Food Smokers and Smoking Tips/Tricks/Techniques

Pit at 225° for the night.







I don't expect much of a stall. These are smaller Packers. Hoping they ride 5-7 more hours to finish line.

 

Hope you are able to get some rest! Good luck with the rest of the cook.

 

Outstanding! The BBQ world needs some more prominent females. She'll have long lines and you can retire early! Glad y'all have that to share. Cook looks awesome.

I can't get my dogs to learn the patience of bbq

 

Bout to nap for a few hours and check on temps later. Night y'all

 

PBBEs on. Didn't want to, but gotta crutch it...







Back for a quick nap.

 

Already 178 on all 4. Bumped pit to 250 to finish them. Now nap

 

I hope your coworkers at least provide the Red Bull you'll need after your lack of sleep

 

Going to be a long day for you my friend.

 

Long days cause of tending que... Worth it

 

That’s awesome man. My daughter and I did spaghetti and meatballs last week for dinner. I told her what to do and then had to help in mixing the meat up so that we got the right consistency but she did a lot of the work herself. Of course I didn’t let her drain the noodles too big of a pan and filled with boiling water so that’s no go. But as we ate dinner she was so happy and proud.

 

No doubt there. The results justify the long night.

 

They both probed tender around 201-205 depending on probe location but they felt good. Pulled, vented til they hit 180° then double wrapped in new foil and towels and in cooler to rest.

Blurry pic cause I had to my nose. Liner gloves don't work











Pork belly continues.

 

I did lose most of the barq as expected from wrapping which sucks. Should've bumped pit temp and left em nekkid, but chickened out due to time. This method at least gave me a 2.5 hour rest period so I'm ok with that.

Not sure if I should slice and pan then take em in or slice there? Not sure I'll have space to do so there so I'll do it right before I leave. They will be sliced for about 45 mins minimum before eating. I hate preslicing but I think that's my best option. I saved the foil juices to brush back on at least to help prevent drying out as much as possible.

So many decisions! Glad I did this so I can learn and do it better next time

 

Slice em and back into the foil with the juices? Should keep them plenty moist since they’ll be trapped in the foil with the heat and warm juices.

 

That's the plan I think I'm gonna do. Gonna wait at least 2 hour rest first.

 

2.5 hours in on the Belly

 

Looking for some quick tips here. I've done a couple of smoked briskets before and they all turned out great. Nothing too complicated on the rub. I have an 11lb brisket I plan to smoke over the weekend and I wanted to see if anyone had any thoughts on brining a brisket beforehand. Also, what are your favorite rubs to use? I'm playing around with a mixture of brown sugar, kosher salt, pepper, onion powder, garlic powder, chili powder, coriander seed, ground ginger, celery seed and nutmeg.

 

Brining, dunno there, but try injection? mix up a small amount of beef stock and inject that the night before, season as you plan (combo sounds good!) redust in am prior to hitting the pit. I haven't done a brined one, but be careful with amount of salt in it if you do. I'd stick with more stock and aromatics if so. I think anyway

 

Do you have any foil pans?

I always try to slice on site, but if slicing ahead of time, I pack a foil pan tightly with slices and chopped, then cover in juices, and seal with foil. The tighter the slices are packed in, the less they'll dry out.

 

That's the exact method I'm going for. I got pans and rendered juices on standby! Thanks!