2 Tzu Smokehouse

2 Tzu Smokehouse Just a self-taught pitmaster and my 2 highly trained guard shih tzus. Smoking all kind of foods for friends & family

PS the step, son-in-law’s bacon explosion came out fantastic!
05/23/2026

PS the step, son-in-law’s bacon explosion came out fantastic!

Well, smaller brisket temped out in a little over nine hours. Rested it for almost an hour at room temperature before pu...
05/23/2026

Well, smaller brisket temped out in a little over nine hours. Rested it for almost an hour at room temperature before putting it in a 170° oven to hold. Bigger brisket took about 13 1/2 hours. Rested it down to 170° wrapped a couple towels around it and put it in a cooler.

Forgot to take any pics, pulling the big one out of the wrap because I had hungry grandkids around. I left the smaller brisket wrapped for my stepdaughter to take home with them. I did get some shots of the brisket sitting on the stove top, but it had been there for about 30 minutes.

Only 25° to the wrap and some beef tallow!
05/23/2026

Only 25° to the wrap and some beef tallow!

Since one of the briskets, I’m smoking tonight came from my step son-in-law, and since I know he loves bacon, the least ...
05/23/2026

Since one of the briskets, I’m smoking tonight came from my step son-in-law, and since I know he loves bacon, the least I could do was put together a bacon explosion for him. That’ll hit the smoker after the briskets are done.

Something else occurred to me that I should share. It’s important to learn how to read your smoke. Good smoke should hav...
05/23/2026

Something else occurred to me that I should share. It’s important to learn how to read your smoke. Good smoke should have a blue tint and be almost transparent. If it is not, your fire is not ready. Personally, I found if you smoke with fruit woods, it is not only imperative that the wood is seasoned, but I believe removing the bark helps you to not end up with a bit of a bitter taste in your bark. The picture below is good smoke

I’ve said this 1000 times, but it bears repeating.. never, and I mean, never trust a cheap ass thermometer. These two ph...
05/23/2026

I’ve said this 1000 times, but it bears repeating.. never, and I mean, never trust a cheap ass thermometer. These two photos were taken about three seconds apart.

Notice the ambient temperature! THERMO PRO TECH

Spike

My second brisket was a 17 1/4 pound prime packer brisket. The better quality meat you buy the better in result you’ll h...
05/22/2026

My second brisket was a 17 1/4 pound prime packer brisket. The better quality meat you buy the better in result you’ll have. Everyone has their own ideas about trimming and whether to cook fat side up or down. I trim the fat down to an amount that I have learned works for me typically a quarter inch thick on the fat side. I remove as much deckle as I can, as well as silver skin. This is not a competition trim, so I leave a lot of meat that normally would come off. I do try to round it up as much as possible because sharp corners tend to burn.

I edited this because apparently voice to text is a re**rd

OK first, I have read a hell of a lot of threads with people wondering about freezer burnt meat. The first of these pict...
05/22/2026

OK first, I have read a hell of a lot of threads with people wondering about freezer burnt meat. The first of these pictures are a brisket from my stepdaughter’s husband. He happens to be a Rowcrop farmer as well as a cattle farmer. I know how this beef was handled. Their butcher did not do them any favors. The brisket was loosely wrapped in a sheet of plastic, then wrapped in butcher paper with a couple pieces of tape. The brown colored meat in the photo of the trimmings was how every bit exposed meat looked and the fat was also discolored. Thanks to my razor sharp, Dalstrong I managed to trim away the freezer burnt sections and have an absolutely gorgeous brisket.

20 years ago, I would’ve thrown it away. But thanks to sage advice I know better now.

About time to get things going
05/22/2026

About time to get things going

My Dalstrong 8.5 in. Sh**un Series Damascus Kiritsuki
05/22/2026

My Dalstrong 8.5 in. Sh**un Series Damascus Kiritsuki

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602 North Morse Avenue
Liberty, MO
64068

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