Food Smokers and Smoking Tips/Tricks/Techniques

Ruined! Black, burnt!! Internal temp was 199 or 203. Which thermo to trust?

Now resting. I'll just throw it out to the critters... not. Thanks for the replies. I'll post a pic of the cut, if I remember.

 

First bbq in the new grill. Pregnant wife brought home all seafood/fish

Tomorrow is pork.


I will not lie to you. Loving that I can fit all this.

 

Cut the wrong way? I'll find out soon, coz hungry!

 

Don any Traeger users have fire bricks in their grills?

 

Pic will show where, probe was tested in ice water, 32, boiling 213.

 

Here's a quick pic I grabbed before chewing down. Overall good experience with the new smoker. Learned a few things and can't wait to smoke again.

 

Success

 

I think so. True test will be how the left overs are.

 

My mom adds 7up or sprite in her marinade

 

Just put em on the smoker

 

And now in foil

 

18” kettle this is about as indirect as I can get, tossed a chunk of hickory on it, it’s pisisng the neighbors off with the smoke (in a good way) Lets see what happens

 

@scottalot memorial day sale is coming up

 

Taking a crack at Tacos Al Pastor tonight.

 

i got a thermo pen from thermoworks, and i love it. i've never cooked better cooked meat after getting one. im currently looking for a smoke when they come back on sale

 

Trying the snake method today in my kettle.


Working pretty ok so far!

 

Been busy and it's hard to keep up with this thread if you're away for a few days; hope you're all doing well (and hope I haven't missed any good recipes!).

Cooked my first brisket (ever) on the Pit Boss. Paid extra to get a point from a local butcher. Started at midnight Saturday, finally hit 203 at 4:30 Sunday afternoon and it was only 5.5 pounds. Savannah Stoker PID controller has a three-stage cook function - smoke, cook, keep warm. Set the smoke stage at 170 for ~7 hours, woke up @ 7am to 135 IT. Next stage was 240-250. Pulled and rested for ~2 hours while cooking onions (one each of the brown sugar/butter and bullion/butter from earlier in this thread, to sample) and corn on the cob.

No crutch, long stall (maybe 2 hours?), rub was SP with 1/2 G. Really pleased with how it came out for a first time, and everyone went back for seconds. Lots of great pointers and tips from this thread contributed, thanks!

 

thats his first order, the rest backordered

 

Nothing particularly wrong with the outer color, in my estimation. Maybe a little darker than I go before I wrap, but nothing crazy.

How much of a brisket is that? It doesn't appear to be a full packer. Is that a point? I only ever cook full packers. Only thing I could add is, when doing a packer, identify the thickest part of the flat and use that for checking temps or tenderness (whatever you're going off of). Make sure you don't go through the flat and in to that band of fat separating the point from the flat as it'll give you a false sense of what's going on.

How'd it taste? The sliced pic looks like it had plenty of juice.