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QuarkMartial posted:I was afraid so. I'll toss it to be safe. Gotta be better about freezing it next time. I wouldn't go that far, if it smells ok just chuck it in the freezer. I know I left bbq in the fridge for 2 weeks back in NC when I bought it by the pound.
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Aug 10, 2016 04:39
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| # ? May 14, 2024 22:07 |
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What is a good charcoal/wood grill in the $300-400 range? e: Something like this but without the gas https://smile.amazon.com/Smoke-Hollow-Charcoal-Searing-PS9900/dp/B00TEGAKLU/ref=sr_1_85?s=lawn-garden&ie=UTF8&qid=1470881701&sr=1-85 Fozzy The Bear fucked around with this message at 03:16 on Aug 11, 2016 |
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Aug 11, 2016 03:12
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All this WSM talk makes me want one to compliment my 22.5" OTS and Hasty-Bake Legacy 131...
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Aug 11, 2016 03:51
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I hope the Hasty Bake isn't a smoker, because if so it's the least appropriate name for a smoker ever.
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Aug 11, 2016 12:34
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Or the best.
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Aug 11, 2016 15:42
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McSpankWich posted:I hope the Hasty Bake isn't a smoker, because if so it's the least appropriate name for a smoker ever. Nah, it's a big fancy charcoal grill.
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Aug 12, 2016 04:22
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It's been a while... for me in the thread, and for the firing up of the smoker. At any rate... brisket has been resting at 203 for a while now, chicken's at 175. People should be arriving any minute now.
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Aug 14, 2016 00:56
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Well the smoker still works about as well as before my parents dog knocked it over. No huge leaks which I attribute to the gaskets I had put on the top a couple weeks ago. I did an 8lb shoulder that I butterflied. I've read mixed reviews on that technique but as I haven't used the smoked since the incident I didn't want to do an overnight smoke since I wasn't sure how temps would hold. Stupidly I also changed a second variable in that I did an empty water pan. Temps ran a bit high but I was able to dial in around 230-240 after an hour which is where I wanted it. After 6 hours I upped to 300 then since I couldn't get hotter (wide open vents) I finished in a 350 oven. Guests were anxious so I had to speed things up. For the most part it was really good. A few bits were tougher to pull but not bad. Flavor was good and I liked the added bark, which wasn't totally ruined by the crutch. All in all another successful smoke. My friend brought me some tomatoes and jalapeņo from her garden, any tips on smoked salsa? I'd also like to do a brisket in a week or two so any advice beyond the usual Amazing Ribs info?
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Aug 15, 2016 01:28
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Practice more before you waste money on brisket imo.
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Aug 15, 2016 03:23
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sellouts posted:Practice more before you waste money on brisket imo. It's honestly hard to actually ruin a piece of meat in a slow-cooking capacity unless you double down on failure when you should cut and run. 
Vulture Culture fucked around with this message at 04:13 on Aug 15, 2016 |
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Aug 15, 2016 04:10
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Vulture Culture posted:Brisket's less of a financial risk than people give it credit for, as long as you own an oven. The main thing is to avoid acrid black smoke from a mis-oxygenated fire, because that will seriously ruin it, but even if you totally gently caress up your fire control and run way hot for a few hours you can always abandon ship and finish it in the oven. I dunno, I disagree with this. I have been smoking for about 13 years now, and I still learn every time I smoke. I'll do chicken or pork or something at least twice a month, and in the early years I would end up with acrid disgusting mouthnumbing improperly smoked poo poo more often than not. I now know all the mechanics of smoking well enough that I regularly make mean rear end ribs and pulled pork and poo poo, but I have smoked a brisket fewer than 5 times in my life still. it's just too expensive and too much of a sensitive thing for me (personally) to feel comfortable going for anything less than gold on. If you're just starting out smoking, I'd say perfect chicken first - it's by far the cheapest, and 2nd least forgiving, topped only by brisket. You can also taste the subtle differences in expertly smoked chicken vs shittily smoked chicken much more easily than say pork butt or whatever - it's great for developing good technique. Once you feel like you fully understand temperature/humidity/smoke/oxygen/salt/sugar/etc considerations with chicken, I'd say you have a decent shot at a brisket. but if you're just like 'yeah I wanna smoke something, gonna try brisket!!!' you'll end up with a mess, unless you don't care much about quality, or end up extremely lucky.
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Aug 15, 2016 07:03
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I can second the fact that my first brisket tasted like absolute poo poo.
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Aug 15, 2016 12:37
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I'm yet to mess up a brisket and I'm surprised people have a difficult time. I wonder what could be happening? I have cooked them any where from 225 to 325 in my 14.5" WSM. Never had any turn out tough or dry.
