Food Smokers and Smoking Tips/Tricks/Techniques

They also know it’s my first brisket. They’ve really enjoyed my pork butts and now that I think of it, I only see some of them when I’m making food

 

That sounds like my family.

Not that we don’t see them a lot. We are Italians we just make a lot of food, just happens.

 

It’s 1:45 am I’m hungry and his needs to be cooked...

maybe I’ll sleep tonight....

 

She’s on at 4:30 — 225°

The point of no return

 

Has anyone smoked ground burger to make chili with?

 

All the time. Look up “Over the top chili”

 

Thanks!

 

Been experimenting with chuck roasts on the smoker. Despite me over cooking it, the flavor was there.

Should take about 5 hours at 240. Cost more in pellets than it did meat.

I wrapped it when it reached 170 and unwrapped at 200. My mistake was how long I put back on for after wrapping (1hour). Should have been 15 minutes.

 

Chuck roast is one of my goto meats. Brisket is rarely on sale here, and on sale is about $6.99 a pound, where as chuck roast I can get for $2.99 to $3.99 a pound.

 

Getting ready to do this as well

 

Yes it’s great. Done tenderized backstrap and deer burger last week on the smoker for a lite smoke and sear.

Didn’t get a shot of the hamburger meat.

 

Even having a 22" I say the same thing about wishing I had a 26"

 

I have done smoked burgers before. To be brutally honest, in my experience, it wasn't worth the added effort. They were good, but not that much better than the gasser.

This, to me, gets to the essence of real BBQ and smoking in the states.

This article is pretty cool about the history of the different types of BBQ at the rich end of things, and the history of the sweet sauces. Pretty cool actually.
https://www.smithsonianmag.com/arts-culture/the-evolution-of-american-barbecue-13770775/

Here, number 1 - this site was advertising cancer when I opened it. uke". 2 - I don't know the validity of the source, etc but the story is "real" at least.
https://blackthen.com/the-connection-between-african-americans-and-the-history-of-barbeque/

What it comes down to, in the US, was the history with slavery.
1. Slaves were brought over from the Caribbean countries which had BBQ as a cultural thing there to begin with (and Africa as well). But,
2. The slaves were given the tough, nasty cuts such as pork shoulder, and brisket, that the bourgeoise didn't want. The slaves of yesteryear knew how to make those cuts not just tolerable, but delicious.

Queue: modern day, suddenly the junk cuts are some of the more expensive ones. Shenanigans.





I put my cover over my grill the other day, then the wind took it, so I put it back on with 2 cam straps to hold it down this time. Unfortunately given weather currently and upcoming and whatnot, I don't foresee the grill or smoker being opened up until late spring next year. My usual time for opening will probably be delayed if I end up taking a road trip to Texas again.

https://www.tacomaworld.com/threads/big-texan-tw-pilgrimage.694857/

 

The $50 summit in all her glory:



Can't wait to get the correct orifices and regulator and get it fired up.

 

Smoker/ seared bacon deer burgers

 

Here it is, my first brisket. Flat took longer than the point and ended up a little dry, I added a bit too much rub, and I want a bigger smoke ring. Hate on it



Is the droop shot cool with a point piece?

 

Looks good to me!

 

60lbs of deer/pork sausage got made today, currently in the smokers

 

Thanks, I’m happy it was edible

 

Pinch me, make sure I'm not dreaming.