Food Smokers and Smoking Tips/Tricks/Techniques

Cooler act's as an insulator to keep the meat warm why all the juices are absorbed back into the meat, it also allows that heat to finish cooking the meat while this is happening. I do it with my brisket a lot of times also and they come out nice a juicy.

 

It allows for the muscle fibers to reconstitute with the juices that are pushed to the center of the meat during the cooking process.

 

I was leaning towards that thinking. Thanks for the info.

 

Vegetables or Cheese?

Looks like a couple of Birkshires there (the Kobe of the pork world)

 

My favorite....

Marinate in mojo over night. Cook at 250 to 200 degrees, rest, pull, and then splash with more mojo and put back grill for 15 mins.

 

So I think I've decided I will:
-Drink beer
-Lather it down with mustard and some left over Oakridge BBQ Pork rub I have.
-Drink beer
-Inject it with a mixture of the rub, butter, and apple juice.
-Drink beer
-Let it rest overnight wrapped in plastic wrap.
-Drink beer
-Smoke it over peach wood or apple wood, haven't decide...maybe both?
-Drink beer
-Cook till 195*
-Drink beer
-Shred it and serve.
-Drink beer

 

Brisket for me on Sunday! Salt Pep water bowl and let the pellet pooper do the rest!!

 

The brisket is coming along faster than I had thought. Straight out of the fridge I put it in on smoke mode (and a tube) at 7am, about 180/200f. Left it there for 3 hours then turned it up to 230/240. Its now 1pm and the I.T. is 151f. 5hrs seems pretty fast... I'm using a Maveric 2 probe thermometer and I spot checked it with a Thermapen - temp is accurate. I'm sure it's going to stall here shortly but it got to 150 pretty fast...

Smoking some bacon to add to canned baked beans tomorrow. I've got too much to do to make them from scratch so I'll smoke canned stuff but doctor it a bit.

 

God I hate the stall. All too often the brisket comes up to temp faster than I planned and then BOOM.

Looking good, though.

 

Thanks! Do you wrap it at any point? I was thinking of foiling (don't have any of the expensive peach paper yet) when it stalled but now, at only 5 hours in, I wonder if it's too soon...

 

Good brisket should take a day. All day

 

You CAN. I did my first time. Sped up everything. However. I learned patience is key. And it turns out so much better with the bark.

 

Yeah, I'm not in a hurry. I had planned on it taking 12-14 hours and have my schedule around that time table. We're eating it tomorrow so once it's done I'll wrap it, cooler it until it cools down then into the refer. I was just thinking foiling it would help keep it juicier. Tomorrow it's up early in the AM to put the ribs on to be ready for early afternoon party.

 

One day Ill grow up and try a brisket on my smoker.

 

The smoker started belching great clouds of smoke a little while ago and the temp dropped from 240 to 160 and was sinking fast. I went out, opened the lid and there was fire visibly coming out around the heat shield.



I shut it down, pulled the brisket, grates, drip pan and shield to find the fire pot overflowing with pellets (only the top layer burning). This is the 3rd time in a year it's happened.



I had to scoop out the pellets and restart it. Seems to be working again but this random failure shit means I just can't trust it overnight. Always use the same pellets, shop vac all the ash out everytime, use the same settings.

I need to start saving for a Yoder and ditch the CharGriller.

 

Throw the brisket in the oven if it's being a pain. I've had that happen on a smoke and the oven helped salvage the meat on the last 6 hours left to cook.

And no one knew it was in the oven thanks to the initial long smoke.

 

It's running at 255f with IT back to 151f now. I'll watch it closely and if it goes bezerk again it definitely will go in the oven.

 

Luckily the oven doesn't take long to warm up to that temp