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Colostomy Bag posted:Just remember to foil around 160 or so otherwise you end up with too much bark. 
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Mar 8, 2019 23:09
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Colostomy Bag posted:Cook to temp, not to time. This is great advice for smoking meat. Colostomy Bag posted:Just remember to foil around 160 or so otherwise you end up with too much bark. This is horrible advice for smoking meat.
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Mar 9, 2019 20:23
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Too much bark? Are you on drugs? Is this a code word for being kidnapped or some poo poo. I mean the words are all English but don't seem to make a sensible sentence. At 225 I expect my pork butt (fat cap bone in) to take about 2hrs per lb with no crutch. I rarely do a big rear end butt day of, although it impacts flavor / bark.. generally I make my shoulder the day before then toss in crock pot for a few hrs before serving. Many times I'm doing butts from 6am to 10pm. If you plan on serving smoked things for dinner. You're planning on getting your rear end up at 5am or earlier. If it's done early you can always shove it in cooler and rest... If it's not done you have hangry guests / significant others.o tater_salad fucked around with this message at 20:43 on Mar 9, 2019 |
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Mar 9, 2019 20:41
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El Jebus posted:
Not at all when doing hot and fast son. 225 let it roll. You running 275-300 enjoy dried out bark.
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Mar 9, 2019 22:06
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C-Bangin' it 
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Colostomy Bag posted:Not at all when doing hot and fast son. Isn't the chance of dry bark negated by the fact it's a shoulder and will likely be shredded anyway? I don't eat pork so I'm unfamiliar with the whole pulled pork scene.
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Mar 13, 2019 05:48
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Fall Dog posted:Isn't the chance of dry bark negated by the fact it's a shoulder and will likely be shredded anyway? I don't eat pork so I'm unfamiliar with the whole pulled pork scene. You'll just have hard pieces of char in there instead of stuff you can actually chew through.
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Mar 13, 2019 06:01
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Colostomy Bag posted:Not at all when doing hot and fast son. Who is cooking pulled pork at 275-300?
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Mar 13, 2019 14:47
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VERTiG0 posted:This and Meat Church Holy Cow are my favourite for beef. That is good stuff on beefs for sure!
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Mar 13, 2019 19:43
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Trying to determine how to incorporate Trader Joe's Green Dragon Sauce with smoking.
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Mar 13, 2019 23:36
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Fall Dog posted:Isn't the chance of dry bark negated by the fact it's a shoulder and will likely be shredded anyway? I don't eat pork so I'm unfamiliar with the whole pulled pork scene. I like cooking it to about 190-195 internal temp and serving it as slices of roast pork. It has just enough cohesion to maintain shape but is still super moist and unctuous. Lets you play with other flavors too, it doesn't always have to be an in your face bark.
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Mar 14, 2019 12:55
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Thanks for the feedback on the wsm, friends. Today is my second cook on this thing and I'm real happy with it. It's been sitting at 230 for the last two hours even with string gusts of wind in the area. This thing is beastly and I can't wait to load it up for a cookout.
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Mar 16, 2019 18:50
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I. M. Gei posted:My pork butt is stalling like a motherfucker. It’s been between 156° and 162° for like the past 2 hours. Started it around 1:15 PM at 225°, then I set the pit to 250° about an hour and a half ago. How long total? I just got two little guys (around 4 lbs each) and I'm not sure I've done a butt smaller than like 8 pounds so I have no idea how long to expect.
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Mar 23, 2019 22:53
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I was at Scheels yesterday and saw the Big Joe, don't think I'd ever seen any Kamado Joes in person before. I have no idea how well they hold up long term but I was impressed with their hinge and seal, neither of which I like on my Egg. I also wish I had a 24" of either one of them rather than the Large Egg (18.25") that I have.
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Mar 23, 2019 23:03
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https://myflameboss.com/cooks/407441 And we're off to the races
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Mar 23, 2019 23:28
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Is there any issue with using oven parchment paper instead of butcher paper, or are they the same thing? Smoking up a 4 lb corned beef point cut for the hell of it. Started at 225F in the MES30, it hit the stall around 150F internal so I wrapped it in the parchment and it's still going and I'll stop it at 200F internal and towel it in the cooler for an hour then cut it. I guess I'll find out how that goes, but curious if paper type made a huge difference or not. Might be a moot point given the tiny cut and all.
