Food Smokers and Smoking Tips/Tricks/Techniques

Fruit of the Loins right there.

 

haha yea that one was the runt I think. The prime strips are usually so well marbled I’ve moved away from ribeyes

 

Doing OK here so far Bryan thanks for asking. Been wild 2 weeks at work they told me to take this weekend off as I start on call tomorrow for a week. Son started throwing up on Tuesday and still was as of this morning. Caught him blowing his nose with toilet paper and told him stop that shit right now! And gave him 2 boxes of tissues. Hoping it is just a stomach virus.

Yeah I was going to smoke a butt or ribs today but snowed last night. May still do the ribs. But working from home can just throw it on the pellet pooper in the morning tomorrow or Tuesday and pull it that night. Welcome to the world of WFH

 

Hope your Son shakes it off right quick.

Yeah, just started snowin’ here now. Supposed to be right into tomorrow

 

this thing took over 14.5 hours to get done yesterday. I was a zombie by the time I pulled it. Cooking up sides as we speak for Sunday Quarantine Dinner. I gotta get me some more Meat Massage now before the world ends.

 

I dealt with a bug like your son is. Not too much vomit, but it was a different story on the other end. It was bad Tuesday, better Wednesday, mild Thursday, and I had a glass of whiskey on Friday . I hope he finds himself on the mend.

Other than the lost day on Tuesday, WFH has gone really well from a work/productivity standpoint. No semblance of a plan for WFH from my company, but my team is firing on all cylinders anyways - really proud of them.

Maner and I are sooooooo close to having my big pit done, then all of this. *womp* *womp* I'll be firing up the drums in the meantime. Been using them for 6 years. What's another couple months?!?

 

“Ask not why the pork butt stalls, it stalls for thee.”

 

Had some time so did my first pulled pork butt. Turned out very good.

 

This guy was stubborn but man was it worth it.

 

My oldest son is 32...

He moved to Boston a year and a half ago, home schooled him and taught him computer systems growing up and programming. He is in the top 5% of OCD cases in the US and has issues to say the least. He ended up Level 2 tech support with Apple Computer for ~10 years (broke my heart but taught him all OS's suck LOL). Then he left to chase the almighty dollar and seek his fortune with a BioMed start up in the NE.

Talked to him yesterday for more than an hour. He renewed the lease on his apartment 4 months ago but is looking to move out to another place where he can have a grill. Surprised me that he said he doesn't even have a microwave. Told me he doesn't because he noticed when he has one he only eats junk food and things that are not good for him. But really misses the taste of charcoal and meat cooked on a grill. Maybe I did something right after all. Put a huge smile on Dad's face and he likely heard it in my voice....

 

I placed my order over the weekend just to stock up on some stuff.

I'm off work on Thursday so I plan on putting a brisket flat and pork butt on the smoker Wednesday night!

 

Weather was not stopping me this weekend! Did a lil pork butt on the pellet grill.





Did not get final pics because we were too hungry I think 1 more hour would have made it more tender but it was still really good. Only used kosher salt, pepper, paprika, cayenne, garlic powder, onion powder, and a tiny bit of brown sugar. Brined it for 12hrs in water, salt, apple juice, low sodium soy sauce, chopped garlic and onion.

 

Have same smoker. It's treated me well

 

Nice looking bark

 

I cleaned up the beef cheeks and the marbling looks like wagu.



I just put them in the smoker at 225*.

 

Did a tri tip and some sausages for dinner on the PitBoss. Smoked the tri tip for a few hours at about 210 until IT of 114 then seared it real quick. Decided to put together a quick batch of chili with the leftovers.