Food Smokers and Smoking Tips/Tricks/Techniques

Yes...I "Lubed" up the whole inside with Crisco and then ran it for about 3 hours...it gave it a glossy powder coating.

 

It is actually really simple:
- get a fatty whole brisket. I prefer around 7-10lbs. Do not buy a trimmed brisket, do not trim it. I cook mine fat side up. I also believe that brisket that easily bend in the store..tend to be more tender.
- My dry rub is a mixture of paprika, brown sugar, regular sugar, salt, coarse pepper, chili powder, little bit of cumin & cayenne. I rinse my brisket, pat dry, apply rub..wrap in plastic..and keep it at least 6 hours in the fridge before cooking (sometimes over a day)


- The key is a smoker that holds a consistent temperature. Between 200-250. with 225 being the sweet spot. Unfortunately, this involves a quality smoker, usually something heavy gauge steel. You have probably seen smoker at your local sporting goods/home depot that look like mine...but they are very thin and don't hold their temp and are a complete waste of money. Mine is a Lyfe Tyme. It was about $800 http://www.lyfetyme.com/pits.html#
- I give myself a full hour to start the fire naturally and let it turn into a bed of coals and keep a steady temp before I put my meat on. THen my smoker takes about 2 split pieces of wood and that lasts about 2-3 hours before it drops below 200. So yes this involves walking up in the middle of the night to throw some logs on. I try to start at 11:00pm..put the meat on at 12:00...then just wake up at 3:00..and roll out of bed at 6:00am...keep it going till lunch. I never once open the top...you just have to trust your smoker..if the temp is right, there is nothing to worry about. Mine is super juicey after 13 hours..I have to cut it in a cookie tray
- The finishing key is to let it rest for 1 hour after your done cooking..they slice better. I use this slicer. You will be amazed how much better it slices brisket than your sharpest knife:
http://www.acemart.com/restaurant-k...st-slicer-knife-rshv140-12ge-cp/prod9615.html
Then you know there is a correct procedure to cutting your brisket. Cut it in half, then spin each side a quarter turn. Then slice.
Good Luck Let me know if you need any help

 

Thanks - I've really only done thinner flats that were pre-trimmed. My local place has huge whole briskets so I've never dropped the $60 or so for one. Will have to try the better butcher about 20 miles away. I'm pretty confident I can hold onto 225 indefinitely if it needs it - my Akorn is pretty great as long as you don't need to cook more than about 20 lbs of food at a time. I could see how cooking with the fat cap on would keep it more moist!

 

Wow! I guess brisket costs a lot more in your parts. when they are on special at our local grocery store chain (HEB)..its $2.00/lb for un-trimmed. Normal price being $2.50-$3.00/lb. Trimmed is always way more. The one I cooked in the photos was $26. Super Walmart will have them for $2.00-$2.50/lbs. Normal brisket size in the stores is 7-15/lbs
You gotta cook it with the fat..you can always trim it off when you serve.
I tell you what, I am not a big fan of re-heated leftovers...,but this brisket reheats nicely in the microwave or steam it in a pan. I will eat it for 3 day straight and take some over to my parents and to some neighbors. Around here smoked brisket from a BBQ joint costs $13-$15/lb...so you definitely come out ahead cooking it yourself.


And as far as the temp...my personal experience it can go as high as 300 or as low as 180 (temporarily) with no ill effects. From what I understand...the red ring bleeds in during the first 3-6 hours...after that...the temp just makes it more tender. The rule of thumb on brisket is 1hr per 1 lb at 225.

 

The thin little flats are at least $5/lb around here. A whole, untrimmed brisket is still >$4. Makes it tough to experiment, and makes it difficult not to pick a 1.98/lb pork shoulder instead! I'm going to try a whole one now though - your photo has inspired me!

 

What are you guys doing to 'insulate' your smokers for winter?

And I mean... being able to smoke in the winter when temps are in the 20's....??

I've read that some folks wrap hot water heater insulation around the smoker....?? I've been trying to convince my husband to go to Lowes and buy some just to try it out..... Can't hurt?

We have a generic Lowes (Master Built?) propane smoker and - although we haven't done much smoking in the winter - we've discovered it's difficult to get the temperature UP and keep it up. Or, am I just insane to try and smoke anything in the winter?? LOL

I've gotta smoke some bacon wrapped jalapeno poppers this morning for a Christmas party later. LOL I'll probably have to move the food into the oven after an initial hour or so to allow the smoke to do its thing. And snow is supposed to fall here soon....

 

I would like to try a pulled pork. That is virtually unheard of in Central Texas..I only know 1 BBQ place that makes pulled pork. I think it is good. My friend with the trailer pit...he married a girl from the Carolinas..her brother made pulled pork once and it came out like shredded brisket...it was really good.
From what I understand...you use a "boston butt? prep the same way I do my brisket and 40 minutes per 1lb @ 225.


