Food Smokers and Smoking Tips/Tricks/Techniques

Looks good......what is it?

CSR's?

 

Grilled Talipia with asparagus and fire roasred avacado. And of course a side of the bosses world famous Yukon golds and red mash tatters. The other is just some fine tasting lemon and pepper county ribs

 

Just pulled this bird after 1:20 at around 325

 

A little pork tenderloin. Was good. Had trouble keeping my smoker at temp, had to finish in the oven.

 

nice looking meal! what cut is a packer?

 

oh ok looks like a brisket but I wasnt sure on the cut.

 

A packer is the whoke brisket: point and flat, together. When most people (who don't smoke) think of brisket they generally think of the flat. That's typically what's sold in the grocery store. I've read that the point gets tossed in a lot of cases. What a shame. Burnt ends, made from the point, are meat candy.

Anyway, found this on the net:

 

Can't say I've ever heard of calling butts (pork?) packers, but I've only been in the smoking game for a little over a year now. Far from an expert. But I am an enthusiast!

My last batch of burnt ends. When the brisket is "done" I cubed the point. You can see it has a fair amount of fat running through it that hasn't completely rendered. If you don't have time to make burnt ends (this packer took 15 hours, so I was done at this point) vacuum seal the point for later. When ready mix with sauce and some rub then toss in the oven for a few hours.

 

Yep, anything that's processed and packaged "off site" and shipped in to your local grocer is considered a packer, be it brisket, butts or ribs. Even chicken comes as packers. The heavy, heat sealed plastic packaging gives it away. There is almost never a tray.

 

Packer:



Packer:



Packer:

 

FINALLY got the turkey breast and the Apple Cider to try out that recipe I posted a while Back. Turkey breast is thawing out right now so I hope to be able to brine it in the cider tomorrow for the day and then hopefully smoke it on Wednesday. Though most likely it will be Thursday since my wife has to work late on Wednesday. Had to buy extra cider (besides good for drinking) the recipe calls for cooking like 6 cups of it down for the glaze.

 

$1.49/lb!? I can't even get close to that price at the restaurant supply store. Holy cheet. I'd be stocking my freezer with a few of those at that price.

 

Lol! must be Texas. Brisket prices in Texas is half of the rest of the country and twice the quality.

 

$19??? one like that is $40 at walmart...and thats the cheapest Ive found..

 

The brisket is 2012 or 13 and and the pork is 2009

 

Doe down. Test batch of jerkey. see you in a few days.

 

what seasoning did you use?

 

Jerky is on my list of things to make. I've done it before in the oven but it came out kind of tough.

 

I used a tenderquick,cajun mix

 

I use ground meat anymore...it tears off easy and is easier to chew.