Food Smokers and Smoking Tips/Tricks/Techniques

I heard beer will keep you cool. Get out there and cook!!

 

morning all, just got caught up your foods look amazing!

 

Pork butt went on an hour and a half ago. I'll cube up some belly here in another hour or so and throw that on too. Gotta start burning though some of that cheap Kingsford from the sales this weekend!

 

Thinking I may do a bourbon bbq glaze for the meatloaf today. Forgot to get the beans so I guess I need to run to the store in a little while. May get some corn on the cob while I’m there to go with it.

 

No fresh corn round these parts yet.

 

Rec Tec Rt 700 + ribeye steaks

 

Made wings last night so the wife and I could do a hot wings challange like on Hot Ones. Man the last one is hot!

 

Ftfy

 

Been here in FL for a little while now. Not quite as good or as big as the stuff we would get back in MI in season but still good none the less.

 

Three or so hours in, Brisket is at 168, butt at 144, just wrapped both.

 

A success.

 

Have a good day y’all!

Don’t forget a moment for those that gave the ultimate sacrifice, and those who while still here have sacrificed as well!

 

With the temps some of you are posting.. Ouch! It gets into the teens below zero Fahrenheit I start to think screw it. And mid 80's and above. I seem to be getting pickier as I get older with a smaller range of comfort.

Ribs for the neighbors (and son and I) turned out awesome yesterday as was the weather.



Because the neighbor kids are all young I kept the beans simple. Ketchup, mustard, honey and maple sugar. Everyone seems to like the maple sugar in the beans even if they are missing the spicy sausage, onions and peppers.

100% chance of rain here today and in the 50's which is why I did the ribs yesterday. But the weather radar showed a half hour open window of no rain at 1130. Started the gasser in the rain before it stopped and ended up turning it off just as the rain started again. No way could pulled it off with charcoal. Bacon cheddar brat burgers and a bacon wrapped cap steak.



Think I have enough food to make it the rest of the day now...

 

Cold brisket is a bitch to slice! I need a band saw lol.
Not my best effort, but this brisket was thin on one side and of course that part was overcooked. The fat cap side is crispy too, but there wasn't much fat there to begin with. Some of it crumbles. I saved the juice and prolly gonna chop some and maybe add a little beef broth if needed.
The florescent lighting in the kitchen really screws up the color in the pic. I need a pro lighting setup like some of you have.
Poor pic incoming. < Look! I speeled poor rite dis time! I may have been drinking last night.

 

That would also some some super tasty brisket nachos.

 

Hit 150 before the 4 hour mark. Now I need to decide to wrap or bark it.

 

Man i wish i had a picture still of the chuck roast i did for mothers day. I did 2: 2.5lb and they turned out excellent with hickory wood. Fed 7 people with leftovers. Plan to do the same for fathers day weekend

 

Brisket is done, put it down for a two hour nap in the cooler. Butt is at 190, so maybe half an hour.

 

Pork is done.

6.5 hours total. 2 at 225-230 for smoke, then around 275 to finish. Wrapped both, they both look and smell awesome.

 

Ohh! Good idea!
Got tired of slicing, wife asked why I was waiting. Told her start slicing, she did 2 cuts and quit lol.