Food Smokers and Smoking Tips/Tricks/Techniques

Hey guys,

I'm trying to plan my 4th of July brisket. I've only done one before and it came out OK if you ask me (by the time me and most of the family dug in we were all pretty lit so I'm not sure that counts).

It did come out dry so I'm making adjustments this year.

This is my plan of attack, please critique.

10-13lb brisket
Season up with rub liberally.
Smoke at 225 until internal temp registers 185F
After about 2 hours spray with 50/50 water and apple cider vinegar every 45 minutes.
At 185F wrap in foil and put back on the smoker until heat registers about 200F
Cool for an hour in a cooler wrapped in a blanket.

Carve against the grain and eat.

How much time should I expect this to take? 12 hours?

 

Looks good, nice ring.

 

OR, use the Snake method and row the coals around the outer edge of the grate and kettle, start at one end and let it burn around (you can get the baskets whenever, this you can do anytime)
Don't over think and just enjoy, you'll make mistakes, most of the time, they're still edible and still damn tasty (not often you can screw up and still enjoy the spoils )

I'm reasonably new to all this, and still learning, but i haven't heard any complaints from those who have suffered thru my learning....

 

so its dry, a bit of sauce and boom, its still awesome, what mistake ? thats lunch all week !

 

At 185, you’ll most likely be through the stall already. You could wrap at 160-165, or when we the stall hits to be more effective with it, and decrease the cook time.

 

Deal.



You'll get a lot of great use from that kettle.

They are highly versatile. Learn to control temps by adjusting the vents and you'll be able to run it steady at 225, 350 and higher.


I'm using mine right now to smoke a corned beef brisket for some Reuben sammiches later on this evening.

Not sure what you smoking it on.....but I don't bother with spritzing brisket. You'll lose heat by opening every 45 minutes.

If you are spritzing to keep it from being dry.....simply foil it a bit earlier....175 or so....the stall will be done and the remainder of the time it's about cooking until it probes tender.....wooden skewer poking into it like it's poking into a tub of margarine.

It's done when it's tender....that's not always at 200 degrees internal. Resting for an hour sounds good.

 

Thanks for the feedback! That will help a ton when I get to mine. Spread looks amazing

 

Over cooked the drumettes, almost black on the outside, but peel the skin off and the flavor of the meat was excellent. A little dry, but not bad. Lesson learned! The two packs I bought were drumettes only, no wings. Thanks Food City. Anyone near Kingsport, TN have any recommendations for a good place to buy meat?

 

I've never tried smoking wings.

I usually grill them in the 350-375 range. I really like to get the skin crispy but the meat tender. I use various rubs on them that help with the skin texture & taste.

Everyone else in the family actually prefers the drummettes, lol.

I prefer to buy 'em whole and cut the tips off.

 

1st place! Sorry no after pictures.. They barely made it off the smoker before they disappeared. Pitfaced BBQ love in SC this weekend

 

Some like the "Vortex" to contain the coals, i'm cheap haven't bought or made one yet, but my "free form" method here has worked pretty well

Pile the coals in the center couple a chunks of smok'n wood on the cook grate over the top and set up as seen below. the get crispy. and cook well. I start with the "flappers" all pointed to the outer side, then let 'em cook about 30ish min turn over and basted these with Sweet Baby Rays, let em cook for another 20 or so, flip and basted the other side. Lid on when cookin

This cook the smok'n wood (hickory) didn't burn as well, but there was still flavor

 

Just shows you don't have to be "big" to have swagger !

 

Holy Tamale Smokey Joe

Congrats!

 

The Vortex works pretty good for me. I bought the smaller one that's recommended for 18" kettles and use it in both my 22" Weber and 24" ceramic kamado. It does the trick well. Radiates heat very well and sure doesn't take much of a payload to run.






















I prefer them cooked over the coals....not even fooling with the Vortex.

















One of my favorite rubs is this Greek rub. So much great flavor in this rub.

 

Hellsyes !!!!!

 

I think just the piling of the coals keeps them from burning away so quick, i reused what was left and added a few more the next night to smoke/cook some NY Strip

i haven't looked to see whats left yet, probably do some burgers tonight, maybe some Kielbasa with peppers and onions. Currently im procrastinating cleaning out my work van, it needs it desperately, but its 95° outside.... and slothing in front of the computer in the AC seems like a better idea

i need to find that rub, always open to a new taste.

 

Nice! Congrats!

 

Indeed, snake method works great as well. I try to avoid too much direct contact with the kettle itself because the high heat isn’t good for the finish on the metal but that’s more just me being paranoid

 

It looks like they've just revamped their rubs.

The one I have has been replaced by a new version.




https://www.rectecgrills.com/coldens-freakin-greek-rub/



I'd like to try their other stuff, too.

 

Kettle did this to my forearm also. Last week when I was using the rotisserie