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Aug 15, 2016 12:53
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I tried my first (smoked) brisket last week, but I kept reading different peoples methods while it was on the grill and couldn't settle on when I was going to pull it off. I read one thing that said 203 was the magic temperature, where I was initially going to take it off at 190-195. I decided I was going to experiment with the upper extreme and go to 203, but by the time it hit 196 I was becoming extremely concerned. I lopped off a corner to sample, even though I know that's not indicative of what I would find in the middle, and decided to take the whole thing off as that piece tasted a little dried out. Wrapped it and let it sit for about 30, and when I finally sliced it open it was definitely overdone. Not to the point of being inedible, but I only took a bite or two of the leftovers the next day before tossing it. I know the meat continues to cook even after it comes off, but I didn't expect that it would go up that much more without a heat source. I had already pulled the probe, so I'm not sure where temp peaked. I can chalk it up to being a learning experience, but as others have said, brisket isn't exactly cheap. I spent $40 on this one and that's about 33% of one of our normal weekly grocery bills. I can't wait to try it again, but I'll definitely be practicing with other things in the interim. The other strange thing about this cook was that the smoke ring on the meat was practically non-existent. I made ribs the prior week, and they had an excellent ring about 2-3 mm thick, but the brisket just had a bark and that's it. It did taste smoky and I probably wouldn't have been disappointed with the flavor if it wasn't dried out, but it just struck me as odd. No pink ring whatsoever. Both cooks were done with a 3/4 full water pan. E: This is on a WSM 18.5 the good fax machine fucked around with this message at 19:07 on Aug 15, 2016 |
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Aug 15, 2016 14:23
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I've made 6ish briskets since I started smoking 1.5 years ago. All but one turned out incredible, and I didn't do anything special. The one that wasn't incredible was merely okay because I ran out of time and had to crutch it in the oven. I'm using an electric smoker though, so everything is on easy-mode.
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Aug 15, 2016 17:34
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I think I found the ideal method for turkey legs. Use this recipe: http://www.smokegrillbbq.com/smoked-turkey-legs.html But then ignore all that about cooking em at 240 for 4-5 hours, and cook them at 325 for 60-90 minutes. This way you get crispier skin. I tried this last night and it was my best effort yet with these.
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Aug 15, 2016 23:24
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moctopus posted:I'm yet to mess up a brisket and I'm surprised people have a difficult time. I wonder what could be happening? oh I don't have a *difficult* time all my briskets have been meat, that has been smoked, which is edible and relatively tasty. I just don't think that's an acceptable quality level to aim for, with handling a $40-$75 cut of beef that should be nothing less than the most perfectly seasoned, juiciest, most magical thing you've dug into in recent memory. I guess I blame my texas blood, but I'm just not willing to gently caress around with brisket. and I've never made a brisket that lives up to my own standards.
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Aug 16, 2016 07:41
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coronaball posted:I think I found the ideal method for turkey legs. Use this recipe: http://www.smokegrillbbq.com/smoked-turkey-legs.html I think the best method is to throw them in the trash 
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Aug 16, 2016 15:00
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Speaking of brisket I'll be doing my third one this weekend for a larger party. In the past I just sliced one at a time as each person wanted it but I'm thinking of trying to save myself the hassle. Would slicing it all into a chafing dish dry it out? Or is there something I can do to assure high quality while saving time. Slicing individually isn't out of the question, just exploring my options.
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Aug 16, 2016 15:21
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I would try and capture as much juice/drippings and toss the sliced brisket into a warm bath of that.
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Aug 16, 2016 15:36
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wrong thread
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Aug 16, 2016 15:47
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My wife got me a Traeger smoker as a birthday present and I decided to try ribs for the first time. Homemade rub using Alton Brown's 8-3-1-1 ratio, I let it sit in the rub for almost a day. Smoked it with Traeger apple wood pellets for 5 hours at around 225, had some minor issues with the heat since it was around 95 degrees out so I actually had to set the grill to 180 to keep it around 225. For a mop I used apple juice mixed with some of the rub, mopped it every 45 minutes. I used a probe thermometer towards the end and got an internal temp of around 195, I would have liked to have gone a bit higher but it was getting late and threatening rain. Overall I was very happy with how they turned out. Pics below! Just going on the smoker  3 Hours in, just mopped  Finished!  And the pull. 
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Aug 16, 2016 16:49
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moctopus posted:I'm yet to mess up a brisket and I'm surprised people have a difficult time. I wonder what could be happening? Mine were consistently turning out tough and dry until I started crutching them and realised I was probably cooking them for way too long. I also suspect the grill temperature is getting too hot in my WSM, I had been relying on the dial thermometer for that but using a leave-in probe to get the meat temperature. If I crutch it in the WSM it is done in like 8 hours and juicy as hell.
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Aug 20, 2016 10:15
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I had a first today, u have a 12 lb brisket in the smoker and the drat thing never plateaued. Could that mean anything or is it just something that happens?
