I just got a tiny offset smoker. Almost impossible to manage temperatures. Stayed up most of the night, made a million mistakes. Cooked too hot, a bit too smoky sometimes. Took it off too early thinking it was going to keep cooking during the hot hold until lunch. Had to reheat it to get it going again. Turned out AMAZING. The only real mistake was trying to sear the fat cap to get it to tighten back up a bit. The fat dripped onto the fire and made it smoky in a bad way. I took it off right away, no major damage except some of the fat stuck to the grill lol! Plus I almost dropped it trying to pull off this maneuver!

Everyone was raving about it and I’ve learned a lot for next time!

  • Mycatiskai@lemmy.ca
    1·
    2 minutes ago

    I learned a lot from smokingdadbbq on YouTube for my Kamado Joe cooking. Two big helps were: a Meater wireless thermometer, there are lots of knockoffs for way less money. No matter what you get, knowing the temp is the key.

    For the rest time, wrap it in foil then wrap it in old towels you don’t care about smelling like meat and getting juices on, then put it in a cooler. This will keep the temp going up for around 10 degrees right after the cook and keep it stable and safe for another hour. After that make sure it is in the safe temp zone or you could make people sick.

  • tyler@programming.dev
    6·
    3 hours ago

    It’s pretty insane how much better homemade brisket is than really any restaurant. Even if you fuck it up, it still turns out good.

    • Alexstarfire@lemmy.world
      1·
      1 hour ago

      I’m living proof that that isn’t true. I’ve done two so far. Had to throw the first one out. Completely inedible. Second one I still undercooked.

      But I did find out the probe on my smoker is pretty far off at high temps. So, hoping my next one is better since I got a new thermometer.

      Also means I need to check that the sensor for the smoker isn’t as messed up.