Author Topic: HOW YOU DO WHAT YOU Q  (Read 899 times)

old sarge

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HOW YOU DO WHAT YOU Q
« on: May 07, 2023, 05:00:06 PM »
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!
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
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Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
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Chef's Choice 665 and Rival Slicers
Old Hickory Knives
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EFGM

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Re: HOW YOU DO WHAT YOU Q
« Reply #1 on: May 14, 2023, 07:34:30 PM »
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





Doug
Carrollton
A Briskitarian with Briskititus
#4D w/Big Red Upgrade: PG1000: Fireboard
 
"SMOKIN-IT CARES"

old sarge

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Re: HOW YOU DO WHAT YOU Q
« Reply #2 on: May 15, 2023, 12:36:59 AM »
Good to see you Doug!
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus

prudentsmoker

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Re: HOW YOU DO WHAT YOU Q
« Reply #3 on: May 22, 2023, 10:21:40 AM »
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
Brian from Wichita

Smokin Papa

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Re: HOW YOU DO WHAT YOU Q
« Reply #4 on: June 03, 2023, 12:53:55 AM »
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.
Craig M
SI series 5D Wi-Fi
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Blackstone 36”
LEM #22 Big Bite
Hakka 22 lbs electric stuffer
Hakka 12” commercial slicer
Smoked Sausages and Meats
In So. Utah 23 years
47 years with my one and only
Army Brat- ‘53 - ‘72
Papa to 14 grandkids

old sarge

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Re: HOW YOU DO WHAT YOU Q
« Reply #5 on: June 03, 2023, 12:59:20 AM »
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. 
« Last Edit: June 03, 2023, 11:22:05 AM by old sarge »
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus

mike1910

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Re: HOW YOU DO WHAT YOU Q
« Reply #6 on: June 05, 2023, 10:26:52 PM »
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
Mike from NE Minnesota
SI #3

old sarge

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Re: HOW YOU DO WHAT YOU Q
« Reply #7 on: June 05, 2023, 11:49:04 PM »
And such good eating. 
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus