Food Smokers and Smoking Tips/Tricks/Techniques

I wouldn't spend too much time thinking about which mustard. There is very little actual mustard in prepared mustard. If you are after mustard flavor, you'll get better results with mustard powder. I like mustard powder and smoked paprika on pork chops.

 

I'll second on the Mustard powder. Also best ingredients=best results

 

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That pic is actually twice baked. Once you load them I chuck it back on the cooker for about 1/2 or so.

 

Came out awesome

 

The better half threw down some chilli that I will stick you over. Had to keep up and and get some cornbread going in the mini

 

Was it spicy?? looks good

 

Smoked corn bread? Never thought of that one.

 

I use mustard mostly for the vinegar it contains and its tenderizing properties, a little bit of mustard flavor is an ancillary benefit.

 

You don't get any smoke taste to it. I have the lid on for the first 10min. Just fun to throw down bread in a Dutch on the grill.

 

Ah , ok , try this corn bread next time


2 boxes of jiffy corn bread mix
2 eggs
1 stick of butter
2 cans of sweet corn drain corn
2 cans of cream corn
cup of sugar
milk (whatever each box says to put)

Bake it at whatever it says to cook standard corn bread , not the muffins .

 

It definitely had some anger to eat. One of my better batches

 

Anybody smoke a brisket, refrigerate it then reheat it a day or 2 later? I've got a spring party coming up and I have a lot of food to cook so I'm thinking of doing the brisket in advance and reheat it in the oven. I'm wondering if that will dry it out...

 

I've had leftover brisket if thats what you're asking. Not as good as right off the smoker but its still 13 hour smoked brisket...kinda hard to be bad haha

 

Many restaurants that have it will smoke it, vacuum seal it then reheat it in one fashion or another. Not quite as good but still plenty good.

 

I'm certain most know this, but may be helpful to someone getting started. The best way to ruin smoked/grilled meat is to reheat in a microwave. They zap almost all the flavor away. Boil if vacuum sealed, or add a bit of butter, wrap tightly in foil toss in the oven on very low, 200 or so until warm.

 

Definitely worth pointing out even though most already know... thanks.

 

Got it. I have a vacuum sealer but it will be less than 24 hours from when it's done to when it will be served, so I may just wrap it then reheat in the oven.

 

Depends on the meat. Amazingribs.com says the best way to heat up pulled pork is in the microwave. I've done this with the meat loosely covered in 30 second increments without issues. I wouldn't recommend doing ribs, brisket, or poultry the same way. Vacuum sealed and dropped in hot water is the best way, but if you lack that and don't want to nuke it, put it in a steam pan with the metal lid closed, then jab a knife through the top a few times and leave it in your oven on the lowest setting. I've done this for meat I've sold and had it hold for 12+ hours and still be as good as when it came off the smoker.

 

If its in a big disposable aluminium roaster pan, I'd just tightly cover with foil and leave it in its own juices and reheat it that way. It prob wont be as good as fresh but if you make the brisket good enough it wont matter.