Food Smokers and Smoking Tips/Tricks/Techniques

Thanks for all the info all. Couldn't have turned out better. Stu got his share...

 

I actually did some adult things today, powerwashed the back patio and furniture and fired the smoker up for “meal prep”. Buttermilk marinade chicken, one is a chipotle adobo buttermilk, looking forward to that one.

 

Smoked corned beef brisket flat (store bought and soaked to remove a lot of the salt) that I covered in a homemade Pastrami Rub (below).

Took the IT to 190 and sliced thick for some sandwiches on rye bread!


Pastrami Rub
4 Tablespoons freshly ground black pepper
2 Tablespoons freshly ground
coriander
1 Tablespoon brown sugar
1 Tablespoon paprika
2 Teaspoons granulated garlic
2 Teaspoons granulated onion
1 Teaspoon mustard powder

 

Put the ham on today at 1200, thinking it would be ready for supper at 1700. At 1500 the internal temperature was only 85F, so I turned the smoker up from 225F to 350F in hope of finishing it more quickly.

 

Pork shoulder resting before pulling



Pulled:



Edit: Added the pulled picture

 

What’s this deal and how do I get it

 

Brisket turned out ok, had good flavor but it was a bit dry. After I put it on the temp climbed quick up to about 145* in the first hour and a half but stalled there and took 5 hours to get to 160*. At that point I foiled it with a little apple juice and threw it back in.
In the foil it only took another hour to hit 200* so I pulled it out and threw it in the cooler. About 20 minutes before dinner I pulled it out and put it back on the smoker to crisp up a little. I'm not sure if that dried it out too much or if the quick climb at the beginning did it. This smoker seems to run pretty hot even with the vent at the bottom closed as much as possible. It like to hit around 325* when it gets going. Going to have to play with it a bit.

I also had an extra rack of ribs in the freezer so I thawed those out a couple days ago and did it at the same time. I definitely have the ribs down on the barrel.

 

I had to put some meat in the oven today since I didnt have time to watch the smoker. Ended up putting it on the smoker this afternoon after church for about 1hr and it turned out good. I had a chicken with the Unicorn rub and pork shoulder with original PF rub. My wife commented the chicken was tender and tasted great! Stand by for the before pic. I didnt get an after since it was a busy day.

 

I like to rest it for two hours in the cooler.

 

I let it rest for prob 45 mins to an hr and it pulled nicely. Although it was rather hot on the fingers still lol

 

Alright, now I need options for the rest of the week for the leftovers. Can only do tacos so many days.

I was thinking a green chili pulled pork thing of some sort? Anyone got ideas?

 

Nachos, quesadillas, sammiches, omelette, salad.

 

Ribs last night turned out great!

 

its ok to eat brisket 5 days in a row right?

 

I would think if you had brisket and didn’t eat it for 5 days in a row that wouldn’t be ok.

 

probably my best brisket to date.

my family says I could win a contest with it (yea right), good enough for me though!

@Misplaced Nebraskan your bean recipe is a huge hit. My family and extended family cant get enough of it!

 

Thanks! All credit to Dutch on SMF. Thats why I always plug em. So good! Glad y'all enjoyed.

Brisket looks good too!

 

My Easter baby backs. 2-1-1 method @ 275ish. Probably will foil for only 30-45 mins next time. last hour has a honey/brown sugar glaze on it.

 

Pulled pork green chili stew with rice. Big pot for the next 4 days. Froze the other 2.5lbs.

 

Couldn’t make up my mind on what to cook...


So I did them all!