Food Smokers and Smoking Tips/Tricks/Techniques

If you wrap it up tightly it will stay warm for hours

 

Wrap it for at least an hour. Learned that before my last smoke and it was such a difference. You want the water to settle and not be steam when you pull it. Otherwise it all just evaporates out. You want it to condense and cool wrapped, and hot damn was that a worthwhile suggestion. I think from @Misplaced Nebraskan but might have been someone else.

 

Works great, $7.99 at Academy last weekend.

 

I always wrap butts and shoulders in foil and a towel, place in a cooler. Drink beers for the next hour at least. Take it out, shred or slice, and DIG IN!

 

I've never sliced a butt. I might try that next time. I DO slice pork loins but I usually don't get those up to shredding temp.

 

My WifeFi is working great. She just sent me pics of the beef ribs she is working on. This is the second time I have gotten her to smoke some meat for me while I was at work. I told her I was going to turn her into a regular Pitmaster. She said it was easy with the set it and forget it Green Mountain Grill. LOL.

 

Meh, don't slice, shred. But yes, after taking off the smoker: foil, towel, cooler. Can sit in there and stay hot 4-6 hours if needed, I always rest at least an hour.

 

Got a butt in the crock pot for dinner. Just so easy that I'm not sure I'll try it on the grill.

 

Yeah, I used to shred straight off but now I've learned. I don't do it in the cooler though I just do it on the stovetop. foil then towel.

If I'm doing it in BBQ sauce on a sandwich, to be fair, smoking it is all right but doesn't add as much as the effort that goes in vs a crockpot...if that makes sense. Dry/plain though....smoking worth it.

 

Where's the best place to buy a small sized brisket? The ones at Sams club is like 70 bucks and is huge.

 

Winco?

 

Spot on.

 

Local butcher but ask ahead of time. Last time I went in for one the smallest I could get was like 9-11 pounds, it's the nature of the cut, they're big. You can cheat the system with a corned beef brisket.

PS Beef expensive right now. It's more expensive than normal on top of the brisket prices. Which is shenanigans, BBQ started as the crappy cheap cuts and now the crappy cheap cuts are the sought after expensive cuts.

 

So I got this for Father's Day!!

 

Rajah

 

A whole hog shoulder?

 

Why go for a big un and vacuum seal what ya can’t eat

 

If you want to slice, I like to stop at 185° so the inside fat renders a bit. I like to hit 200° to pull it.

 

but, yes! always rest. longer is preferred to shorter. If timing is a concern, finish earlier and use the extra time to rest it longer. almost as, if not more, vital than the rest of the cook. to an extent...

WifeFi>Wifi

 

A good pit warming box for the win