Food Smokers and Smoking Tips/Tricks/Techniques

Looks mighty tasty.

 

I am not gentle on phones. Dog parks, hikes, bikes, garage/truck work, etc. I had a normal wallet case on the iPhone 7 with screen protectors and still lost two screens. They were “only” about 100 a piece but that’s about what I pay for phones anyway (200 for a smart phone lasts me like 3 years, prepaid bitches). But I got the 7 through work upgrade plan for “free” so. I have the older SE which is the same chassis as the 5 and that thing is a tank. Stupid modern phone designs makes them burn through screens left and right.

but hey this is a smoking thread. I have done chicken wings those came out okay, but my drumsticks came out good but with shoe leather skin. Two questions. Can I revive that on reheating somehow? And 2 how do I not do that next time? I usually do skinless thighs for chicken so I don’t have to worry about this.

 

You could try to wrap them in double layer of foil for a little while to trap some steam in them. Should loosen the skin up.

 

Maybe reheat in airfryer or toaster oven?

 

I’ll wrap and do in toaster oven. Don’t have an air fryer, unfortunately.

 

Its not same as fresh but still better than microwave

 

fortunatelt we do not have one of those.

 

To be honest.. I don't care for drumsticks so I don't make them.. I'm curious if you oiled or buttered the skin or what rub you put on them? Obviously with wings I want the crispiest skin I can get.. ( and yes.. I prefer the flats to the drumettes)

 

The eternal flame lives on.

I’d have to play with that for quite a spell before I’d even consider eatin’ it.

 

It was kind of take what you can get. I like legs more than wings for normal meals. I usually do them hot and fast on the gas and don’t have a problem. These were what we’re at the store, and then behind that when I was setting up the smoker...had extra space so really smoked drums was 2x just by chance. I just did my usual dry rub, brown sugar and spices. I’ll just stick to skinless for smoking it’s not a big deal.

 

OK. Brisket finished at 2 am ish. Pulled and rested in cooler. Cleaned up and to bed around 3. Up with dogs at 6:00. Sliced some up around 155 internal still. Pics and then more napping.

Flavor - Great! Pepper and On Point!
Moisture - Point was awesome, left half of flat(as seen below) was pretty good. Right side was starting to tear and dry. Good overall average but far from "good enough".
Double stalled at 163-165 (few hours) and then again from 179-181 (few hours)
19.xx hours on the egg.

Next time - Water Pan, Fat up for heat block, Way less trim. I'm used to the pellet and can get aggressive on it. This brisket was lackluster on fat cap already but the marbling helped it stand up. Also, more wood chunks/splits for the first part of smoking.

Sliced up a little chunk and left the rest whole. Made a few point cubes too.

 

Nice Job Zach and a good lesson on the egg

 

Great job! Everything is an experiment!

 

I was going to say hopefully not everything but I don’t think I’ve had a smoke this year on the smoker that hasn’t had an element of experiment to it. woops. Sometimes it’s the meats sometimes it’s the chips sometimes it’s this that or the other thing. Yeah I haven’t had any smokes this year that I haven’t tried something new

Next smoke may be a corned beef brisket cut. Smaller, I’m not a big red meat guy so that would last me a whole week.

 

I buy the already corned beef briskets usually the flat.. and soak it for a couple hours in water (changing every 30 min) then rub it with a pastrami rub and make pastrami out of it!

 

honestly part of me is like yeah let’s do a classic brisket! Last time I bought a “real” one it was like 9 lbs minimum. That’s a lot for one person who doesn’t eat much red meats!! maybe I’ll find a chuck roast or something and actually take it to 205 this time. Actually I can probably plan that around family/guests could do a taco thing. Now I’m just thinking while typing.

 

Do you have a food saver/vacuum sealer?

If so, vacuum seal it and fill up the freezer! yo don't have to eat it all at once.. and makes for great quick meals when you need one

 

I do actually. Y’all are bad for my health

 

I package into smaller portions.. usually 1 pound each .. pending what it is and it's good for a meal or two.. then freeze it.
After working a 12 hour shift I can come home, pull out a bag of whatever sounds good, put it into a pot and cover with water and bring up to a boil and let simmer for a few minutes while I put together whatever else I am having. Seriously can have a decent meal within 15-20 minutes.

 

Got 3 racks of ribs on the smoker now after pulling the brisket earlier. Going to be a good meat day.