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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Sep 5, 2016 at 7:24 AM
    #4621
    greeneggsnspam

    greeneggsnspam ಠ_ಠ

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    Too poor to list anything interesting.
    WSM.
     
    Soflanick[QUOTED] and scottalot like this.
  2. Sep 5, 2016 at 8:32 AM
    #4622
    grdgz97

    grdgz97 Well-Known Member

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    Pellet pooper?? :anonymous:
     
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  3. Sep 5, 2016 at 8:37 AM
    #4623
    grdgz97

    grdgz97 Well-Known Member

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    :annoyed::bananadead:
     
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  4. Sep 5, 2016 at 8:49 AM
    #4624
    grdgz97

    grdgz97 Well-Known Member

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    Operator error. :anonymous:


    Pellet Poopers unite!:duel:
     
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  5. Sep 5, 2016 at 9:09 AM
    #4625
    t4daddy

    t4daddy Well-Known Member

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    Or, wrong brand pellets.
     
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  6. Sep 5, 2016 at 9:21 AM
    #4626
    wilcam47

    wilcam47 Keep on keeping on!

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    Bourbon state
    is it repairable?
     
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  7. Sep 5, 2016 at 11:02 AM
    #4627
    hemitruk

    hemitruk Old man , young boi truk

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    Damn scotalot . You sure smokealot.....:thumbsup:
     
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  8. Sep 5, 2016 at 11:43 AM
    #4628
    Primo 95

    Primo 95 Well-Known Member

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    10lb brisket came out perfect. So perfect I forgot to take more photos...but I love how the mahogany color came out.
    Snapchat-5357609676210328040_zpstcacjmu0_f942ffdc5af44c4cd9f023fb20dcefb62352f4bf.jpg

    and more Brisket Grilled Cheese
    Snapchat-1606304910542388873_zpserpw7dsf_712573dd22a58099be5eb4c46ecfab915f8ceac4.jpg
     
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  9. Sep 5, 2016 at 12:00 PM
    #4629
    bigfoote13

    bigfoote13 Well-Known Member

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    Operator error for sure.
     
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  10. Sep 5, 2016 at 12:04 PM
    #4630
    greeneggsnspam

    greeneggsnspam ಠ_ಠ

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    Disregard heavy thunderstorms. Smoke ribs.

    :cool:
     
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  11. Sep 5, 2016 at 12:30 PM
    #4631
    horstuff

    horstuff Re-member

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    Mighty good looking. How much fat did you trim off before cooking? I'm about to do my second brisket, still don't know wtf I'm doing.
     
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  12. Sep 5, 2016 at 12:34 PM
    #4632
    4WALKER

    4WALKER Save the manual trans!!!

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  13. Sep 5, 2016 at 12:46 PM
    #4633
    Coheed22

    Coheed22 Well-Known Member

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    Going to try and smoke a half of wild turkey breast from a bird I got back in the spring. I'm going to let it brine for about 4 hours or so, then I'm going to cook it at 275 until it gets to about 160 I think. Never tried this before so any tips from people with actual experience would be appreciated. Thanks
     
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  14. Sep 5, 2016 at 1:00 PM
    #4634
    Coheed22

    Coheed22 Well-Known Member

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    Yeah, I'll prob wait till its 165 or so.
     
  15. Sep 5, 2016 at 1:33 PM
    #4635
    Primo 95

    Primo 95 Well-Known Member

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    I don't trim any fat off. I only remove the hard fat, which doesn't render anyway.
    My recipe
    Salt and pepper night before. Take it out of the fridge 1-2 hours before cook.
    Smoker temp 225-275 ( I tend to the higher end, but I have found no difference in that range)
    Smoke until the thickest part o the point is 180. I then wrap in butcher paper (This is optional, but think it keeps the bark moist, and I think it does make the brisket more tender)
    Take it off at 200
    let it rest down to 140 (Just on the counter still wrapped in paper)
    Cook time will almost always be 1 hour per pound.

    Good Luck
     
  16. Sep 5, 2016 at 1:52 PM
    #4636
    horstuff

    horstuff Re-member

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    Thanks for all that. I saw a couple youtubes where they trim the hell out of it, including getting down into the fat between point and flat, almost separating them. Lots o work.

    I just got a book of WSM recipes written by Bill Gillespie. There's a high heat (350) brisket recipe that some Amazon reviewers say works well. 4.5 hours for a 11 pounder. Hmm... Don't know if I should fuck with the BBQ gods like that. Problem with a WSM is 12 hour cooks are a bitch. I've also heard do 5-6 hours and then finish in oven. The way yours looks though, maybe all that is hooey and I just need to deal with a 12 hour cook :bored:
     
  17. Sep 5, 2016 at 3:22 PM
    #4637
    robssol

    robssol If it ain't broke, leave it the eff alone!

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    Just bought 1000# of pellets...
    To heat the house with:thumbsup:
     
  18. Sep 5, 2016 at 3:30 PM
    #4638
    robssol

    robssol If it ain't broke, leave it the eff alone!

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    A wild bird I would brine longer.

    X2
     
  19. Sep 5, 2016 at 3:31 PM
    #4639
    grdgz97

    grdgz97 Well-Known Member

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    :facepalm:
     
  20. Sep 5, 2016 at 3:48 PM
    #4640
    Primo 95

    Primo 95 Well-Known Member

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    Where does all the grease go on one of those WSM? (I don't personally know anyone that has one). A typical brisket makes probably 1/4 gallon of grease/wax that drains off into a can/bottle.

    12 hour smoke are a bitch no matter what you are doing. I try to find 9-10lb whole packers...that way I have a 10 cook and then 2 hours rest.
    Wake up at 4:00am start fire. 5:00am put meat on. Pull it off at 3:00. Rest 2 hours.

    I hear all types of "tricks" & "Shortcuts" if any of them really worked, everyone would be doing that. All the great BBQ places in Texas and all my friends that smoke all do it the same way. Oak and time, using a side fire box.

    To be honest I can't stand making a brisket...it is a pain in the ass and ruins whole day. But I love the end result and so do my family and friends...so I consider it a duty.
     
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