Food Smokers and Smoking Tips/Tricks/Techniques

Saw this in the weekend flyer. Makes me like my stick burner just a little more now.

 

That’s stupid priced, I think ours (Rural King) are $399.00 and $449.00 for the XL.

 

Pretty sure that is Canadian, but will still be high in US.

 

Check out the pellet price, Lol. Tree theft would be high.

 

Brisket cooked faster than expected, didn't stay in the stall for long, lunch was good though. Hope y'all are enjoying mothers day.

 

Looks good. Wish I could’ve done one today.

 

As I was putting on my bacon wrapped asparagus I realized, this is the exact same thing I did last Sunday, tri-tip and asparagus... oh well, I don’t remember throwing any of it out!!

 

Thanks, With rain and cooking under a canopy, for some reason, I was battling temp spikes. But it was good now my co-workers get BBQ for lunch tomorrow

 

That’s why I didn’t even try it today.

 

Wife decided she wanted Shis Kabobs so I’m doing them deconstructed. Mostly because I forgot to get sticks at the market and all our metal ones are packed in storage.

Cooked the corn on the pit again. Meat and veggies got some smoke and now they are getting high heat.

Little one and I made her a chocolate cake with cream cheese frosting also.

Little one and I also did thick sliced brioche French toast and sausage for breakfast for her.

Good eatin day.

 

So pulled the brisket. I’d say 95% of it was 195f or so and probed like butter.

That last 5% though...



Now for a rest and we will see.

 

Smoked a couple pork butts this weekend for a small housewarming party. 1st time doing a long smoke on this grill. Thanks to @Misplaced Nebraskan he helped with the rub and much needed whiskey supervision! Turned out pretty good! Ended up smoking the smaller one a little longer because it was on the colder side of the grill but it was better than the bigger one in my opinion. Perhaps the HEB butt was just better quality than the Smithfield butt.

 

Was mighty fine eating!

 

I trust him with the rub but not so sure about the whiskey. He likes burny.

 

Tri-tip was a total success, I’m loving this cut. It’s never out, I have to ask the butcher, and he cuts me one. They are kinda small but that’s fine, it’s just me and the boss.

 

Homemade rub recipe, pork picnic on the smoker. Finished it under aluminum foil for the last 2 hrs to 195F internal temp

 

Steak. Simple enough. Larceny in the glass.



The vortex puts a big crust on them. still 119 internal when pulled.

 

I’m a fan of Larceny.

I’m thinking that and Dickel rye will be my “house” whiskey.

 

So good! That 5% was a little firm but the rest... butter.



Wish I had some PF savory though. Lawrys and pepper isn’t cutting it.

 

How do you get the bacon crispy without over cooking the asparagus? I've tried and failed.