Food Smokers and Smoking Tips/Tricks/Techniques

most cattle comes from Florida and you have supply and demand. Texas demands more beef than California



I’m up in New England I considered grabbing a corned beef brisket to smoke the other day when I had the extra space but they were like 15 20 bucks. For someone who doesn’t care for red meats, not worth it. Pork loin instead. Wasn’t dirt cheap but was cheaper. Heading back out to the store today, now is when they have the cheap shit in stock. Neck bones.

 

All I can picture is the coms guy from down periscope.

 

Anyone here order a Creekstone Farms Brisket before? Yes, they are pricey... But I want to try one (I've eaten some before - Franklin's, not that I can replicate that... but shooters gotta shoot right?!) I also want to break in my new to me BBQ/Food accessory

Even with the inflated prices of brisket here, I could still buy 3 packers from Costco for the price of the Creekstone. hrmmmm

 

Vampire Rub.....garlic heavy??

 

You got it.

 

Definitely garlic forward!

 

Sorry, I missed this the first pass through!

It's probably still a little ways off. A lot goes in to the discussion with the co-packer and it just takes time for it to all come together. Best case scenario from when I get a blend finalized to when it is available for purchase is about 1-2 months.

 

Tri-tip Jerky, about 3 Lb sliced and marinating.

 

I got my new to me toy last weekend (Thanks @bvbull200 for the mule!). Last night I finally cleaned it up and did a "burn off"











Alto Shaam 300-S

goes from 60°F to 200°F. This will be my new "holding oven" to rest smoked goods and sides. I was gonna look at a cambro cooler again, then got side tracked onto this.

 

I see that now that I’m lookin’ at the Nose prints on the Stainless. Yup, she’s a keeper any way you look at it.

 

I did stick my head in there a couple times to check the smells as it was cooking off

 

That's what HE said!

 

I must be doing something right because the time I thought I would be ready for dinner and the time the ribs appear they’ll be ready are two totally different times haha. I guess that’s BBQ. Dinner will be later than anticipated. Time for another cold one.

 

That’s the way it usually seems to go.

 

That's why ya gotta keep stocked up on beer!

 

if they’re done at 6 o’clock I don’t trust ‘em.

Still going through the cook from Tuesday. Whatever is left on Sunday that I don’t have a plan for by Tuesday will be frozen. But chances are there won’t be anything left.

 

Ready, set, go!

 

Pure Dog Porn right there. I’d need to tarp it off as the whinin’ & cryin’ would be too much for me to handle.