Food Smokers and Smoking Tips/Tricks/Techniques

First cook on my Woodwind Pro. Pork chops marinated in BWW Asian Zing sauce and a couple of them in Bachans Japanese BBQ sauce. Put them on smoke for 45min or so with some hickory chips in the smoke box. Finished them off on the sidekick sear attachment. I also did some premade scalloped potatoes (Costco) on the smoker and they took on a nice smoke flavor.

 

Pellet grill/smoker with a chip box......Cool!

 

It's pretty neat! You can add chips, different pellets, chunks, briquettes, charcoal...whatever you want. It will be perfect for cold smoking as the controller has an adjustable fan only mode.

 

Just finishing smoking a 17lb brisket for my sister and her family. Quick question for ya'll

She's not serving until tomorrow night. I will pull it and wrap and rest in a cooler for an hr or so. Should she refrigerate until tomorrow and how do you reheat this thing.

 

I've held a brisket in the oven at 140F for almost an entire day.

 

24 hrs ? Would that be pushing it

 

Don't cut into it and don't let it drop below 140F. Seal it with foil in a pan.
USDA considers below 140F dangerous for bacteria growth.

You may need to manually adjust the thermostat in the oven to go that low. Mine will only display 170F, but it is easily set to go 30 degrees lower.

 

Last month:

 

Same.
My ovens preset "warm" temp is 170°F.
150°F is where I change it to, to keep food warm.

 

How exactly do you do that? I've always wondered.

 

On mine, you hold in the "Bake" button until the display changes to 0F. Then you scroll through -30F to +30F in 10 degree increments.

My oven runs a bit hot. But I mentally adjust for it.

If I was using someone else's oven for cooked meat hold, I'd probably use 150F just to be safe.

 

Thank you I will try that next time I need the temp lower than 170

 

Let it rest on the counter (no added insulation) until it’s cool enough to put in the refrigerator. Reheat in the oven at 225 for 2-4 hours until 140. Slice and serve, no rest needed.

 

And to add, holding your food at 140 for long periods will slowly dry it out.

Think of it like a massive steak…

 

I've not had that problem. Picture posted above of brisket after 20 hours. No tallow or other tricks used.

 

This is what I have done.

 

@1buzzbait

Alright boys. It has been a smoking weekend here. Friday night into Saturday smoked a 9.2 LB pork butt. It took longer than usual, at 14-15 hours. Some cuts just need more time to be great.

This afternoon I got a wild hair up my you know what, to try pork belly burnt ends. I ate it once, and it was top 3 things I've ever eaten. It's hard to find a place that sells pork belly by the slab. I found an Asian market near me that has it (Hmart). Wish me luck on the pork belly!

 

Slightly different than the Pork Belly Burnt Ends but made exactly the same way, use a pork shoulder if you can't find a pork belly.

 

Good call. If you have Asians anywhere near you, you can find pork belly. They love it and require it at their local stores! I'm fortunate to live in a diverse area, SoCal.

Side note: I was at Smart and Final on Friday night and saw an Asian lady buying a large pork butt. I asked her how she cooks it. She said they cut it up and cook it. She was amazed by my response that I cook it whole, lol. I said 12+ hour smoke.