Food Smokers and Smoking Tips/Tricks/Techniques

Dalmatian rub with some sticky pig thrown in for color.



And all rubbed up, with point separated from the flat. Would have rather rested it for a day but it was a spur of the moment thing. Packer was <$3/lb which is crazy cheap here. Note I'm not the best trimmer.

 

Almost 3 hours in. Hit 167 and held for 20 minutes, so I fired up the oven to 250 and loaded up the brisket. You can see the brown sugar I added to the point here. I filled the tray below the rack with water - looking for a hot, moist cook. Because I love bark, I'm not foiling it. I think the oven and the water pan will keep it moist, but I don't expect a fast, crutch-type cook. Set the thermometer to go off at 203 degrees in the flat.

 

I'm proud to finally be able to show off my work! I've had my DIY mini Weber Smokey Mountain finished for a while. The first test was a 5# butt at mod day (a couple weeks ago) needed more time to get to pull stage but we didn't have it.

Today's cook, another 5# butt rubbed with Rufus Teague Meat rub, cooked over Royal Oak lump Charcoal and Pecan chips, cook time ~9hrs due to temps fluctuating.




When that came off I refueled with Kingsford blue bag/Pecan chips and a load of wings went on. I rubbed those down with simply with Nature's Season. Cook time ~3hrs, again due to temp fluctuations(im still learning).
The father in law gets to enjoy these for dinner tomorrow.

*no fancy thermometers or fans, just an analog meat thermometer.

 

Sugar on a brisket? You from where? And that's in an oven? Not a smoker? Must be from the northeast upper non smoking world..........

Gaa big sins committed here.

 

Midwest. Don't care - had brisket.

I just shut down the oven at 4:45 AM and it's resting in the oven now. About 10 hours for about a 10 lb trimmed brisket. Faster than I figured. Fork slides in with no resistance - pullable like a pork shoulder. I have to say, I tried a chunk of flat and I know what all the fuss is about with brisket now. I don't think it's popular around here because 99% of them come out like pot roast - beefy and gray, sliced tough and slathered with sauce. I've had countless brisket experiences like that at events catered by BBQ joints here. This one is a completely different animal - a good crust yet soft in the middle, oozing golden renderings just like my best pork shoulders do. Can't wait to wake up and have some brisket for breakfast.

 

What is everyone smoking up this weekend?

I'm looking to do a brisket overnight. Going to host a outdoor movie, so here's to hoping all goes well.



At least I always have brats as backup.

 

Yeah. That's why I went yesterday after work. Our weekly ads get published Wednesday, so I had the pick of whatever I wanted.

Lots of cheap charcoal too!

 

"Babe. For $40, we can eat like kings for a week"

Done.

 

Probably a couple of Fatties and maybe some ribs for the weekend/labor day.

 

Probably nothing. But I might break out some frozen pork shoulder & brisket and make a wicked chili to get rid of some older frozen stuff!

 

Making Paella on the grill.

 

Mmmmm.

 

That doesn't sound like nothing to me!

 

Prepped for tomorrow night.

 

That looks awesome! Threw the chili together with bacon, onion, garlic, pork shoulder, chili beans, a coke, an IPA, Franks Red Hot, lots of spices...it turned out pretty great. Awesome way to use up leftover smoked meats.

 

Details please. Mix your own rub or is it commercial? Inject? Fat cap up or down? Texas crutch at the stall? Where'd ya get the packer?

 

• I tweaked a rub I found online. Added a little cayenne because why not, also used a bit of turbinado sugar instead of all the brown.
• No injections. That's for athletes
• Fat up!
• I'm going to let this baby ride all night and part of the morning until it's done.
• Kroger.

 

Too funny. That's the one I used and I also added cayenne. The first comment under the recipe mentioned it so I tried it. I don't have turbinado sugar and have no idea what it is. Tasted good but the brisket was dry. They have another recipe on there called Texas brisket, or something like that... When I bought my smoker I bought a bunch of bulk spices on line as it was much cheaper.

 

To AMAZON!


Turbinado sugar is like raw/cane sugar

 

Not Amazon:

http://www.sfherb.com