Food Smokers and Smoking Tips/Tricks/Techniques

Looks great
Don’t forget to save those trimmings to grind into your next batch of deer burger lol

 

Damn it!... Forgot that... There will be more briskets though

 

Well for my first time making ribs im very happy! They weren't quite fall off the bone tender but they weren't burned or undercooked.

I used a different bbq sauce at the end for each rack. They both came out different but delicious!

I forgot to take pics when they were resting and then when they got cut up but they went over well w/ my parents and both pairs of my girlfriends grandparents! Ill call that a sucess!

 

I prefer my ribs with a little chew to them as opposed to fall off the bone. Look really good, nice work.

 

Nice trim job! That looks good.

 

Thanks. My biggest problem is always when to put the knife down I'm always trimming a little more then a little more and then too much. Almost got there today but think I got a good trim on this one.

Ready for the am and fire up the pit

 

Tell you what. We'll have a competition. I'll make ribs and you make ribs an the loser is the guy who has to eat his own ribs.

Also there must be beer. Or wine. Or whatever. Let's just eat ribs and not talk with our mouths full.

 

05:15 and the Brisket is on:

Left half of top rack with the foil pan 1/2 full of hot water underneath it. Starting out @ 195* for he first couple hours then I'll bump too 225*

Flipped a coin and went with Fat Cap Down on this one.

See y'all in a couple hours

 

Cube raw
https://youtu.be/nL82hlORY-k

 

Cube raw
https://youtu.be/nL82hlORY-k

 

Lawd have mercy !!!!!!



I'm gonna do this cook.....soon !!!!!


I really like both the Killer Hogs rubs I've tried....the AP and the one used in the video.

 

Upped the pit to 225 now

 

Sounds like we all win no matter what.

 

You hit it just right on that one. There is an art to trimming properly, and yes, it is easy to get carried away.

Happy Smoking!

 

after the 2 hour bump to 225* (and a sneak peak...) at the 5 hour point I probed it - 144*
had a nice dry crust forming. Hit it with a ACV and Wooster sauce mix





onward we go

 

Are you leaving the thermometer in that the whole time?

 

Yup. It's my Maverick ET733 remote probe. I set an alarm for 190* so I know when to start probing for doneness.

 

Finally a day without rain and a good day to get the smoker going.

4.8lb ribeye roast. Used chunked cherry wood

 

another excellent BBQ Smoke pic! I need to up my game