Food Smokers and Smoking Tips/Tricks/Techniques

I threw on a rack of St. Louis ribs for supper tonight and a couple pounds of thick cut bacon. I’m getting ripe backyard maters in. Thank the Lord is BLT season!!! That’s what the bacon will be used for.

 

I prefer the flappers over drumettes too.

 

The weather got nice just in time for me to smoke all the meat for the wedding. Four butts today, four more tomorrow and then I'll weigh our haul and smoke one once we get to the venue wedding day if needed. These guys have another hour before I wrap with foil and get them to the proper temp.

 

Looking great.

BLT's are awesome !!!!

I use a little bit of Duke's Mayo on mine.






Son came home and asked what was up for eats. Told him there was a hunk of corned beef cooking for later.....he was hoping for something a bit more "right now", lol.

These bad boys were in the fridge and went into the pan with the corned beef for a while.










Son's kicker brats came out of boil broil pan and over the coals to finish off.















Told him I was breaking out the heavy artillery on the sides. Seems that BiLo now has 72 different mustards......this one seemed fitting.








He wanted one with the mustard & cheese....and one with the mustard & these pickled Vidalias. I gotta get more of these killer enhancers.















He killed those two and then knocked down a third with the mustard & onions saying he'd be interested in Reuben or two when he got home later.....little joker puts away the grub and is lean and mean. Gotta love that metabolism.

 

Nice grill! Is that a Pitt's & Spitts Maverick 1250??

Oh, and good looking grub!

 

Hey smoked bacon, get in my belly!!!!

 

That looks like a tasty payload !!!!

 

I'll bet those were devoured quickly.


Looks delicious !!!!!

 

Yessir! P&S 1250. So worth it. and thank you

Still have a few left over. But not for long

 

Got two 2ish lb prime tri tips at costco today for $35, been wanting to try my hand at and tri tip figured this was the time! I also wanna ask the guru's for some input...

I have a 18" Weber kettle I'm pretty comfortable with, was thinking of rubbing with SPG then snake the charcoal with some mesquite and let it go till it hits about 125°. Does this sound like a solid plan?




Helps to have a friend in the meat dept!

 

Sounds good! Really, so long as you don't kill the tri tip to medium well to well done you should be ok. Remember mesquite is a stronger flavor, I usually use less if I'm using for smoking. Pecan is awesome, and "typically" oak is used. But any wood makes it tasty!

I heart tri tip! Make sure you let it rest after you pull it off, maybe 10-15 min. Slice against the grain!!

 

Nice. I would add onion powder and paprika into that rub. Go heavy, it’ll make a nice tasty crust just at the edges, the salt won’t soak in much if you rub (pat, actually) about a half hour before putting on grill (allow the meat 30 mins out of fridge), so don’t worry about it being too much unless medical reasons. I wouldn’t use mesquite, too strong, I’d use oak or pecan or, if you want some strong, hickory. I take mine to 115, lower the grill to bottom section of WSM right above coals, and sear those beyotches over heavy flame a couple minutes on each side until IT of 125. Remove, let rest under foil for ten minutes, slice properly (grain runs in two directions), enjoy.

 

I'm gonna switch it to pecan, never used that either so now is a good time it sounds like!

 

Pecan is all I ever do with TT, oak hard to find in Seattle area.

 

Corned beef brisket turned out well.













As did the homemade sauce.

 

yes please!

 

Wife wanted fall off the bone ribs, that’s what she got!! Could barely cut them without falling apart. I used a little homemade rub, some pitfaced, then a little added brown sugar. Panned and foiled with more of the rub and sugar, and apple juice. Used the pan juice to thin down some commercial sauce, and glazed them. Wife said, whatever you did, do it again. They got a little dark after glazing, but the flavor was good. Used apple and hickory wood, I may stick with that combo in the future.

 

Here you go........