2024 Smoking/Grilling/Cooking Baking thread

[JamesV]

We do "tri tip" out here (Kommiefornia); it's a hunk that generally weighs a 3-4 pounds. I usually do them on the rotisserie in about an hour +/-.

What kind of smoke times are bigger cuts like this taking? A general question, I know...

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With the temps that we have around here a brisket would be about 1 hour per pound at 250-275 smoking temp. Now this is with a WSM, Weber Smokey Mountain.

 

[63PGP]

Yes, Excellent Tamales and Tacos. !0 years or so we have always tried to plan plane tickets around when they are open. Swear to god.

I always grab a couple dozen and put them in the freezer. They freeze well for those times when you need a tamale but are not interested in driving down there.