Food Smokers and Smoking Tips/Tricks/Techniques

Wi

Will have to meander on over some time. Thanks for the heads up

 

I'd buy that just for lunch...

 

Tomorrow will be mowing early and smoking 3 racks of baby backs for Independence Day dinner (Monday after work). 95 degrees here today. Relative cold front coming through for tomorrow. Will only be around 92!

 

Some people are treating them like a brisket with supposed good results. Let me find that thread on SMF.

Here it is:
https://www.smokingmeatforums.com/threads/smoked-tri-tip-just-like-brisket.274922/

 

Pork loin, took it to 190F internal, perfect!

 

I am skeptical of that approach.

There is more to a cut of meat than just fat content. Cuts like brisket also have more connective tissue that breaks down into cologen. You can cook any cut of meat to 190-200 Deg internal temp and they will pull/ fall apart, but unless they have enough fat and cologen in them they will be dry.

 

I did indirect until 120 IT then seared it. Came out good. Not sure if it’s $25 a lb good

 

Oh sure - - -

<In high pitched sarcastic voice> I'll use the 18" Weber brownie to cook my Prime Wagyu tri-tip on.

Now your showing off again....



Yeah hard to tell if $25 a pound is worth it or not. Then again I purchase $20 a pound Ribeye cap steak and eat it at least twice a week. Only you and your wife know if it is worth it. To you and your wife that is all that matters

SRF ever comes out with Ribeye cap steak Black grade at a reasonable price I will be in trouble. I think. Don't know until you do it and try it

Well fuck me to tears maybe I need to move South again. 3rd weekend in a row like this breaking all types of records here.



This is Minnie Soda for crying out loud.

Was going to do ribs tommorow still may. Storming bad now and will again tomorrow. Have some sausages and of course bacon and cheese. Thinking about mixing it all up in a black plastic bag and opening the sliding glass door and throwing it out on the deck. That should do the trick...

Good luck and stay hydrated. At least a glass of water in between drinks\beer or so I have heard.

 

True story. I was getting my weber charcoal bag and I forgot I bought that $10 copper smokey joe so I ended up using that.

Our weather here is hot and humid as Fuk. But looks like we have rain coming soon

 

Nope

 

A visitor checking out what was going on and smelled good. No more pics of the ribs.. They didn't last.

 

So you had a $10 copper SJ that you forgot about, sure rub it in And I like it, you have done well for yourself with a lot of work and smart moves!

Because of bird hunting I look at the US Drought map often. You all need the rain down there.

Getting closer to the stage of retirement and trying to figure where I will spend winters. Your pics and prices of meat have me considering Tx. Although I do miss Asheville, NC a lot but it gets cold there in the winter. Much of my family is in the Raleigh area now but I have no desire to go there even though it is warmer than Asheville. And cold is relative. Have had enough heat in my life.

Looks pretty damn good to me!

Noticed your signature. My neighbor when I lived in Asheville was an electrical engineer and worked for Bussmann in Black Mountain. Always liked the address- Fuse Drive, Black Mountain.

Heat here is driving the critters crazy, not just me.



I do like dark meat on my birds. Was tempted this morning when I was making coffee and looked out the kitchen window...



DNR frowns on such activities this time of year however. Come Thanksgiving that changes.

 

Well smack my ass and call me sally! I read all the posts in that thread and another one referenced there. There was no way I would cook a tri tip to 190*. Crazy. But after reading all those posts from people who did it and loved it, I'm going to have to give it try.

Smoke at 225*/230* until 160*, peach butcher paper wrap until 190*, rest in towels/cooler for 1-2 hours. Similar to brisket, but smaller, less money spent and less time.

 

How was the texture though? Softer or butterier than prime? Supposedly a difference in that regard. Looks great either way

 

Can someone tell me why you would cook this to 190?

 

Got up early to get a pork shoulder on. Hoping 12 hours will be enough time. First time I’ve smoked one so idk

 

Yeah... The posts make it seem almost worth a try, but not sure if I can do it

 

Size? Temp? Gonna foil? 12 should be good with rest icluded.

 

7.58lbs at 250F. Most likely will wrap for a couple hours

 

Stalls are unpredictable, but at 250 and wrapping at 160 ish it, you'll be good. Last one I did was 8 ponds something. Straight smoke at 225 to 250, it went around 10 to 11 hours.