Food Smokers and Smoking Tips/Tricks/Techniques

Doing it right son!

 

Almost forgot the pineapple

 

Holy cow that looks good

 

I'm new to the smoking game. You spray your briskit with apple juice? Also, mind explaining when you wrap?

A second request for this recipe. Looks phenomenal.

 

I usually wrap the brisket in aluminum foil or butcher paper once its internal temp reaches 160-170.

I spray it with apple juice, that helps keep it moist and also acts as a tenderizer. Very common

watch some of Franklins BBQ brisket videos on youtube.
http://amazingribs.com/tips_and_technique/texas_crutch.html

 

Man I just can't do Tofu, it's a texture thing for me. I have had it doctored a million ways and while the taste may not be bad I can't do the texture.

 

Doing the usual ribs for dinner tonight, although 2 racks are just SPOG while the 2 1/2 racks have SPOG, cayenne, chili powder and paprika. My GF carved a pumpkin and we were just going to bake the seeds with some salt but I decided to experiment. Handful in the smoker on smoke mode. A handful will get seasoned salt, others a little garlic salt and another handful of just plain salt. We'll see whats best...

 

What temp do you usually try to maintain in your smoker for briskit? At what internal temp do you pull it? How long do you let it rest?

 

Have a Masterbuilt 30" analog electric on order. I needed a more stable way to slow-cook without reloading, and I found one for $100. Should be great for cold smoking over the winter as well. I think it'll be great for making smoked jerky, too. I'd like to turn a bunch of deer roasts into whole-muscle jerky here in a month or two!

 

So I must be doing something wrong with my high heat briskets but it still came out ok. Did my 2nd high heat brisket last Friday. Picked up a full packer from costco (12# before I trimmed a lot of fat off). Rubbed with SPOG and paprika and set it in the fridge overnight. Got the offset up to 325 and threw the brisket on at ~11am. Internal temp hit 170 at about 1pm and I decided to foil it then. By 2-230, IT was at 212 and it didn't quite pass the toothpick test but I was worried about letting it sit any longer. I moved the probe around several spots just in case I put the probe in a thin spot. It was about the same temp all over. Decided to pull it and put it in the cooler. Left it there for 3 hours.

In the end, it wasn't as tender as I like but still tender enough, flavor was good, and was still moist. Smoke ring wasn't as prominent as I expected but in the end, everyone else liked it and ate it up. I may go back to low temp brisket on the next run just to give that another shot.

Obligatory picture:

 

Go ahead and get yourself a AMAZN smoke generator (I like the dust model) and you won't have to fan the door to add chips and loose a butt load of heat.

 

My 3 high heat briskets have been awesome. Costco... Was it prime? My Costco sells prime which helps. Other differences are I go 350 till 160, then wrap tightly in foil until IT is 195-205. I then let rest for just 45 mins in cooler, no towels, still wrapped.

Somethings sounds a bit hinky with your getting to 170 IT in just 2 hours at 325. Takes me 2.5 hours to get to 160 IT at 350, same size brisket. You sure your smoker therm is accurate? You measuring temp at the grill level, at least 1.5" away from meat and not touching metal?

 

I can't remember if it was prime. Meat was good just this one had a bunch of hard fat (more than the ones I've been getting at smart and final). I'd definitely buy it again, just need to sort out my temp issues with the smoker.I didn't use any towels, just vented the foil pack and set it into the cooler. I left it in there for 3 hours only because I pulled the meat a lot earlier than I expected (230pm) and people weren't coming over till closer to 6.

Agreed. my first thought was my thermometer (

$35 Maverick M Remote Smoker Thermometer [ET-73] - White

https://www.amazon.com/gp/product/B0000DIU49/ref=oh_aui_search_detailpage?ie=UTF8&psc=1) was off but Its been working pretty great so far. As far the grill thermometer, it was in the center of the grill about 2" away from the meat probed through a lemon with the end exposed (been doing it this way for a while)



Next time I smoke, I'll be sure to have another thermometer handy to double check my usual mavericks. It still came out good but just not what I expected. I'll be giving high heat brisket a shot again but probably try the usual low and slow next time around.

Damn, now I wish I still had some leftovers. any smoked meat sounds good right about now.

 

Yes, get another therm to double check.

You say you vented, then into cooler? You should only vent for 10 minutes and then close back up tightly. That would definitely cause dryness.

 

Tofu just reminds me of hippies tree hugging peta members...Thats why God made animals...out of meat!

 

Only thing I like with tofu is Pad Thai, little 3/4" chunks fried crispy. Other than that, tofu gfy.

 

if im doing the high heat brisket, 350 to 375 degrees, wrap at 170, pull at 213 (about 5hrs total cook time) then rest

if im doing the low and slow, 230-250 degrees, wrap at 170, pull at 200 (total cook time for a packer is about 10-12hrs) then rest

 

Pulled pork samms with homemade Carolina mustard vinegar sauce. Side of fried green tomatoes from the garden. A mess but tasty!

 

What is this Carolina mustard vinagar sauce? I love a apple vinagar finishing sauce, and a Georgia paint. I'm wondering if this is somewhere in the middle?

 

Mostly mustard and apple cider vinegar. Mix in a little sugar, brown sugar, chili powder, cayenne, salt, pepper and soy sauce and bring to a boil. Finish with a little butter to smooth it out. So good!