Food Smokers and Smoking Tips/Tricks/Techniques

Too late, it's now 3 pieces. point is in 2 coz I followed a line of fat. duh, guess I need to temp the smaller piece 1st.

 

I am going fat down, why? Damifino. I didn't trim hard, but I suppose I have 10 bucks worth of fat.

 

Dude!

 

Fat down/up irrelevant .all personal preference. Just smoke all and keep an eye on temps for each chunk. It'll all eat good

 

Good series to watch

 

Slight change of plans. I’ll be doing these at a friends house, on his kettle. I think I'm going to add some brown sugar to the SPG one.

 

Different temps....but indoor day here, too.

I've found it works best for me to put the fat in the direction of the heat source.

 

Same here. Not sure why though.

 

Temp probe at 195*

 

Feel like buttah yet?

 

Oh Dayum! Those look sweet! Fat render good? Any glaze or dipping sauces? Well done sir!

 

Ummmm, yeah, and is burnt butter. Fawk!!! After I took that pic, I decided to use another thermometer to check the other pieces. 211*!! Panic set in. The bottom of all pieces are black, crispy, and smell burnt.
I think my grill temp probe was in a fat pocket. I think my head was in my ass, too.

I foiled the flat wrapped with a towel and is resting in a cooler. I cubed the big point to make burnt ...ends... irony. I sprayed them with beef broth then tossed em with Baby Rays. Took em off a while ago and they were.. passable.

Suggestions on what to do with the flat? It's been resting for 2 hours now. Throw it in the tras.. I mean in the frig and when cold try to trim the burnt fat cap off? I dunno. What I do know is I ain't no butcher, not good with a knife.

Lessons learned:
1. buy pre-trimmed brisket or a flat.
2. don't trust 1 thermometer in 1 place.
B. don't 'celebrate' too much the night before the cook,

So, I basically ruined $40 worth of meat.

 

6) Pay attention

its meat, not brain matter, cut off the undesirable and make shredded Q, make beef Q out of burnt beef !

 

Fat rendered ok, but I did take them to 180, and gave them a bit of a sear after the first taste test. No sauces this time, and everyone was perfectly fine eating them in the raw.

This is what I was going to say, chop it, shred it, sauce it, and put it in a toasted roll.

 

Well I did say I had my head up my ass. I pretty sure next time will be better. If not, I won't be posting it here.

 

i’ll post up as many failures as i have. learning moments, we all have them

the only reason to toss meat is if it is carbon, i’ve had my share of that, most of it before i found this group

don’t sweat it, the next one will be better.

as far as the fat cap goes, my thing is on top, so that the fat renders thru the meat and not just into the pan where is doesn’t do anything but get wasted. let it go thru the meat before, that’s the flavor

 

Beef fajita steak, chicken teriyaki and corn

 

@itzyoboipaul Costco in PFville opens Thur. Your meat selection just improved!