Food Smokers and Smoking Tips/Tricks/Techniques

You know this!

 

Didn't quite get the crust I wanted and it finished with the grill at 300*, so I got a slight gray band, BUT, it tasted really good. Made a nice au jus to go with it that set it off.

 

We are at maximum capacity folks. 15ish pound brisket surrounded by 13 pounds of beef “dino” ribs. Im excited for tomorrow’s food.

 

Did three different rubs. Meat Church Holy Cow, Texas Sugar and Holy Voodoo. My favorite was the Voodoo.

 

Ohhhhh...Dem beef ribs...

Looks great.

 

Crazy, How its almost impossible to over-season a brisket if done correctly....

 

Beef Bourguignon. Smoked the meat before simmering in beefy wine sauce. Would recommend!

 

Turkey!


Went over to my brothers house for thanksgiving dinner and he absolutely nailed a rotisserie turkey on his first try so I’ve been jonesing to another try myself!

 

I was at Disney last week and had a version of this at Epcot in Canada at the Yukon Holiday Kitchen with smashed potatoes. It was a favorite with my family and we stood in line a second time to get more. If you're willing to share the recipe you used, I'd love to give it a try.

 

Happy to share. I used a modified version of this recipe: https://www.youtube.com/watch?v=NaxCIpebhEg

This is our Christmas tradition since moving to Texas a few years ago. As mentioned above, I hot smoked the beef chunks instead of cooking them in the oven. About 20 minutes as hot as I can get my 26" kettle with the vortex and a couple of pieces of hickory on the grate above it. Meat arranged in the perimeter of the grill. My biggest change is rather than discard the mirepoix on day 2, I put it in the food processor and add it back to the sauce. That means on day 1 it has to be clean and peeled. Make sure you keep track of how many bay leaves and thyme sprigs you need to remove, too. Oh and I add pearl onions because I think it's essential to the dish.

EDIT: Also I don't fuss with the cheesecloth since I clean and peel the mirepoix. Just pick the beef out with tongs.

 

Looks fantastic, good on you not showing him up

I hope it was as delicious as it looks.

Merry Christmas, bub

 

Absolutely excellent. I bet the smoke added the perfect touch! Merry Christmas!

 

It’s a noticeable improvement for sure!

 

Ribs of any kind

Y’all are killing it!

Merry Christmas!

 

Smoking my first chuck roast. Have been trying to mix things up and try new smokes. Can't wait for tomorrow. Letting it dry brine overnight with a little kosher salt.

 

Have you tried smoking a chuck roast "Mississippi" style yet?

 

No, I haven't.

 

Is that something I can just youtube search? Or do you have a favorite way to do that?

 

Foil pan in the smoker .. toss in the chuck roast, cover it with a packet of ranch dip mix, a packet of au jus mix, slice up a stick of butter and put it on top of that and then toss in a few pepperoncini peppers and let it go.. no need to add any liquid or anything. (can also be made in the crock pot and variations with both chicken and pork)

 

Oh wow that sounds amazing and delicious. Will have to try!