New vertical smoker…..2023 smoking post.

[jrebel]

New vertical pellet smoker getting broke in the right way. 

[jrebel]

.

[KFhunter]

Niiice!

[KFhunter]

My smoker crapped out on my

Electric, master built I think with a side smoker for cold smoke

Now it’s my cheese box, just use the side smoker since it’s independent

[wadu1]

Must have missed the invite for a tasting. Looks good 

[WapitiTalk1]

Tech tip with the smokers, do not over smoke.

[jrebel]

Tech tip with the smokers, do not over smoke.

What you talking about Willis???   

[Timberstalker]

Looks good, definitely put enough smoke to it, as evidence of the smoke ring.

How did it taste?

[Blacklab]

Nicely done.🤑🤑🤑

[jrebel]

It was delicious.....  The thinner flat dried out a bit, but I think that is because I tried a new method with very little prep....it is also a new smoker so I'm learning its nuances.  The points and thick part of the flat were divine!!  We always cook 2-3 at a time because I find brisket that has been frozen for a few weeks is even better than the day it came off the smoker.  We cut it into 2lbs chunks, wrap it with saran wrap and butcher paper, stick it in the freezer and in a month take it out for dinner.  We usually chunk it up and throw it in a cast iron pan with butter to sear it off and turn it in to burnt ends.  Add some BBQ sauce and throw on a roll for an amazing brisket sandwich.   I feel the smoke flavor really comes out after being frozen....pretty amazing.   

All in all, I think it turned out pretty good....no complaints. 

[Fidelk]

That might be a world record smoke ring.

[Angry Perch]

Looks like partial cure penetration vs smoke.

But it looks good!

[GWP]

Tech tip with the smokers, do not over smoke.

Fake news! No such thing! 

[jrebel]

No injection or brining for this brisket.  trimmed as I usually do and cut a lot of the fat from between the point and the flat (left some).  I like to separate the point about half way from the flat so I can season in between the two pieces which adds flavor.  Mustard rub with salt, pepper and heavy dose of bullsh1t seasoning.  rub it all in and straight to the smoker. 

5 hours 150 (smoke)
7 hours 175-180 (more smoke and start bringing the temp up)
5 hours 220 or until it hits 170 ish (typically where it stalls)
last 3 hours....Wrap in butcher paper and finish at 250 to an internal temp of 195-205 depending on what we are doing with it. 

Wrap in tinfoil (still in butcher paper) and place in a cooler lined with old towels.  Let it rest for at least an hour but up to 5-6 hours before serving.  All in all about a 24 hour prep and cook. 

This smoker has a water tray at the bottom that helps steam a little while it smokes.  For this reason, I chose to not open the smoker except to wrap in butcher paper or add water.  I didn't sprits / baste, which I usually do with a dark beer.  All in all it turned out great, though the thin flat on the one brisket was dryer than usual.  Could have been the process...could have been the brisket.  Nothing a cast iron with butter and bbq sauce won't fix. 

[pickardjw]

Been using my Pit Boss Pro Series II a lot. I'll have to give your technique a try on a brisket.

How high is your vent cap set? I've found that playing with it makes a big difference in heat retained in the unit and how fast it runs through pellets.

[jrebel]

Been using my Pit Boss Pro Series II a lot. I'll have to give your technique a try on a brisket.

How high is your vent cap set? I've found that playing with it makes a big difference in heat retained in the unit and how fast it runs through pellets.

If your looking at the stack....as level as my eyes can get, my hood (bottom rim) sits about 1/4" above the stack.  If you get back a few feet and get to the stacks level, you can see space between the two. 

What I have noticed with this smoker is....the temperature gauge is spot on and it will not fluctuate more than a couple degrees as long as your under 350 degrees.  When you crank it up above 350, it has a tendency to run away from you and really get hot.  If your gonna crank it up, you have to open that hood and really keep an eye on it.  It is a great pellet smoker for smoking.....  If you want to cook on it, you better off with a traeger, GMG, etc.   

[lewy]

That’s a hell of a smoke ring!

[Timberstalker]

Nice information!  Thanks for sharing jrebel. 

