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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Jul 24, 2016 at 11:09 PM
    #3761
    horstuff

    horstuff Re-member

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    Paper bag looks like a gooey wet slop fest right now, but hopefully it's doing its thing. 171! Yay me.
     
  2. Jul 24, 2016 at 11:18 PM
    #3762
    t4daddy

    t4daddy Well-Known Member

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    Only three more hours....














    Only kidding, I have no knowledge of doing these.
     
    916carl likes this.
  3. Jul 24, 2016 at 11:33 PM
    #3763
    horstuff

    horstuff Re-member

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    I think you're spot on. Guess I'll have to quit my job.
     
  4. Jul 24, 2016 at 11:35 PM
    #3764
    t4daddy

    t4daddy Well-Known Member

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    Hell, come on in, the water's fine... I've been out of work for a few months now.
     
  5. Jul 24, 2016 at 11:37 PM
    #3765
    horstuff

    horstuff Re-member

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    But who's gonna buy the brisket? This shit ain't cheap.
     
  6. Jul 24, 2016 at 11:38 PM
    #3766
    horstuff

    horstuff Re-member

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    I'm going back to hot dogs. For tonight :D
     
  7. Jul 24, 2016 at 11:40 PM
    #3767
    horstuff

    horstuff Re-member

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    I'm about laid out, paid out, and wasted. Fckr better be good. Tomorrow.
     
  8. Jul 24, 2016 at 11:41 PM
    #3768
    t4daddy

    t4daddy Well-Known Member

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    Again, I'd just as soon to have a bologna sandwich. I've never had any I cared for, so I certainly haven't ever tried to smoke it.
     
  9. Jul 24, 2016 at 11:48 PM
    #3769
    horstuff

    horstuff Re-member

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    Might be a good stance.
     
  10. Jul 24, 2016 at 11:52 PM
    #3770
    t4daddy

    t4daddy Well-Known Member

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    Don't take my word. Lots of people love and swear by it.
     
  11. Jul 25, 2016 at 12:25 AM
    #3771
    horstuff

    horstuff Re-member

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    I'm swearing by it right now :goingcrazy::ballchain:
     
  12. Jul 25, 2016 at 12:31 AM
    #3772
    t4daddy

    t4daddy Well-Known Member

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    By it, or at it?
     
  13. Jul 25, 2016 at 6:35 AM
    #3773
    itzyoboipaul

    itzyoboipaul Well-Known Member

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    how did it come out? LOL
     
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  14. Jul 25, 2016 at 8:08 AM
    #3774
    horstuff

    horstuff Re-member

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    Turned out ok. Learned a few things:

    Trim the cap to 1/4" max, as others have said. Used the wrong knife and was in a hurry. Shan't happen again.

    Go out of your way (way out) to get Prime cuts. Got this one at Winco, package didn't say grade and dude didn't know. Turned out a bit dry/tough.

    Do not start a brisket at noon, start at 6:00 AM. The week before. :rimshot:
     
  15. Jul 25, 2016 at 8:59 AM
    #3775
    itzyoboipaul

    itzyoboipaul Well-Known Member

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    LOL trial and error. repetition repetition repetition.

    My first few briskets, had good ones and then out of no where I would get some tough bad ones. But you learn and once you do, you'll have consistent yummy brisket.
    and yes definitely don't start at noon unless you are planning to eat around 2am :anonymous:.
    I usually either start around 10pm or latest 5am for brisket.

    I honestly think more expensive meat doesn't really mean the brisket will be better.
    Ive bought plenty of brisket from walmart $1.97 a lb sale and have turned them to some of the best ones Ive made.

    Watch plenty of youtube videos (Franklin bbq even has one there), read some posts on the bbq forums and definitely this thread. Lots of helpful members here.
     
    scottalot likes this.
  16. Jul 25, 2016 at 9:04 AM
    #3776
    wilcam47

    wilcam47 Keep on keeping on!

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    the last one I made I just used a roasting pan to capture all the juice but still allows for smoke taste to get in the brisket. Then every 30 min or so I'd put on more mesquite chunks and baste the brisket with 1/2 cup of apple juice. For 3 hours. then covered in foil for 3 hours in the oven@300 degrees. 30 minutes rest time, Turns out great every time. Its not tough nor does it taste like a roast.
     
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  17. Jul 25, 2016 at 9:15 AM
    #3777
    wilcam47

    wilcam47 Keep on keeping on!

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    What rub recipe did you use?
     
  18. Jul 25, 2016 at 9:23 AM
    #3778
    horstuff

    horstuff Re-member

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  19. Jul 25, 2016 at 9:27 AM
    #3779
    wilcam47

    wilcam47 Keep on keeping on!

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  20. Jul 25, 2016 at 9:54 AM
    #3780
    horstuff

    horstuff Re-member

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    Definitely will. Thanks for the tip.
     

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