Food Smokers and Smoking Tips/Tricks/Techniques

that's whut i said...

 

Sirloin tip has always been our go too for French dips. I’d still charcoal grill it indirect to rare-medium rare and thin slice for Sammies.

 

If you "grill" it, you probably want as rare as you can handle. For me, that's medium rare.

 

Beef short ribs.

 

Looks really good

chewy?

 

Haven’t tried them yet. First time cooking them.

I’ve got another couple few hours left.

Ill let you know!

 

Looks like redneck soy sauce

 

Laughing hahaha damn

 

It’s 120°F inside now…. Need 10-15°F more

 

Pulled at 125°F

Ate one whole stuffed pita and two meat salads. Just right- thanks for the advice!

 

Pretty good! Rushed the finish slightly by wrapping but turned ok.

plenty of leftovers!

 

Pretty happy with how this preseasoned "brisket" from aldi turned out. Cheaper than unseasoned.

Smoked on a weber smokey mountain with mesquite. Along with smoked mac & cheese and assorted vegetables (not pictured)

 

Dayum!

 

Looks good, that second pic though way too much green stuff on the plate.

 

Think this weekend I might toss a pork should on the smoker and make some pulled pork for the week. Need to go pick up some more pellets though.

 

I was gonna have another giant meat stuffed pita. But have you see the carbs on bread?? HHAAHHAAHHAHAA so I had TWO meat salads instead!!

 

Ya it gets crazy. You could try some of those Keto friendly tortilla and do some wraps also. Just messin with ya anyway, this past week we went out to dinner and with my food I actually picked salad as one of my sides lol. I just felt the need for something green lol

 

Any consolation all the green garbage came from our pesticide free land

 

That's a definite bonus there. Fresh from your garden stuff is the best. When we get our land and build my wife wants a good garden.

 

If anyone is in the Harris Teeter footprint, pork butt is $0.99/lb through tomorrow.
I picked up two and also found a Chuck shoulder at Food lion. Never even heard of that cut, but I'm gonna smoke/braise it just like a regular Chuck roast. It's really lean compared to the regular cut.