Food Smokers and Smoking Tips/Tricks/Techniques

Was a simple dinner! Brisket all courses!

Thank you

Shun FTW!

 

Never seen a Victoria’s Secret apron before.

 

Ok I got wayguey briskets in the freezer. Let’s try one on my pit together and you can even lift the lids 10,000 times and take pics

 

A couple of finished pics.


Meat for a week...


Tonight’s meal.

 

I rarely wrap anything anymore.

 

My brisket is resting

 

Brisket was a little dry, but that is my fault. The on point seasoning had a great taste which helped the brisket. Only have a pic of the complete product as everyone still ate it.

 

Pulled pork nachos. Pre cheese loading.

 

Turned out good. Beans were great. Whoever suggested sauted onions and peppers, was a great recommendation.

Idk if its just me or the electric smoker but i csnt get a smoke ring at all.

 

Sunday evening wings. Sadly I've had to take a break from my buffalo sauce due to it dominating my stomach on Monday mornings...

On top is Pitfaced regular/spicy combo, left is Owens BBQ buffalo seasoning/ranch seasoning, and on the bottom right is salt and pepper. Pitfaced was the winner tonight.



And plated with with some mac and cheese and my wife's gomae.

 

Post cheese and heat. I'll need to workout extra tomorrow.

 

From what I’ve seen comin’ off the pits/grills on this thread, y’all should give yourselves a big pat on the back. Pit Picasso’s, every one of you.

 

Weber pellet grill coming soon??

https://kettlefreaks.com/blogs/news/leaked-weber-pellet-grill-coming-soon

 

Blasphemy!

 

Sure looks like it. Wonder how it’s going to measure up.

 

Unicorn burgers:



Also there are unicorn beans on the side burner.

If y’all haven’t tried them you best get to it!

 

It is. Get a cheap smoke tube and you will get better results.



Not mine just googled smoke tube.

 

I've had horse meat at a fest and it was ok. This is my second time over here so I'm very fortunate with that. Staying another more 3 years with the NCOA.

 

Doesn't really surprise me. Couple articles and threads out there saying the rise in pellet poopers is the reason brisket is going up in price so much. And many other meats that didn't used to cost so much. The easy bake oven is increasing demand so prices naturally go up.

I am not the only one to notice that in many stores where floor space was once dedicated to Weber and charcoal is now filled will poopers and poop. It is almost impossible to get wood chunks around here anymore. But I can pick up pellets damn near anywhere.

Weber is a little late on the market analysis and slow to respond. Time will tell how they do.

Been playing around with pellets with tubes and smoke box lately. Used a tube last night for supper on the kettle.



I think as a supplement to already having smoke they probably do OK. Smoke box can generate more smoke for me due to surface area but takes up more space.



Still like my wood chunks and charcoal though LOL. But with an electric, propane or other method yeah think it would be the way to go. Much easier to regulate than wood chips and last a lot longer.