Hack No. 1: for my old as… butt - Take a nap. (I wasn’t able to do this with my last brisket/pork butt and I was so miserable…) So for my long cooks, I’m using a small cheap offset stick burner, I preheat the smoker at least an hour before I want to put the meat in. I want to get the fire stabilized. During that time, I’m finishing trimming the brisket and getting it seasoned. I always use a water pan. It doesn’t matter if I’m making summer sausage or brisket, using my offset or my Masterbuilt if it’s a long cook, I have a water pan in there. Hack No. 2: I usually have a Bluetooth headset on (one that transmits through the bone so I can still hear the fire and my surroundings (and head off the fire department who may have been called for “Smoke in the area” - embarassing.) Hack No. 3: Once I wrap, assuming I am wrapping, it goes into the Masterbuilt to finish. It’s not gonna get anymore smoke at that point so why waste wood and why not reprise Hack No. 1 and take a nap?
Meatgistics: Chile Slingers, Lightning Nuggets, Meat Hacks, Tomato Basil Pizza
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Meatgistics: Chile Slingers, Lightning Nuggets, Meat Hacks, Tomato Basil Pizza
Watch Meatgistics EP3: Chile Slingers, Lightning Nuggets, Meat Hacks, Tomato Basil Pizza
https://www.youtube.com/watch?v=tfiblPagCcs
In This Episode
Chile Slinger BBQ Rub
Chile Slinger Chipotle BBQ Sauce
Chile Slinger Original BBQ Sauce
Lightning Nuggets Firestarters
Tomato Basil Flavored Wing Shake
Meat Grinders
Sausage Stuffers
Meat MixersSubscribe to WaltonsTV
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