Food Smokers and Smoking Tips/Tricks/Techniques

I've done a few and I just treat them like briskets. Season as desired, smoke to 200-205, let sit, then either shred them for inclusion in whatever beef recipe you like, or slice it as best you can against the grain. But I believe in basic bitch cooking,,, nothing but simple.

 

I'm not sure how those will go over, too many people have issues with ANY heat. Annoying.

 

Smoke the chucks, then finish them in a braising pan. I use beef stock or broth. With chunks of onions beneath the roast to keep it up out of the liquid

 

There is no heat in the Mississippi style.. it's a packet of ranch, a packet of au jus, a stick of butter and pepperoncini peppers (if you choose) Started life as a crockpot meal but us cool kids converted it to the smoker right quickly. There is no heat form those peppers

 

Ooo I've done it in a crock pot, I'll have to try it on the smoker.

 

My issue ain't heat, I hate pickles/pickled peppers. I'd give it a whack with fresh peppers next time maybe, but I did it with the jar and it just was not good. No heat, but it was not good.

 

The peppers aren't required...

 

It uses the flavor and acidic nature of the liquid.

 

I do chucks like a brisket,take it a little hotter (210) chop and make burnt ends. Dr.Pepper and evoo inject,wrapped in butcher paper,just ground pepper,kosher salt seasoned,whatever sauce you like

 

For some reason I thought it was different peppers. I may talk to the wife and see what she thinks. More than likely I won't touch it either way lol

 

you have something against awesomeness???

 

Never been a pot roast fan.

 

you're missing out!

 

I may try a taste if I do it this way but every time I've had it since I was a little kid the texture and stuff just doesn't do well with me. Now I can do pulled pork as long as it has some chew to it and isn't meat much like most pot roast turns out to be.

 

It's not smoking, per se, but since it's for the smoker I'll post it here.

Finally got around to picking up a new bucket and screw on lid for the pellets.

 

Those Gamma lids are the best !

 

So I ended up going with a beef knuckle, going to cook it to medium rare and will slice it. I couldn't pay $8 a lb for a chuck roast. I did a bunch of looking at this knuckle and people said treat it like a sirloin roast so that's what I'm doing.

It's smoking now along with two big pork butts. Plan to slice and pull tonight, then I will vacuum seal and tomorrow I will use @Kilo Charlie reheat method seeing as I failed to get my Sous Vide (forgot to order) in time.

 

A pot of hot water works!

 

That's what he's talking about hahaha