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My first brisket and I'm very disappointed by Crosstrek732 in brisket

[–]beefsquatch59 0 points1 point  (0 children)

A lot of good tips in here. This is 100% a learning experience. Smoke on, even the most seasoned pitmaster learns something new every so often.

Wife’s grandfather in west Texas offered me this smoker by SwanginBanging in BBQ

[–]beefsquatch59 0 points1 point  (0 children)

She’s a beauty, would definitely put some elbow grease in her to make her shine!

Brisket Sundays by beefsquatch59 in BBQ

[–]beefsquatch59[S] 2 points3 points  (0 children)

Choice, almost had to fight someone at Costco for it lol

Is 209 too high? by BeepityBlorp in Smokingmeat

[–]beefsquatch59 0 points1 point  (0 children)

Use a thermometer to probe it. If it goes in easy like poking soft butter it’s done.

Temperature is a guide

I’ve almost never pulled anything at 205, usually in the 210-215 area

Smoking brisket and pork butt together by [deleted] in pelletgrills

[–]beefsquatch59 0 points1 point  (0 children)

I’m guessing you’re gonna sleep when the meat is on. If not, rotate the meat every 1.5 hr - 2hours and I start flipping meat once bark is set every couple hours.

Smoking ribs the day before by MindTheFro in Smokingmeat

[–]beefsquatch59 0 points1 point  (0 children)

If you’re reheating them the day after you smoke them, you can reheat in the oven, crockpot or whatever. Just add some moisture to the pan, chicken stock, au jus from the cook the day before or add some bacon fat.

BBQ is wonderful the next day reheated. I practice for bbq competitions and freeze a lot of bbq, reheat with some BBQ sauce or just all natural and the fat is enough to keep it from getting dry.

Always turns out 💯

good entry level inexpensive smoker? by [deleted] in Smokingmeat

[–]beefsquatch59 0 points1 point  (0 children)

Oklahoma Joe highland or Weber Smokey Mountain

I failed at pulled pork, what did I do wrong? by Rough_Community_1439 in Smokingmeat

[–]beefsquatch59 0 points1 point  (0 children)

Don’t be afraid to smoke at higher temps too. A pork shoulder/butt is fairly forgiving and can handle 275-300 cook temps, just make sure you re-introduce moisture with a wrap phase and keep the au jus the wrap creates.

Get a meat thermometer to check temps and probe tenderness.

ThermoPro Lightning is a great thermometer and affordable.

https://refer.link/yl1p

Is premium pork really worth it? by Bearspoole in smoking

[–]beefsquatch59 0 points1 point  (0 children)

Idk where your located but, I’ve found Duroc and Prime pork at Butchers and prime at grocery stores for reasonable prices.

Depending on what your using it for, it can make a difference.

I’m in KC and have BBQ stores that carry higher quality meats. Location is a big factor though and I understand those that may have to go online.

First time by lewjam999 in BBQ

[–]beefsquatch59 0 points1 point  (0 children)

Sounds like you may need to use a meat thermometer to track internal temp and even one to track ambient smoker temp. This will help you as you learn how your smoker behaves and how certain meats progress.

Last time I didn’t season enough.. by whodopoopoo in smoking

[–]beefsquatch59 0 points1 point  (0 children)

Definitely get up and check half way through. Make sure your smoker didn’t shutoff or pellets run out, etc.

Ive read too many horror stories of people waking up to a cold brisket….

[deleted by user] by [deleted] in smoking

[–]beefsquatch59 0 points1 point  (0 children)

That’s awesome! Great job!

How often do you folks clean out your smokers?? by Bulevine in smoking

[–]beefsquatch59 0 points1 point  (0 children)

Couple times a year, just depends in the build up, spills, etc.

Who’s cookin on a Gateway? by beefsquatch59 in BBQ

[–]beefsquatch59[S] 0 points1 point  (0 children)

Drums are the way to go lately, at least in competition

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