All Things Smoking (Food)

[Prime LeVan]

I do everything the same until you get to the tallow part. What is that for? And then also I don't leave it in a cooler for 5 hours. Is that how long it needs to rest too absorb juices?

There is a good debate about tallow, beer or butter for the wrap. I have done with and without tallow and the results are about the same.

The tallow just adds more rich flavor and moisture in theory. I dont buy it but render it from the trimmed fat and pour it back on for the wrap. I've also not done this and had just as juicy of a brisket so it's probably not necessary.

As far as the five hour rest, I have noticed that when I rest it in a cooler for that long it comes out really juicy and tender. I never not let it rest for under 2 hours though. I watched videos of guys that put it back on their smoker or in an oven but take the temperature down to 170 for the rest. The longer the rest, the better the meat.

 

[Prime LeVan]

Yes, and Swiss, Colby, jack, gouda and motz..cold smoke, a tube will work on a normal BBQ bur you gotta keep the heat down. I prefer to do it in the winter but in the summer it's an early morning with a tray of ice to lower the ambient temp.


Gotta look again, basically turbano sugar mixed with water until dissolved, then smoke for at least 4 hours to reduce the water just like on a stove top.

Nice. Making some that syrup this weekend with a new bottle of Blantons.

Smoked swiss sounds amazing. It's naturally got a "earthy" taste so adding smoke would only enhance that.

 

[Prime LeVan]

Went and picked up some chicken tenders and jalapeno poppers for supper..

@Arqueto @helax

Bacon wrapped jalapeno poppers are a crowd pleaser here.

Try some buck shots too. Breakfast sausage, cheddar and jalapenos stuff into a large manicotti, wrapped with bacon and bbq dry rub, then glaze with any bbq sauce you like.

 

[Kung Fu Kowboy]

I had a friend whose job relocated his family give me this pellet grill smoker last year and I have no idea what to do with it, or where to even start. I plugged it in, and it seemed like 275 was as hot as it got? Either I was doing something wrong, it’s broken, or that’s how it’s supposed to be.

Yeah homie... You slow cook on it. Makes the meat extra tender , juicy , falls apart in your mouth.

 

[Prime LeVan]

Love smoking meat (no ghey), a few pics of recent cooks. @Prime LeVan for brisket if it's a cheap one I'll usually boat with beef stock in a foiled tray. I use Memphis Rub for most things, very versatile, though if I've spent a bit on a Wagyu brisket or something I'll just do SPG.

Ive never smoked beef ribs but really want to do that soon. A couple guys I run with swear those come out better than brisket if done right, chuck roast too.

I normally do baby backs and country style but not picky with the ribs. Spare are the best value with what you get.

 

[Prime LeVan]

I smoked some st Louis ribs today. I'd say my method is pretty foolproof. I trim the ribs, mustard and heavy sprinkle of salt pepper garlic and onion powder. Into a 275 smoker for 2 hours. I use electric wood chip cabinet smoker, change the chips every half hour. 2 hours in, wrap in foil with brown sugar butter and honey and a little apple juice. Another 2 hours at 275. It's basically done after 4 hours but I will hot hold it at 170 for another few hours if I have time. They are holding right now.

I have a first date tonight and we were going out to dinner. But I sent her some pics of the ribs cooking, she's a foodie. So now she's coming over for our first date. Ribs for the fucking win

I do it very similar. Basically a variation of the 3-2-1 method. I do the last 30-1 hour though unwrapped to caramelized the sauce.

 

[Prime LeVan]

I had a friend whose job relocated his family give me this pellet grill smoker last year and I have no idea what to do with it, or where to even start. I plugged it in, and it seemed like 275 was as hot as it got? Either I was doing something wrong, it’s broken, or that’s how it’s supposed to be.

Youtube pellet smoker cooks. Its almost fool proof.

 

[Thrawn33]

Smoked swiss sounds amazing. It's naturally got a "earthy" taste so adding smoke would only enhance that.

One key part.

Wrap it in wax paper after the smoke (i do a full tube of pellets), seal it (vacuum or ziplock) and let it sit in the fridge for at least a week. I prefer 2

You need to do this and let the smoke flavor mellow, or it will taste like ass, but after it will have a smoker flavor than any store bought. I'll even use a little and mix it with non smoked to add just a hint when I don't want too strong a flavor for pizzas

 

[William Huggins]

Youtube pellet smoker cooks. Its almost fool proof.

Don't do it, it's a video with links to his OF.......

 

[Prime LeVan]

One key part.

