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Chickens taste better when cooked whole. Pickles taste better cut. Sandwiches taste better cut and bitten from inside. Meat tastes better sliced against grain.
« Last edited by henche on October 13, 2016, 04:39:19 PM »

Author Topic: Smoking Meats  (Read 46397 times)

Offline henche

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Re: Smoking Meats
« Reply #30 on: August 08, 2014, 04:25:33 PM »

Offline jaywhy

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Re: Smoking Meats
« Reply #31 on: August 09, 2014, 08:39:22 PM »
I use a Weber One Touch Gold with a Smokenator for smoking. It is a great combo and holds temp at 225 for hours without any intervention.

Offline ushdadude

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Re: Smoking Meats
« Reply #32 on: August 09, 2014, 09:43:15 PM »
I use a Weber One Touch Gold with a Smokenator for smoking. It is a great combo and holds temp at 225 for hours without any intervention.

Oh wow. I have to look into that. Thanks!
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Offline ushdadude

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Re: Smoking Meats
« Reply #33 on: August 11, 2014, 12:22:26 PM »


I want to try this method out.
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Offline jaywhy

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Re: Smoking Meats
« Reply #34 on: August 12, 2014, 08:15:31 AM »
I haven't tried that exact method but I find that the temperature becomes much harder to control when just using bare charcoal.

Offline ushdadude

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Re: Smoking Meats
« Reply #35 on: August 12, 2014, 01:31:09 PM »
I haven't tried that exact method but I find that the temperature becomes much harder to control when just using bare charcoal.
Bare charcoal as opposed to?
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Offline jaywhy

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Re: Smoking Meats
« Reply #36 on: August 13, 2014, 11:41:29 AM »
Bare charcoal as opposed to?
Using a piece of metal between the charcoal and food for radiant heat.

Offline ushdadude

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Re: Smoking Meats
« Reply #37 on: August 18, 2014, 05:46:01 PM »
I smoked a 5-pound brisket yesterday and it was phenomenal!

I trimmed a lot of the fat, leaving only a thin layer. I applied the Big Bad Beef Rub. Because the meat was kashured with salt, I didnít add any to the rub. I applied it right before putting the meat on the grill. The main reason to season beforehand is to allow the salt to penetrate the meat (almost all other spices used are too big to penetrate) so I didnít think it would be necessary to marinate overnight.
I set the grill up in the ďsnake methodĒ and added hickory chips to the first half of it. I then placed a large water pan in the bare area and placed the meat on top of that. This configuration helped deflect some of the direct heat from the coals. I placed it fat cap down because I wanted a good bark to form. The temperature was stable at 225 for several hours without any intervention.
As soon as the meat hit 143F, I wrapped it tightly with two layers of heavy-duty foil. I poured a little beer into the foil before sealing it. This method helped me avoid the dreaded stall altogether.
It was getting late so I cheated a little and put the wrapped brisket into my gas grill set at 300F (still indirect heat though). This helped me get the temperate up to 204 within a couple of hours. As soon as I got to temp, I pulled the meat from the grill and let it rest for about 30 minutes still wrapped tightly. I unwrapped it and sliced it perpendicular to the grain and it came out butter soft. The rub I used is a little peppery so it might not be for everyone but the texture of the meat was amazing. You could eat it without a knife.

If you havenít tried smoking meat yet, I highly recommend it.
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Re: Smoking Meats
« Reply #38 on: August 18, 2014, 05:50:39 PM »

I smoked a 5-pound brisket yesterday and it was phenomenal!

If you havenít tried smoking meat yet, I highly recommend it.
you are definitely getting me to consider trying it!

Offline ushdadude

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Re: Smoking Meats
« Reply #39 on: August 18, 2014, 05:52:34 PM »
you are definitely getting me to consider trying it!
:)
Be forewarned though, it can become addicting, time consuming, and expensive...but still totally worth it.
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Re: Smoking Meats
« Reply #40 on: August 18, 2014, 05:53:39 PM »

:)
Be forewarned though, it can become addicting, time consuming, and expensive...but still totally worth it.
hence  I haven't tried it yet, but this thread....

