Food Smokers and Smoking Tips/Tricks/Techniques

Put couple lbs off to the side and make some salmon/indian candy. Just Google it and migrate to the old world recipes.

 

I see you like those high heats now eh? Get half your weekend back.

 

I half to admit...I have a little bit of penis envy

 

I'm gonna try a high heat brisket tomorrow and was hoping you could give a quick rundown of yer technique.....no trade secrets of course...I read your advice a few pages back about tenderness being more important than it and that u should vent before sticking in cooler. Cook temp? Do you cook in foil pan? When do u wrap? Mop?

 

Yessir, works well for me. 5 hours for an 11 pound packer. I've had it low and slow and I don't taste any diff.

 

How u do it?

 

https://www.tacomaworld.com/threads...icks-techniques.229517/page-261#post-13256164

 

Also...
https://www.tacomaworld.com/threads...icks-techniques.229517/page-250#post-13201971

 

Right on thanks. Will post results!

 

Did the high heat brisket a few weeks ago and came out great.. Got good advices from our members here

I kinda followed this
http://virtualweberbullet.com/brisket4.html

 

Yep, same here. Did roughly the same thing that link describes.

 

11 lb packer in the fridge - going to get corned & smoked into pastrami over the next two weeks.

 

Got my hog sauce aka carolina peppers done

 

High heat madness lol

 

I love fire.

 

Basically it starts out the same as low and slow. Once it hits about 160ish and starts to stall wrap it. Fat side up.Take your mop sauce and pour in about a 1/4 in the foil. Wrap very tight. No air pockets. Now just use the 200 mark as a reference. With high heat briskets break down a little different. I've had them finish as low 193 and wagyu's finish as high as 218. Start probing it around 195. If still tough spots let it go another 4-5degrees and test again until she gives it up. Once done,just yank it off cut the top of your foil and vent it down to about 185ish. Should take about 15-20min. Separate the point at this time if making burnt ends. Once down in temp. Re-wrap in clean foil tightly for about an hour and wrap in a towel or cooler. Have fun

 

Thanks for the info. That's pretty much what I did minus the sauce in the wrap. The flat reached 205 before it got tender. I just pulled it vented and put in
cooler. The point is cubed up and back on the smoker with some "Texas style" sauce.
I haven't sampled the flat yet but if it is anywhere near as good as the point chunks i ate I will never do another lownslow brisket lol
Thanks again to everyone who gave advice

 

Hello gents. I'm new to the site. Been reading up on the current posts. I have a 1/2 propane 1/2 charcol with a side fire box and have never been able to do a slow cook on a brisket or shoulder. I haven't been able to get the slow and steady heat. But I have done a few briskets and shoulders and had them go for 5 hours or better and had (what I think) are great results. I use briquettes and local mesquite. Still trying to dial in just the right amount of wood. I've also done quite a few ribs and prefer the faster cook. I like a little pull more than I like the meat just falling off the bone.