Kicking off spring
- Thread starter MrEd
- Start date
GOOD GAWD! In a very good way.
That looks mighty tasty!
Smoking meat is one rabbit hole I am looking to dive down this year.
Thanks 🙂
And it was capital D licious .
There's tons of info on the net these days to learn from
I miss using the smoker. Can't eat beef or pork much anymore (bad for cholesterol, and tears my stomach up), and I hate fish/seafood (gags me), so that doesn't leave much...and I'm not smoking brussels sprouts or broccoli either. 😁 Had some colossal pork shoulders back in the day though. I could start one between 9-10 pm and pull it off at 3pm the next afternoon, same load of coals, at a perfect 203°.
Incredible price on this stuff at Costco though. The local price gouging market wants some outrageous price for brisket, like $7 or $8 a pound. Costco had USDA Prime for $4-ish when we went last Friday, and plenty of pork shoulders.
I miss dat bark!
Incredible price on this stuff at Costco though. The local price gouging market wants some outrageous price for brisket, like $7 or $8 a pound. Costco had USDA Prime for $4-ish when we went last Friday, and plenty of pork shoulders.
I miss dat bark!
Check out Meathead Goldwyn's site, AmazingRibs, as it has a lot of information there. Meathead has also written a book that gets into the science of smoking and grilling foods--I keep that with my arsenal of BBQ cookbooks. The Virtual Weber Bulletin Board has good tips for those of us using the WSM "bullets" for smoking, although many tips can be applied to all smoking methods. I also refer to Slap Yo Daddy BBQ, operated by competition pitmaster Harry Soo--the recipes, and some of the techniques I use, are from his recipes.
I actually adopted his briquette/wood chunk lighting method (I believe I first heard it called the "Soo method") and use it exclusively. (Keep in mind, I use a temperature controller, where all the air inlets are blocked off except for one, which uses a computer-controlled fan...and the vent on top is only open ½" at the most.) Essentially, I fill an 18" WSM with briquettes and apple wood chunks, but use a metal can in the middle while filling the grate. I heat up a small chimney of briquettes, pull out the metal can, and then dump in the hot briquettes. The nearby briquettes and wood chunks ignite slowly over the course of a day, and with the temp controller, I can get about 16-18 hours out of a single load of briquettes and only have to shake the ash down once or twice during the last couple of hours.
Tell me about it. At some markets, brisket sells for a lot more than a steak.
And isn't skirt steak/flank steak the same deal? I see that for near $10/pound now. And it's tough as nails unless it is cooked very hot and very fast, and cut against the grain. It's no prime NY strip!
If you don't mind my asking, how did you smoke the chuck roast? I tried it once but it was rather dry, unlike my pork shoulders which used to come out very moist. The method I tried involved wrapping it in butcher paper for a while, and I wasn't up to trying it again.
JoeThePop
Known member
One of the best smoked meats I ever had was from a friend that did a turkey breast. Heavily seasoned just like any other meat he smokes, and super moist and tender. It was a revelation.
Other than ground turkey (which we use in everything now, beef being pretty much verboten), seasoned/smoked turkey breast is the only way I can eat it these days. (An oven-roasted turkey, well...even the smell of it makes my stomach do flips. Long story.) It's only a few hours on the smoker, too, and I use apple wood. Carves up nice, and it's just enough for the two of us--my better half will have it for leftovers.
I'll say one thing about smoking, and having the right equipment--once you know the "formula" for each cut of meat (finished temperature, approximate cooking time, etc.), it's a simple task to season it and toss it on the smoker.
I'll say one thing about smoking, and having the right equipment--once you know the "formula" for each cut of meat (finished temperature, approximate cooking time, etc.), it's a simple task to season it and toss it on the smoker.
The chuck was smoked at 225 for about 5 hrs, at around 150 degrees it stalled for a long time,so I started spritzing it with white vinegar.
I was shooting for 190 final temp before resting. At about 170 it seemed to stalled again, I wrapped it in butcher paper and raised my fire temp to over 250 for another hour.
Once it hit 180 I wrapped it with foil over the paper and put in my oven at 350 till it hit 190. I then let the oven vent till it it was about 200, closed it and let rest till the meat was 200.
The oven thing was only because I had miss judged my timing
I was shooting for 190 final temp before resting. At about 170 it seemed to stalled again, I wrapped it in butcher paper and raised my fire temp to over 250 for another hour.
Once it hit 180 I wrapped it with foil over the paper and put in my oven at 350 till it hit 190. I then let the oven vent till it it was about 200, closed it and let rest till the meat was 200.
The oven thing was only because I had miss judged my timing
Last time I brought some meat indoors to finish it, it stunk up the entire house for three days. 😁
Those stalls really get frustrating, don't they? I don't worry about it with pork shoulders anymore, but experimenting with other meats is always a lot of trial and error with me. The only chuck roast I tried came out dry, but I'm thinking it could have been too thin (although it was the thickest I could find at the store).
Those stalls really get frustrating, don't they? I don't worry about it with pork shoulders anymore, but experimenting with other meats is always a lot of trial and error with me. The only chuck roast I tried came out dry, but I'm thinking it could have been too thin (although it was the thickest I could find at the store).
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