Food Smokers and Smoking Tips/Tricks/Techniques

The make a Meater Block that has multiple probes for multiple uses at the same time. It's an investment for sure but worthwhile I feel.

I'm not aware of any others (cheaper) the work like the Meater.

I have a Meater Plus and am satisfied with it.

 

I have the plus as well, but the repeater functionality isn't that great when I'm using the smoker (vs the oven inside). Not sure I wanna drop the coin on the block... but it's tempting.

 

(Yes I chose one that doesn't go past 200° )

I'm all for hammer down and don't be a dinosaur in the face of technology. But sometimes, the old way is the better way in my opinion. I'd way rather this thing that lasts forever, never loses range, never has a dead battery, never has a broken wire, and costs 10%.

No I don't get a fancy chart, or app. But I'd rather one of these any day of the week.

I would just get a second one of them things above

Yeah I keep an eye on grill temp. But for me it's only so good. I shoot for 225 on my temp, which means I'm probably between 220 and 230 somewhere. As long as I'm in or above, I'm good. If it reads 275 I give it a kick in the pants to get it back down, otherwise anywhere between 225 and 275 on the thing and I'm happy.

 

Yeah I mean I'm cheating enough as it is with using a pellet vs a smoke box, right?

 

Depends who you ask.

I'm on the side of non-dinosaurs there. I have a charcoal grill I use as an offset, it works great. I would LOVE to hit a button and walk away. Anyone who feels militant about anti-poopers is just obnoxious, and probably upset and jealous that there's a way that's 1000x easier than stick or charcoal to get food just as good.

I can run mine with no power, etc etc. and that's great, but poopers are great too.

 

I have the inkbird 4 probe. Works awesome and cheaper than meater block (I'm not sure what all magic this one does though)

$70 Inkbird WiFi Meat Thermometer IBBQ-4T, Wireless WiFi BBQ Thermometer for Smoker, Oven | APP Calibration Temp Graph | Mobile Notification Timer Alarm | Rechargeable Digital Grill Thermometer, 4 Probes

https://www.amazon.com/Inkbird-Ther...t=&hvlocphy=1022656&hvtargid=pla-950622599429

 

Inkbird 6 probe for me, although I've never used more than three. Works great.

 

Back when I had a Traeger my favorite was the Cabela's brand. They were pretty good and pretty cheap.

Others always swore by Lumberjack but I couldn't get them where I used to live so I haven't tried them myself.

 

Pastrami going on.

 

I’ve always wanted to try this.

edit: not pastrami, I’ve had that lol. To try doing one myself.

 

Try using yellow mustard as a binder for the rub? Works great.

 

Yep, I use that as a binder for my butts and ribs. Just need to do some research on rub, cut of meat and temps for the pastrami.

 

I’m using a packaged corned beef flat. De-salinated in water around 4-5 hours. Apply rub and smoke @ 250-275 until 160 and wrap until probe tender 200 or so. Some put in a foil pan. Add water and steam until tender.
Rub is basically cracked black pepper and coriander. I added garlic and onion powder also.
1/4 c black pepper corns
3T- whole coriander seeds
1T each paprika/garlic powder/onion powder. Use spice grinder/ mortar and pestle to grind spices. Zip-loc is what I had left over.

 

I was just thinking it’s about time to get one going. Looks good!

 

I use a brisket flat and wet cure it for 7-10 days, depending on size. Desalinate in cold water for 3-5 days.

Then it gets whole peppercorns, coarse ground pepper, kosher salt, garlic powder, onion powder, paprika, brown sugar, coriander seeds, and mustard seeds. Smoke at 225 until 165°, chill in the fridge for 12-24 hours, then steam it (covered) on a wire rack until 140°.

Slice and serve!

https://youtu.be/Mc5bYVXmkYA

 

It's another one of those things that I just think "I can't eat enough of this to justify it, I'll just go to the pastrami joint up the road the 2-3x a year I want it"

Try mayonaise as a binder. I make my own, I don't separate yolk and white, I just dump an egg in a mason jar, submersion blender, and then add olive oil until it's done.

Then you can use it as a binder, and on sandwiches.

 

It’s a lot for two people, but I vacuum seal it in portioned chunks after it gets smoked. The steam reheat at the end is the key - we don’t microwave meat, never ever. It is a lot of work for one flat and does take up quite a bit of fridge space, but worth it!

 

Amen - I don't even own a microwave anymore. I've used an instant pot to reheat ribs/other assorted BBQ goodies, and that works a treat.

 

Pick up the corned beef after St. Paddy’s day. Got mine at Kroger for 7 bucks.

 

Trying water bath/ steam method. Just drinking margaritas with the wildlife while waiting.