Food Smokers and Smoking Tips/Tricks/Techniques

@Misplaced Nebraskan looks like we're both featured at the same time on SMF!

https://www.smokingmeatforums.com/t...sh-and-andouille-sausage.300557/#post-2120195

https://www.smokingmeatforums.com/threads/bbq-sundae-bbq-in-a-jar-pulled-pork-and-sides.300385/

 

I’m hoping Target puts the charcoal on clearance soon...

 

Holy mackerel what a cook. This is a 14 lb brisket that cooked for 21 hours. I put it on at 9pm last night on the “Smoke” setting on the Pit Boss. Woke up and cranked the cooker to 250 and wrapped the brisket at around 160. At 6pm today I pulled it and let it rest for an hour in a cooler. It came out as close to perfect as I could have asked for. By far my most impressive brisket yet. I also used all my On Point on this bad boy so it’s time to reorder!

 

What's that saying? It's ready when it's ready. Good job. Looks great.

 

Pork butt took longer than I had planned but the wait was worth it.





I better get the Inkbird recharged so it's ready for the next one.

 

Killen’s BBQ. Pearland, TX.

Best damn brisket I’ve had. Period. And the creamed corn...mind blowing.

 

I regret never having gone there when I lived in Houston area...like all those times I drove down to the original location for Primary Arms to avoid transfer fees for lowers.......

 

You didn't stop and pick me up? Rude!!

 

Heard great things about them, but that corn may push me over the edge to get me down there!

I'll let you know if it ever happens @Lurkin

 

And to think, while I was in Houston I decided I wanted NY style pizza that night. It's a big city, they must have some semblance of decent pizza, right!? I found a few articles and there was one that kept appearing in the top 2-3 names, gotta try it.

Turns out...written By Houston, For Houston, about NY style pizza....not on the money. The ONLY thing they got right was putting on the pepperoni after the pizza came out the oven.

 

Yeah...best pizza in Houston is actually Chicago Style (Star Pizza...)

 

Do like me some Killen's brisket. And the creamed corn is one of their specialties, very much like, but for me need to keep control of all that carbo-liciousness. They also have quite a few different things like beef ribs and pork belly, that others do not. Not all of my favorites though, but everyone is different.

 

if the best pizza is Chicago style then we have bigger issues.

I used to be all about the sides but I recently adopted an Anthony bourdain philosophy. Screw the sides more room for meats. I eat brisket, shoulder, and “eating out” bbq as a treat not as my day to day. I do eat some smoked stuff day to day but when it’s the luxury eats I just go for the meat pile. At most, a sandwich. The guy at Lockhart was confused like. You don’t want any bread, none at all?? To be fair though I DID get peach cobbler there and damn was that good.

 

I'm telling you! Sweet! And with a little bite on the backside.

 

Oh yeah, forgot to add that this corn was only served in his first steakhouse, the one where you needed that shiny new credit card, or that leftover cash from selling a house to eat in. Then when he opened the bbq place the creamed corn was there to.

 

Damn it’s that good huh?

I go to Houston twice a year or so and I’ve seen their sign and I’ve heard about the place but never took the time to eat there. Im not a big fan of Houston so I’m usually in and out of there Going to have to stop by Killen’s next time I’m there

I placed my first order from Primary Arms a few weeks ago. I was in a rush to check out because I didn’t want the item to get sold out. Paid 2day fed ex shipping. Didn’t even know they were based in Houston. Ground shipping would have been cheaper and same amount of transit time

 

Couldn’t resist but to buy this weber summit charcoal grill locally for 700.00 I’m sure there is a small learning curve. Any tips send my way. Sold some beef brisket and pulled pork this week as well. Nice to see beef prices are starting to come back down.

 

Saw this at Sams club. Not bad. Saturday cook!