Food Smokers and Smoking Tips/Tricks/Techniques

I’d tell ya, but then I’d have to kill ya...

 

where do i order LOL

 

@bvbull200

 

It’s not quite in production yet. @bvbull200 was kind enough to offer up some of his newest rubs to a few of us for our honest opinions. His Meat Massage and Spicy Meat Massage typically get rave reviews from members here. Try some, you’ll love it. Pitfaced.com Bryan is a solid dude!!

 

I'm here!

Link in my signature to the group buy that kicked it all off. 'TWRub10' gets you a 10% discount on your purchase at pitfacedbbq.com.

The unicorn was coined by all the folks that gave me a hard time for talking about a rub that I was testing on private, but hadn't made available. 12 folks are beta testers here.

Meat Massage - our signature rub - is available on our website. It is a sweeter rub. The 'unicorn' is our savory option and probably within 2 months of being commercially available. TacomaWorld will be the FIRST to know, along with an exclusive launch discount.

 

I have enough left for one more smoke, not certain on what to do yet. I'm not much of a beef guy but I feel like that's what I need to do tomorrow. I'd be willing to try a tri-tip (no pun intended) but there is no such thing in my area. Maybe some type of roast? I shiver as I type that as I hate pot roast of any type I've ever had. Maybe just some simple ribeyes, don't want to waste the last bit of this rub.

 

The Louisiana vertical pellet smoker gets an A+ for the first two smokes. The jerky came out great.

I used Eye of Round this time as a suggestion, I usually use a brisket.

Way 1 - 2 parts Stella Rosa red wine, 1 part Worhsy sauce. 1 red onion, 4-6 cloves of garlic.


Sliced thin then marinated overnight



Way 2 - Salt, pepper, garlic powder and Chipotle powder. 1/4"



Way 3 - Salt, pepper, garlic powder and Chipotle garlic seasoning. 1/4"



7 - 7 1/2 hours smoke time. Perfecto.

 

It is tasty on burgers.

 

I’m certain it is, I did use it on a hamburger steak (ground sirloin) last week. I’ve used it on chicken and pork a couple of times. Just feel I need to do something cow with this last bit.

 

Good Morning Smokers

 

Morning Maner...

 

Last night's pork.

 

Looks good, nice and juicy!

 

Can't Believe there's any leftover.

 

Oh, there's none leftover. That was the pic last night before the first plate was made.

 

Finally found a tri-tip. What temp do I run the pooper, approximately how long and IT to pull at, 125?

 

A quick look online suggests 225-250 from one to one and a half hours to 125.

Just laid it on, rubbed with a thick coat of Uni-Dust of course.

 

Sounds about right.

May want to pull say 110-115 and do a quick sear....smoking it gives nice taste, but doesn't end up with a nice crust if ya will.

Slice thin against the grain.