Food Smokers and Smoking Tips/Tricks/Techniques

Pig done with 246 lb of meat in freezer with 60 lb of sausage , did 25 lb bratwurst and 25 lb of maple and 10 plain. But I did get to test it while filling chubs.

 

I haven’t done ribs in over a year. Summer has been busy.

it was strange, the meat was peaking back from the bone fairly early, but didn’t get up to the 190deg temp I was looking for till about 1.5 hours after I unwrapped them. When I unwrapped them temp was around 150deg.

 

Tri tip

no grill photos but here’s the finished product!

 

Smoked with mesquite and a little apple wood. Definitely came through on the flavor. Sweet smoke flavor.

 

Did a comparison between butcher paper and foil wrap on a couple rib racks

 

And?

What did you think?

 

Hands down the foil was fall off the bone and a lot more tender. I’m not a big bark fanatic but the tissue being tender is where it’s at here. The butcher paper ribs were excellent. But the foil was next level. The family killed that rack first and concurred. Foil wins. I’ve done foil for a couple years now and wanted to try out this but her paper all the cool kids been talking about. Maybe it does a good show and tell for them with their trimmed off ends and all but I could care less about presentation if the meat is tender. I season meat for flavor not bark. Now I gotta decide if I want to foil or paper wrap my brisket tomorrow lol

 

Been so long since I threw a Tri Tip on the smoker. I’m starting to see that cut more and more around here, not as popular as it is out west but when I do find it, it’s not cheap.

 

Inaugural smoke in the new propane smoker just going to season it with some hickory I’m gonna burn for a little while holding at 200 which is a win in my book

 

Looks like a transformer cabinet lol. Nice!

 

It was

 

Wings!



Toss in canola oil and Pitfaced Unicorn, then on the grill at high temp for 30 minutes. Toss in classic Frank’s sauce (1 cup Frank’s and 2/3 cup butter) then we are back in for another 15 minutes. That’s a chunk of hickory and one of cherry in the middle for smoke.

Also related - I got this neat outdoor cart thing and it’s way better than the folding table I was using before:

 

@picturethis

This is the thread you are looking for

 

15 hr brisket

 

Daughters birthday. Did ribs and turkey. First time doing turkey. Must remove the skin before smoking because it turns out like leather. Also, did a root beer spritz. Looked good but didn't affect the taste.

 

Looks great!

Good call on the turkey skin.

I throw it right over the coals (high heat) for a few minutes and take the leather and turn it into the equivalent of Chicharrón. Still not any good but slightly more edible… works for chicken too!

 

Bacon is on with burnt ends for dinner tonight

 

I pull the skin off to season the meat and lay it back on for the cook
Helps to keep the meat moist and I pull it off a minute before the breasts are done and throw it on the grates to stiffen up. It’s a nice appetizer while the meat rests