Food Smokers and Smoking Tips/Tricks/Techniques

ok I'll keep it going. thanks

 

Couldn't you put it in the oven if u run out of coals?

 

No chicken?

 

Not for me, allergic.

 

I dont know. Ive never done a brisket before. should I? If I run out of coals.

 

Hell, I don't know. I was asking as well!!!! Post a pic when it's doene.

 

Holy hell! My wife would die! I swear I'm growing feathers we eat so much damn chicken!

 

My boy eats it every day. I haven't had it knowingly for a long, long time. I think I accidentally had some at a taco joint a few weeks back, results were not pretty to say the least.

 

That must suck!!! Smoked yard bird with white sauce is hard to beat, and simple to do, and hard to screw up!!

 

What's the white sauce?

 

Yes, finish it off in the oven if need be. At this point it's not taking any more smoke anyway. Several folks finish up in the oven as their standard procedure.

 

Google Alabama white sauce. The first few results are all decent recipes.

 

It's kinda a Alabama thing, mayo, white vinegar, Worcestershire (Lea&Perrins) all others suck, lemon juice, and a ton of black pepper. I don't actually have a recipe, I just add until it taste right. If interested, I'll give you approximate amounts of each, and you can tune to suit your taste.

 

Smoked up 2racks today. Mmmm they were good.

 

I dunno, brothers... The high heat brisket method seems to have worked like a champ. The point is a bit pot roasty, but I've never had brisket so I don't know what it's supposed to be like. All I do know is that this one tastes frickin great, couldn't be more juicy. I followed the recipe below verbatim except I didn't inject at all. Trimmed just the hard fat off, cap up, whole thing took 4 hours not including cooler rest. It was an 11 pound Costco prime packer.

Out of the smoker


Slicing the flat


The flat sliced


The point


The point cubed up, sauced, going back on smoker for half hour


The recipe

 

Just omit the sugar and horseradish (which I love). Some add water and baste with it. I want mine thick as can be, and it's for dipping after the smoking process.

 

Doesn't sound like me. Not a fan of mayo or vinegar!!! Thanks though. Looks like others are interested.

 

Look better than mine!!

 

Ha, that is the only thing in the world I'll eat with mayo!!! But I like me some vinagar, white or apple cider types.