Food Smokers and Smoking Tips/Tricks/Techniques

I make substantial cuts instead of scoring (1" or so) like DWRX said, more surface area, more rub and more bark. However, I'm a cap up kinda guy. The fellows on BBQ Pitmasters have mixed feelings on this. YMMV.

 

That's the funnest thing about smoking... No rules, just right! Unless you're an idiot

 

Pulled it off right at 0100 and let it rest wrapped in a towel in the cooler till 0200. Wow. The shoulder blade pulled right out and the flavor was amazing. Nice smoke flavor with a hint of salt and sweet. Perfect. I really impressed myself. Topped it with a Carolina based sauce and I'm in heaven!

 

Saw 2 filet mignons at the grocery and on a whim thought "why not"? Wrapped then in applewood smoked bacon and put them on at +/- 230f. Used a mix of hickory and apple pellets. Pulled them of when they got to I.T. of 125f. Let them rest for 15 min then seared them in a cast iron pan.

I had previously mixed garlic, thyme and rosemary with some butter, which I put on top of the filets while I seared them. Once they were out I added more of the special butter to the pan and made a little gravy, auju, sauce - whatever you want to call it - and put it on the steak. It was awesome. You could cut it with a fork it was so tender and juicy. Texture, taste, appearance were all spot on. I was surprised it even had some smoke taste as well, considering it wasn't on that long. I will definitely do this again!





Monitoring the situation. It's a tough job...



Magic butter



Green beans with almonds, corn on the cob, bacon wrapped fillet, cold beer...

 

Outstanding! You learned alot. When that blade wants to basically fall out. She's done. If it fights you and it's still trying to hold on. She needs to go longer.

 

This is leaps and bounds over my last attempt! Next up I'm going to attempt a brisket or beef ribs. Not sure which.

 

yeah i go at least .5" deep or however deep the knife cuts. the nice thing about pork butt is that it's so hard to screw up.

 

Go with the brisket. It's way more fun the beef ribs

 

I'm liking your backyard.

 

I'm lucky. Biggest lot in the hood. Older home so all the trees and stuff have had decades to grow. Nice privacy - I don't have to look at, or into, anyone's house. Can smoke in my boxers.

 

I can as well, the neighbors can just choose to watch me!

 

Made my better half her first post surgery good eats. Cajun shrimp, lime crusted bluefin, garlic lemon asparagus. All done with a shit ton of heat on the salt block. I haven't played with salt block in a long time. I half to say. That bluefin came out dam near perfect. Wish it was a belly cut instead of a loin. Shit was slammin.

 

Damn...you fancy

Looks delicious

 

Day...8 on the CB cure maybe? I have tomorrow off so I'm tempted to smoke it then, but I think I'll resist and wait for next weekend.

 

I would smoke it as soon as you can. You really don't want that tender quick on there any longer then it needs to be. Just soak it cold water for an hour or so changing the water every 1/2hr then crush it in pepper. Have fun

 

Damn!

 

Ya I usually cure for 7 days but then again I don't use curing salt.....just kosher salt and brown sugar. I'm gonna try some cracked pepper next time

 

Salt block??

 

Don't have this book, have never used one, but seems like a good place to start looking lol