Food Smokers and Smoking Tips/Tricks/Techniques

Are you running an extension cord? Seems mine used to have issues with light duty cords.

 

Those smithfields always turn out so tender for me. You got them looking good too.

 

Just reading through and catching up, then realizing I didn’t post a couple of pics from yesterday.

Buffalo beans, half rack wet, half dry.

 

Today just some pork chops and fresh corn on the cob.

 

First time ever smoking brisket in a pellet smoker (pitboss 820 pro). Awesome smoke ring BUT meat is a little tougher than usual. I also pulled IT 198. Grill temp kept fluctuating. Then thunderstorm came last night. I was done. Rested for 30min if you want to call that “resting”

 

looks good. I used to pull mine off when it got to temp. It never turned out the same, each time I had different texture. Use the prob test, if the prob doesn't go in to the meat like soft butter its not done. Most of the time its closer to 203-209. And as always get the highest cut of meat you can find, with the most flex in the flat. And try your hardest to let it rest for 2 hours. Just my 0.02

 

I usually pull at 203-212 but it was a long night, tired and hungry so I said F it. I’ll pull at 198 I’ll just use the ol reliable weber 26” next time

 

Not sure changing the cooking vessel is going to change the results if you said you pulled early and didn’t rest it.

 

I know. But the damn temp fluctuations of the pitboss got annoying. Weber keeps a nice steady temp

 

Are you looking at the temp fluctuations on the built in probe? I noticed that on meat level when I’ve put my ThermoPro to watch temps the fluctuations aren’t nearly as bad as the internal probe on my Traeger seems to think. I often wonder if it’s where they place the built in probes.

 

Thanks. They smell great and it's killing me not wrapping in paper for the epic bark.

 

Going to need another spicy meat rub with how good this butt smells right now and want to try out this unicorn rub that I keep hearing about.

 

Well the pork baby back ribs are on... let’s hope for a better outcome then yesterday on the beef short ribs. The rub I put on is the Green Mountain Grills pork rub and then I put a extra layer of brown sugar on top. I also threw in my A-maze-n smoke tube for a little extra smoke. I have Greenmountain grills gold blend (oak, hickory, and maple) in the hopper and cherry in the smoke tube.

Here’s to more chores while I cook!

 

I forget how much Better chicken can taste using lump charcoal.

 

I've been there. I can't get over how good it looks. Awesome smoke rig and bark.

 

20 hours and almost done.

 

After my tri tip issue the other day I second this comment and I went and got a thermo pen

 

Well I am now cause its run to a non gfci outlet

 

Thata’ girl.... everything running OK now?

 

First the good news lol: my buddy checked in, him and his house are fine

Now this:
About 1/2 mile downstream of my house. I might try cut it apart, haul it out of there and rebuild. All things considered coulda been way worse


Water don’t fuck around