Food Smokers and Smoking Tips/Tricks/Techniques

OK... Finally got around to finishing the beef cheeks! WHY HAVE I WAITED SO LONG TO COOK THESE BEFORE! insanely soft and tender. Succulence! Just wow! Pics first...

Fresh off the smoker (the other day. been in fridge since)





Braised in Chicken Stock and Wooster Sauce (no beef broth on hand sadly)








Shredded with forks






This right here is what On Point Rub was destined for @bvbull200 ! the flavor profile of On Point with the insanely tender smoked and braised beef cheek.

This was smoked really low over pecan for 2 and half hours ish (150-165 smoker temp) til barq was set.
Braised at 265 in foil pan with stock for around 2 hours til there was absolutely no resistance from probing it. IT was around 208.

Will be making something I saw online recently with this hopefully tomorrow. If there is any left anyway

 

sounds great!

 

This is definitely in the category that I think everyone should make at least once.

 

Id wrap in a tortilla with some rice and beans

 

I'd be game to try if I could find some around here!

Guess I will have to go on another treasure hunt tomorrow.

 

I'd probably eat it on a shoe

Any Mexican stores out there?

 

Check walmart

 

Oh of course.. I'll be on the hunt!

 

Tri Tip on the PP last night..

 

Just the tip on the pp is what you had in your mouth last night?!

Looks like a successful cook though! What sides?

 

Green beans and leftover tater hot dish from the rib fest the night before. I also smoked some HEB salmon burgers, but no big deal for those.

I did the reverse sear on the Tri Tip, smoking on the PP till 125 IT, then blasting on my Weber gas grill, preheated to 600 degrees. Nice process.

 

extra points for Hot Dish! Been too long for me on that.

 

The only bad thing is that my wife cooks with ZERO recipes. Meaning the likelihood of her making that again is ZERO.

 

What's tater hot dish?

We make "tater tot special", but that's tater tots, cheese, mushroom soup, green beans, and ground beef.

 

I break #8 often and @Misplaced Nebraskan breaks #9 All the time.

 

I found these 2" thick pork loin chops at Costco. Brined them for an hour, then rubbed with mustard and Bad Byron's Butt Rub. Put in pellet smoker at 250 untill 140, then turned up the heat and cooked untill about 150.
Served with baby potatoes sauteed in butter, garlic and parsley, then put on smoker with meat to finish. Also sauteed mushrooms and onions, then simmered in chutney. Carrots with french herbs mix.

 

Looks like an excellent meal right there.