Food Smokers and Smoking Tips/Tricks/Techniques

I have brisket in the freezer. Would you explain the notch and how? to do it. I am a dummy.

 

22" kettle, the lever is on the right front side. But if you lift the lid, standing in front... ouch. May have been tequila involved. I'm safe tonight from burns, leftovers! And I still have tequila!

 

No concrete board?

 

Sure thing! It's simple and there isn't really a word for it (nor does it show up in many tips write-ups), so no biggie if you haven't heard of it.

Before I rub it down, I look at which direction the grain is running, then decide which angle I want to slice against it when serving the finished product. I slice in that direction, but just at the end to make a little notch, then rub and cook like normal. When it is time to serve, I use the flat side of that notch to show me which angle to slice. The ability to snack on the notch is just an added bonus .

 

Thought about it, but doing cedar facing and undecided in top still. The bar section top will be a resin covered bottle cap design. Possibly tile for the other section tops

 

I

I better come down there and contribute to the bottle cap collection.

 

Done for the day



Now, cabinet doors, top, tv box... So much more

 

-You are a good man. Thank you.

 

From the funny pics thread

 

Pulled pork... Success!

 

Been lurking this thread for some time now and it has made me want to learn to smoke. Picked up a Weber 22.5 kettle for $50 today(deal or no deal?). Idk what to start with. Ribs? Pot roast??

 

Pork belly pre honey, brown sugar, and butter. They're almost ready.

 

Deal

 

That cheap brisket is foiled up with a lot of liquid. Was at 185 and supper tough still. Knew before I started it was gonna be a fail. Well, it'll probably get shredded to salvage.

 

Deal! Start simple I think... burgers. Learn as you go. Or hot dogs! Yeah... no. Just don't jump in the deep end 1st. This advice is coming from a noob to weber kettles, so take it for what it's worth.

 

Pork belly cubes made it before midnight

 

Good deal. Get yourself 2 Weber coal baskets, put one on each side, fill almost full, put about 7 lit coals on top of each, meat in middle of grate. Smoke on dude.

 

Yup. Brisket was dry as expected .
But it photos well

 

@Misplaced Nebraskan , the wagyu lived up to expectations. I'm torn, now, because wagyu has such a high ceiling. At 184*, it 'felt' done as per my experience with Prime. I took it to 203*, instead. It was incredibly tender, but I should have taken it another 20-30 minutes. I'm being hypercritical, here, but it was a tad on the dry side. I mean hypercritical because this was still one of the three best briskets I've ever cooked, yet I could still see where it could be better. The pic does it little justice.

Worth the price SRF charges? I don't think so, but it is more forgiving with a higher ceiling than Prime. I can see why it is so popular at competition.

The rest of the spread is pictured as well. .

 

Had this exact conversation with a buddy this past evening.