The Smoker Thread - recipes, techniques, ideas

[jordan_whitehead]

I’d brine the flats

[TimF]

@Chris.Martin

I’ve been nominated to smoke some brisket for Thanksgiving. However, my in-laws already bought the flat brisket. In fact they bought (4) flat’s, around 8-12 pounds each (I’ve yet to see them as they put them in their freezer). Does anyone have any idea as to how long these will take cooking on my Pit Boss k24? Any tips for making this a somewhat easy cook? Thanks in advance.

Are you feeding an army? 40 pounds of meat is a lot of material!

[Chris.Martin]

I know! It seems like my mother-in-law wants to ensure there’s enough food for 100 as she’s also making a Turkey, Fish and a ton of sides as well. My main issue is figuring out how long (4) Flats will take as I’d like to do them all at the same time (pending room on my Pit Boss).

[TimF]

@Chris.Martin

I know! It seems like my mother-in-law wants to ensure there’s enough food for 100 as she’s also making a Turkey, Fish and a ton of sides as well. My main issue is figuring out how long (4) Flats will take as I’d like to do them all at the same time (pending room on my Pit Boss).

Those briskets alone should feed 50 people. I’d guess they’re going to take 10+ hours as those are pretty big flats. I’ve got two 8 pound flats curing for pastrami right now and they seem very big to me. I’d also budget an hour to rest them in a cooler.

[Jay_Selman]

I would like to hear what temperature people use for smoking their Turkey. I use 325f and the skin is crispy and the meat is moist. I always spatchcock.

[TimF]

@Jay Selman

I would like to hear what temperature people use for smoking their Turkey. I use 325f and the skin is crispy and the meat is moist. I always spatchcock.

I’ve only ever done one turkey. I smoked it in the same smoker as ribs and a duck. The duck was over the turkey so the fat would drip down. Everything was at about 225F. Hard to believe but the turkey was better than the duck. I think I left the duck in too long.

[Lee_Short]

I’m planning on doing a 16-18 lb turkey and a duck or two for Thanksgiving. I’d like to spatchcock the turkey, but I’ve only got the 18.5" Weber Smokey Mountain – not sure if a spatchcocked turkey will fit.

[TimF]

I brought a pastrami brisket to share after my hockey game last night.

[TimF]

I’m looking for advice on buying a new smoker. I’ve been using a Chargriller with offset firebox for many years now. It’s a pain to keep a consistent temperature. It takes so much babysitting that I very rarely smoke stuff. I do like how much real estate it has.

I want something that will give me as close to “set it and forget it” as possible. Ideally it would fit an entire packer brisket. I’d also like to be able to cold smoke on it if possible.

[Joe_Dulworth]

Do you want to continue with charcoal and wood fuel sources or are you looking to switch to more set it and forget it sources like propane and electric?

[TimF]

@Joe Dulworth

Do you want to continue with charcoal and wood fuel sources or are you looking to switch to more set it and forget it sources like propane and electric?

I’m willing to go propane or electric. I’d also like to keep it under $1,000.

[Joe_Dulworth]

Check out the Camp Chef 24 Smoke Vault. Be sure and read the review of it on amazingribs.com.

[Scott_G_r_u_n_e_r]

True set and forget is really only in electric AFAIAW. Unless some of the higher end propane ones have actual digital heat controls… I have the 24 inch camp chef smoke vault and it takes some tweaking and management to keep consistent temps as the wood smokes through. And for long smokes you do need to add more wood. I like the product and think it has very good value, but would not consider it a true set and forget.

[Joe_Dulworth]

Agreed. It does require some tweaking, particularly during longer smokes but it is about as close as you can get in an LP in my opinion.

[TimF]

For the Camp Chef Smoke Vault, considering the heat source is on the bottom, do you guys cook fat side up or fat side down?

[Joe_Dulworth]

Generally fat side up. Thicker, longer cooking cuts towards the bottom, thinner, quicker cooking cuts towards the top. Generally.

[TimF]

@Joe Dulworth

Check out the Camp Chef 24 Smoke Vault. Be sure and read the review of it on amazingribs.com.

Did a packer brisket as my first smoke. Thanks for the recommendation. Was much easier than tending a fire for 10 hours. Taste was excellent. I don’t remember ever having brisket this good.

[TimF]

I’ve got an 11 pound pork belly that I want to smoke. Some recipes look like they go low and slow. The one from Momofuku intrigues me. It cooks at 450 for an hour and then 250 for another 1:15. The Momofuku recipe isn’t for a smoker but I figure it might translate well. Since my plan is to eat the belly on bao, I figured it would be good. Any thoughts?

[Brian_Tuite]

10lbs of ribs over applewood for 4+hrs. Should have gone longer but the Wife was getting antsy saying we needed to serve dinner. So what’s another hour? I’ll open more wine.

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[Joe_Dulworth]

@TimF

@Joe Dulworth

Check out the Camp Chef 24 Smoke Vault. Be sure and read the review of it on amazingribs.com.

Did a packer brisket as my first smoke. Thanks for the recommendation. Was much easier than tending a fire for 10 hours. Taste was excellent. I don’t remember ever having brisket this good.

Good deal. Glad it worked out. Did you smoke in butcher paper after X hours?