Food Smokers and Smoking Tips/Tricks/Techniques

for the Shun! Steaks look amazing too!

 

I dont know...but either steak or philly sounds good to me right now!

 

Yep I made smoked philly cheesteaks with the PBC skewer and stacker on the WSM directly over coals.







Ate most of it on homemade Texas toast it was pretty damn good!

This ribeye has been thawing for 2 days in the fridge and still a bit cold on the inside. But not waiting any longer. I have grilled in a blizzard before but not my favorite time to grill or smoke LOL.

 

Shuns? Just got myself a 3 piece of the classics to start building on

 

Yes please!!! That looks amazing! Great job!

 

I noticed your Shun in your picture that you posted. But couldn't take my eyes off your cook, that turned out fantastic couldn't get that picture out of my mind, it looked awesome! And sure that it tasted even better.

The Shun premier is my only Shun and I do like it. For Christmas I picked up 3 other knifes with 10-12* angles for myself.



4" Utility 5" Veg Prep and 6" Wide blade Chefs knife. Will keep a couple of my German knifes for heavy duty work. And my Chicago Cutlery 3" paring knife and 5" boning knife aren't going anywhere soon. Think I'm set now. Yeah right...

The sear is done now the wait.

 

Nice cutlery, and steak.

No reverse sear?

 

No once winter hits it I switch back to sear and slide. Less baby sitting and the reverse always seems to take longer. Couple more months will be back to it

 

Since doing my first reverse, I’m having a hard time going back to any other way.

 

That’s one of the best things I’ve ever seen

And I’ve seen this:

 

Normally I just salt steaks with kosher salt and let sit for an hour at room temp. Have tried a few commercial rubs but none have done much for me. As much as I like just salt and pepper still looking for something different from time to time.

Tonight I salted with kosher salt as normal. Then a good coating of smoked paprika. Followed by a light touch of roasted garlic powder, onion powder, and black pepper. And used the grill grates for both sear and indirect heat which I normally don't do. Will be doing this again soon but adding a little heat, some type of pepper to it. A touch not too much. Turned out like butter, meat butter with a little extra flavor.



Could only eat less than half of it at least one more meal left if not 2. No sides tonight just a glass of water. My face and clothes have that greasy smoking fat and beef smell. I like it and will sleep well tonight.

 

Bi-weekly walker pics from earlier today. Not sure why I post these. They look the very same every time. I also did a butt load of jerky over the last two days. A top eye roast and a venison rear qtr roast.




This is about half of what I did jerky wise.

 

For sure. Trust I'm not trying to convince you one way or another - the best way to cook a brisket is the way that you're happiest with. Though I know it wasn't asked of me specifically, I was just responding to the inquiry about how to cook a brisket in under 9 hours, that's all .

That said, I don't know if I'd call a 9 hour cook "rushing". It's very relaxing. One of the perks of the hobby has always been the time spent feet up with an adult beverage in your hand . Those really hot 'n' fast (325*+) brisket cooks can get a little anxious towards the last hour, I'll admit .

The bolded is equal parts funny and wise. I think you and I would get along just fine .

It was Soo, Mixon, and a couple of others that quickly broke me from feeling obligated to stick to 225*. It came fairly early in my journey down the BBQ rabbit hole, too. I think I've mentioned it here before, but I did in the neighborhood of 150 briskets one calendar year - all on one or two Ugly Drum Smokers. You can believe there was a lot of experimenting with temps going on. I came to a similar conclusion that you did in that the end result just really isn't different. This, of course, is provided that you get them pulled at the right time. The only slight downside is that the higher you cook, the smaller your window for pulling the brisket at the perfect time. At 275*, I still find it easy enough. Cooking at 325-350* is a little tougher. You have to poke it to check tenderness a little more often as the window does open and shut faster, but, again, the end result of a good cook is still the same.

Our third competition cook still insists on 225* for pork shoulder. The ribs guy sticks down around that temp, too. They're both badass cooks and found 225* to be their sweet spot. That's the beauty of us cooking on 4 different smokers. 4 meats, 4 woods, 4 temps.

Brisket looks good! I have my "normal" way of cooking that I do most often, but if the mood strikes me or the schedule gets filled with other obligations, I'll adjust the temp accordingly. If I expect to be spending more than 4 or 5 hours away from the house mid-cook, I'll plan on 225* just to take the little extra margin of error. Otherwise, I'm pretty much 250-275* on pork, ribs, and brisket, and 300-325* on chicken. A million ways to skin that cat, that's just the one that happened to work for me.

 

Weird! as I was reading this post I got a weather alert on my phone...
Winter weather advisory. 1 inch of snow and up to 1/10 inch of ice late in the day.

 

whynotboth.wmv

 

i don't stick to 225 for anything unless i'm just too lazy to go adjust the vents or add more charcoal. my 22 wsm likes running 275 with the top wide open and a single bottom vent wide open. i can live with that with a plus side of things finishing slightly faster than 225.

 

you want us to be jealous?

 

I havent actually turned a brisket into corned beef. I have turned commercial corned beef into pastrami quite a few times. The tuesday write up by @PerazziMx14 sounds like what i have read, but he has actually done it.

There is a wet brine method up on amazing ribs dot com, be prepared for a lot of pop ups.

EDIT: Shoulda tagged @Kremtok in this post also sorry, I don't usually frequent forums with traffic this high.

 

Any of you guys know how to grill or smoke frog legs? I'm not sure which method you would use. My brother and SIL is coming this weekend and he said next time he comes we are cooking frog legs. I've only ate them one time and that was fried so I'm not sure how to cook them. Anyone have any recipes or pointers???