Food Smokers and Smoking Tips/Tricks/Techniques

A “little” batch of queso today

 

But what's everyone else going to eat?

 

Plain tortilla chips lol

 

A little for me.. a little for you....

 

This thing must be fun to move:

 

800 lbs of ‘no, thank you’

 

I used to be a diehard offset smoker guy, but then I started working at a tech startup.

Bought this guy for 50% off new price (with extras and goodies) from an interesting retired couple. The husband was an Irishman who was the CEO of an early silicon valley circuit board manufacturer. "In the nineties, you could get your days worth of sales just by walking a block or two from the office."

Cool people who gave me an excellent deal on a great smoker.

Threw it in the back of the Tacoma no problem.

 

17 lb beef brisket. Trimmed down, so I'd guess 15 lbs now. First time doing a brisket. This thing is yuge!

I'm at 9 hours and not happy with the bark yet. Ran it at 210 overnight. Just cranked the temp up to 230.

 

Smoked this bad boy last night

 

Nice bark! Looks better than mine.

I smoked fat side down at first. Then flipped it over for the boat wrap. The grates created a bunch of high and low spots, leading to fluid pooling. I also should have seasoned more heavily.

Any input is appreciated from the crowd here.

 

203 internal. Then rested 3 hours in a cooler. I need a sharper knife and/or it was overcooked. Some of it shredded, instead of slicing. Tastes great, everyone that ate some is thrilled.

 

Looks great!

 

Anyone use an egg genius for their big green egg before? Got one for my birthday from my dad and planning on using it Friday night into Saturday morning on a 10lb brisket. Figured for the first cook with it go big or go home hah.

 

Looks good, brethren. I have a few questions, if you don’t mind.

Why flip?

Why take it to 203? I see a lot of keyboard warriors defending this and I’m genuinely curious.

 

I get most of my info on YouTube and forums for how to smoke. So I take bits and pieces from a bunch of different sources. I'm still a novice for sure.

The 203 temp internal I saw a few different sources claim that's a good number. I might try 195-198 next time. Who knows what's perfect.

I flipped for the wrap because some people say fat side up for the smoke. Some say fat side down. So I figured I'll do both lol.

 

Hello folks, I want to start to smoke some meat lol, what do yall recommend for a starter?

 

Do you wrap with butcher paper, foil, or both?

 

What cooker are you working with?

Pork butt or shoulder to start - easy cut to get your bearings with your equipment.

Welcome to the best worst decision you’ve ever made!