Food Smokers and Smoking Tips/Tricks/Techniques

Didn't get any after pictures (we had a bunch of company. But did Bone-In, Skin On breasts and Leg/Thighs this weekend. Coated in olive oil and rub (mixed together), then smoked for an hour, then turned up the heat , coated with BBQ sauce and cooked until just until done. Let them sit for about 10 minutes and then everyone dug in. Came out great. Have a couple of the leg/thigh left one will probably be my lunch today.

 

I got the Weber 26" clips for the spider fan controller yesterday. Installed it earlier and am doing a test burn. I think a 1/2 chimney of charcoal is too much to start - shot up to 300f and didn't look like it would come down, so I opened the lid for a short time. Got the temp below my 225f target and lid back on. Fan kicked in to bring it back up and has been holding steady, within a few degrees of target since.

 

Ok. just put a boston butt on the tragger for an overnight cook. This is my first pork butt on the Tragger.



oops had to turn it to fat side down....

Edit:
ready for the wrap. 14 hours at 225. internal temp 170

 

I always do fat side toward the heat source.

Godspeed! You’ll do great!

 

Thanks,

yeah fat side down on the tragger or pit boss pellet smokers, So I have read and watched. Meat church...

 

How did you place your charcoal? Snake, Minion?

 

I’ve never met Matt, but the MC stuff has always been aggressively salty for my taste. I don’t knock his methods (everyone has their preferred/needed cook regimens), but he built his empire on seasonings. Not for me, but you can’t argue with the popularity.

Experiment excessively. Find your groove and stick with it, but be open to eternal learning. Be humble. I’m excited about you starting your journey!

 

Make sure to get the internal to 205-210 before finally pulling off. Then rest for minimum 1 hour. If the bone pulls out easily, then you did it right!

 

Thanks. yeah not using the MC seasonings just watching the videos.

 

For the test I just dumped them in a pile. For the ribs tomorrow it will be snake.

 

Ahhhh the age old debate of fat side up or fat side down. Maybe we put it on a rotisserie and go fat side up and down and sideways?

 

I cook mine from the inside out.

 

How about we filet off half of the fat cap and toothpick it to the other side and cook in a fat sandwich.

 

ok ktotal time 20 hrs. start weight 9.5lbs

now for the rest. final temp 203

 

nice color, super tender bur no mush, does not need sauce... the bone fell right out. This is one of two containers.

 

20 hours is a long time. What was your cook temp?

 

The witching hour. Late night travel is over, early risers are finishing their dreams.

 

225

 

I Love the smell of Brisket in the Morning…….