Food Smokers and Smoking Tips/Tricks/Techniques

Thanks for the link. We get to Phoenix usually picking up family at the airport. Will keep it in mind. The berbere rub I used was good flavor with a lingering heat from cayenne. I picked it up from a friend's recommendation.

 

Fireball soaked Pineapple with brown sugar and cinnamon glaze

 

Hickory Smoked Candied Pecans, maple syrup, cinnamon, vanilla, sea salt

 

Pickle, cheese, bacon dogs? They look delicious!

 

Brats, I think these were Boars Head Brats I soaked in some sort of brat concoction over night (Beer, onions, peppers and spices) then I strained off the juice and boiled it down, and put the remaining veggies in purée mode on the blender, ended up with a pretty tasty relish.. they went really fast for how few there was!
Forget what cheese, but it bore heads dill pickle slices as well..

 

Thanks for the details. I'll be doing this in the near future!

 

Update: 21 days



Once trimmed, it acted and tasted like a regular brisket. Maybe it would have been better at a full 45 day age or maybe not. My suspicions are that brisket is all around too large to get the benefits of dry aging.

I’ll give a second (much larger) brisket a try sometime and see if I can get a better result.

 

Haven't done a brisket since I got an offset smoker last fall. Have done ribs and some other odds and ends, but nothing "long" that required extended fire management. Instead of jumping right into a 13lb brisket, decided to start small. 3lb brisket for practice. Have never seen one this small but figured it's cheap if I fuck it up. Just threw it on...

 

All said and done, great practice. Good bark and it turned out awesome. Threw some potatoes on there as well for some smoked goodness. Even with the smallest brisket known to man, everything is great in the world...

 

Brisket or tri-tip?

 

Brisket.

 

Put this the fridge last night. About 4 pounds. Appears to be a trimmed flat.

 

Put it on the Pit Boss about 8:00 this morning. I figured about 8 hours at 200'.

 

8 hours to the minute later. It's probe tender at 205'.
Time to rest it for about an hour. Then Supper with homemade tater salad and hush puppies!

 

Done on the Weber Kettle over the weekend.

 

Two hours in on the baby backs - added the hot links and chicken. SPG on the left, a keto quasi replica of Pitfaced for some guests on the right.

 

I don’t think I’ve seen this color green…


Price is right. Too bad I have three 22”s already…

 

An even number wouldn't be the worst thing in the world

 

Right!

Although I basically only use this one. The others are for overflow.



Tritip and weird pork rib meet chunks my wife bought.