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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Jun 21, 2018 at 7:27 PM
    t4daddy

    t4daddy Well-Known Member

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    SRV don’t suck... I like me some Robert Earl Keen as well.
     
  2. Jun 21, 2018 at 7:42 PM
    Kanyon71

    Kanyon71 Well-Known Member

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    My friend loves that stuff but can't find the big ones anymore for some reason.
     
  3. Jun 21, 2018 at 8:02 PM
    bvbull200

    bvbull200 Well-Known Member

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    Fresh wiper fluid
    That's awesome. I looked at that, and should have taken advantage, but I didn't. It looks like the marbling grade is a little higher on those two than the black grade wagyu I got. On par with SRF's gold grade wagyu and you spent the same money!

    Everything I've read suggests taking it to around 205* if you're going by temp. If you go by feel (how I usually do Prime), then wait until it feels done, then cook it for another 30-60 minutes. I'm keeping everything the same as my last few cooks. Solid trim, inject, the new rub blend I've been using, ~275*, butcher paper wrap. I have some more thawing that needs to get done tomorrow if I'm going to be ready to cook Saturday!
     
  4. Jun 21, 2018 at 8:14 PM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    Yeah the gold marbeling looks amazing! Read the same thing about "overcooking" it. Definitely don't wanna ruin it... Hoping you have some good Clif notes soon :D

    But I got two so we'll see if one survives til my dad comes down. Or you. Whichever is first :cheers: .I owe ya a good cookout :thumbsup:
     
  5. Jun 21, 2018 at 8:18 PM
    bvbull200

    bvbull200 Well-Known Member

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    Fresh wiper fluid
    Looks like you're about to have the ultimate back patio for hosting, too!
     
  6. Jun 21, 2018 at 8:22 PM
    grdgz97

    grdgz97 Well-Known Member

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    Bacon bbq cheese boogers. Got some new onion/jalapeño crisps at Costco. Good texture and flavor.

    DE5580AE-68F0-49AD-A565-1DB030FA7DEC.jpg
     
  7. Jun 21, 2018 at 8:44 PM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    Will be open for any and all. BYOB... Bring yer own brisket :rofl:
     
  8. Jun 21, 2018 at 8:45 PM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    :bowdown:

    Hard to beat a good booger!
     
    Bigdaddy4760 and grdgz97[QUOTED] like this.
  9. Jun 21, 2018 at 8:48 PM
    bvbull200

    bvbull200 Well-Known Member

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    :rofl:

    Don't plan anything, yet, but I'll be in Austin on the weekend of July 13th. It is a bachelor party that kind of ends after a distillery tour on Sunday. I may be staying in that area, then coming home Monday. If my Sunday evening is free, I might swing by and see what you have cooking ;).
     
  10. Jun 21, 2018 at 9:24 PM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    I will make myself available for sure. Even if it's for just a beer :thumbsup:
     
    Bigdaddy4760 likes this.
  11. Jun 22, 2018 at 12:56 AM
    TK-422

    TK-422 Toyota! Oh what a feeling.

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    I am also smoking some butt this weekend.

    [​IMG]

    It felt good to rub the butt. It's now resting.

    [​IMG]

    My wife doesn't like pork and this looked pretty good as I walked by.

    [​IMG]
     
    bvbull200, TomTwo, Cold Iron and 4 others like this.
  12. Jun 22, 2018 at 8:10 AM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    All the wagyu talk yesterday got me digging through old saved links.

    The Beef Marbling Standard:

    [​IMG]

    USDA Prime usually falls in the 4-5 range
    8-12 is graded A5 Wagyu.

    @WBF610 ... Here is a link to in stock A5 brisket at $140 for a 12-14 lb with a BMS of 8+. The sale yesterday was $137 for 10-12 lbs... so you win by missing out yesterday:rofl:

    https://shop.paradisemeats.com/wagyu-briskets-c29.aspx


    But this will be my backup if these ordered ones are life changing. If not, choice and prime will keep me happy :D
     
  13. Jun 22, 2018 at 8:18 AM
    Chrisf06

    Chrisf06 Well-Known Member

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    hahaha, nice. can't wait to see how it turns out.
     
  14. Jun 22, 2018 at 9:19 AM
    WBF610

    WBF610 Member well known

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    After thinking about it last night, I probably don’t need to spend that much on a brisket. Just need to find a prime available by me to be happy. I’m going to call the Costco and request they start stocking them.

    Edit: ok, maybe once I’ll try it.
     
  15. Jun 22, 2018 at 9:42 AM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    That's the spirit! figured the same thing. But to be fair and see if it is actually worth it I want to do the following:

    1 Choice Brisket
    1 Prime Brisket
    1 Wagyu Brisket

    all prepped the same, smoked and rotated around the pit to minimize hot spots.

    Taste test to see what is worth what.

    I'm sure I could find volunteers to help taste test :rofl:
     
  16. Jun 22, 2018 at 10:31 AM
    tntacomaguy

    tntacomaguy Well-Known Member

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    Quick question for you guys ... I got some Pit face rub and gonna do ribs tomorrow. Do I rub them tonight or just do it before I put them on the smoker. Also since I haven't used Pit face before how much is good? Thin coat? Heavy packed on coat?
     
    DubfromGA, WBF610, bvbull200 and 2 others like this.
  17. Jun 22, 2018 at 10:34 AM
    PackCon

    PackCon Well-Known Member

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    I am not sure packing on the rub overnight makes any difference in the end product.

    I do it just before putting it on.

    Rubs are personal preference. Put on how much rub you like.

    I go thinner on ribs and heavy on larger cuts of meat. I don’t like a big crust on my ribs.
     
  18. Jun 22, 2018 at 10:37 AM
    tntacomaguy

    tntacomaguy Well-Known Member

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    Thanks! I've tried several rubs and I'm looking forward to trying Pit faced!
     
  19. Jun 22, 2018 at 10:41 AM
    wilcam47

    wilcam47 Keep on keeping on!

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    its really a matter of taste. but I like a good amount, the salt isnt very high in it so unless you pour the whole bag on it, its not going to be oversalted ;) I like to sprinkle then rub, just to get good coverage. no need to put a thick layer of it on. You wont be dissappointed...
     
  20. Jun 22, 2018 at 10:45 AM
    tntacomaguy

    tntacomaguy Well-Known Member

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    I tried a light sprinkle on burgers the other day and enjoyed them. Definately looking forward to the ribs :smokertransformer:
     

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