Food Smokers and Smoking Tips/Tricks/Techniques

Oh, absolutely not. Please don’t. That’s for a brisket ^^^

 

Holy crap! This forum is awesome. It's a one-stop for pretty much all my internet needs. I just stumbled across this thread and dove in......I even noticed my smoker, which has been dormant for 2 weeks, moved a bit closer to the house to try to see what I'm reading. I have a big fat tri-tip calling out from the freezer to be thawed ASAP for a smoke as well.
Thanks, TW!

 

Yeah, I missed the joke. I see most smoking forums say 35-40 minutes per pound.

 

A word of warning: trust the temp, not the time. Most briskets will hit 145° in 4 hours at 225°. 8x40/60 = 5+ hours. That doesn’t make sense for a small piece of meat and only trying to hit 125°

 

Appreciate it! I'll be running a probe temp gauge so will keep a close eye on temp. Pulling at 120 or so.

 

Get it set in the center of the eye, as best you can. Best of luck and I look forward to photos

 

You know it!

 

Smoked Prime Rib. Used duck fat as a binder with Cuso's and Meat Church.

 

Whoa, I didn't know they sold aerosol duck fat!

 

They have it at the Walmart... it's not cheap, but nothing is these days

 

Always wondered how they refueled in midair.

 

First Brisket on the Traeger.

Ready for the Wrap at 160°

 

Also interested

I figured I do my normal 250-275f temp and probe and check temp after a few hours and go from there.

I think I trust my Weber kettle more than my oven at this point… at least as much as I trust my charcoal brand.

Post pics! And tips.

 

Although my rib roast was almost $85 off which to me is ridiculous but I’ll enjoy it! Also got a 9# ham for $8

 

I had a 6.88lbs and it took 4 hours including rest time.

 

Thank you!

 

Got you fam, Merry Christmas

 

Warming up a couple of hams on the smoker for our Christmas get together

 

Probed this morning right at 165. Wrapped and back in it went.

 

Knew I picked the wrong chimney now