Everything smoking...meat smoking !! Tips, tricks, and recipes + (poll added)

What is even better is doing all this but not cooking the tomatoes, onions, or garlic. De-seed everything and chop it up really fine. Add chopped smoked jalops and lime juice and salt and a little oil. Totally different flavor, especially if you have fresh cilantro to add. It's a much fresher taste but takes FOREVER to make fresh salsa like that. So I usually go the roasted and blended route, it's a much different flavor profile but still very yummy and only takes a few other than the time spend roasting.[/QUOTE]

Sounds awesome! I will have to give this a try next time I make salsa. The way I make it now is via a Vitamix blender and don't roast any of the veggies. I use smoked paprika to give it a smokey flavor, but will have to smoke a batch of jalps next time I fire up the smoker. I bet they would save well if I vacuum sealed them and threw them in the freezer.

Thanks again!

 

Been on since 0450.

 

The novelty hasn't wore off so far. I love this pellet smoker/grill.

 

4.5 hours in and holding steady at 165° to 170°. I went back to the Pit Boss pellets. Temps have been really consistent.

 

This thread is awesome. Makes me salivate just reading it. I'm sorry I have nothing substantial to contribute except for this for shits and giggles.

 

I'm thinking 1600'ish

 

We'll wait 5 or 10 minutes before we start.

 

So I saw a couple posts on the previous page about pellets and thought I would chime in. I am an avid BBQ'er and at it every weekend. I have 5 grills and smokers and settled in on my Yoder YS640 for both grilling and smoking duties. Everyone always says do not use cheap pellets as they do not have the BTU's for high or consistent heat. I have burned several brands and as far as temperature, all have been the same. I have not noticed "x" brand burning hotter or cooler. My opinion is a good smoker/grill will compensate and burn at the right temp. My Yoder seems to have a good controller in it and burns more consistent as far as temps go compared to other smokers regardless of wood.

With that being said, I have researched a ton online. Seems like most hardcore people are gravitating toward BBQ Delight. On the competition trail these are king and overwhelming majority in comps use these. Lumberjack brand is second. More on this in a few...

When I bought my Yoder, the dealer was also a Traeger dealer. He gave me a bag of apple and cherry wood. These were selling for $21 a bag so they are on the higher end. I burned these and was disappointed with the over flavor. I thought they were rather flavorless to be honest. I would not buy there pellets just being completely honest.

BBQ Delight - I ordered these online since these are supposed to be a higher end brand that a lot of competition temps use. I ordered apple and cherry. They are more expensive at about $24+ per bag. These followed the Traegers and immediately had a much better flavor profile than Traeger especially on smokes. No problems with temps, but on long smokes it seems they were more efficient than Traeger also. Very good, but cost and the fact you have to order them is a negative.

https://bbqrsdelight.com/

Pit Boss - I actually bought these since they are readily available at Walmart. These run $15 per bag at Walmart and Lowe's. I got the comp blend which was a combo of hickory, maple, and apple I believe. This was very very good and gave the best profile that I tried to date. Having some hickory in there brought out more of a smoke flavor. Just due to availability I will rank these above the BBQ Delight Judy based off price and availability.

https://pitboss-grills.com/shop-pit-boss/40lb-competition-blend-pellets

Lumberjack - My research founded that these are very popular among the competition crews. They have several flavors and seem to be a top end brand. I randomly walked into a Rural King and they carry Lumberjack pellets. Best part is they are only $8.88 per bag!!!!! I am not into getting the cheapest thing money can buy, but these are awesome for the price!!! They burn very well, and out of the pellets I have tried they have the best flavor profile by far!!! I am using the Competition Blend from them. I use it for everything for grilling and smoking. Not to strong, just a good overall rich and mellow smoke taste. My wife and family thinks it tastes the best for everything. I would highly suggest these to anyone.

https://bbqlumberjack.com/

 

Thanks for your insights. I used the Pit Biss ones from WM with the smaller bag being $8.88, deal in my opinion. So far they have worked great.

Need to find some LJ to try them out

 

I noticed that at Walmart the 20lb. Pit Boss apple, cherry, and hickory bags are $8.88. The 20lb. Competition Blend is $14.98.

