Food Smokers and Smoking Tips/Tricks/Techniques

Seems pretty straightforward. I am sure I'll fuck it up.

 

My bud at work is from Wisconsin, this us how they do it.

Seems like a waste of beer to me.

 

The "belly braid" was a success. Thanks to @WBF610 for the suggestion!

I rubbed it with a savory rub, then fashioned a means for hanging it in the UDS. The rest of the slab was coated very heavily with brown sugar, then dusted with coarse grind pepper. It turned out great as well! Only change going forward is to cook it a little longer to get some extra tenderness out of it.

 

Forgot about these! Good call @WBF610

And excellent execution sir!

 

EDIT....
Tenderness was there. Point was juicy! Flat was a tad dry.

But also, I wanted MORE flavor/seasoning throughout. Almost like it needed to be injected.....

Used SPG for rub. I thought I was generous...but maybe needed a heavier coat?

 

So can I ask outside of visual what’s the point of the braid?

 

Probably mostly appearance, BUT, it does let you get rub in between the strips, so there is more rub throughout compared to a similarly sized slab.

I will say, the slab I cooked was roughly the same size as the slab I turned in to a weave. I like how the weave cooked a little better than the slab, for whatever that is worth.

 

What temp did you finish at? I think mine was better around 185-190.

 

If you have to ask.....


No idea. I saw someone do it on SMF and tried it.

 

I think it cooks quicker as well, maybe.

 

I pulled a little below that. Was about 175* throughout. I'll take them to 190* next time.

 

I had to ask.

 

Anyone got recommends for a half pork shoulder, 5 pound neighborhood? Picked one up cheap at the store tonight.

 

More surface area= More bark, faster cook time ?
Maybe lol

 

Not a waste That is how every gun club in Wi. cooks them that I have ever been to and also those on the SE Mn. side along the border. After having many brats cooked like that I prefer them cooked that way. When it comes to deer, beer, or cheese Wisconsin is king and they usually know what they are doing LOL.

One of the sporting clays clubs in Wi. that I shoot at has the typical rules sign at the entrance to the course. Including absolutely no alcohol or drinking allowed while or before shooting. Below that they had to put up a 4x4 sheet of plywood and spray painted "That includes beer". Pretty sure beer is considered a food group by many in Wisconsin. Just sayin...

 

This is how I do them too. I use freezer paper instead of saran wrap though for the initial filling. I always do them the night before to help set them up. One weave, one without. I'm still on the fence which one I like more.

 

low and slow...with some PF rub or the classic Salt, pepper.

simmer in a pan with carmalized onions/beer then grill for a minute or two on each side to crisp up!

 

I wouldn't consider it a waste of beer. As others have attested, it does taste better that way. Plus beer is pretty versatile. I do like beer battered, beer cheese, etc. and sometimes I use beer in the smoker because I like to live dangerously.

 

It would seem to me it would cook quicker, but that wasn't the case with this last cook. Could have just been the meat/fat ratio of the two chunks being slightly different or something, but the slab was about half an hour faster.

Every country club, too. My dad is from Wisconsin, so I grew up eating LOTS of beer battered brats and onions. Start in the pot with the onions and beer, then finish on a Weber kettle grill. Throw two of them on a fresh buttered hard roll and I'm set for the next 10 minutes until I go back for seconds.

I'll be up there this summer for a golf tournament. Best believe a brat fry is on the menu!