Food Smokers and Smoking Tips/Tricks/Techniques

Exactly. The top 20 (at least) will all have injected. The tricky thing is getting a slice of brisket to be moist 5-8 minutes after you slice it. Injection certainly helps with that. Cooking at home or for an event, the slices get on the plate and start to get consumed pretty quickly without being under a microscope.

The amount of food we cook to let 6 people take one bite of each meat is kind of staggering. We sell the "leftovers" for really cheap afterwards. A couple pounds of food vacuum sealed for like $10. It goes quick and we're so sick of BBQ by that time that we are happy to see it go .

 

Haha. Makes sense.

 

I add a little to ribs, and have some to put on the pulled pork, but it's never a lot anymore. Just to add a little more sweetness usually. Never add it to pork loin or tenderloins, hams, or brisket, unless it's burnt ends.

My wife, she drowns everything in something. Pisses me off. She'll say great job on the XX. I say how would you know? But I guess she can eat it how she likes it.

 

Same here, gf likes sauce on everything. Different strokes.

 

I normally do something every other week. To do it for a living, or a comp, just wouldn't be enjoyable for me. But, I don't have a business in it either.

 

Women!!!!!

 

fedex me some next day

 

Don't let me talk you out of entering a competition, though. When I say sick of BBQ, it is in jest. It is kind of like if you drink way too much of a good beer for an entire weekend, then just really don't want to have anything to do with beer for the next couple of days. After that wears off, you're right back at it.

Competitions are really, really fun and I'd encourage everyone who likes cooking to try it once, no matter the size, rules, payout, etc. Such a great community of people, too.

To run a BBQ restaurant or spend months on the road competing in different events could wear on you, though. I like our position. Compete occasionally and work the rub angle .

Ha ha...figure out a box/dry ice solution and I'd be glad to .

 

that'd be easy

http://www.fedex.com/us/temp-assure/cold-shipping-package.html

 

Oof...$46 on the small side!

 

that rudy's bbq is way more than that for a small brisket...

 

No worries. I'm only competitive with myself to make it better for next time. I have no desire to compete. Wouldn't mind going to a few just to eat!!

 

Friggin' nailed that medium rare on the steaks. Damn!

 

Last practice. It is late tonight, so I didn't take care in getting uniform slices or cubes. I finished on higher heat and got a crust on the side that tore a bit of the slice, too. Oh well. Didn't want to finish on the high heat and wanted to rest it longer, hence slices a little on the dry side. This is after sitting for a few minutes to see if any moisture was retained. Slices? Eh, a little. They weren't bad. The cubed point meat (I won't say burnt ends because they weren't recooked or anything) was off the charts, if not a little too peppery. For whatever it is worth, this was a USDA Choice brisket. Will be cooking Prime this upcoming weekend.

That smoke ring, though...



Those two cubes on the left need to be turned the other way and showing the end of the grain instead of the edge.

 

Jaheesus. What a ring.

 

One drawback of propane. No pretty ring need me a weber! Back to scouring.

 

Surprised you got a ring that big with the high heat.

 

This one was cooked at 250*.

 

Thank you Sir!