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If you're dry brining, you shouldn't need to add more salt. Assuming you salted liberally for the dry brine to begin with. I usually take brisket closer to 205F, but as long as it's probe tender, 195-205 is fine. Main thing is plan more time - you can always wrap and rest for later in a cooler.
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Apr 27, 2024 21:04
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Nick Soapdish posted:So for the first time since last May, we are finally in a house again and my smoker is out of storage. We made a Costco run today and I picked up a 6.5lb brisket to try for tomorrow. I've only ever done pork shoulder, chicken, beef shoulder, or ribs before so did not want to try a whole brisket for the first time. I'd anticipate it take 14 hours rather than 10. You can always crutch if it runs hot and it's better than eating dinner at 11pm(as lots of us have).
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Apr 27, 2024 21:38
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I think this is done now it hasn't been 24 hours but it's fine. Reading some of the history books and other sources and there are large ranges in smoking, some keep it going for days, others 12 hours, then hang the things up to dry for months. Tastewise I am pretty satisfied, it tastes like ham. I wanna get it cooled down now and have another taste test. I think I should get it sliced and vacuum packed, probably keep best that way. Unsure if it should or can be kept frozen. It's a kilo of ham after all.
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Apr 28, 2024 07:53
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Found someone on facebook marketplace letting go a gently used Traeger Ironwood 650 for $375. Anything I should be checking on it from those with experience with the unit?
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May 2, 2024 02:28
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In a similar vein, anybody have any recommendations for a little starter smoker? Is there anything decent down in the line 200 dollar range?
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May 2, 2024 06:49
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Relentless posted:In a similar vein, anybody have any recommendations for a little starter smoker? Is there anything decent down in the line 200 dollar range? Masterbuilt electric 30. It aint perfect, but it fits the budget and works well enough. If you go that route, i recommend getting a smoke tube to get more smoke without having to refill the chil tray every hour.
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May 2, 2024 07:25
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Relentless posted:In a similar vein, anybody have any recommendations for a little starter smoker? Is there anything decent down in the line 200 dollar range? Weber kettle with the snake method and a water pan works well
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May 2, 2024 13:40
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I'll second the kettle. I've got a 22 and can smoke pretty much anything I'd like on it AND have the benefit on grilling, too. Snake method or Slow n Sear both turn out great results! Edit: I've tried pellet smoker a couple of times and neither times got anywhere the smokiness I get with the kettle. On The Internet fucked around with this message at 13:53 on May 2, 2024 |
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May 2, 2024 13:51
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Relentless posted:In a similar vein, anybody have any recommendations for a little starter smoker? Is there anything decent down in the line 200 dollar range? As zombie said the MES30/40 (Masterbuilt electric) with tube/tray is best starter smoker on the market. You'll be making quality smoked food right away without spending ages learning techniques and your gear's quirks in getting temperature stability.
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May 2, 2024 13:54
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I have the MES30, and I like it. It took a little bit to learn what it actually could do vs advertised (ie, there's not enough airflow for a pellet tube, it has a max closer to 250 instead of 275) but I use it all the time. If corncobs are on sale, I'm smoking corncobs. E:rememvber the buy the legs, sold seperately. And a cover. HootTheOwl fucked around with this message at 16:53 on May 2, 2024 |
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May 2, 2024 14:17
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Did a whole pork shoulder with an empty water pan at 275 F, masterbilt electric. Wish I had put a little bit of water in there. The liquid in it was pure fat, I was hoping to get some meat juice in it to incorporate back in at shredding time. I think all the meat juice evaporated. I ended up adding water straight into the pan and stirring it up a little bit and using that. Surprising bc the no water thing has worked well for me other times. Also ended up a little salty. A lot of rub salt is down in the bottom I think.
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May 2, 2024 17:39
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https://www.seriouseats.com/best-chimney-starters-8623859 serious eats compared chimney starters for anyone interested
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May 2, 2024 18:21
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RisqueBarber posted:https://www.seriouseats.com/best-chimney-starters-8623859 interesting read, ty
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May 2, 2024 19:17
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I was going to say that my $25 Weber chimney has been up to anything I've ever thrown at it short of a windstorm or my own impatience, but then I saw that it won so yay, I already have "the good one"
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May 2, 2024 20:32
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Discussion Quorum posted:I was going to say that my $25 Weber chimney has been up to anything I've ever thrown at it short of a windstorm or my own impatience, but then I saw that it won Finally, the Weber name on the side pays off! I definitely got mine because I am a savvy consumer, and not at all because they were sitting next to the grills when I bought mine and I'm lazy. Chimney starters are one of those things that I understand on a conceptual level, and are obviously very simple, but feel like magic every time I use them. Really great for starting kindling/small logs for a firepit, too!
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May 2, 2024 21:22
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| # ? May 3, 2024 13:46 |
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Well. That settles that. Thank you all!
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May 3, 2024 06:47
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