Dick's sporting goods sells Lumberjack pellets I believe.

 

Well it's done! Hopefully everyone likes it. I got some ring and bark. For me it needs some more salt and could have been spicier. Again, hope everyone likes it.

 

That right there looks good!!!

 

Thanks, I'll have some more affirmation here in a little while.

 

Gratuitous Brat shot

 

Looks great. A salt shaker and some sauce can get it where you want it. I always err on the side of less because you can adjust to your taste while others might like a little less than you.

 

Thanks. That what the boss said as well.

 

outstanding!

 

Thanks Ron. We only have 4 small pieces left. Good to see everyone filled up.

 

I finally bought a smoker. A Pit Boss Pro 820. Tried some ribs today. They turned out pretty damn good but I threw together a dry rub and I’m not sure it was the best. I’ll learn. The smoker is bad ass, well built and half the price of a Traeger. I compared both and IMO the PB won out by a long shot.

 

Love mine!

 

Awesome!!! Experimenting and learning is where the fun really is. Great tasting food is a plus!

 

Allright bbq and smoker guru's I have a question. I am smoking my first brisket tomorrow. I am going to separate the point and flat before because I want to make burnt ends. My question is I am on a crazy time schedule so I am thinking about prepping it tonight around 8 then tomorrow morning pulling it out and putting the rub on and letting it start to come up to temp then starting the Traeger.

My question is I should be fine separating it tonight and then wrapping in plastic wrap and sticking back in the fridge right? Not putting on the rub tonight so I shouldn't loose any or much moisture right?

 

https://youtu.be/OKLwheAxRpo

I know you got a different smoker but here's how they prep the brisket a day before the cook

 

Damn, that looks good. I'm saving this one!

 

Long time smoker here. I know I haven't been on here long, but I feel qualified to add a few pics and of answer any questions people have, along with all the other meat smokers here. Glad to join you guys.

Started out on a Weber kettle, added a Vision Kamado Classic about 8y ago and a few years ago I picked up this thick steel custom build smoker from a Farmer. This is now my go to unit, a complete wood fueled, horizontal smoker. I have nothing against set it and forget smokers, but my interest has always been with horizontals.

Added a couple Tel-Tru analog thermometers to it this year, usually smoke with backyard Oak. Ribs are my go to, but wings, spatchcock chicken, pork butt, brisket and pulled beef are often found on one of my units

Here a few pics of recent smokes

 

Damn you! Now I'm hungry. What are these?



Potatoes? Or just something to keep the probe off the grates in order to check on smoker temp?

 

Ha...didn't notice those in my pic.

Two small baby potatoes used to keep a second probe at grate level, testing accuracy of the Tel-Tru's

They are tasty to eat though. I love smoked potato (usually baked) but not with smoked meats. It's
sometimes too much to have a plate of smoked meat and a smoked side

 

If you are on a crazy time crunch, it's not the time to smoke a $$$ brisket. Sometimes they finish hours later than expected. If you have to crank up the heat or pull it off early, it'll be a major taste disappointment.

That said, if you are going ahead with it, I don't see a problem separating it the night before and wrapping it.

I do faux burnt ends. I'll use the portions that are over or even under cooked, chop them up and then re-smoke them in sauce at a later date. I'll use the flat or cap or whatever is available. I've even done them with a Costco rump roast.

 

I have the hours required to do it and bought a prime brisket today. I just mean that tomorrow afternoon its going to be hectic. I think it says it needs 9 hours to smoke I am planning 11 with some cooler time before cutting the flat. We just have parent back to school conferences after that and then I have to work a 10hr graveyard shift. So I will throw it on the smoker at like 4am then go back to bed for about 5 hours then go check on it.

Not a normal sit around and watch the smoker while getting a bit tipsy kinda day. haha

 

@Juanjoolio007 be prepared for your first brisket to be a bit of trouble...hopefully not, but they usually are. It will be good, but you will learn from it and I can almost guarantee your second will be better and then better and better.

Good luck with it. Let us know how it turns out. I find S&P works best for a brisket rub, nothing fancy.