Smoking Meat Questions and Discussion

[RealisticCy]

Thanks. I would appreciate any advice for future brisket smokes. When I tired to cut mine, it fell apart. I was hoping for nice, thin slices, but that didn’t happen. It wasn’t tough at all when we ate it. I honestly think I went wrong with the foil wrap, but I really don’t know. I could have done the last, towel wrap too soon as well. I towel wrapped immediately after I pulled it for the last time. Maybe I should have let it rest, tented for a little while before the towel wrap. First time, so I know I have a LOT to learn.

No problem. I don't wrap during cooking, but I do foil wrap it when I pull it off. Then wrap in some towels and put it in a cooler for at least an hour.

It was just overdone. Every time you make it it will be a bit different. Every brisket will not cook the same. Pork loin and chicken breast will always cook the same under the same conditions. I have had perfect briskets at 200° and fall apart ones at 200°.

100% agree, briskets are all different beasts.

 

[Isualum13]

This is for those of you that don't have access to an offset smoker or a kamodo style smoker but still want to make brisket outside. Americas Test Kitchen shared their brisket episode to the YouTube today. A charcoal grill is needed for their method. They spent over 2 years working on this and cooked over 500 lbs of brisket to perfect the method.

 

[discydisc]

Has anyone ever purchased pellets in bulk?

 

[Cycho1]

I might as well post Weber "KFC" thighs
View attachment 73505

Did you smoke KFC chicken?

 

[Cyclones_R_GR8]

Did you smoke KFC chicken?

Not really smoking it, just pile the hot coals in the middle and place the thighs around the outside edge and put the lid on. You want it about 400 - 450 degrees to do it

Edit: I should add that this is not KFC. On Weber forums one of the things people discuss a lot is doing your own form of KFC on your Weber.

 

[Cyclones_R_GR8]

Did an 8 lb butt today. Just pulled it, wrapped and stuck it in a cooler to rest a couple hours. Gotta go get some buns.

 

[nfrine]

Did an 8 lb butt today. Just pulled it, wrapped and stuck it in a cooler to rest a couple hours. Gotta go get some buns.
View attachment 76263

Headed your way....

 

[cycloner29]

Ummm... my invite must have gotten lost.

 

[Acylum]

 

[Cycl1]

One of our favorite things to do is put some busch's grilling beans under the pork butt in the smoker for the last hour or so. We add extra wood chips to give it a smokey flavor and the pork just drips flavor (fat) into it.

 

[cycloner29]

Going to start a cure on a 10 lb pork loin tomorrow. Pure maple syrup, brown sugar, kosher salt and Prague powder.

 

[cymac2408]

I'm a big fan of my Traeger. I just love the versatility of the pellet grill. Great for smoking, but you can also use it as a conventional grill for burgers, brats, etc.

I would second that. I absolutely love mine.

 

[JP4CY]

Going to start a cure on a 10 lb pork loin tomorrow. Pure maple syrup, brown sugar, kosher salt and Prague powder.

Are you using Prague to make it like a Canadian bacon or something?

 

[motorcy90]

recommendations on a combo propane grill/smoker? will be looking for next spring hopefully. the grill I have been using has started to bite the dust finally..

 

[GMackey32]

Smoking some wings on my Pit Boss tomorrow and then doing a berry cobbler in a cast iron pan on it right after. I don’t know why it took me forever to switch to a pellet grill/smoker.

 

[cycloner29]

Are you using Prague to make it like a Canadian bacon or something?

Yep, just use it for this and making jerky.

 

[dmclone]

Followed this recipe a few weeks ago and liked it so I'm having it again today

 

[clonebb]

Love my Daniel Bone WiFi pellet smoker.

 

[cycloner29]

Love my Daniel Bone WiFi pellet smoker.

Same here! DB gets it done!

 

[MLawrence]

Just out of curiosity, is there anyone here who doesn't smoke with a pellet grill?