Wrap it in wax paper, seal it (vacuum or ziplock) and let it sit in the fridge for at least a week. I prefer 2

You need to do this and let the smoke flavor mellow, or it will taste like ass.

Good tip, I would have been eating that hot off the smoker lol with some Ritz.

 

[Prime LeVan]

Don't do it, it's a video with links to his OF.......

Let me bang bro...

 

[Thrawn33]

Good tip, I would have been eating that hot off the smoker lol with some Ritz.

Don't lol, trust me. I saw let it sit and was like nah, then almost threw out the block. Two weeks later it was amazing, so resist the urge and don't skip that step.

 

[Prime LeVan]

Don't lol, trust me. I saw let it sit and was like nah, then almost threw out the block. Two weeks later it was amazing, so resist the urge and don't skip that step.

Ever made the smoked queso dip? I watch Heath Riles, Meat Church BBQ and Macolm Reed on YT. All have a variation but Reed's was probably my favorite.

 

[William Huggins]

Smoked eels.......

 

[Fedorgasm]

I had a friend whose job relocated his family give me this pellet grill smoker last year and I have no idea what to do with it, or where to even start. I plugged it in, and it seemed like 275 was as hot as it got? Either I was doing something wrong, it’s broken, or that’s how it’s supposed to be.

Did it come with a manual?

With mine, I have to fill with pellets and leave the lid open for 15 minutes while I set it to "smoke" which is the lowest temperature setting. This is to get a good fire going that won't die out. After 15 minutes I can close the lid and set the temp for whatever I want.

Maybe yours stays at 275 during this warm up period?

Once you have the fire going, keep in mind it's not an oven. The temp will fluctuate maybe 15 degrees in either direction. The only way this thing controls temp is by pushing pellets into the firepot.

Higher temp = pushing more pellets into the firepot.

Lower temp = pushing fewer pellets into the firepot.

You could smoke some sausages or even a pizza just to practice until you're comfortable putting an expensive piece of meat on there.

 

[Fedorgasm]

There is a good debate about tallow, beer or butter for the wrap. I have done with and without tallow and the results are about the same.

The tallow just adds more rich flavor and moisture in theory. I dont buy it but render it from the trimmed fat and pour it back on for the wrap. I've also not done this and had just as juicy of a brisket so it's probably not necessary.

As far as the five hour rest, I have noticed that when I rest it in a cooler for that long it comes out really juicy and tender. I never not let it rest for under 2 hours though. I watched videos of guys that put it back on their smoker or in an oven but take the temperature down to 170 for the rest. The longer the rest, the better the meat.

So do you smoke it overnight or just wake up before the sun? Because if I let it rest that long I miss dinnertime by a lot, not I'm nervous to run a smoker overnight while I sleep.

 

[Otto!]

I love to smoke meat, and I love learning more about it. I have an offset smoker, a weber Kettle, a pellet smoker and a few charcoal grills as well.

I do really well with ribs, pulled pork, chicken and roast beef, but I still struggle with brisket. I’ve come to the conclusion that I’m better off separating the point from the flat and cooking them separately as it’s hard to get them both just right at the same time.

Here are some of my baby back ribs

 

[Prime LeVan]

So do you smoke it overnight or just wake up before the sun? Because if I let it rest that long I miss dinnertime by a lot, not I'm nervous to run a smoker overnight while I sleep.

I do overnight smokes quite often. I set an alarm every 2-3 hours to check its still going, do a quick spritz on the meat and ensure I have plenty of pellets.

I do this a lot but the anxiety of not having the main dish ready by dinner is real lol. If we eat by six, I just add the rest time and go from there. I can always crank up the temp to get there faster. The wrap really helps too, just make sure you had it on enough to set a good bark.

 

[Prime LeVan]

I love to smoke meat, and I love learning more about it. I have an offset smoker, a weber Kettle, a pellet smoker and a few charcoal grills as well.

I do really well with ribs, pulled pork, chicken and roast beef, but I still struggle with brisket. I’ve come to the conclusion that I’m better off separating the point from the flat and cooking them separately as it’s hard to get them both just right at the same time.

Here are some of my baby back ribs

View attachment 1107166

Nice smoke rings.

Do you prefer fall off the bone or competition when you do ribs? I'm a fall off the bone guy, screw trophies.

 

[liner]

I do it very similar. Basically a variation of the 3-2-1 method. I do the last 30-1 hour though unwrapped to caramelized the sauce.

I used to do it similar but for easy factor I don't unwrap anymore til I'm ready to cut them up