Food Smokers and Smoking Tips/Tricks/Techniques

He didnt say how many plates he ate…

 

That was the first of two.

I don't even want to think about how many of the lemon truffle things my wife made that I ate.

 

good points, and I agree, I too lost count how many trips back to the trough I made haha

 

Need to go pick up a couple of pork butts and a couple of chuck roasts tonight to smoke for our annual Christmas party we are hosting on Saturday. Want to get them smoked and ready tomorrow so I don't have to worry about it on Saturday, can just reheat it then and be done.

Got enough things to make on that day that I can't make ahead of time.

 

Picked up a couple of nice sized pork butts last night. Going to get some Chuck Roasts tonight (when did they get so flipping expensive?). Now the million dollar question is any suggestion on smoking the chuck? I ask because I don't like pot roast (weird texture thing for me) so I haven't done this cut.

On another note, Gordons Food Supplies had a decent deal on Brisket yesterday so after the party is over and I reclaim some freezer space I may go pick up a couple.

 

If it was me, I would grab a couple foil pans and make Mississippi Roasts with them

 

I've done a few and I just treat them like briskets. Season as desired, smoke to 200-205, let sit, then either shred them for inclusion in whatever beef recipe you like, or slice it as best you can against the grain. But I believe in basic bitch cooking,,, nothing but simple.

 

I'm not sure how those will go over, too many people have issues with ANY heat. Annoying.

 

Smoke the chucks, then finish them in a braising pan. I use beef stock or broth. With chunks of onions beneath the roast to keep it up out of the liquid

 

There is no heat in the Mississippi style.. it's a packet of ranch, a packet of au jus, a stick of butter and pepperoncini peppers (if you choose) Started life as a crockpot meal but us cool kids converted it to the smoker right quickly. There is no heat form those peppers

 

Ooo I've done it in a crock pot, I'll have to try it on the smoker.

 

My issue ain't heat, I hate pickles/pickled peppers. I'd give it a whack with fresh peppers next time maybe, but I did it with the jar and it just was not good. No heat, but it was not good.

 

The peppers aren't required...

 

It uses the flavor and acidic nature of the liquid.

 

I do chucks like a brisket,take it a little hotter (210) chop and make burnt ends. Dr.Pepper and evoo inject,wrapped in butcher paper,just ground pepper,kosher salt seasoned,whatever sauce you like

 

For some reason I thought it was different peppers. I may talk to the wife and see what she thinks. More than likely I won't touch it either way lol

 

you have something against awesomeness???

 

Never been a pot roast fan.

 

you're missing out!