[jrebel]

In preparation for spring turkey, I had to clean out the freezer of the last two birds from 2022.   Brined them for 12 hours, patted them dry, added dry seasoning and into the smoker they went.  350 degrees for approximately 1 hour to an internal temp of 160.  Let them rest for 10 minutes before slicing thin and eating with a little gravy.   Moist and delicious.   Should make great sandwiches for the next week or so. 

[jrebel]

Sliced

[WapitiTalk1]

Looks damn tasty, nice work 

[Alchase]

Best way to eat turkey! 

[C-Money]

That meat looks amazing!! Nicely done!!

[Timberstalker]

Damn, looks great!  Thanks for sharing.

[jrebel]

This weeks smoke….PORK BELLY!! 

Never done a pork belly before today.  Hoping it turns out as good as it looks. 

[hunter399]

Looks good. 👍
Dialed right in.

[jrebel]

Finished product.

[Alchase]

Finished product.

Make my mouth water, how long did you smoke that for?

My grandpa use to take his already smoked pork belly and drop the pieces in a deep fryer. OMG it was so good!

[trophyhunt]

DAAAAAYYYMN, looks so fricken good!!

[Dan-o]

The pork belly looks perfect......   and now I am hungry.

[jrebel]

Finished product.

Make my mouth water, how long did you smoke that for?

My grandpa use to take his already smoked pork belly and drop the pieces in a deep fryer. OMG it was so good!

Started at 1000hrs and took it off at 1800hrs, so 8 hours

Cut the fat cap and season generously to get the seasoning in all the cuts.  Place fat cap up on the grates at 225 degrees for approx. 5 hours or until the internal temp is 160-170 degrees.  I opened the smoker twice to baste with home made mixture of (root beer, honey, seasonings).  When you hit the above temps...take off the smoker and wrap in tinfoil tightly (no voids).  Right before closing the tinfoil, I add about half cut of the seasoning mixture to the meat / foil).  Place back in the smoker and take it 200 degrees.  Remove from smoker and let rest for 10-15 minutes before eating. 

I ended up cubing some and adding to a hot cast iron pan to make burnt ends.  I really liked the burnt ends....

[pickardjw]

Smoked some venison last night myself. 1/3 of a muley backstrap, aged 8 days between the tree it hung in and the cooler. Montreal steak seasoning, wrapped in thinner cut bacon, trussed and smoked at 225 until 120 internal. Then seared on the cast iron.

I'm a believer in the aging. Best venison I've ever had.

[jrebel]

Smoked some venison last night myself. 1/3 of a muley backstrap, aged 8 days between the tree it hung in and the cooler. Montreal steak seasoning, wrapped in thinner cut bacon, trussed and smoked at 225 until 120 internal. Then seared on the cast iron.

I'm a believer in the aging. Best venison I've ever had.

That looks great!! 

My favorite is bear backstrap wrapped in bacon, then finished with a fruit preserve (apricot, plum or blueberry).  Obviously we take it to 160-165 degrees because it is bear, but it turns out sooooo goooood!! 

[Alchase]

Finished product.

Make my mouth water, how long did you smoke that for?

My grandpa use to take his already smoked pork belly and drop the pieces in a deep fryer. OMG it was so good!

Started at 1000hrs and took it off at 1800hrs, so 8 hours

Cut the fat cap and season generously to get the seasoning in all the cuts.  Place fat cap up on the grates at 225 degrees for approx. 5 hours or until the internal temp is 160-170 degrees.  I opened the smoker twice to baste with home made mixture of (root beer, honey, seasonings).  When you hit the above temps...take off the smoker and wrap in tinfoil tightly (no voids).  Right before closing the tinfoil, I add about half cut of the seasoning mixture to the meat / foil).  Place back in the smoker and take it 200 degrees.  Remove from smoker and let rest for 10-15 minutes before eating. 

I ended up cubing some and adding to a hot cast iron pan to make burnt ends.  I really liked the burnt ends....

Burnt ends would be incredible 

[Pathfinder101]

Following this thread for obvious reasons...