Food Smokers and Smoking Tips/Tricks/Techniques

I absolutely love reverse searing, start it on the treager for an hour, and then finish on lava hot blackstone!

 

Smoker was at 225 but I kicked it up to 250 about an hour ago. Butt is at 183.

 

At this point you can go to 300 to finish it off

 

Done.

 

What he said. For butts, I view them more as practice for other cuts of meat. I’ll try to keep them between 225-250 but Ill also go to bed with a charcoal snake managing things or if I get impatient Ill run it up to 300. Just give it a good wrapped rest in a cooler for a while. It’s such a forgiving cut of meat.

I bet it’ll be damn good.

 

It's about time.

 

Bark and smoke ring look great, I bet that’s a damn good BBQ sammich.

 

Thank you!

My wife usually will only eat a few small pieces of the bark then find something else to eat. Tonight she thawed some GF bread and had a sandwich, too.

I diced up a vidalia onion and a sweet pepper, carmelized them and threw them in with the pork, also.

 

Pays to starve ‘em for a spell too. Kinda like an absence makes the heart grow fonder thing.

 

Working from home, I threw a tenderloin on the smoker while at lunch. First one I’ve done. My Dad has a heart condition and diabetes so he asked me to smoke the tenderloin to try and add some flavor without a bunch of unhealthy sauce. I went with my tried and true homemade rub minus salt and brown sugar. That sugar and salt add so much so we’ll see how this turns out. I also threw some bacon on because it was there and needed to be cooked.

Last thing, I learned a valuable lesson for charcoal grilling/smoking. Always wear shoes. A small pebble-sized piece of charcoal fell out of the chimney and missed the kettle. I found it with my bare foot.

 

Picture kind of sucks but it turned out really good. Has me contemplating cutting some of the salt and sugar out of my other dry rubs. Took longer than I expected to get to 145F IT.

 

What's going on in here?

 

A party now that you’re here.

 

I had some leftover barbacoa style pulled pork so a breakfast sandwich seemed right.

 

Welcome back! Still making unicorn rub? I ran out a while ago…

 

I am! Just shipped a few boxes out for the TW peeps over in the Group Buy thread.

 

I’ll have to make my way over there…

 

This looks amazing!