Food Smokers and Smoking Tips/Tricks/Techniques

Thank you!

 

In case anyone thought I forgot this was a food smoking thread... Haha

 

Vinegar. Natures disinfectant.

 

How do you repurpose leftovers that don’t just get eaten straight up? Go to for smoked chicken is chicken soup. Skin with the rub and the bones go into making the soup stock. Between that and the smokiness in the meat this is definitely a notch or two above most chicken and noodle soups.

 

Oh come on man. What the heck?? I'm starvin' here!!!!




Looks fricken delicious

 

My question is where do these hypothetical left overs come from? Just some food for thought.

 

Leftovers are just an excuse to smoke full capacity. Repeatedly.

 

Got me a crazy story today... I picked up a Prime brisket the other day and late last night I trimmed it up and rubbed it with 50/50 kosher salt and coarse ground black pepper. Let it sit in the fridge for a few hours and I got up at 6 and pulled it out of the fridge while I got the smoker going.. brisket was on by 630... I just pulled it at 190 degrees at 1 pm.. so 6.5 hours.. no wrap, no stall.. pellet smoker was running about 250 because it's in direct sunlight all morning. Brisket was just over 12 pounds before trimming.


The last time I did one of these Prime briskets it was done in about 7.5 hours.

The weather is currently 79F, light wind at about 9mph, zero clouds and 74% humidity.

Thoughts on why these briskets are cooking so fast in my easy bake oven?

 

Son is never around and wife does this weird vegetarian for a month every now and then. Leaves me as the only person I cook for.

 

Is it done? Not temp, but after resting and such, is it nice and tender?

Are you probing in the thickest part of the flat?

I don't really go by temp anymore to determine when to pull, but when they feel 'right' they're usually a bit above 190* (think 200*-203*) and that last bit can take a while. Additionally, if you're probing in the point, that tends to reach temp a bit faster than the flat, so that could be a factor.

Do you have a grate level thermo to verify cook temps?

I'm just spitballing, though. 6.5 hours does seem pretty quick to get to that temp.

 

Yes it's tender and if I was going to eat it today, I would have let it go to 200. It's actually going to be reheated tomorrow so I was trying to play it safe. Clearly I'm not super brisket experienced but I'm learning from this one for sure!
I do have an oven thermometer inside and that held at 250 the entire time. I had a remote probe in the point and a pit probe in the flat.. the flat was 190 and the point was 195.
I just didn't want to go to 200 and then reheat it tomorrow and have it dry out... Is this the wrong thing to do?

 

At the Butcher Shop



Got Pitfaced, dusted with unicorn



On the gasser’s firebox, comp. pellets for an hour. Reverse sear.


...and there we got it, Dinner!

 

Couple NY strips bought. A bratwurst, and a hatch green Chile pork sausage. Gonna throw t on the Weber with a piece of mesquite wood shortly.

 

I finally caved and bought it. Been using the Weber way more than I had initially anticipated so I said fuck it. Can’t wait to get it.

 

Love my Weber kettle.

 

Forgot to snap a pic of steaks on. The sausages needed a bit more time while the steak takes a quick nap

 

Me fuckin too! The grill grates make it even better! Can’t wait for that new cooking piece though. So much better than the broken Ass one I got

 

Long day at the office, the start of a long night, and a long day tomorrow. All humbling, though. Incredibly so.

Pitfaced BBQ is partially sponsoring a fundraising cook for one of my daughter's softball teammates. 6 years old and Adriana is battling liver cancer. Not good.

We're raising money, joy, and support for her tomorrow. Spring Creek donated 10 raw briskets and 8 raw pork shoulders. I'm in for the rub, fuel, and half of the cooking/serving (along with my neighbor), plus a couple raffle items. FastSigns donated the vinyl sign. The Dallas Cowboys and Texas Rangers have donated care packages and raffle items. The city is helping put on a softball and kickball tourny.

I'm missing a lot of helpers, I know, but we're hoping to do a really great thing tomorrow.

Me and my neighbor Gary:



Smokers getting prepped:



Pork shoulders:



Smoke rolling:



No pictures of prepping the meat. Gary and I went it alone.

Here's Adriana, the girl we're supporting:


If you've been looking for a way to pay forward a blessing, stroke of good luck, or a kind gesture that came your way, kindly consider sticking a few bucks in her GoFundMe. She's a little badass and will give this cancer hell, but if you know anything about liver cancer, it's going to be a tough fight.

Hoping to bring a little happiness tomorrow.