Food Smokers and Smoking Tips/Tricks/Techniques

You too! I hope it all turns out well.

 

5 hour mark basting session and a warm ups before the main corse

 

Here is a handy tip for your brisket leftovers. Brisket Grill Cheese Sandwich. It is becoming pretty popular item in Texas. It is a whole new dimension in BBQ.
Of course you can only properly wash down Texas Brisket with a Big Red.

 

They were

Learned my lesson at least

 

Effin' brilliant. What kind of cheese did you use? Something mild or strong? I'm making a brisket at the end of this week and will definitely try that!

 

Just regular Kraft American cheese. It is perfect without sauce...or you can just dip in sauce as you eat.

At my BBQ place of choice in town, it is Brisket Grill Cheese is not listed on the menu, yet it is the most popular item ordered.
http://www.expressnews.com/food/restaurants/article/Loaded-grilled-cheese-6891821.php#photo-9609505

 

She finally gave it up. An hour rest in some love and she will be good to go. The boss threw down some amazing Fire roasted mango,pineapple, corn salsa. Can't forget my hommies from the Yukon with some Yukon goldies.

 

Good Day!!! Pork Butt and whole chicken smoked! Taco got washed!

 

Sounds tasty! Leftover brisket is awesome. I like to shred it and put it in queso for a dip, or cube it up and use it for chili.

 

Baby back ribs. I had some really bad ribs at a local BBQ place on Friday, so I had to go get some ribs to cook to fix the craving.

 

Wow... Just tried cheap ass frozen pizza, lots of hickory, one full chimney, half hour at max which was 350 in my WSM. Damn damn good.

 

Using the big smoker for some cold smoking today.

2½ pound blocks of Colby jack, pepper jack and mild cheddar cut into smaller pieces to increase the surface area.

The top grate is covered in foil to slow down the smoke passing through from the 12" tube filled with hickory and apple pellets. I get about 3½ to 4 hours of smoke from one tube.

The pans are filled with ice just to keep the interior cool. It's overcast today with a temp of 65° right now. There is virtually no heat from the smoldering pellets, but with a black exterior it does absorb some heat.

I will package these individually in smaller 6"x9"vacuum seal bags that I scored a deal on a box of 100 for $5.

 

Don't think I've ever had smoked cheese. Why type of wood y'all using?

 

That is a mixture of apple and hickory

 

Can someone explain to me on how / why to wrap brisket in paper? Last time I made it (first time smoking it), I left it unwrapped the whole time, but noticed that a local BBQ place wraps their's in paper & that there's a link in this thread for peach paper. Thanks.

 

It just helps retain moisture and push it through the stall. Butcher paper,foil or no wrap. Same debate as fox vs king. Try them all and see what works for you.

 

Paper offers a good balance of moisture retention and breatheability. Foil locks out the smoke and locks in the moisture, so you're basically boiling in a bag. Leave it unwrapped and you risk drying out the meat too much over the long cooks.

 

Can I leave it unwrapped until about 145-150 and then wrap it, or os it an all or nothing kinda thing?

 

That is the usual recommend method if you plan to wrap. Smoke it until it stalls (usually hits around 160 and doesn't move for a loooooong time), pull it, wrap it then back in.

I've only done a couple briskets and, while they've been tasty, they've also been dry. I'm doing one later this week and I really want a moist one this time, so I'm going to both inject (beef stock & a little Worcestershire) and wrap (have peach/pink butcher paper coming in).

There seems to be that small window where the probe goes in like hot knife in butter and being over done. Briskets are tricky bastards to get right.

 

I wrap mine in paper after the stall. Which is usually only 2-3 hours in the smoker....then continue to let it rest in paper for about another 2 hours. I think the photos speak for themselves.

http://jesspryles.com/what-is-peach-paper-a-bbq-trend-explained/

https://www.tacomaworld.com/threads...icks-techniques.229517/page-184#post-12829195