Food Smokers and Smoking Tips/Tricks/Techniques

Smoking 6 blocks of cheese this evening and started curing a buckboard bacon.

 

Not sure I can ever smoke cheese here in the Houston area....too damn hot!

 

How'd it turn out?

It's about time for me to get some going, problem is it's got to be 80 here tomorrow.

 

Top 3 brisket of all time. Simply marvelous!

The chicken wasn't half bad, either .


(Stupid blurry picture...)

 

Damn brisket looks on point!!!

 

How much fat trimming before going in?

Fat cap up or down?

PF rub?

250 the whole way?

Butcher paper at stall and until end?

Final temp?

Rest?

Thanks for any info bossman.

 

Looks great, poultry is always a good smoke with great results!

 

Will spill ALL the beans when we're done with the nightcaps...or when I recover from them tomorrow .

 

I can smoke cheese when its 90+ outside. Pan full of ice and an offset smoke generator on the 30" electric and the internal temps are in the 60's. I have 40+ blocks of cheese in the fridge aging since early August.

 

I don't mind waiting for cooler temps. The process I've done puts out good results.

 

The longer it sits, the better it is IMO. I’ve just recently finished off the very last I had. Was simply awesome, had been aging for over a year and a half. I did a batch of jerky at the same time.

 

This is why I've been smoking on average 5 blocks per week. Trying to get ahead of the curve. Right now between consumption and giving away to F&F I have almost a net zero gain.

 

LOOKS AWSOME!!! That bend test and pull though
I wish I had an excuse to cook a brisket right about now...especially when the prices finally started to drop.

 

Hey watch it I was born in 1958 that makes me... old enough to fart dust?

Actually old enough that I don't enjoy sleeping on the ground anymore and prefer a cabin, preferably with indoor plumbing. Got back last night from a week of hunting fast food in the Mn. Arrowhead near the Boundary Waters Canoe Area Wilderness Area. Gray phase, Red phase and a spruce.



Took the Jumbo Joe and grillgrates, it was a good choice for me. Used it 4 of the nights I was there. Did my first steaks using them. Had a friend stop by the cabin and cooked\smoked a steak for her too. Because of the difference in thickness couldn't do a reverse sear so did the old fashioned sear and slide. With a little mesquite, the grillgrate added a lot more smoke and flavor from the fat burning than without it IMO. I only needed to use one of them for the sear. Am starting to warm up to the grillgrates at least on the Jumbo Joe.



Grilled meat always taste better in the woods but these were outstanding.



I do need to find a stainless steel hinged grate though for adding wood and more coals yet.

 

Theres your excuse. Prices dropped....

 

I have some family from Denmark in town. They can't get even decent BBQ over there and have never had my brisket, so I had to make some decisions on what to present. I went with a traditional Texas salt & pepper brisket. I added the slightest bit of Adkins BBQ Spice, but mainly for color.

I'll answer the questions, then expand below:

How much fat trimming before going in? Not a very aggressive trim. I took the large chunks out from the sides and took the cap down to roughly 1/4", but I didn't spend a whole lot of time on it, just making sure the particularly thick areas were trimmed. There were a few pieces of fat on the top of the flat that I trimmed, but nothing else. I didn't take any time removing the silver skin, nor did I get in and trim the fat that separates the flat and point like I would for competition.

Fat cap up or down? I always cook fat cap down for the entire time.

PF rub? As noted, I went with a traditional salt & pepper rub. No injection on this one. I premix the kosher salt and coarse grind pepper in a little tub. It is about 5 parts kosher salt and 3 parts coarse grind black pepper. A light dusting of Adkins BBQ Spice went on the top side at the end. The rub was applied about 30 minutes before the brisket went in the pit.

250 the whole way? 250* all the way. I think the dial peaked at 260* for a little bit shortly after I lifted the lid, but that's about it. I had pecan and mesquite wood in the fire basket. About 35% pecan and 65% mesquite. I usually flip those ratios, but opted for the stronger smoke this go around.

Butcher paper at stall and until end? I was past the stall when it got wrapped. The IT was around 180*, if I remember. I think it was wrapped for about 2-2.5 hours? It stayed in butcher paper through the finish and during the rest. When it went in the Cambro, a little foil went around the butcher paper.

Final temp? I honestly don't know. I think it was probably just shy of 200*? I only use a Thermopop and at that point, I was just quickly poking a few spots around the thick of the flat for feel, so I didn't really give it time for a reading.

Rest? I vented it for just a minute or so, then closed the butcher paper back up. I then put two sheets of foil around it, set it on a bun pan and slid it in to the Cambro. I kept the vent on the door closed. It rested for about 3 hours.


I set the UDS up with the diffuser plate in it and a water pan on top of it. The brisket then cooked on the top rack. I didn't need the fat cap down for any heat shielding, I just do it because I prefer it not drip/leak over the top side of the brisket. I want the rub to stay put. Personal preference, though. I get why some do fat cap up. The pink butcher paper is awesome. It is a slower cook than with foil, but the bark at least continues to form. You can see the picture from when I wrapped and the picture on the cutting board ready to slice. That whole transition happened in the paper. I couldn't have asked for a better bark. Peppery with a little firmness to contrast with the meat, but not at all bitter.

I used Pitfaced BBQ rub on the chicken and as an ingredient in the sauce that I glazed it with. Man, it was tasty. I think I'm doing either ribs or pork chops for them before they leave, so they're definitely getting some meat that got the rub it deserves .

 

Excellent write up, bravo good sir. Thanks for taking the time.

 

22” WSM for $150 (not mine). Seller said he is moving to Dallas
https://austin.craigslist.org/hsh/d/weber-smokey-mountain/6347210596.html

30min from Austin tx
I just don’t have time to get her and I really don’t need another one lol
Great effin deal