Food Smokers and Smoking Tips/Tricks/Techniques

Oh yeah.....looking mighty tasty.

Looks like you have a great spot to hang and enjoy the smoke.

Lush lawn & a view of a Taco peeking back at you.

 

Which brand of lump did you use? That looks to be a LOT less ash than the KBB the last butt that I cooked last time. I've read that lump likes to spark so I was thinking about putting the lump in the smoker box and then adding lit KBB to it.

 

Hickory likes to spark, I'm not sure about other type of lump. This is some stuff from Walmart, Hickory wood lump.

 

So first for me...8.5 pound butt didn't hit a stall at all. I put it on at 7am and it never missed a beat. Currently at 187º and steady rising with grill temps averaging 235º. Only thing different I did was dry brine it for a day then pulled it from the fridge last night to let it work its way down to room temp before putting it on.

I plan to pull it around 200º or so, wrap it in foil, and let it rest in a cooler for a couple hours.

Edit: ...maybe it plans on stalling out around this temp because she's starting to drop a tad.

 

Just finished up the biweekly Costco trip. The lady behind me said "I want to come live with you! Are you having a party?" I responded with "Nope, this is just for life."

$400 for meat and booze. I have issues. But I did finally get cap steaks

 

Lady was in one of those auto carts. Trust me, you don't want to see that.

 

but we do want to see the meat, and booze

 

lololol for realz!

 

Wife took it home. I'll snap a pic later.

 

I jinxed myself...

 

My wife used to manage a deli at a grocery store. She wouldn't get on one of those things if it was doused with all the Lysol in the store, and someone held a gun to her head.

 

13.5 hours to have a sandwich with my beer...fucking worth it.

 

Mom tried to do something nice for me today. She went to the store to get a pork butt and they had two choices: ‘Shoulder blade roast whole’ or ‘Shoulder blade boneless’. I said that the ‘Soulder blade roast whole’ is the one that we want, but I didn’t like the price so I told her never mind I’d get it another day. So she did what any nice old lady would do and get the cheaper one, even though it’s not the one I want...

...any ideas how close this will be to a regular butt when I prepare it?

 

(In my best Sam Elliot voice)..... It's whats for dinner.

 

Snake river farms brisket trimmed up. Still partially frozen...

Will be good for am though...



@bvbull200

 

Let’s get this party started

 

Not a heck of a lot different....unless it's busted up.

The last couple boneless butts I bought were busted open and strung out like a pork loin. I simply rub them down heavily and reform them and use some cooking twine to tie 'em back into a solid form so they cook uniformly.

That brisket looks so dang good I'd eat it raw !!!



No kiddin' that is one beautiful cut of beef.


I know it's gonna be super.

 

Happy 4th everyone! Get your smoke on!