Food Smokers and Smoking Tips/Tricks/Techniques

Thanks, will report back.

 

LOL

 

I meant pepper, not proper, but the autocorrect and whisky got in the way .

 

Is St. Paddy’s Day, everybody’s Irish

 

Thanks. I’ll check them out earlier in the week.

Nah, I’m still Polish.

 

We have two Costcos in Anchorage. One of them always has brisket, the other one never does. It’s the strangest thing, but I also suspect that if I asked the one to get some, they’d do it for me. They’re good about stuff like that.

 

Well then, check this out, Haluski....
https://www.tacomaworld.com/threads...crock-pot-thread.500700/page-22#post-16354168

 

Did a brisket and and I'm about to start a hind quarter of a pig in a couple of hours...never done one before. It's about 13lbs. Should be interesting.

 

Looks great

 

Greened up ribs for St Patrich party . Also some lamb chops on grill.

 

Anyone got a good traeger or smoker asada pastor recipe? Try and stay away from pork and oils,

 

Brisket looks great, especially the bark. Did it taste as good as it looks?!?! I'm guessing so. Nice job.

 

That's KCBS style presentation. Helluva job!

Happy St. Patrick's Day!

 

I just cooked up a simple t-bone today. I decided to give the Pitfaced a go.
I cut the bone out to give my puppy his first fresh bone and tasted it on the way out the door.
Damn that's good stuff. I almost kept the bone for myself. Then I remembered I still had the steak.

 

Thanks . Mostly make brisket but changed it up tonite. Everyone loved it with the rub .Going to make more ribs and bellypork burnt end with it .
Too much bottles left lol

 

OK I've got 3 briskets in the freezer and one of them is coming out. I'll get it ready for Friday of next week and take it to the guys at work.

It has to be better than last time, right?

 

Looking for recommendations on cook time for brisket. About to put one on the rack it’s about 4.25 lbs. I’ve read that it’s about an hour and half per lb

 

That is a great looking eye on that T bone and qualifies for Porterhouse status in my book! Great job wish I had that for breakfast right now LOL.

You likely already know this but seeing how the bone is in the steak and it is cooked, never ever give the pup cooked bones. Raw uncooked bones are great, but if they are cooked at all they can splinter and the dog can choke to death. I did not know that at one time and almost lost the Toller in my avatar because of a cooked bone years ago. I was camping while grouse hunting on the North Shore of Lake Superior and almost 100 miles from the nearest vet, a sled dog vet, and it was one of the scariest nights of my life. I'd always given the dogs left over meat bones my whole life and never had a problem, until then. My ass still hurts from the chewing out the vet gave me.

 

Cooked bones can also poke a hole in their guts. Not good.

 

225-250 until the meat heats 195, then probe test for tenderness. If you want it done quicker, wrap it when it hits 150-160 internal temp. My guess would be no less than 6 hours for the flat on the cooker. Once it’s probe tender, wrap if you didn’t, and put it in a cooler for a rest, for at least an hour. Cook to internal temp and tenderness, not a time. Flats can be fickle, some will finish early, some will take forever.

Some do high temp briskets and will be able to comment on that, but I haven’t. @bvbull200 does them I believe.