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Mar 24, 2019 17:05
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I think butcher paper breaths a bit better but I used parchment paper for my last brisket and had no issues
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Mar 24, 2019 17:47
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So I smoked up some corned beef just to see how it would go. Dried it off the night before and hit it with a rub of paprika, black pepper, onion and garlic powder. It was only a ~3.5 lb cut. As I mentioned above it stalled and I wrapped it in baking parchment and it took another 3-4 hrs to hit 200F. I wrapped it in a towel and put in cooler for another 1.5h.  Couple oddities. For one the pink curing salt really obscures a smoke ring (if there even was one). The smoker was giving off a nice stream of blue smoke the entire time so I think that part was fine. The moistness and tenderness of this is exceptional, its far less dry than any brisket I've had, even very good ones. I think sitting up in the high salt concentration for weeks+ in the corned beef vacuum pack might have altered things a bit. It doesn't really flake apart at all and there wasn't much of a crisp bark either. If I do another one I'll probably just keep it unwrapped and cook it through the stall and see how it dries out. On the upside there's a very nice smoke flavor to it and it's exceptionally tender and moist.
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Mar 24, 2019 22:38
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Congrats on your pastrami, looks good.
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Mar 25, 2019 00:30
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McSpankWich posted:Congrats on your pastrami, looks good. Right? It was tasty, pretty different from a brisket. Good enough to do again since St. Patricks day sales in New England means I got a bunch of these for like $1.75 /lb.
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Mar 25, 2019 00:40
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That Works posted:So I smoked up some corned beef just to see how it would go. Dried it off the night before and hit it with a rub of paprika, black pepper, onion and garlic powder. It was only a ~3.5 lb cut. As I mentioned above it stalled and I wrapped it in baking parchment and it took another 3-4 hrs to hit 200F. I wrapped it in a towel and put in cooler for another 1.5h. Looks awesome, I would like to try this! You won't get a smoke ring with an electric smoker since the heat isn't coming from combustion. It will still taste the same though!
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Mar 25, 2019 00:48
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Whooping Crabs posted:Looks awesome, I would like to try this! You won't get a smoke ring with an electric smoker since the heat isn't coming from combustion. It will still taste the same though!
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Mar 25, 2019 01:03
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Infinite Karma posted:I was under the impression that curing salt basically makes the entire piece of meat into a smoke ring through the same chemical reaction, is that not right? Yeah this is right I think. Carbon monoxide (from combustion) binds to heme in blood, preventing oxidation and a pink color which causes the smoke ring. Sodium nitrite curing salt seems to work in the same way, per the Wikipedia meat curing page quote:Nitrite further breaks down in the meat into nitric oxide (NO), which then binds to the iron atom in the center of myoglobin's heme group, reducing oxidation and causing a reddish-brown color (nitrosomyoglobin) when raw and the characteristic cooked-ham pink color (nitrosohemochrome or nitrosyl-heme) when cooked.
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Mar 25, 2019 01:42
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Woah cool I didn't know or suspect at all that it was the same reaction. Neat. The bark was almost non-existent too. Gonna guess because the meat was just soaked in saltwater for days/weeks before I opened it up. That's why I was thinkin next time don't crutch it at all and see how it works.
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Mar 25, 2019 12:16
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Planning to get my first smoker and I’m looking at the Masterbuilt portables. Anyone have first hand experience with these? I think the size is appropriate: just my wife and I, rarely entertain large groups, move every three years. It’s something I would be using at least once a week. I know you can add one of the pellet feeders but also seems like that’s not a huge loss.
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Mar 27, 2019 02:35
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Just picked up the 30" Bluetooth MES, first time with an electric smoker. I don't want the Bluetooth, but it was on clearance at Home Depot for $200 new and I couldn't resist. I know I'll have to micromanage feeding it chips. Anything else I need to keep in mind with one of these? I've done some smoking on a gas smoker before.
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Mar 29, 2019 00:03
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Loutre posted:Just picked up the 30" Bluetooth MES, first time with an electric smoker. I don't want the Bluetooth, but it was on clearance at Home Depot for $200 new and I couldn't resist. I've got an MES and I don't really micromanage. Check it every couple of hours to put more chips in and that's about it.
