Food Smokers and Smoking Tips/Tricks/Techniques

Don't forget to rest it as well. I do two hours with it wrapped in butcher paper, wrapped in a towel and in a cooler.

 

Why do you use butcher paper? I'm curious because I was kinda talking smack in another thread about guys wrapping in it around 160. I've never used it, never needed it, so I don't get the use case for it.

 

It doesn't seem to trap the steam in as much as foil, seems to breathe better. YMMV.

 

These look like they're off to a good start.

 

Wrap after done at 205 in butcher paper. Don’t wrap in butcher paper on the grill still.

I think I wrapped once? My first butt. After that I read some things and gained some experience: don’t over complicate it. Smoke and low and slow. I don’t do wraps I don’t inject flavors etc etc. hell it’s a miracle if I do more than salt and pepper for a rub nowadays.

 

This! I use a rub on pork, lightly, and SnP on beef. On Point on burgers, and eggs.

 

Bacon dust crusted potato, creamy smoked 4 cheese mac, leftover brisket, homemade crème fraîche.

Store bought chives

 

Looks great

 

Thanks! Wish you were here

 

Heck that looked really good

 

Whatcha need?

 

My whole site rebuilt.

 

We can do that.

 

Naw, I just wrap it in foil and an old towel for the rest.

 

^^^ That's a whole lot of On Point!

 

After an hour of resting, before pull and after:



Freaking amazing. Can't wait to try that again and correct a few errors (amount of rub, longer cook time at a lower temp [bumped it up with a couple hours left so we didn't miss dinner time] and try letting it rest longer). Had it on some gluten free white bread (Fiance has celiacs) with some cole slaw on top and roasted sweet potatoes on the side. So satisfied right now.

 

Looks good! Make some pulled pork nachos

 

What was internal temperature when you pulled it? How’s that bread compared to regular bread?