Smoking Meats

[Jb93davis]

Ive been smoking meats for the past 2 years and Im still working on the technique.
most people believe its easy, you put it on and come back 6 hours later and its done. NOT TRUE!!!
It takes a L O N G   T I M E!!!...Not only that but its hard to get the right flavow...
But its well worth it.
I just did a chuck shoulder roast and smoked it very well. The problem i had was keeping the heat even on the meat. I put the meat on the side of my smoker and the corner closest to the flame was overcooked.
My biggest issue is cooking it SLOWER. I dont get enough "smokey" flavor in the meat. It always cooks very evenly (I usually pull it out when the center of the meat is 140) but the flavor isnt smokey enough.
Since Im working with a smoker that I built from scratch (55 gallon drum), Ive been trying to fix the seal of the air and the flow from the vents.
If anyone has any ideas for me to make the meat smokier and cook slower, Id greatly appreciate it.

[ushdadude]

What's your heat source?

[Jb93davis]

I use coals. I lay a small bed down in a square (raised on a grate to keep the ash out), then i heat up a big handful of coals in a starter. I then pour the white coals in the corner of the square so that the heat'll spread slowly. but it still goes too quickly.
Ive been trying to think of a way to create an external fire box but I cant figure out what materials I could buy (cheap) to make it...

[jaywhy]

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

I do.

[ushdadude]

I use coals. I lay a small bed down in a square (raised on a grate to keep the ash out), then i heat up a big handful of coals in a starter. I then pour the white coals in the corner of the square so that the heat'll spread slowly. but it still goes too quickly.
Ive been trying to think of a way to create an external fire box but I cant figure out what materials I could buy (cheap) to make it...

That's above my pay grade. I'm still using a kettle grill

[Jb93davis]

When I figure it out, I'll be sure to post details.
To be honest, I'm embarrassed  how long it took me to discover smoking. I'm from Texas and that's all they do here.

[ushdadude]

Are you considering other heat sources like a plate or pellets?

[Jb93davis]

Are you considering other heat sources like a plate or pellets?

coal is the cheapest option.
I dont really think thats my issue. I think its really the airflow. I have no clue on whats the propper way to regulate airflow

[MarkS]

Interesting cold smoking method at 4:50

[Jb93davis]

Interesting cold smoking method at 4:50

thanks, Ill take a look later today

[henche]

I did a variation along these lines http://www.patiodaddiobbq.com/2011/03/how-to-smoke-on-gas-grill.html

[jaywhy]

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.

[ushdadude]

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!

[ushdadude]

I want to try this method out.

[jaywhy]

I haven't tried that exact method but I find that the temperature becomes much harder to control when just using bare charcoal.

[ushdadude]

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?

[jaywhy]

Bare charcoal as opposed to?

Using a piece of metal between the charcoal and food for radiant heat.

[ushdadude]

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.

[Sport]

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

If you haven’t tried smoking meat yet, I highly recommend it.

you are definitely getting me to consider trying it!

[ushdadude]

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.