Here are some photos to inspire you:
http://fedmanwalking.com/content/austins-top-10-bbq


Franklins is all the rage right now...it is in the Chase commercial:
http://www.ispot.tv/ad/7ODX/chase-sapphire-featuring-chef-nobu-matsuhisa


This is the current BBQ feud in Texas right now:
http://austin.culturemap.com/news/f...er-meat-co-the-rebirth-of-a-texas-bbq-legend/


This was the legendary feud in Lockhart that had national coverage:
http://www.austin360.com/news/lifes...becue-family-buries-the-hatchet-with-2/nRpkB/




Great Article on Texas BBQ
http://www.texasmonthly.com/story/worlds-best-barbecue-taylor-texas-or-it-lockhart

 

My drum doesn't really require insulation. I smoked some chops last weekend when it was only about 12* outside and the temps were solid! It did Take a bit longer to get to temp, but once there had no issues maintaining. Have heard people use water heater blankets. Some also make a small shelter to keep the wind away. Either way you shouldn't be crazy to make in the winter, just experiment and see what works the best.

 

Not necessarily a per pound cook. Pulled pork should hi 195*-200* then rest before pulling and it should fall apart. Use a probe and you can monitor the temp. It will stall for a while at around 140* or so, then start rising again.

 

Primo - yep. We call them pork shoulders around here, but it's always some part of the pig leg. My technique is on page 1. Only difference is that I use a better smoker now. Basically, mustard, dry rub, let it set for a while, smoke for several hours at 225, then wrapped in foil and into 215-225 deg oven until the meat hits 190 to 195. I turn the oven off & let it rest for an hour at least, then pull the meat. It will stall around 160 degrees for several hours on the smoker - you have to be patient. I usually smoke a 10 lb shoulder for at least 6 hours & then it usually takes another 6 in the oven.

 

Had to get out and play in the snow a bit this morning. Came back from the grocery with 2 pork shoulders and a brisket point (had to ask for it, they were hoarding it in there back). Cheapest whole brisket was $45, so no go today. It's about 30 out so we'll see if my Akorn likes the cold tomorrow!

 

I read the new posts on this thread this morning and thought, "I'm smoking something today", wanted to do a butt, but didn't have the time, so I've got a couple rack of ribs on right now. 3-2-1, about one more hour in the foil, then crisp them back up for an hour on high, then it's go time!!!



Going on at 250*



Three hours of sugar maple smoke from the A-MAZ-N smoke generator.



After two hours foiled, and spritzed with pineapple juice.

 

Due to the fact that I really don't want to scroll through this whole thread looking, I figured I would just ask. I just got a 15lb turkey for free today (I won it, along with everything else for another thanksgiving dinner) and I would like to smoke it in my electric masterbuilt. I have only smoked several things in it so far, and I am far from comfortable with using it. I did two chickens that came out very good, but were pretty dry. I didn't brine or inject so that's probably why. I want to figure out that best way to do this bird in a simple but awesome way. I don't have an injector and figured I wouldn't do that anyway. What is a simple brine or rub I can use? How long should I do it for the weight? What temp should it cook at? What temp should I pull it at?

 

Of my two shoulders, one suffered form boning out. It unfolded like a book, which just means more surface area, more bark and quicker cooking. The other was a solid piece, so it will need more time.

After 6.5 hours, I was tired of keeping an eye on the smoker, so I pulled them out.

Clockwise from left: 7 lb whole pork shoulder, 6 lb deboned pork shoulder and 2.5 lb brisket point:


I put the whole shoulder into the oven, but wrapped the deboned shoulder to rest. It's done already, probably because I over-dosed on charcoal to counteract the cold and ended up running 275-300 deg the whole time.

I cut into the brisket to look at it and I can't believe how fatty it is! No wonder it's used for burnt ends. No matter! I chopped that sucker up:


Added more rub & some sauce, and now they're baking away in the oven to get all caramely and burny and awesome.

I figure my whole shoulder should be done in about 2 hours. These will do just fine alongside it in the oven.

 

Any thoughts on how long to smoke a 5lb chicken? What type of wood would you suggest to use for smoke?


I have a crude Brinkman smoker.

 

Kinda depends on what temps you plan on maintaining. As for wood most on here like a lighter smoke flavor on poultry, like cherry, peach or apple. I personally still love and use hickory for almost anything I smoke. I usually do chickens at 250* for 4-5 hours. I have a few different thermometers, but on whole chickens I do the leg pull method. When a drumstick will pull away from the bird with little effort, it's ready. Check all birds if smoking more than one.

 

I like to think I know what I am doing when it comes to grilling & smoking..everyone seems to love my results. I bought my smoker from a man/store that I am confident...he knows what he is doing...he only sells BBQ/Pits/Smokers.
He provided me a smoking chart (which he printed up on fridge magnets) and he swears up and down it is 100% accurate and fool proof.


BBQ Smoke Times per Pound at 225°
Turkey 45 Minutes
Brisket 1 Hour
Pork Ribs 35 Minutes
Beef Ribs 40 Minutes
Whole Chicken 30 Minutes
Pork Roast 40 Minutes
Link Sausage 30 Minutes
Venison 1 Hour
Duck 1 Hour
Leg of Lamb 45 Minutes

 

I've been smoking for over thirty years, I've yet to see a 10lb Boston butt (pork roast) reach 195* internal in 6hrs 40min@225. I usually run mine for 12 hours at that temp, with two temp probes. YMMV

 

Thank you for the help.

 

No worries, if your nervous about undercooked poultry, the general rule is 165* thickest part, 175* thigh. It's all trail and error. Slip over to smokingmeatforums.com and read till your hearts content.