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revmoo posted:Just got one of the Brinkman electric smokers as a gift. What do I need to know as someone who has never smoked before? Add 4-6 hours to how long you think it will take.
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Jul 31, 2014 17:17
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Faithless posted:So this is my second attempt at Pastrami. The first batch I made I failed to cook it right at the last step after smoking and although the flavour was there it was pretty tough. So I’ll let you guys know my process and I apologise for my janky formatting. So…. Thanks for this! How noticeable are the juniper berries? I'm really not a fan of them, but if that's a traditional part of the pastrami rub, then I've never noticed them. Also, I'm pretty sure I used to have that exact smoker, and yes the thermometer was utterly useless. The "Ideal" part is a range of like 200f...I pretty much just used it as a general guide and winged it. It also used to take me like 12+ hours(maybe like 15? I don't remember) to smoke a turkey in that thing, so winging it may not have been the best practice.
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Jul 31, 2014 17:38
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Faithless posted:Add 4-6 hours to how long you think it will take. Seriously this. Nothing is worse than people complaining that they're hungry while the meat isn't done yet. So you give in and take it off early, and they say that "they've had better" or "it was alright, totally not worth the time though" because it's not all the way done.
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Jul 31, 2014 18:37
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I grabbed a 4.4lb pork shoulder, how long should that take in the electric smoker? I'm thinking 7hrs?
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Jul 31, 2014 19:00
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is it bone in or boneless? normal assumption is 2h/lb I believe, but I wouldn't normally bother smoking such a small amount of meat. Assume 8, pull it at 200* and wrap in foil, a few towels and throw it into a cooler until guests arrive.
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Jul 31, 2014 19:07
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BLARGHLE posted:Thanks for this! How noticeable are the juniper berries? I'm really not a fan of them, but if that's a traditional part of the pastrami rub, then I've never noticed them. I'd upgrade my smoker but the next one up is so drat expensive for something I use rarely. I would recommend googling 'Brinkmann smoker mods', there's quite a few people that have done tutorials on how to fix (with a little DIY) your smoker to be much better. I am going to get around to fixing it some day when I've borrowed some power tools. As the the juniper berries they add a distinct pepper taste that I don't think you would be able to get without them.
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Aug 1, 2014 10:30
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BraveUlysses posted:is it bone in or boneless? normal assumption is 2h/lb I believe, but I wouldn't normally bother smoking such a small amount of meat. It took about 7 to hit 180 and that was around 11pm so I went ahead and took it off. There were a couple less tender bits in the center I tossed but 90% of it was cooked to absolute perfection. I'm hooked 
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Aug 1, 2014 13:36
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Broke in my Masterbuilt 30" last weekend with ribs. Aside from taking forever (7 hours for 4lbs) to hit 165, it went well. Last night I decided that cheese would be a very simple quick smoke. Even with the water tray full of ice it kept flaring up to 130 degrees, but the cheese held together. I've discovered that mesquite colby jack just isn't something I'm a fan of though. Next time I think I'll try cherry, even though I know fruity woods are generally milder in cheese. Tomorrow it's a few pounds of jerky. Sunday I'm going to try smoking salmon. Glad I found this thread.
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Aug 1, 2014 16:16
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How did you test the ribs to hit that temp? Why not use bend test?
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Aug 1, 2014 16:52
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revmoo posted:It took about 7 to hit 180 and that was around 11pm so I went ahead and took it off. There were a couple less tender bits in the center I tossed but 90% of it was cooked to absolute perfection. I'm hooked Definitely try to get to 200* if you can next time, but it can be hard to do that with a smaller roast without drying out the surface area.
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Aug 1, 2014 16:52
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Mortanis posted:Broke in my Masterbuilt 30" last weekend with ribs. Aside from taking forever (7 hours for 4lbs) to hit 165, it went well. Last night I decided that cheese would be a very simple quick smoke. Even with the water tray full of ice it kept flaring up to 130 degrees, but the cheese held together. I've discovered that mesquite colby jack just isn't something I'm a fan of though. Next time I think I'll try cherry, even though I know fruity woods are generally milder in cheese. I have a Masterbuilt 40" electric. With jerky & salmon watch it closely. I have ruined 2 batches of jerky and half a batch of salmon because I didn't watch it close enough when it got close to being done. I think next time I will cut the jerky thicker as I like it to be thicker and meatier anyways. The salmon that got ruined and the first batch of jerky was because I pulled the thinner pieces out when they were done and left the thicker stuff on for a bit. That extra bit was a little too long and I basically had beef & salmon charcoal. Luckily the thinner stuff I pulled off (about half of each) was delicious. Tomorrow I am making 9 racks of ribs and a whole chicken for a gathering. Edit: pictures. Rack of ribs & slightly too dry Jerky. Ribs broke when picking up, I wasn't even trying to bend test them yet.  Couple of pork butts that made a lot of pulled pork. I freezer bag it in 6-10oz portions so I can pull a bag out and warm it for tacos or whatever. 
