Food Smokers and Smoking Tips/Tricks/Techniques

2nd batch is pulled and resting. Stand by for blurry pics lol.

 

I think one while you wait, another while you contemplate and then yet another while you postulate that tequila improves all things.

 

Whelp, that went a lot faster than expected. Guess I’ll be partaking in the tequila as well, like @CurtB



So I’ll preface by saying I’ve never cooked this cut of beef in my life. I bought it on sale at Publix then googled when I got home. Some say treat it like brisket, others say just cook to medium-rare, so I split the difference

Tasted great, will make for good sammiches, unicorn is peppery and delicious but I don’t think I’ll buy this cut again (although it was cheap).

 

Same here

 

Just off the smoke, only :45 minutes, as the wife was starving to death and wanted to eat sooner.


After resting


Slice through the outer quarter


Unicorn was good.

 

Good meat, poor pic

 

Stopped in at Lowes to check out something completely unrelated but found they have the 2 pack of 18.6lb blue bags for $12.88, score!

 

The butt has stalled at 154* (two probes) for two hours.



So I put in the Steelhead trout and Bison burgers in case this thing runs for more hours than expected.

 

Ribeyes with the family.

 

Looks good. We had broccoli and scalloped taters with mine.

 

I have been since 2012 but haven't post there in a long time, until last night.

 

I still read a lot on there

 

Haha.. just don't talk about curing... It's like Fight Club

 

First rule of fight club.....

 

The forever and ever cook.

OK the Bison burgers came out amazing. They couldn't have tasted better. If you have not tasted Bison you need to. It tastes even better than grass fed beef.



I bought some brioche buns but either my wife hid them or I left them on the cart at the market. Not an end all, they worked out great with Sourdough.



My wife is going to love the Steelhead Trout. It smells so good. I did not try it though.



The "cow ass" though is another story. I started it around 7:30am at 150* for 45 minutes. Then I bumped it up to 225*. It got there pretty fast. The lump of meat stalled it 154* for over two hours than slowly started to rise. Slllloooooowwwwwwllllly. At 12:20am the lump was at 175* so I bumped the heat up to 275*. As of 1:20am it is up to 183*. This is with two probes and a third digital probe confirming it. It does look really good though.



I will drink more beer and stay up until it's done. Pulled pork for breakfast.

 

The Butt is finally done. It has to be the best thing I have ever tasted. I cant stop digging my fork in for another bite. The forever cook is now forgiven.

 

Good Morning Everyone

 

Is that the 7? Thoughts? Seen this yesterday at Costco



Been researching reviews seems mixed. Was thinking I could put it in the garage which is heated and tuck under the house. Could run an exhaust pipe out the small window at the top of the garage above it, but would have to pull the window out and build\seal a replacement for it. Would not want to go to all that work if the smoker wasn't something reliable and that I wasn't going to be happy with. Would mainly be for fish and jerky, on the other hand sure would be nice not to have to dig snow out to smoke. And the teens and twenties below zero crap to smoke is getting old...

I have a good friend from Ontario that I grouse hunt with on the US side of the border. He goes nuts over the steaks here, told me that it is almost impossible to get prime grade well marbled beef in Ontario and when you do find it the price is through the roof. Said part of the reason is that it is considered unhealthy. And said politics is part of the reason, the health care system has a lot to do with it is his theory. If you add what your saying on top of that I can feel your pain even down here.

No way I want to into a political discussion about it, just repeating what he told me. So I always make sure that he gets the best prime cut steaks that I can find for him. Wrapped in bacon of course.



Couple of days ago on another forum for upland hunting he replied to one of my posts not about the topic, but to say he can't wait until this fall and I cook a steak for him again