Smoking Meat -- Tips, Opinions, Recipes

Speedy_RCW

Speedy_RCW

Hooked
HighwayTrout said:
Speedy. I have a small and thin 4.5lb brisket flat. Any suggestions?
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If it were me, I’d smoke that sucker in a pan with some beef broth and make taco’s or something along those lines out of it. Since it’s just the flat, it’s at risk for being dry which is why I say in a pan with some beef broth. I’m an amateur with brisket so this is just my opinion. Maybe someone else can chime in about how to keep just a flat moist.


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WJCO

WJCO

Meme King
For ribs, I usually smoke them at 170F for about 5 hours (charcoal), then wrap them in foil until they're done. 8-9 hours total is about where they usually end up for total time.
 
Discount Tire

Discount Tire

Active Member
Got a decent deal on a tri-tip so I smoked it with hickory. Came out excellent, though I didn't let it rest long enough - couldn't wait to devour it :yup:

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Braxtonsag

Braxtonsag

Member
I’ll have to grab some pics tonight, Iv been at it every night and morning this week smoking for my dads memorial cookout. Have to have 100lbs of pulled pork ready by end of the week. It’s been a LONG week.
 
Braxtonsag

Braxtonsag

Member
Snboarder113 said:
But then it won’t be secret!

This guys sitting overnight before I toss it on
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Recipes like this would be cruel to keep to myself. It’s a sweet thin slightly vinegary sauce. I’d only use it on pulled/shredded meats because they absorb it like a juice but man it makes the flavor top notch. Here’s a gallon of it I just made.
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It’s the consistency of a little thicker than vitamin D milk. We all need to have a wayalife cookout at eddies house. It’d be fun, all the brand new members could come and set up tables and have a yard sale since that’s what they do on here anyways
 
Snboarder113

Snboarder113

Hooked
Braxtonsag said:
Recipes like this would be cruel to keep to myself. It’s a sweet thin slightly vinegary sauce. I’d only use it on pulled/shredded meats because they absorb it like a juice but man it makes the flavor top notch. Here’s a gallon of it I just made.
View attachment 332786

It’s the consistency of a little thicker than vitamin D milk. We all need to have a wayalife cookout at eddies house. It’d be fun, all the brand new members could come and set up tables and have a yard sale since that’s what they do on here anyways
Click to expand...

Ha. I see what you did there


Sadly this guy stalled on me for a solid 45 minutes, hopefully didn’t mess it up. Still a couple hours to go. Started it at 7 am

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Snboarder113

Snboarder113

Hooked
Speedy_RCW said:
I always wrap them when they stall. But it’ll be fine. Just takes longer.


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I’ll try that next time, thanks

It was soo damn close to being done and then the skies opened up. That crappy smoker can’t maintain temp in rain. So finished the last 10-15 degrees off in the crock pot.
Delicious. Bark is soo good.
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Last edited:
Speedy_RCW

Speedy_RCW

Hooked
Braxtonsag

Braxtonsag

Member
Came out nice sno! Usually your stall is always around 160, perfect time to wrap or pan! I always pan and finish in the oven since it’s more controlled environment and it’s already absorbed what smoke it’s going to. It’s about time to run up some more burnt ends!
 
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