Food Smokers and Smoking Tips/Tricks/Techniques

Smoked a brisket today for party Sat. 20lbs cut in 3. Smoked at 300-325 . Flat took 3hrs others about 4 1/2 to 5 . Rested in a cooler 4hrs.

 

In these parts that’s called “Comeback” sauce. Personally, I don’t care for it. My niece and nephew can’t get enough for chicken strips.

 

Spatchcock for the win lol
Although when I cook chicken for a big crowd I usually dismember it and cook the parts separately so everybody gets a nice seasoned piece of finger food lol. I even cut the breast into 2 chunks (keeping bone in of course) so the pieces are more consistent and there are more of them lol

 

AKA smash burgers over on The Virtual Weber BB. I have done that a time or 2. I also have an old plastic tupperware burger press the Ex left behind. Honestly I haven't used hamburger in years for burgers but do feed raw 70\30 to the dogs during hunting season to help them keep weight on I make my burgers with Medium Spicy Sausage from HyVee. Preferably on lightly grilled King's Hawaiian Rolls.

I usually only get to reuse it twice but yeah I have a dedicated small garbage can for used charcoal. I screen it through hardware mesh first think the squares are quarter inch.

Corn Bread Casserole.... Man you can't drop something like that without a recipe LOL. Sounds pretty good to me!

 

Looks outstanding

 

Good idea to roast one (if it’s not too much hassle) if you don’t know most of the people... some actually don’t like smoked foods. Weirdos.

 

A local chain from Northern Mississippi touts their comeback sauce on many of their items lol.

 

“Comeback” sauce?

 

No tips or tricks, just a pork belly and spam I did a few weeks ago. It was just under 5 hours total smoke using the snake method with apple wood. Can't recall the name of the rub right now but it was the only one that specified gluten free on the bottle when I was looking since my wife has celiac...

 

Give it a try. You mind find a new go-to method. You do have to cook at a lower temp to render the fat, but "lower" is a relative term and there are diminishing returns. You can render it plenty at 300*. Myron Mixon cooks at 350* in competitions and is really good at them (comp isn't always equal to home cooking, but still relevant, here). He does cook Wagyu that is very aggressively trimmed, though, which has to be considered.

As for the cap keeping the meat moist, it keeps the surface from drying out, kind of, but doesn't really do anything to keep the meat itself moist. It is almost like the fat drippings are spritzing the meat for you, and there is some merit to spritzing, such as helping promote a smoke ring. Don't let me, or anyone else, talk you out of where you put the fat cap, though. It is such a minor aspect to the overall cook and you're better off doing what you like.

That event looks like such a great time. Outdoors, a bunch of meat, and new toys to play with. Any other new things coming down the pipeline?

Always such a hit. What did you stuff them with?

I had the same concern as @scottalot, but it sounds like you've already addressed that regarding the chicken temps. I love the setup. Very jealous of your arrangement. We have a fine backyard for the kids, but no opportunity for me to do stuff like that. Looking forward to seeing what else you send across those grates.

Time to shine! Good luck with the cook. Good idea with possibly leaving one bird out of the smoke. Poultry does take on smoke flavor quite a bit and, while I love smoked chicken, there could be a few that don't. And, yeah, pictures are expected .

Really nice ring and the slices have a little shimmer to them. How did you cut it in three? Just simply start at one end of the flat, eyeball a third of the way, then cut? I've never tried anything like that, but have wanted to find ways of cooking brisket meat for things like chili without having to do an all-day cook on a whole packer.

How'd it taste?

 

Fatties were stuffed with extra sharp cheddar cheese, diced jalapeno, and some spinach.

 

That looks amazing!

 

Doing Fatties and Brisket this weekend while camping.

Going to be a GOOD weekend.

 

picked up a treager couple months ago and it has brought so much to my cooking experience, love it, ill be on the look here for tips etc

 

a friend has a Traeger knock off and Only thing I can remark is that the "smoke" isnt as pronounced as with a typical smoker. Other than that it produces a great product!

 

Really nice ring and the slices have a little shimmer to them. How did you cut it in three? Just simply start at one end of the flat, eyeball a third of the way, then cut? I've never tried anything like that, but have wanted to find ways of cooking brisket meat for things like chili without having to do an all-day cook on a whole packer.

How'd it taste?[/QUOTE]


Yea pretty much get most of the flat one piece then cut others in half. Taste good . I just use montreal steak seasoning. The point come out the best part every time. . Soft and moist almost like jellow lol.
I wrap in foil at 160 then pull at 200-205 . Always rest in cooler minimum 4hrs. Seems like thats the key the way I cook it .The rest
Guess if don't want to rest as long can just probe for tenderness and pull when ready .

 

Ive got some serious smoke rings and flavor out of it from mine, but then I'm new to smoking stuff

 

Im not sure what or how my friend adjusted his. It did have smoke flavor but my smoker with wood chunks had far more smoke taste than his did. Both were tender just mine had a deeper smoke flavor. They do work great though.

 

It has a lot to do with the brand of pellets used. The Traeger ones are almost flavorless.

 

Maze lit...check

Small pork loin...check

Rubbed and ready...check