Food Smokers and Smoking Tips/Tricks/Techniques

So the final verdict after eating. Next time cooked this way I will wrap and add juice to keep it moist. Outside of it being a little drier than normal it was still quite good. Not to my normal standards but definitely an alternative method for cooking it.

 

I usually do either an overnight smoke or I get up real early and get it going.

 

How to get bourbon flavor into a rub... Make bourbon salt

https://www.theawl.com/2012/09/how-to-make-bourbon-salt/

 

Sriracha salt is pretty easy.. 2 ingredients and some time... And as I am writing this I am wondering why I haven't made smoked sriracha salt...

Preheat oven to 300 degrees

1/4 cup sriracha
1 cup Kosher salt

Combine and spread out on a parchment paper lined baking pan.

Put pan in oven and turn oven OFF!

You're not cooking the salt.. your letting the warm oven air dry it out.

Once the oven has completely cooled, remove the pan and put the salt into something like a mason jar with a lid.

Use it anywhere you'd use salt!

 

Wife’s family is coming over tomorrow so I’m doing a butt on the smoker.

 

I keep getting rave reviews on brisket..I'm very not-happy with it though. I need more bark...can anyone help?

Basic approach from me: minimal trimming, fat up, salt/pepper only, no wrap, on a KamadoJoe....try to keep it 205-220 around the dome...

 

You can try a little higher heat 225-250 maybe also use a rub with sugar in it so that will caramelize and help in forming the bark. How long do you have the meat on for in a normal session?

 

Im down to sleep early and wake up at 3-4am and 'q

 

How the ribs doing

 

Finally doing a brisket and finally cleaned out my Weber 26”. Also if you don’t have them metal scraper things from Lowe’s or Home Depot id suggest you get one. Stupid cheap.

 

I was looking on Craigslist today for a 26" Kettle, nothing in a 500 mile radius. "Weber" is gone, he is a breeding bull about a 100 miles from here and always showed up on my searches. I finally gave up looking for a 26" on CL and started looking for new ones. You're not helping....

Hot and raining. Didn't want to cook inside but not much choice. So made BLT's with King Hawaiian bread. I did a thing. After cooking the bacon sliced some onion thin and carmalized it in some bacon grease to add to the second sandwich. The sweetness went well with the saltiness of the bacon, was good and will do it again. Need to make some more bacon.





BTW King Hawaiian bread fried in bacon grease is pretty damn good. Just saying..

 

Yea I’m actually looking for another one if it ever pops up. Rather sell my 22 that I use for pizza and replace it with a 26 instead.

 

Fat down towards heat source. Point meat towards hot end of pit. 225 temp. Mist with spray for first few hours. Let it ride. What's your rub? As some more sugar?

 

Why fat down? I thought with all meats is fat cap up.

 

Cab Chuck roasts on sale. About $11 ea. Gonna pull or slice for sandwiches tomorrow

 

https://amazingribs.com/more-techni...-science/myth-melting-fat-cap-penetrates-meat


TL;DR

Fat cap is a protector only...

Depends on heat source and cooker. Lots of myths in BBQ. But as long as you're having fun that's all that matters.

I used to toss and turn over the subject. Now... I drink more...

 

It's a never ending debate. I do fat down on everything. The fat isn't basting the meat. It's just washing the rub off.

 

Fat up