Food Smokers and Smoking Tips/Tricks/Techniques

Get Em Murph

 

Ribeye!

 

I like big butts and I cannot lie

 

You are supposed to put them in the smoker.

 

@nDub

https://friscospices.com/collections/brines-cures

This place is in Omaha, NE

 

Thanks!

 

Looks like they raised the price a bit.. last time I bought 3 bags of cure it was $3 a bag... But for me.. it's a great place to buy their bulk spices etc too.. I go into the store and order a pound of this and a 1/2 pound of that.. I'm always playing with rubs etc.

They also have that jerky marinade but I've never messed with that (yet)

 

Decided to throw a butt on the easy bake tonight. Covered in lots and lots of minced garlic since I didn’t have any cloves, then rubbed with a generous coat of PF regular.

No pic tonight since it was pitch black outside

 

I LOVE the overloaded garlic on pork!! I hope you enjoy it!!

 

I love garlic in just about everything. The last butt I did I didn’t get enough on it, so this one has probably 3-4 times more

 

I’m about to! Enjoying some eagle rare and a cigar first though...

 

When I do my Vampire Pulled Pork I try for 30 whole cloves... Sometimes I get a few less.. and I've cut the salt and pepper rub from 50/50 to like 30/70 with the salt being 30.

After the pork is pulled and everything mixed together... You can always add more salt... But you can't take it away!

 

Creekstone brisket going down tonight. Got the egg dialed in around 235-240. Plan is to try and pull early and hold it in the Alto Shaam for a few hours at 155*.

Best guess anyway

We'll have a live test dummy in @ryanbitt too so I'll have a witness either way













That scalp I screwed up that is pooling is eating at me

The big split between the point and flat was already precut and flipped up. So I trimmed it up on that flap to hopefully make some great burnt ends!

 

Bout to burn one

(Gonna cook a brisket too)


Dalmation

 

Getting it ready



Goodnight sweet princess, see you in the morning..

 

Barq and color look good. Wrapped with a bit of Wooster and ACV and On Point. In the stall and ready for a nap.



Meater probes still acclimating to ambient. Pit is hovering in the low 260s. Alarm set for 195. Alto shaam ready to go in garage whenever needed. See y'all in a few hours.

 

I am getting an ever larger temperature difference in my probes. One side is twice as thick as the other.

In the morning I might have to

 

Smoke is doing well and I'm about to hit it for the night. 1am but not ready for bed just yet.

I gotta grab another beer or two and take a dip. I can watch the smoker from here.