Food Smokers and Smoking Tips/Tricks/Techniques

i find this thread more arousing than porn.

 

Well the tri-tip is resting while the brisket finishes up. Stalled at 175 so the wait is on. Hold steady at a nice 250 despite the wind being a total pain.

 

Prolly not too hard to hit 250 when ambient temps are damn near 120 lol or has it cooled some

 

Not smoked... but I gotta contribute sumthin...

As a saving grace, full prime packer is thawed and ready for Tuesday.

 

Nice work that looks great

 

Thanks. Still bloated and happy haha. Didn't have time to kiss em with smoke. Long day led to quick grill.

 

Ive have three temp gauges on my WSM. For thr first hour or so they will all be with in 25 degrees of each other. Eventually they all line up. No harm no foul

 

I'm about 45 mins from Asheville right now. We are around Slyva NC for a week or two.

I was about to drop an @Kingsford to figure out if you were still around Scottalot

I was worried last night I grilled burgers and dogs and we had to buy charcoal and I wasn't sure if the local Walmart or HD wasn't going to have any in stock.

 

LOL your far enough from his home turf think your safe. Believe you mean Sylva, NC though not Slyva? I moved to Mn. from Arden just South of Asheville. Actually more an extension of it. Fished and hunted to the West of Asheville for quite a few years.

 

You are correct. Didn't realize I made the typo and the sad part was I looked at it thinking something didn't look right. lol

It's beautiful around here. Was sitting on the porch at the cabin grilling and looking at the mountains. Makes for a relaxing day. Wish I could have fit the smoker in the wifes car with us but it's just TOO big. Now I need to convince her I need the upgraded version of mine AND a portable one lol. I am really wanting some brisket right now. Probably going to have to go to a place they opened over in Sylva a year or two ago called Haywood, would rather do my own with some Pitfaced Rub right now.

 

So yesterday's smoke was ok. Not really happy with how the Tri-tip finished up. It was a little tough. I pulled it at 125 and lightly tented. the taste was good but wasn't my best. I'll probably stick to grilling it.

The brisket done at the same time was super delicious. Melt apart and moist. It was a small one to supplement the meat as more people came to the party then first planned. Overall, no meat was left behind so it's couldn't have been that bad I suppose.

 

Yeah being on vacation with time is the time to do a lot of smoking How to get everything there is the question... I'll likely end up up back in WNC when I retire for good. Sister and mother are over in the Raleigh area just too hot and humid for me in the summer there. Plus way too many people. And WNC is beautiful as you said.

Half way between you and Ashevile used to be a fantastic restaurant with pig pulls just checked and looks like they went out of business. Not long ago saw on a food show Buxton Hall Barbecue in Asheville. They do Eastern Carolina style whole hog and looked pretty good. I prefer the Western Carolina style but would be willing to try Buxton Hall after seeing that. As long as I had sweet tea, slaw and hush puppies. Or a cold beer and slaw works too LOL.

 

Ya it's a question I wasn't able to answer for this trip sadly lol. I have thought about trying to find a smoker on CL around here and picking that up, where we stay is in the wifes family so it wouldn't be an issue.

I may have to check Buxton Hall out, we are headed into Asheville in a day or two to head to Sam's Club for some meat anyway. No doubt on the slaw, hush puppies and sweet tea or a good beer, maybe even toss some good cheese grits in there.

 

Looks like maybe u sliced with the grain on the tritip instead of across it judging by the right side
That would account for toughness maybe?
I've never done a tri tip tho so maybe that's what they look like

Looks delicious anyway

 

@llibrm , tri tips have to be sliced in 2 different directions after cutting it in half...

 

Yeah I tried cutting the cross grain first, but I might not have been far enough over. I often cook one for the 4th but this was my first smoked one. The flavor was intense, just wasn't as melty as the brisket done the same way. Both were very lean too so the smoke might have been the wrong application for the tip.

 

Ah. Yeah, I usually go about 45 minutes at 225 for smoke, which takes it to 115 IT, then quick sear directly over coals for a couple minutes per side until IT is 125. Rest 10 minutes and then slice.

 

for anyone around nashville, there is a 22" WSM on craiglist for $200..

https://nashville.craigslist.org/for/6176819588.html

 

Decent price for that.

 

Goodnight sweet prince

I know... Great pic post wrapping, but I forgot