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Food Smokers and Smoking Tips/Tricks/Techniques

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

Page 282 of 2768
  1. Oct 29, 2016 at 9:54 AM
    #5621
    WBF610

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    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    What's your excuse today? Go smoke something!!!
     
    WBF610, Oct 29, 2016
    #5621
    scottalot likes this.
  2. Oct 29, 2016 at 9:55 AM
    #5622
    greeneggsnspam

    #5622
    greeneggsnspam ಠ_ಠ

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    Too poor to list anything interesting.
    Working

    :(
     
    greeneggsnspam, Oct 29, 2016
    #5622
    scottalot, WBF610[QUOTED] and goblue82 like this.
  3. Oct 29, 2016 at 10:27 AM
    #5623
    WBF610

    #5623
    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    F that!
     
    WBF610, Oct 29, 2016
    #5623
    scottalot likes this.
  4. Oct 29, 2016 at 10:29 AM
    #5624
    goblue82

    #5624
    goblue82 Well-Known Member

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    I'm a rather novice smoker. Glad I found this page. Some solid knowledge here. Giving a pork shoulder a smoke today. Also -- beer. Cheers, all.
     
    Last edited: Oct 29, 2016
    goblue82, Oct 29, 2016
    #5624
    truchador and scottalot like this.
  5. Oct 29, 2016 at 11:07 AM
    #5625
    itzyoboipaul

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    itzyoboipaul Well-Known Member

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    Aunt from out of state requested some brisket.

    So doing for high heat brisket again. First one came out surprisingly good. So I ditched the low and slow again. .

    20161029_100506.jpg
     
    itzyoboipaul, Oct 29, 2016
    #5625
    truchador, scottalot and WBF610 like this.
  6. Oct 29, 2016 at 11:21 AM
    #5626
    WBF610

    #5626
    WBF610 Member well known

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    Mine is turning into a high heat. Added some coals and temp is climbing fast. Going to wrap in a few.
     
    WBF610, Oct 29, 2016
    #5626
    scottalot likes this.
  7. Oct 29, 2016 at 11:32 AM
    #5627
    itzyoboipaul

    #5627
    itzyoboipaul Well-Known Member

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    High heat brisket

    1.5 hrs in

    20161029_132404_Burst01.jpg
    20161029_132533.jpg
     
    itzyoboipaul, Oct 29, 2016
    #5627
    wilcam47 and WBF610 like this.
  8. Oct 29, 2016 at 11:33 AM
    #5628
    WBF610

    #5628
    WBF610 Member well known

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    image.jpg image.jpg
    image.jpg

    Threw a hunk of leftover ham
    On the smoker for a few, made up a batch of potato ham chowder as a back up if the brisky sucks.
     
    WBF610, Oct 29, 2016
    #5628
    Kanyon71, wilcam47 and Woundedyak like this.
  9. Oct 29, 2016 at 11:37 AM
    #5629
    WBF610

    #5629
    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    Mine isn't that high. Got up to 280, still climbing. I wrapped, added some rub, and a 1/4 cup of BBQ sauce and A1 for liquid. Thing stalled at 155 for 1.5 hours, that's why I wrapped.

    I'll finish in the oven if this batch of coals doesn't get it to 195.

    image.jpg
     
    WBF610, Oct 29, 2016
    #5629
  10. Oct 29, 2016 at 11:45 AM
    #5630
    itzyoboipaul

    #5630
    itzyoboipaul Well-Known Member

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    I spray apple juice when I wrap.
     
    itzyoboipaul, Oct 29, 2016
    #5630
  11. Oct 29, 2016 at 11:52 AM
    #5631
    WBF610

    #5631
    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    I was out of apple juice.
     
    WBF610, Oct 29, 2016
    #5631
  12. Oct 29, 2016 at 1:24 PM
    #5632
    WBF610

    #5632
    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    She's resting now. Chowder was excellent, wife hammered two bowls. Hopefully she didn't leave room for brisket so I can have more.
     
    WBF610, Oct 29, 2016
    #5632
    goblue82 and wilcam47 like this.
  13. Oct 29, 2016 at 2:57 PM
    #5633
    WBF610

    #5633
    WBF610 Member well known

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    Well, I did just ok with this first brisket. I pulled it too early and should have let it go further. I toothpick tested, and it felt good to me, guess I need to perfect that more. It had good flavor and a nice ring, but the middle 1/3 was not completely done, and a little dry. The end 1/3's were pretty good, juicy, tender and disappeared quickly.

    IMG_4969.jpg

    IMG_4972.jpg

    IMG_4973.jpg IMG_4974.jpg

    IMG_4978.jpg
     
    WBF610, Oct 29, 2016
    #5633
    goblue82, Woundedyak, Polymerhead[OP] and 1 other person like this.
  14. Oct 29, 2016 at 3:18 PM
    #5634
    itzyoboipaul

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    itzyoboipaul Well-Known Member

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    5hrs of high heat around 350 degrees. Meat probe test is good, pushed and pulled like butter. Final internal temp 213. She's in the cooler now peacefully resting .

    20161029_171302.jpg
     
    itzyoboipaul, Oct 29, 2016
    #5634
    goblue82, grdgz97 and WBF610 like this.
  15. Oct 29, 2016 at 4:14 PM
    #5635
    WBF610

    #5635
    WBF610 Member well known

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    That looks good, better than mine.
     
    WBF610, Oct 29, 2016
    #5635
  16. Oct 29, 2016 at 4:24 PM
    #5636
    itzyoboipaul

    #5636
    itzyoboipaul Well-Known Member

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    Yup. . I'm a now believer of the high heat cook . . It was awesome, tender and moist. .

    20161029_181345.jpg
    20161029_180956.jpg

    20161029_180825.jpg
     
    Last edited: Oct 29, 2016
    itzyoboipaul, Oct 29, 2016
    #5636
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  17. Oct 29, 2016 at 4:41 PM
    #5637
    WBF610

    #5637
    WBF610 Member well known

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    That is one thick brisket.
     
    WBF610, Oct 29, 2016
    #5637
  18. Oct 29, 2016 at 4:46 PM
    #5638
    itzyoboipaul

    #5638
    itzyoboipaul Well-Known Member

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    Packer 1.97 a lb here in Texas. Everything is bigger in Texas hahaha
     
    itzyoboipaul, Oct 29, 2016
    #5638
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  19. Oct 30, 2016 at 12:06 PM
    #5639
    WBF610

    #5639
    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    what is in the red rice? Got a recipe?
     
    WBF610, Oct 30, 2016
    #5639
    scottalot[QUOTED] and Woundedyak like this.
  20. Oct 30, 2016 at 1:50 PM
    #5640
    Woundedyak

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    Woundedyak Well-Known Member

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    Got sum chicken and ribs ya'll. Got to use both cookers today.

    20161030_143709.jpg
    20161030_164727.jpg
    20161030_164609.jpg

    20161030_164633.jpg
     
    Woundedyak, Oct 30, 2016
    #5640
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Page 282 of 2768

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