Smoking Meats

[Sport]

Did this 3lber in 7 hrs
 Flavor was one of the best I've made but was not as soft and tender as I would have preffered.
I've been working in kind of the blind recently as my thermometer is broken.

[henche]

Did this 3lber in 7 hrs
 Flavor was one of the best I've made but was not as soft and tender as I would have preffered.
I've been working in kind of the blind recently as my thermometer is broken.

Smoking part of a brisket,  is imo, like eating part of a cake.

I mean,  you ate cake, but you didn't do it right.

[henche]

Did this 3lber in 7 hrs
 Flavor was one of the best I've made but was not as soft and tender as I would have preffered.
I've been working in kind of the blind recently as my thermometer is broken.

Nice lookin bark

[CS1]

Did this 3lber in 7 hrs
 Flavor was one of the best I've made but was not as soft and tender as I would have preffered.
I've been working in kind of the blind recently as my thermometer is broken.

Have you ever tried to sous vide for 8-20 hours and then smoke it?

[Sport]

Smoking part of a brisket,  is imo, like eating part of a cake.

I mean,  you ate cake, but you didn't do it right.

Meh, diffrence is minor, alot less thab throwing it in the oven after 6 hrs on the smoker.
Either way it was just little midnight snack.

[Sport]

Have you ever tried to sous vide for 8-20 hours and then smoke it?

Not yet, why would I want to add another step to the process. And according to meat head the smoke flavor only gets absorbed during the first few hours.

[Mordyk]

Not yet, why would I want to add another step to the process. And according to meat head the smoke flavor only gets absorbed during the first few hoursuntil 140 degrees.

FTFY

it has with the temperature, not with the time


Sorry  i see now that 140 has with the smoke ring.  although i did read once that it applies to smoke flavor as well

[noturbizniss]

http://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html

[henche]

http://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html

  I've tasted barbecued brisket all over the country, and, while you can certainly find some truly transcendent barbecued brisket, the vast majority of the time, it's a dry, bland disappointment.

Yah, I'm not taking this post seriously after that

[noturbizniss]

Yah, I'm not taking this post seriously after that

Why? Most of what I read seems to agree with that. A few places are great but most are not.

[CS1]

Not yet, why would I want to add another step to the process. And according to meat head the smoke flavor only gets absorbed during the first few hours.

http://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html

+1

Because, it makes the meat more tender first, at a lower temperature -- as the link above says, "Combining sous vide cooking with actual smoke from the grill makes for brisket that's moist and tender yet still smoky, with a great bark."

[henche]

+1

Because, it makes the meat more tender first, at a lower temperature -- as the link above says, "Combining sous vide cooking with actual smoke from the grill makes for brisket that's moist and tender yet still smoky, with a great bark."

I get that from my smoker, every time

[rs242]

Have you ever tried to sous vide for 8-20 hours and then smoke it?

Yes was terrible

[rs242]

Yah, I'm not taking this post seriously after that

Agreed!

[rs242]

Smoking part of a brisket,  is imo, like eating part of a cake.

I mean,  you ate cake, but you didn't do it right.

I only smoke 2nd cuts. Why would I want the dry part?  Yes I know not when u do it it's juicy and delicious. But really when u smoke the whole thing what part would you rather? We all know it's the 2nd cut. So why not just smoke that?

[henche]

I only smoke 2nd cuts. Why would I want the dry part?  Yes I know not when u do it it's juicy and delicious. But really when u smoke the whole thing what part would you rather? We all know it's the 2nd cut. So why not just smoke that?

I like all of it

[rs242]

I like all of it

I know but u not going to tell me the 2nd cut not better

[henche]

I know but u not going to tell me the 2nd cut not better

My guests have different preferences. If I make whole,  everyone happy.  And I've convinced myself that it all taste better whole

[rs242]

I need some thoughts on this. Making BBQ Sunday afternoon smoking brisket and jumbo ribs. I use to wake up at 4 to put everything on. Maybe I'm getting old but really don't want to do that. So I was thinking to put it in the electric smoker (so can sleep and control temps) at around 1 o'clock on like 175. Then in the morning either kettle on like 250. Till I hit desired temp.

[henche]

I need some thoughts on this. Making BBQ Sunday afternoon smoking brisket and jumbo ribs. I use to wake up at 4 to put everything on. Maybe I'm getting old but really don't want to do that. So I was thinking to put it in the electric smoker (so can sleep and control temps) at around 1 o'clock on like 175. Then in the morning either kettle on like 250. Till I hit desired temp.

Can you put electric one on a timer?