Food Smokers and Smoking Tips/Tricks/Techniques

12lb Prime Brisket. Kosher Salt & Pepper Only.
Smoker temp about 275 for 12 hours (Oak)... Wrapped in butcher paper at 170. brought the meat up to 200 then let it rest down to 140. Came out perfect

 

how long did you rest for?

 

About 2 hours.

 

very nice! did you rest in a cooler, or just set it out covered on the counter?

I like to rest mine with a temp alarm, and when it reaches temp its happy time

 

Just on the counter still wrapped in butcher Paper. I just use a stick thermometer.

 

Strong work on using Oak. On my last brisket on July 4th, I used Oak, Pecan, and hickory

 

Finally did the 3-2-1 method on some St. Louis ribs the other weekend. They came out amazing of course. I love this thread!

 

Face down, I have never seen that. What the methodology behind that?

 

I read on some website that for the last hour do them face down. I really don't know what the reason is behind it and I admit that I am still new to the game. Either way they tasted delicious.

 

The other day I was watching BBQ Pitmasters, and they were going the Bracket cook off, and one of the Masters busted out a Pellet Pooper for competition. I was like whaaaaaat? Im for sure a traditional guy, but he somewhat impressed me.

 

The Green Mountain Grills have been kickin ass in the florida cook offs. I bought one and love it. It could use a little more smoke but we are not a heavy smoke family.

 

Yea the guy from Butcher BBQ busted out the pellet pooper and I was like hmmmmmm this could get interesting

 

I read somewhere that because the juices pool up on the back while cooking, that somehow they drip back down basting the ribs. I don't know about all that goofiness, I've tried that way and they were good. Don't think they were any better than any other method of cookin ribs.

Just my .02

 

Best part is now I can mod the Taco and not tend the fire!

 

Been contemplating one of these for the pooper....for more smoke flavor.

http://www.smokedaddyinc.com/products/cold-smokers/smoke-generators/item/5-big-kahuna.html

 

http://www.amazenproducts.com/product_p/amnts.htm cheap and easy to use.

 

I bought the 12 inch cut it in half and ordered extra caps. I have one in the webber and one in the GMG.

 

I have one! Not sure it does anything for me. Maybe I'll have to give it another try.

 

So I just popped the pork butt in.

How soon and often should I spritz/spray her down?

 

Cold smoke for an hour. You'll taste the difference.