Offline jaywhy

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Re: Smoking Meats
« Reply #41 on: August 18, 2014, 06:23:47 PM »
I smoked a 5-pound brisket yesterday and it was phenomenal!

I trimmed a lot of the fat, leaving only a thin layer. I applied the Big Bad Beef Rub. Because the meat was kashured with salt, I didnít add any to the rub. I applied it right before putting the meat on the grill. The main reason to season beforehand is to allow the salt to penetrate the meat (almost all other spices used are too big to penetrate) so I didnít think it would be necessary to marinate overnight.
I set the grill up in the ďsnake methodĒ and added hickory chips to the first half of it. I then placed a large water pan in the bare area and placed the meat on top of that. This configuration helped deflect some of the direct heat from the coals. I placed it fat cap down because I wanted a good bark to form. The temperature was stable at 225 for several hours without any intervention.
As soon as the meat hit 143F, I wrapped it tightly with two layers of heavy-duty foil. I poured a little beer into the foil before sealing it. This method helped me avoid the dreaded stall altogether.
It was getting late so I cheated a little and put the wrapped brisket into my gas grill set at 300F (still indirect heat though). This helped me get the temperate up to 204 within a couple of hours. As soon as I got to temp, I pulled the meat from the grill and let it rest for about 30 minutes still wrapped tightly. I unwrapped it and sliced it perpendicular to the grain and it came out butter soft. The rub I used is a little peppery so it might not be for everyone but the texture of the meat was amazing. You could eat it without a knife.

If you havenít tried smoking meat yet, I highly recommend it.
I see you've discovered amazingribs.com ;)
Incredible site no?
I have a big container of that rub on my counter. I 10x the recipe everytime I make it.
Did you try any of the BBQ sauces he has?

Offline ushdadude

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Re: Smoking Meats
« Reply #42 on: August 18, 2014, 08:39:57 PM »
I see you've discovered amazingribs.com ;)
Incredible site no?
I have a big container of that rub on my counter. I 10x the recipe everytime I make it.
Did you try any of the BBQ sauces he has?

I did. It's awesome!
I would probably cut down on the pepper a little next time I make it and maybe add a little brown sugar. I haven't gotten to the sauces yet. Which do you recommend?
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Offline efflpetzel

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Re: Smoking Meats
« Reply #43 on: August 18, 2014, 11:45:40 PM »

I smoked a 5-pound brisket yesterday and it was phenomenal!

I trimmed a lot of the fat, leaving only a thin layer. I applied the Big Bad Beef Rub. Because the meat was kashured with salt, I didnít add any to the rub. I applied it right before putting the meat on the grill. The main reason to season beforehand is to allow the salt to penetrate the meat (almost all other spices used are too big to penetrate) so I didnít think it would be necessary to marinate overnight.
I set the grill up in the ďsnake methodĒ and added hickory chips to the first half of it. I then placed a large water pan in the bare area and placed the meat on top of that. This configuration helped deflect some of the direct heat from the coals. I placed it fat cap down because I wanted a good bark to form. The temperature was stable at 225 for several hours without any intervention.
As soon as the meat hit 143F, I wrapped it tightly with two layers of heavy-duty foil. I poured a little beer into the foil before sealing it. This method helped me avoid the dreaded stall altogether.
It was getting late so I cheated a little and put the wrapped brisket into my gas grill set at 300F (still indirect heat though). This helped me get the temperate up to 204 within a couple of hours. As soon as I got to temp, I pulled the meat from the grill and let it rest for about 30 minutes still wrapped tightly. I unwrapped it and sliced it perpendicular to the grain and it came out butter soft. The rub I used is a little peppery so it might not be for everyone but the texture of the meat was amazing. You could eat it without a knife.

If you havenít tried smoking meat yet, I highly recommend it.
please post some pics, hope it looks as good as it sounds

Offline jaywhy

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Re: Smoking Meats
« Reply #44 on: August 19, 2014, 10:52:52 AM »
I did. It's awesome!
I would probably cut down on the pepper a little next time I make it and maybe add a little brown sugar. I haven't gotten to the sauces yet. Which do you recommend?
This. I make a 5x batch every time I make it.
The pepper of rub goes very well with the sweetness in this sauce. It's mindblowingly good.