Meat Smoking FAQ

What kind of smoker do you have?

I bought a Traeger Pro Series 34 in 2022 for $500. It now retails for $700 which I think is a rip-off. Instead, I'd get the smaller Pro Series 22 which is big enough and more fuel efficient.

How do you cook the meat? How Long Does it take?

It usually takes about 12-16 hours. I buy my meat (usually) at Costco. It's relatively cheap, but also easier to get whole cuts of beef and pork. I trim the meat myself and apply a homemade rub.

What's in the rub?

Equal parts brown sugar, salt/pepper - half part cheyanne and other spices in small amounts like garlic, onion powder, white pepper, and whatever else I have that I like.

Where'd you learn how to do this? Why?

While living in Washington DC, I started BBQing seriously. At that time I had a vertical style smoker. One of my neighbors would walk by the house and give me advice. The rest I’ve learned through trial and error. Pursuant to the teachings of my neighbor, I make proper Carolina BBQ. If I had my way, I'd be smoking whole hog and eating everything but the squeal. Due to circumstances outside my control, I find myself making a lot of Brisket.

Do you make your own sauce?

I do not. Not worth the hassle. In my mind, the best BBQ sauce is a Western South Carolina Peppery sauce. But to appease the hoi poli, I put out sweetbabyrays quite often. That's more of a Kansas City style sauce.

How does the smoker work?

It burns small wood pellets at a low but consistent temperature. I buy pellets whereever I can get them. In season: Costco, Out of Season: Sporting Goods stores.

Advanced FAQ

What temperature do you pull the brisket off at?

You're thinking about it all wrong. The brisket is done when it's done. Between 190f and 205f I'm checking every few minutes. You should be able to tell when your meat is perfectly tender.

How long do you rest the brisket?

Ideally, I'd let her sit 3-4 hours. Once pulling from the smoker, I let the meat sit out for a few minutes. The cool air hardens the bark so that when we wrap for an extended time, we don't lose that delicious exterior.

When do you wrap the brisket?

Texas Crutch They Call It. I usually wrap once a few things are true: 1. The Brisket has mostly evaporated and has shrunk in size and 2. I'm happy with the bark. Usually this occurs when the stall hits, but not always. If you don't know what the stall is you shouldn't be in this section.

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