Food Smokers and Smoking Tips/Tricks/Techniques

Cook went pretty quick, but I had it around 250-260 so not shocked. Pulled it around 8 am, separated the point and wrapped the flat, FTC. Threw the point back in with more smoke and threw some rub on the exposed fat.

After 2 hours pulled it off to cube it for burnt ends but as I was slicing the chunks off the slices looked so good I changed my mind and just wrapped it and threw in the cooler. I had already cubed some so we will have a very small sampling of burnt ends, everything should be ready by lunch.

 

Got busy late and didn’t post any finished pics.

And one pulled pic,

I should be good on pulled pork for awhile...

 

Pull the trigger! And now I gotta get ona dese:

$17 Rear Sight + Laser Upgrade Kit - Fits Bug & A Fly Salt Gun 3.0

https://www.amazon.com/Pointer-Acce...D=31003-CDlfL&preST=_SY300_QL70_&dpSrc=detail

Pro tip: use kosher salt. It's like buckshot.

 

Quick peak. The smoker is holding steady at 250 with minimal effort. Really loving the pit this go around.

 

FYI for Weber fans. Just noticed the price drop on stainless grates.

Noa Store 22" Stainless Steel Grill Grate Round Hinged Cooking Grill Grate Used as Replacement Grill Grate, Fire Cooking Grate and BBQ Grill Grates Replacement

https://www.amazon.com/dp/B01M1LEKP...olid=3NCP4ZAPNUHQL&psc=0&ref_=lv_ov_lig_dp_it

 

My new one came with that grate.

FYI, I tend to spin the grate to keep hot spots from over cooking, the handles on these are welded on and hang below the grate ring, I need to dress the ends to allow the whole grate to rotate with out catching the support fingers.

 

OK guys I have a chicken question. My wife brings home chicken from a guy at her work and it' so damn tender. I asked her to find out what he does but he won' tell her. Abode know how to tenderize chicken? He cooks half chickens.

 

Brine and cook to temp would be my answer.

 

Tried that but it didn't come out them same.

Anyone every try milk marinade?

 

Buttermilk is good but I don’t know if it tenderizes
I’m with @Bigdaddy4760 make sure you pull that sucker at 165* and not a moment later lol. I like a 350-375* indirect heat
Also buy good chicken

 

It just had to rain.

 

I just bought 1 of these for my 22 inch gourmet. SOLID , built like a German Tank. It's like 7 or 8 pounds handcrafted in Merica. Feels like the handle on the bowl portion is going to RIP off because it's so heavy. I showed a few people and they each said the grate will outlast 2 grills easy.

 

Getting the back and side yards cleaned up for a big party. We have a lack of space, partly due to merging 2 households, and stuff piled up on the deck. Today was purge and clean. I had to make space for my new Weber, so I created this space as the BBQ Zone.

 

2 of the three are done, the pork tenderloin just went on. The pastrami went into the sous vide for the night and I cut a few test pieces off of the turkey.

 

Speaking of new grill grate

 

do they burn up too quick or is it the falling through the problem? I havent used much lump charcoal

 

https://www.anatomynote.com/animal-anatomy/mammals/cattle/angus-beef-chart/

 

Both. I like to use the medium pieces in the chimney to start, then place the bigger pieces in as I need more fuel. When I get through the medium/big pieces in the first bag, I open a new bag and do the same. But before I use the big pieces, I dump a bunch of the smaller pieces from the last bag instead. This way I don't have to worry about them falling through the chimney as much.

I prefer to use lump charcoal when I can.

 

Spicy pitfaced wings done on the Weber using the vortex

 

I got away from the wire brush due to bristles possibly sticking to grill, food etc and started using one of these from Costco. I'm still breaking it in but I'm loving it so far.