Food Smokers and Smoking Tips/Tricks/Techniques

I usually won't wrap it in foil anymore . It ended up still getting really messy ... so now I just dump the water, scrub it down with some dawn and rinse it off. But I'll try the bigger foil.

 

That's cuz yours is bigger than mine

 

Disposable foil pans are dirt cheap and have no seams. I always use them under the meat in my smoker now. I also have 2 crappy metal pans that I wrap in foil that are narrower than a regular sheet of foil. If I don't have time to get the disposable pans, I use the others. Either way, there is always some sort of drip pan between the meat and the water pan. There's no point in having to clean up something if 5 minutes of prep will prevent it.

 

Don't know if I've shared this yet, but a few months ago I fashioned a great rub shaker out of a French's fried onions container. 1/4 inch drill bit to make holes in the top, bam. Works perfectly because it's wide and cleanup is just rinse and air dry (like this pic)...

 

I don't understand. Why would a metal grill brush kill you?

 

I've been gone a while but I'm back. I smoked a pork butt today.


Last Sunday Brisket.

 

It's been in the news a couple times... if a metal bristle comes loose and ends up on your food and you eat it... perforated colon.

 

Im terrible about taking pictures... I had the smoker going at 7am today and did up some beef short ribs for the Falcons/packers game. So good!

 

What @horstuff said. Basically it sheds the metal bristles and you can possibly swallow them, I had't been too terribly worried about it until I actually saw my brush start shedding metal. Figured it was a good time to upgrade.

 

I just crank the vents after smoke to burn as much crap off grill as possible, then use a wad of foil to knock the rest off. Then a dedicated kitchen scrubber with hot water, done.

 

Pork burnt ends. I threw all of the other temps out the window on this. Taking them above 180 made them dry, so last time I went to 165 and they were still kinda dry and chewy. This time I sauced at 150 and threw them back on for another 30 minutes. The texture was perfect. If I'd had time, I would have left them in in the sauce for another 30 minutes. Total time, 3 hours.

 

Thanks for the mental picture!

 

Looks like I need a new brush now

This weekend I ended up doing Smoked BBQ Chicken Nachos, Some Smoked Sausage. All went over really well (didn't get pics of any of it). I can tell you all I take the cheaters way for shredding chicken. I take hunks of it throw it in the bowl of my kitchenaid, use the paddle attachment and turn it on. Nice and shredded and I don't have to mess with it much lol.

 

4 hours total in the WSM ,rubbed 3 racks with brown sugar and spices and smoked 3 hours then i pull them and add some sweet heat sauce for the last hour. First time using Maple wood ,it was a very subtle smoke flavor.

 

I love checking this thread out on Mondays to see what everyone smoked over the weekend.

 

I think I'm going to try a basic salt and pepper rub for the brisket and pork butt for the weekend smoke vs a rub.

Wish me luck.

 

I'll probably add a little sugar for the pork butt. So shhhh.

 

Good Luck! I am curious as to the outcome of the brisket so let us know how it goes!

 

Apparently many of the places down here do the salt and pepper method.

But I'll report back on Saturday.