Food Smokers and Smoking Tips/Tricks/Techniques

I will do something to get a better pic posted once I get home tonight.

 

saw this also when I googled "brisket high temp"
http://virtualweberbullet.com/brisket4.html

hmmmmm interesting

 

That's basically the exact same thing I did in that hard to read recipe I posted, except it was all fat cap up and the cook after wrap only took 1.5 hours. That's easy enough to adjust, though... just check the temp and pull at 195-200. The only other diff was the recipe calls for a marinade (as well as an injection that I did not do) to be poured into the wrap. Not sure if that matters though... it was a total PITA to not have the foil rip and spill the marinade, so I told myself next time I will try without. At that point, the recipe you provided a link to is essentially the same as the hard to read one I posted, with the above mentioned exceptions. Also, I used Prime, not Choice.

 

In addition to the pork shoulder yesterday i did these Saturday night. Tritip and short ribs on hot hot smoke for ~2 hours. Tri tip was rocking, ribs are definitely better braised but both had a really nice, strong beef taste probably due to it being our cow and not store bought.

 

Its 1700 for the whole setup. I'm expecting it will drop thou.

 

http://abcbarbecue.us11.list-manage...437776a50426d0bb80&id=17f49c4cd3&e=554af07d4b

 

I think the point of the Primo is that it's a completely different beast... once you try one, you'll know how vastly better it is at maintaining temps for long periods of time. Plus it can get to very high heat levels for pizza and such.

All of that is just me *surmising*, based on what I've researched and on what @Woundedyak has said about his Primo.

 

Understood... I want a Primo but it aint happening for a good long while.

 

You could build one for <$150 and buy even more meat

 

For that matter you could just dig a hole in the ground, put a few big rocks at the edges, put lit coals at bottom with smoke wood, set a grate on the rocks, and cover it up with a metal garbage can lid. I see no reason that wouldn't work Seriously. You'd have to put heat bricks over the coals though, and have a way for oxygen to get in, and a way to get the bricks out to add coals, and... nevermind. Dumb idea.

 

One of my goals in life if to make an oven out of mud, rock, etc. Then make some delicious back country pizza. I really do love the creativity of some of the smokers I have seen at competition. The steam punk inspired ones are awesome. While I bought my first smoker (WSM), my next smoker will be salvaged from a junk yard and built from my imagination.

 

Dig it pardon the pun.

 

theres an awesome show on Netflix that has a guy that cooks some good looking stuff in a pit in Patagonia. I think the name of the show is chef's table or something like that. I love shows like that.

 

But that dude looks nothing like Brad Pitt

 

yup, those and Alton Brown, and mind of a chef, etc. I just love food.

 

haha I still haven't eaten there yet.

 

you had me at fried creamy fried fritter thingys

 

sweet jesus. I just want all the fried things now.

 

man, you may have convinced me. I haven't eaten at a restaurant with a buffet in a loooong time. I rarely ever en eat at restaurants anymore.

 

I do love a good meat and three. I may do that one day instead of hitting paisanos.