Author Topic: Smoking Meats (Read 507410 times)

jaywhy · « **Reply #100 on:** August 04, 2015, 12:40:01 PM »

Quote from: noturbizniss on August 04, 2015, 12:36:21 PM

Paid 129 on sale, I use it once a week or so

Which one did you get?

noturbizniss · « **Reply #101 on:** August 04, 2015, 12:42:14 PM »

Quote from: jaywhy on August 04, 2015, 12:40:01 PM

Which one did you get?

Anova

cholent · « **Reply #102 on:** August 04, 2015, 02:52:59 PM »

Quote from: noturbizniss on August 04, 2015, 12:36:21 PM

Paid 129 on sale, I use it once a week or so

What do you use it for?

CholentTheTraveler · « **Reply #103 on:** August 04, 2015, 03:22:55 PM »

Quote from: ushdadude on August 07, 2014, 02:44:33 PM

Back to the matter at hand, anyone else smoke meat?

Weekly. This week going to work on a new rub for brisket with some kick in it.

noturbizniss · « **Reply #104 on:** August 04, 2015, 03:37:16 PM »

Quote from: CholentTheTraveler on August 04, 2015, 03:22:55 PM

Weekly. This week going to work on a new rub for brisket with some kick in it.

What's the difference betwean you two!!!

Quote from: cholent on August 04, 2015, 02:52:59 PM

What do you use it for?

JoeyShmoe · « **Reply #105 on:** August 04, 2015, 03:47:11 PM »

Quote from: noturbizniss on August 04, 2015, 03:37:16 PM

What's the difference betwean you two!!!

Very simple, one is a traveler and one isn't... Not sure why you'd ask such a silly question

ushdadude · « **Reply #106 on:** August 04, 2015, 09:22:24 PM »

Quote from: ushdadude on August 01, 2015, 10:42:20 PM

Follow Up

CholentTheTraveler · « **Reply #107 on:** August 06, 2015, 03:56:27 PM »

Quote from: noturbizniss on August 04, 2015, 03:37:16 PM

What's the difference betwean you two!!!

One of us travels more?

Also I assume we use different rubs on our smoked meats...

Entrepreneur · « **Reply #108 on:** December 14, 2015, 01:33:53 PM »

What Bbq Smoker Thermometer should I get? The main thing is to monitor the temp of the smoker so if it only has one probe, then that is what I need it to do.

Right now, it looks like the iGrill2 or the Maverick ET 732/733 (or is there another one I should consider)

Thanks

ushdadude · « **Reply #109 on:** December 14, 2015, 01:45:30 PM »

Quote from: Entrepreneur on December 14, 2015, 01:33:53 PM

What Bbq Smoker Thermometer should I get? The main thing is to monitor the temp of the smoker so if it only has one probe, then that is what I need it to do.

Right now, it looks like the iGrill2 or the Maverick ET 732/733 (or is there another one I should consider)

Thanks

I think monitoring the meat is pretty important too. i would get one with dual. That being said, for now I use the built in thermometer for the grill (even though they say it's not so accurate)

Entrepreneur · « **Reply #110 on:** December 14, 2015, 11:05:57 PM »

Quote from: Entrepreneur on December 14, 2015, 01:33:53 PM

What Bbq Smoker Thermometer should I get? The main thing is to monitor the temp of the smoker so if it only has one probe, then that is what I need it to do.

Right now, it looks like the iGrill2 or the Maverick ET 732/733 (or is there another one I should consider)

Thanks

I ended up going with the iGrill2. Coupon code SMOKE got me a free ambient probe worth $25

henche · « **Reply #111 on:** January 13, 2016, 02:00:33 PM »

Here's the meat smoking thread.

I bought myself a Pit Barrel Cooker, with my bonus. I love it.

Where do y'all buy meat? I'd like to buy a case of briskets or so, and I'd like to buy ribs also. I'm more into price than quality, since the whole point of slow cooking is that you can use tough meat.

rs242 · « **Reply #112 on:** February 15, 2016, 11:52:06 PM »

Quote from: ushdadude 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 didn’t 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 didn’t think it would be necessary to marinate overnight.
I set the grill up in the “snake method” 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 haven’t tried smoking meat yet, I highly recommend it.

i know this is old post but I just bought a smoker and can't wait to start I have been doing a ton of reading on smoking brisket so I'm wondering a 5 pound brisket how long did it take they say 16 pound could take 18 hours. Also what cut brisket did u use?

Sport · « **Reply #113 on:** February 16, 2016, 01:32:50 AM »

Quote from: rs242 on February 15, 2016, 11:52:06 PM

i know this is old post but I just bought a smoker and can't wait to start I have been doing a ton of reading on smoking brisket so I'm wondering a 5 pound brisket how long did it take they say 16 pound could take 18 hours. Also what cut brisket did u use?

Good luck with the smoker, you'll love it.
5 pounds will probably take 10-12 hrs. But it allways varies.

Sport · « **Reply #114 on:** February 16, 2016, 01:34:17 AM »

Quote from: henche on January 13, 2016, 02:00:33 PM

Here's the meat smoking thread.

I bought myself a Pit Barrel Cooker, with my bonus. I love it.

Where do y'all buy meat? I'd like to buy a case of briskets or so, and I'd like to buy ribs also. I'm more into price than quality, since the whole point of slow cooking is that you can use tough meat.

You ever get an answer? I've been wondering the same. For now I get brislets as special order from the local grocery but its not the best.

henche · « **Reply #115 on:** February 16, 2016, 03:42:42 AM »

Quote from: Sport on February 16, 2016, 01:34:17 AM

You ever get an answer? I've been wondering the same. For now I get brislets as special order from the local grocery but its not the best.

Which smoker you get?

My current method is watching the sales in NY and then begging my siblings to buy for me. The jerks didn't get me anything 2 weeks ago when seasons had brisket for 6 dollars.

Re ribs, my plan is that when flanken is like 10 a pound, I'll ask for the whole rack at that price. 10 a poind for ribs that actually have meat on them would be a good price.

I've been having a lot of success with chickens. I stick a whole chicken in for 2-3 hours, and it may not be beef, but its delicious. I've also done a quarter of a turkey (breast), and that was also really good, although I liked chicken better.

I tried a minute roast, and probably won't do that again although it was pretty good.

I've done ribs and that was excellent. I haven't done a brisket yet because I'm waiting to be a bit better at this before I stick a 90 dollar piece of meat in.