Food Smokers and Smoking Tips/Tricks/Techniques

The ones I saw at Sams club today were all like 3.5 lbs. I'll pick some up for next weekend!!

 

I place my meat so the fat is on the side.

 

I cut my fat off!

 

My fat is on my belly...

 

Can't do that with brisket

 

A lot of debate about fat penetration in brisket, beef, pork, chicken, etc on every forum out there. And the same is always debated at every cook and not even talking about sexual nature here. Although a well done cook can come close..

Scott in my opinion has nailed it down in many ways. What you are used to using and experience is a good thing, and what he has done is harder than most people are willing to do over time IMO. .. Repeatability from experience is key for a good outcome. But my opinion is worth what you paid for it

As someone recently mentioned as long as you and your guests are happy with the outcome that is all that matters. Someone else also nailed it when they said even if it isn't perfect the end result is still rather damn good. Unless you get carried away it is really hard to screw up Meat. And fire.

 

http://amazingribs.com/tips_and_technique/mythbusting_fat_caps.html

 

Well I have my pork shoulder slices on the smoker. Fired it up just before 6 this morning and put them on just before 7. Now we wait, drink coffee and baby the fire. Gonna check the temp at around 10 or so to see where I'm at. Give the size I want to get them wrapped ASAP to keep them from drying out.

 

You suck!!

 

Please do!

 

"Some" of the BBQ experts. There. Iftfy. There's just as many that say and do the opposite. Like I said, do whatever you believe works for you.

 

Is it to early to switch from coffee to beer? Asking for a friend...

 

Not at all!

 

I realize it's too late, but why didn't you just tie these "slices" together with butcher string and cook the same as a butt if you're worried about them drying out?

 

The 3 things I have against fat side up and reasons I believe fat side down is better..

The melting fat just rinses the rub off. Watch the fat melt. It's not going through the meat. It's running off the top and dripping off the sides.

The fat molecules are too big to absorb into the muscles.

The fat side down helps protect the bottom side of the meat from overcooking and burning. It slightly protects the actual meat like a diffuser attached directly to the meat.

Bonus point #4..I like messing with everyone and starting holy wars.

 

I considered that but due to work yesterday and the party tonight I'm kind of on a time crunch. Also with the dimensions of them I don't think they would of cooked evenly at all. And some portions would be way over cooked and dry and others way undercooked.

 

If they were identical in size or all of the matching cuts that would work but these aren't.