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Mar 29, 2019 00:08
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Loutre posted:Just picked up the 30" Bluetooth MES, first time with an electric smoker. I don't want the Bluetooth, but it was on clearance at Home Depot for $200 new and I couldn't resist. I never really felt the need to micro-manage mine. The first few smokes I checked the smoke output every 30-45m until I trusted it and learned it takes about 1.5-2 hours to smoke down a batch of chips in mine. I'd fill the cup/tray thing with a smidge more than it called for, and dumped them in. I really need to clean and inspect mine for a new season. I misplaced the cover and it's just been living on the porch under the awning.
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Mar 29, 2019 00:12
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Echoing the "you don't need to babysit it." A batch of chips lasts a good amount of time and the majority of the smoke gets absorbed early on, at least from my understanding. I will usually add the starting batch, and maybe 1 or 2 more batches every 2 hours or so, but never really anything more than that.
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Mar 29, 2019 00:16
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Loutre posted:Just picked up the 30" Bluetooth MES, first time with an electric smoker. I don't want the Bluetooth, but it was on clearance at Home Depot for $200 new and I couldn't resist. Get a pellet tube or maze which you can light and toss in there for 6 hours. I don't bother with the woodchip tray anymore. It doesn't produce enough smoke.
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Mar 29, 2019 11:49
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I bought some beef ribs earlier in the week with the intention to smoke them last Friday and eat them on Saturday. Well weather was poo poo so I didn't get the smoker out. Now my choice was to wait till Wednesday when the weather turned around to smoke and then freeze them or just freeze them raw to smoker later. I went with smoking, vacuuming and then freezing. I'll warm them up with the sousvide when we want them in a week or two. It took all my will power not to take a bite out of one but dont think I wasn't licking my fingers though.    
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Mar 29, 2019 14:13
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Holy crap those look delish...
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Mar 29, 2019 14:21
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I love beef ribs. They cook so much faster than briskets and are so much easier. And it's a "reasonable" amount of food for two people to share and have plenty of left overs. Briskets require a group of friends.
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Mar 29, 2019 14:24
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^^ and a group of money. I dropped $100 for 12ish lbs of brisket last time I have a big brisket get together. Was tasty as hell and worth every penny... Mes 30 user here. Don't get the Bluetooth one.. get the black box one and spend the money on a good meat thermometer. You really don't need to do anything with the temp most of the time other than set to 225 and feed it chips every 1+2 hrs. tater_salad fucked around with this message at 14:39 on Mar 29, 2019 |
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Mar 29, 2019 14:34
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Pound per pound I would take beef ribs over brisket any day of the week.
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Mar 29, 2019 15:29
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I loving love beef ribs, I think when done well they're my all time champion favorite BBQ meat as well. I'm currently curing a brisket flat for pastrami making, but the lead time on this is just absolute torment. I put it in the fridge to cure on Wednesday, but it's going to a all the way to NEXT Saturday before I get to chow the gently caress down on some pastramis on rye.
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Mar 29, 2019 16:17
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Get yourself a AMAZN pellet tube for the MES. It makes a huge difference. Anyone ever had Dickies BBQ? They opened one near my work so I'm going to go today for lunch and check them out.
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Mar 29, 2019 16:39
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Trastion posted:Get yourself a AMAZN pellet tube for the MES. It makes a huge difference. Dickies is the Panda Express of BBQ. (also served rat poison as sugar)
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Mar 29, 2019 16:42
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It's been a long, long time since I last went to Dickey's, but they were always medium-low tier bbq. Still tastes good, was worth the price, turkey was the standout of all things. Worth going if you don't have a really good place nearby, just temper your expectations.
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Mar 29, 2019 16:43
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atothesquiz posted:I bought some beef ribs earlier in the week with the intention to smoke them last Friday and eat them on Saturday. Well weather was poo poo so I didn't get the smoker out. Now my choice was to wait till Wednesday when the weather turned around to smoke and then freeze them or just freeze them raw to smoker later. Bruh
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Mar 29, 2019 16:46
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Doom Rooster posted:It's been a long, long time since I last went to Dickey's, but they were always medium-low tier bbq. Still tastes good, was worth the price, turkey was the standout of all things. Worth going if you don't have a really good place nearby, just temper your expectations. Yeah unfortunately there are only a few BBQ places in the area and none close to work. I could drive to one of the ones I know are good but you never know what the wait will be like so I might drive 15 minutes to get there and not be able to wait for food because of time. Hasselblad posted:Dickies is the Panda Express of BBQ. (also served rat poison as sugar) Rat poison as sugar? First off why are you getting sugar at a BBQ joint? Second do you have a source for that?
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Mar 29, 2019 16:51
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