I do a modified hot and fast. Low and slow for 3 hours, then bump to 275-300 until done. They turn out pretty good.

 

Here we go!! First smoke


Going to try LO/Max smoke for an hour then up to 250 after that. Went a little light in the rub since Wife wants to use about half of this for Brunswick Stew

 

I do the opposite.... 195 until it stalls and then wrap in butcher paper and bump it to 250. I’m using a Traeger pellet smoker so by doing that I maximize the smoke. Downside.... the cooks usually take 18 to 20 hours.