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Aug 20, 2016 17:16
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I've got a 10 pound pork shoulder on right now. It's my first time doing a piece of meat this size. I've only done small chuck roasts (makes great chili) and pork shoulders (both about 4lbs) and chickens. Made coleslaw last night and will start up some charro/ranch style beans soon. Should be a fantastic dinner.
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Aug 20, 2016 17:59
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lifts cats over head posted:I had a first today, u have a 12 lb brisket in the smoker and the drat thing never plateaued. Could that mean anything or is it just something that happens?
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Aug 20, 2016 21:39
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First whole chicken going on tomorrow, I'm planning on brining first, any other tips or things to be aware of?
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Aug 21, 2016 00:26
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Spigs posted:First whole chicken going on tomorrow, I'm planning on brining first, any other tips or things to be aware of? Fry the skin up after to have smoky chicken chicharrones.
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Aug 21, 2016 00:29
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Spigs posted:First whole chicken going on tomorrow, I'm planning on brining first, any other tips or things to be aware of? I think spatchcocking is better than not. Chicken benefits from hot and fast. You might do everything perfectly and still have the breast dry in areas. You can avoid it, but just be aware different parts of the chicken will cook at different speeds.
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Aug 21, 2016 00:31
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Vulture Culture posted:The stall is something that happens as a result of evaporative cooking. If you're cooking with high pressure somehow, or your brisket just didn't have much moisture to begin with (think dry-aged), it wouldn't stall. It would also happen if your cook environment is too moist and you can't actually evaporate any more moisture into the air, which is my gut feeling since the other two are unlikely. Well this was my first cook after installing the Cajun bandit door, a gasket, and a compression lock for the door which were all suggested a free pages back so I'm guessing that might have been the key. Brisket turned it great and the crowd said it was the best one I've made yet.
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Aug 21, 2016 15:03
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Going on at 6:30 About halfway through with some elk sausages.  I finished it in the oven to speed up the time. I pulled it from the heat at around 199 degrees. Man it was good.  and pulled  I need to seal the doors though. I lost a lot of heat through the cracks and the wind was loving me up. Just a minor complaint though as everything went really smoothly. The bbq sauce I made with the drippings was drat good as well.
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Aug 21, 2016 16:47
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moctopus posted:I think spatchcocking is better than not. Came here with some chicken questions and this post just about covers it. The only other questions I have are which side to place down (I did spatchcock it, so meat or skin side down) and if I should turn it halfway or just leave it.
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Aug 21, 2016 17:05
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The best way to smoke a chicken is to debone it, stuff boudin inside and roll it up.
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Aug 21, 2016 17:40
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Tezcatlipoca posted:The best way to smoke a chicken is to debone it, stuff boudin inside and roll it up. Oh god yes.
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Aug 21, 2016 18:13
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Tezcatlipoca posted:Going on at 6:30
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Aug 21, 2016 22:53
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lifts cats over head posted:I had a first today, u have a 12 lb brisket in the smoker and the drat thing never plateaued. Could that mean anything or is it just something that happens? This happened on a usda prime brisket I got a few weeks ago. It just steadily rose in temp, without so much of a stall as I had previously experienced. Rose up to 200 degrees on the internal temp when I pulled it, foiled it and place it in a towel bath/cooler for two hours to rest (when our guests were expected). It was beautiful and the fat cap perfectly rendered and dripped down when slicing through. It was the best thing I've smoked yet, and our dinner guests couldn't stop eating and talking about it. I attribute it to my little traeger working up a seasoning much better. It's more consistent at holding temps and is using a lot less fuel now.
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Aug 22, 2016 04:39
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Whats everyones favorite carnitas recipe?
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Aug 24, 2016 23:44
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Bob A Feet posted:Whats everyones favorite carnitas recipe? Honestly? Leftover pulled pork. Otherwise I just buy it from the local Mexican market down the road.
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Aug 25, 2016 00:21
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Bob A Feet posted:Whats everyones favorite carnitas recipe? I've gotten the best results in a Dutch oven. I make a rub of paprika, cumin, salt, oregano and olive oil. Chopped onion, garlic, bay leaf, chicken stock, roasted bell pepper, roasted poblano and roast any other chilis you want, two oranges halved and squeezed, lime juice and pepper. After it cooks at 250 for a few hours (I usually do 4lbs of pork shoulder because that's what fits in my Dutch oven) I take the meat and orange peels out of the liquid. I use a hand blender in there until it's smooth. When that's done I add the shredded pork in batches to a hot pan and ladle the right amount of liquid over it until it is nice and crispy on one side. I swear by this method and everyone who's had it has made themselves sick from overeating.
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Aug 25, 2016 00:37
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Ok. Wife isn't a big fan of pork but she's out of town this weekend so I'm going to smoke a small butt for myself and I just want some ideas. I love Mexican so I guess I'll try that with the left overs.
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Aug 25, 2016 01:50
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