Smokin-It User Forum!
General Discussions => Anything Goes!! => Topic started by: old sarge on May 07, 2023, 05:00:06 PM
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One of our members (Brian) suggested finding out what folks smoke, their technique, etc. Call it a survey if you will be it ribs, poultry, ham, seafood, you get the point. So, using brisket as an example:
Brisket:
Fat side up or fat side down
Preferred rub
Preferred cooking temp
Preferred finished temp
I sure you get the idea.
So, can we hear from you for the benefit of all members?
Thanks!
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Long time no post,so I’ll start…usually do 3 at a Time
Brisket,
Fat side up on top and middle rack, fat side down on bottom rack
Dalmatian Rub (50/50 Kosher Salt /ground pepper) applied generously, on top of a mixture of Dill pickle juice and Mustard…
Then a good sprinkling of Tatonka Dust.
225 Temp
200-205, or when it probes like soft butter
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Good to see you Doug!
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I too do fat side up with a 50/50 salt and pepper rub
I smoke at 225 until it hits 205
I used Texas Post Oak mostly, but occasionally hickory
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Okay, doing my first pork butts in my 5D Wi-Fi for a church dinner on the 11th. Have been using it for sausages, snack sticks and now jerky.
Any special tips for doing it on the 5D? Have done them on my Traeger 780 in the past, but want to get it right on the 5D, the first time! Thanks for any tips and hints.
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I have the 3 (and another brand). For briskets, I trim and place fat side down to protect from heat; trimmed off fat on the top. I am weird that way. BUTTS? I use bone in butts. No trimming. No water pan. Just season and smoke. It stalls around 170 internal then begins the slow climb to 195-200.
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Butts I’m very similar to Old Sarge. Season a bone in butt and turn my #3 analog to full blast and let er rip until 200 or so. Easy peasy
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And such good eating.