Pitmaster T
Babbling Farker
- Joined
- Apr 3, 2011
- Location
- Texas
Okay brothers, I need some well-placed, focused advice on pellet smoking. For two years I really have not had the desire or time to get excited about bbq. Harvey took everything, including my mojo and growing taco biz. But I feel a heart of recovery these days and I bought a LG 77700 (which is like the Pit Boss Copper 77700). Last weekend I threw in a pork belly, sausages and chix to get an idea of the smoke but this weekend its Brisket time. Prob do three packers.
I am not concerned about size of pits as I have the Meat Mama 3000, and the the Brazos (Vintage 1987 Klose), the Screwdriver and a PBC.
Brisket Prep Plan
Brisket prep, particularly my Tri-Level rub technique, will be a bit different from the 2000 era videos I put out.
1. Instead of the dust of Season salt I use a light rub of Knorr Tomate Soup base
2. Grace Jones Rubber Grabber seen here
3. Butt Glitter sprinkle (low Salt) - shown here
4. Post Dirty Dalmatian Flea Powder shown here.
Smoke Plan
My smoking plan is not exactly what I wanted. I like the burn but I want more smoke profile than the Completion Blend pellets I was using. (no info on what actually is in it) and my local distributor – Academy, has lost 20 bags of Red Oak pellets. So… maybe Cherry or even Mesquite - we will see. I have a large Mexican clientele so I will probably seek Mesquite. I will be using the smoke stick with Mesquite pellets in it.
A bit about Smoke Ring. I hate when someone mentions smoke ring and we go on some diatribe of how no one is supposed to judge that. I know it has nothing arguably to do with smoke flavor, although seeking one does in its best natural practices, but, well, this is about what I and my customers want and I want one.
I will be doing one packer with my quick TQ bath and the other two without.
Cook Plan
I will smoke at 200 - 220 for 2 to 3 hours with a spritz of Grace Jones Rubber Grabber thinned with ACV and Coffee - seen here, every 20 to 30 for the first three hours.
Then I will pop it up to 275 – with a wrap in paper as needed when I get my color.
So my concerns are getting the ring without the TQ on the other 2. I have listed the smoke stick, low and slow initial smoke and spritz to cool the exterior down ever 30 minutes as way to get that ring. Yes I know about the thread on smoke rings. I want Pellet user advice.
For those of you shuttering I used TQ; I used to smoke my taco meats in my UDS and for some reason hardly ever formed a ring so I used it. I am basically trying to compare whether I need it at all in this equipment.
Also any other general advice I would be more than happy to hear. Look forward to hearing from you guys and I love you all.
I am not concerned about size of pits as I have the Meat Mama 3000, and the the Brazos (Vintage 1987 Klose), the Screwdriver and a PBC.
Brisket Prep Plan
Brisket prep, particularly my Tri-Level rub technique, will be a bit different from the 2000 era videos I put out.
1. Instead of the dust of Season salt I use a light rub of Knorr Tomate Soup base
2. Grace Jones Rubber Grabber seen here
3. Butt Glitter sprinkle (low Salt) - shown here
4. Post Dirty Dalmatian Flea Powder shown here.
Smoke Plan
My smoking plan is not exactly what I wanted. I like the burn but I want more smoke profile than the Completion Blend pellets I was using. (no info on what actually is in it) and my local distributor – Academy, has lost 20 bags of Red Oak pellets. So… maybe Cherry or even Mesquite - we will see. I have a large Mexican clientele so I will probably seek Mesquite. I will be using the smoke stick with Mesquite pellets in it.
A bit about Smoke Ring. I hate when someone mentions smoke ring and we go on some diatribe of how no one is supposed to judge that. I know it has nothing arguably to do with smoke flavor, although seeking one does in its best natural practices, but, well, this is about what I and my customers want and I want one.
I will be doing one packer with my quick TQ bath and the other two without.
Cook Plan
I will smoke at 200 - 220 for 2 to 3 hours with a spritz of Grace Jones Rubber Grabber thinned with ACV and Coffee - seen here, every 20 to 30 for the first three hours.
Then I will pop it up to 275 – with a wrap in paper as needed when I get my color.
So my concerns are getting the ring without the TQ on the other 2. I have listed the smoke stick, low and slow initial smoke and spritz to cool the exterior down ever 30 minutes as way to get that ring. Yes I know about the thread on smoke rings. I want Pellet user advice.
For those of you shuttering I used TQ; I used to smoke my taco meats in my UDS and for some reason hardly ever formed a ring so I used it. I am basically trying to compare whether I need it at all in this equipment.
Also any other general advice I would be more than happy to hear. Look forward to hearing from you guys and I love you all.
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