Trastion fucked around with this message at 17:15 on Aug 1, 2014 |
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Aug 1, 2014 16:58
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sellouts posted:How did you test the ribs to hit that temp? Two different meat thermometers - yeah, I know you can't really go by temp, but they were still pink after the first five and a half hours. I foiled them and tossed them back in. I'd cut them into two smaller sections so I wasn't sure the bend test would work - looking again I guess it should work even with them half the size though.
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Aug 1, 2014 16:59
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Faithless posted:I'd upgrade my smoker but the next one up is so drat expensive for something I use rarely. I would recommend googling 'Brinkmann smoker mods', there's quite a few people that have done tutorials on how to fix (with a little DIY) your smoker to be much better. I am going to get around to fixing it some day when I've borrowed some power tools. My mom somehow managed to run my old brinkmann over with her car many years ago, and then I got another one which rusted apart in like a year, so I have long since moved on to bigger and better (or at least differently cheap) things. They were pretty much the cheapest things around, and even for having basically no idea what I was doing, I managed to make some drat good meat on them...
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Aug 1, 2014 22:21
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My wife bought me a present of a brisket from a local butcher, turned out to be yet another rolled up English bastard. Weighing in at 1 Kg (2 lb). I unrolled it, and unbastardised what I could of the flat (missing a large chunk of fat cap) and seasoned it overnight with some oil, SPG and smoked paprika. The BBQ is out of action so this is in the oven and I'll be using smokey sauce to fake the wood smoke.  e: the smell coming from the oven of beef and smoked paprika is great! e2: 3 hours in, and it's wrapped in butcher paper and at 74c (165f). Reckon it's have a late stall though, temp not moving much. Jamsta fucked around with this message at 14:36 on Aug 2, 2014 |
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Aug 2, 2014 11:46
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Round two; FIGHT! Gotta slab of pork ribs. How should I cook them in the electric smoker?
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Aug 2, 2014 14:30
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Liquid smoke is not even a good substitute for wood smoke, it just tastes manufactured. If I wasn't using the smoker I would just bypass it entirely.
McSpankWich fucked around with this message at 14:51 on Aug 2, 2014 |
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Aug 2, 2014 14:49
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revmoo posted:Round two; FIGHT! I am doing 9 racks of ribs in my MB 40" Electric right now. I put my Memphis Dust based rub on them last night and let it sit in the fridge over night. I just put them in the smoker a little bit ago and will let them go at 250 for about 7 hours. I am using half Apple and half Hickory wood. I also took a large mason jar and filled it half way with water and ice then topped it off with Apple Juice. That went into the water pan. The ice will help slow down the temp rise at first so more smoke gets into the meat. I mainly did this because I also have a whole chicken in there for the guest who are retarded and wont eat the ribs. The chicken seems to get a better, deeper smoke flavor this way. Chicken will come out early and I will warm it back up on the grill to crisp the skin a little also. Now to wait for 7 hours...
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Aug 2, 2014 16:23
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DONE! 5 hours for a tiny brisket but it was all good. Tasted awesome for an oven cook. Wife was impressed. Next time I'll do it in the barrel BBQ with just oak for fuel.   McSpankWich posted:Liquid smoke is not even a good substitute for wood smoke, it just tastes manufactured. If I wasn't using the smoker I would just bypass it entirely. I just used smokey BBQ sauce as a dip, luckily!
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Aug 2, 2014 17:07
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Finally got around to ordering the steel door for my WSM. That aluminum thing was garbage.
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Aug 3, 2014 03:57
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Crazyeyes posted:Finally got around to ordering the steel door for my WSM. That aluminum thing was garbage. It really is. My WSM now runs really hot thanks to the door and I can use less fuel per hour.
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Aug 3, 2014 04:22
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So as I posted earlier I made 9 racks of ribs and a whole chicken (sorry didn't take after pics) for 8 people yesterday. Well 4 people canceled about a half hour before they were supposed to show up. And the chicken was for my wife, and any others, who won't eat the ribs. So we ended up having 9 racks of ribs for 3 people. We ate a little over 2 racks and I sent each of the guys home with 2 racks each. So I will be eating ribs for this whole week. Good thing I like them> I'm also taking a rack to a friend at work tomorrow though.For anyone with an electric smoker, mine is a 40" masterbuilt, what do you do for cleaning? I take out the racks and water pan and clean them in the sink but my sink is a little small and I know that putting all the grease and stuff down the drain isn't good. I was thinking about getting a big storage tub or something that they can fit in and fill it with soapy water to soak for a day and then scrub outside but then there is still the problem of disposing of the soapy greasy water. Trastion fucked around with this message at 19:19 on Aug 3, 2014 |
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Aug 3, 2014 19:16
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Clean? I just hit them with s grill brush the next time i heat up the cooker (after it's up to temp) and then wipe the grates with a paper towel dipped in a bit of veg oil.
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Aug 3, 2014 20:56
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Anybody have a good recipe for cold smoked flounder? I have like two pounds of flounder filets, and I want to do something with at least part of that while I'm smoking some cheddar- probably thursday or friday night this week.
