Put me on to smoking meat :dame:

[boriquaking]

So you wanna learn how to smoke meat?

No one has see him in years he’s probably off sucking dikk somewhere

 

[Admiral Ackbar]

Rock on bro.
I find that kamado bbq low and slow is quicker/more efficient than other methods like an offset. You hear outrageous times online for pork butts and briskets, but i think the more closed system of the kamado just cooks quicker. Even my ribs don't seem to take as long and i go around 225-250 max. I'll hear some say they don't get the smoke rings theyre used to seeing on other smokers, and I think that again is related to the smaller fires, lower overall smoke output (of a good burning fire) and closed space.

Lucky man, enjoy that. I use a steel "kamado" (Chargriller Akorn). I know some brothers got kamados in that bbq thread on here. Maybe they can give more specific input for your rig. I see they got rotisserie add-ons and shyt for those things. Superdope

'ppreciate the knowledge. Repped.

 

[BmoreGorilla]

I got a charcoal smoker and a pellet smoker. The pellet smoker makes me feel like I’m cheating but it’s way easier. Either way you gotta make sure that smoke is clear almost bluish before adding food

Surprised you jumped right out there with a brisket and pork butt for the first time

 

[Oatmeal]

When you really get good you can actually smoke ice cubes

 

[Da_Eggman]

@Buckeye Fever IS THE BARRY BONDS OF SMOKING MEAT

 

[Fiji Water]

The word "briquettes" sounds like a trans college step team

 

[Chris Cool]

 

[Admiral Ackbar]

I got a charcoal smoker and a pellet smoker. The pellet smoker makes me feel like I’m cheating but it’s way easier. Either way you gotta make sure that smoke is clear almost bluish before adding food

Surprised you jumped right out there with a brisket and pork butt for the first time

This morning I learned that my moves were the equivalent of playing Scalabrine one on one.

 

[BmoreGorilla]

This morning I learned that my moves were the equivalent of playing Scalabrine one on one.

Yea it’s a thin line between under done and over done with a brisket. They real easy to fukk up. I smoke them for a few to get the temp to 165 then wrap with butch paper. At that point I don’t even look at the temp anymore. Just gotta make sure it’s probe tender. I practiced with chuck roast a bunch of times before stepping up to brisket. I smoke everything now. Even smoked chili before

 

[drederick tatum]

Smoking a brisket as your first attempt was as foolhardy as it was ambitious
Looks like you've already gotten good tips, so I'll just add that I spray my brisket every 45 minutes with apple juice or cider. Will help even more with the bitterness, and increase the moisture

 

[Buckeye Fever]

@Buckeye Fever IS THE BARRY BONDS OF SMOKING MEAT

 

[BuckFilly]

Check out the smoking subreddit. I’m bout smoke 2 briskets on my wsm for my girls family reunion

 

[TripleAgent]

Get an electric heat gun to start your fire and one of these:

Flame Boss Smoker and BBQ Temperature Control

Flame Boss WiFi temperature control systems for grills and smokers automatically regulate your cooks to produce delicious meat dishes.

www.flameboss.com

Thank me later (no Aubrey)

 

[boogers]

this is a weird thing to have on your mind at 3:30 in the morning

OP musta been or something

i cant say anything, ill hop on here when i cant sleep sometimes

 

[Admiral Ackbar]

this is a weird thing to have on your mind at 3:30 in the morning

OP musta been or something

i cant say anything, ill hop on here when i cant sleep sometimes

It was only 10:30 PM in Hawaii when I made the thread