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Aug 3, 2014 21:19
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Oh man I'm hooked. I've ran the smoker three out of the last four days since I got it. Just threw on some nice thick steaks I'm gonna smoke em for three hours and then toss them on the cast-iron for a reverse-sear. If I had any idea how foolproof smoking was I would have bought a smoker a long time ago. So many BBQ snobs make it seem like you need a Phd to get good results. So is it possible to do smoked cheese with an electric smoker?
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Aug 3, 2014 22:05
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You're smoking steaks? Why?
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Aug 4, 2014 01:44
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Trastion posted:So as I posted earlier I made 9 racks of ribs and a whole chicken (sorry didn't take after pics) for 8 people yesterday. Well 4 people canceled about a half hour before they were supposed to show up. And the chicken was for my wife, and any others, who won't eat the ribs. So we ended up having 9 racks of ribs for 3 people. We ate a little over 2 racks and I sent each of the guys home with 2 racks each.
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Aug 4, 2014 02:06
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i like nice words
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sellouts posted:You're smoking steaks? Why? Why not? They were delicious.
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Aug 4, 2014 02:08
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If you are looking to get smoke flavor into your steaks, you can get that by grilling them on a charcoal grill and throwing some wood chunks on the fire. Steaks are lean, for the most part, so the whole low and slow thing doesn't really benefit them any. But, hey, if you liked them, that's all that matters. Diff'rent strokes and all that.
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Aug 4, 2014 02:35
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I cooked up some pretty fatty bone-in steaks. Not sure what they were but they were good. I fail at charcoal every single time, I've given up on it.
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Aug 4, 2014 02:52
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Anne Whateley posted:How do you reheat them? If I have time I will put them on the grill for a little bit, watching them constantly. If I don't have time I just microwave them. BraveUlysses posted:Clean? I just hit them with s grill brush the next time i heat up the cooker (after it's up to temp) and then wipe the grates with a paper towel dipped in a bit of veg oil. Yeah I do the same if I know I will be using it again within a couple weeks but I am going on vacation and probably won't use it again for a month or more so i wanted to at least clean the grates and the water pan. The water pan is the worst part because it becomes a grease pan. I have tried using foil to make cleaning it easier but it doesn't help much.
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Aug 4, 2014 14:24
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Anne Whateley posted:How do you reheat them? The best way to store an reheat BBQ is with a Food Saver. Put the bag of meat in boiling water for about 15 minutes and it reheats it without drying it out.
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Aug 4, 2014 14:58
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PhotoKirk posted:The best way to store an reheat BBQ is with a Food Saver. Put the bag of meat in boiling water for about 15 minutes and it reheats it without drying it out. I need to test this out. I've discovered I absolutely despise reheated pulled-pork. Would it work with a ziploc? My foodsaver has a busted gasket.
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Aug 4, 2014 15:04
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What I've done so far (I want to say it was recommended by the amazing ribs guy) is: take a paper towel, get it wet, squeeze out almost all of the water; wrap ribs in it (on a plate); nuke at 50% of microwave power for 10 minutes. It works OK, but I'm still curious about other options.
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Aug 4, 2014 15:24
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BB Ribs and pulled pork are excellent if you have a foodsaver. you can reheat the ribs easily enough by putting them in the oven and the pulled pork will reheat well in the bag if you let it sit in a sous-vide or pot of hot water.
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Aug 4, 2014 15:49
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revmoo posted:I need to test this out. I've discovered I absolutely despise reheated pulled-pork. Would it work with a ziploc? My foodsaver has a busted gasket. It should work fine but keep the water temperature down or it will melt the plastic and you;ll have boiled pulled pork with plastic garnish!
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Aug 4, 2014 16:33
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Also putting any type of bbq into the oven or smoker at ~230 in a covered chafing dish (or anything covered) and bringing it back up to temp slowly will result is practically the same taste as if it had just come off the smoker
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Aug 4, 2014 16:38
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Every time I put pulled pork into the oven it dries out. I guess I need to try putting it in a covered dish.
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Aug 4, 2014 16:41
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revmoo posted:Every time I put pulled pork into the oven it dries out. I guess I need to try putting it in a covered dish. One thing you can do along with covering it is add some liquid. For pulled pork I like to add some apple juice and some of the rub I used for that pulled pork. Just plain water in place of the juice works just fine as well. When you store the leftovers, get as much air out of the bag as possible, that is the main reason people are recommending a food saver. I have no idea on reheating ribs because we never have any left over!
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Aug 4, 2014 21:51
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Zaepho posted:It should work fine but keep the water temperature down or it will melt the plastic and you;ll have boiled pulled pork with plastic garnish! I wouldn't trust a ziploc or other regular bag. The foodsaver type bags are made to reheat stuff in boiling water and stay food-safe.
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Aug 4, 2014 22:36
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Apparently foodsaver gaskets are like four bucks I'll just fix mine.
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Aug 4, 2014 22:39
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