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Does anyone spritz their pork butts? I saw a recipe that said to spritz every hour or 2, I've never really had an issue with pork butts being dry or anything is this just for some flavor (apple juice and apple cider vinegar)?
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Sep 3, 2019 18:22
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| # ? May 29, 2024 04:58 |
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Picked up a Traeger Pro 575 this weekend. Got a bunch of free crap with the labor day sales. I've got some seasoned chicken legs defrosted already that I'm going to smoke tonight. Can't wait.
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Sep 3, 2019 19:39
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Slow Smoking Meat: Do you spritz your butts? No, it will slow down cooking and might gently caress up that delicious crusty bark.
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Sep 3, 2019 19:54
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^ what he said The stall is actually caused by the excess moisture in the meat coming to the surface and evaporating off, so by introducing more moisture you're prolonging the stall. What this looks like practically is that when your meat actually does come to temp (like 5 hours after it should have) it will actually be dried out. I know this because I thought it would be a good idea to spritz my butts one day and this is that happened.
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Sep 3, 2019 20:52
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McSpankWich posted:^ what he said Raising the humidity of the smoking chamber should prevent moisture evaporating from the meat. That's why humid air feels hotter than dry air: evaporative cooling is less effective.
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Sep 3, 2019 21:52
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I'm thinking "Spritz my butt?" would be a good thread title.
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Sep 3, 2019 23:00
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C-Bangin' it 
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Bad advice, though. Better to have "Don't spritz my butt"
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Sep 4, 2019 13:00
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What are thoughts on spritzing in general? I've never bothered tbh.
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Sep 4, 2019 14:34
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This was my general belief and all words I said to the person reading me the recipe while I was saying wtf. opening the smoker means longer cook times since it needs to now deal with the cold air and additional moisture. Spritzing would ruin the bark. And it's dumb.
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Sep 4, 2019 17:26
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Spritzing is necessary to help even out cooking for uneven cuts of meat like briskets and beef ribs. Spray the thinner/drier looking parts to help increase the cooking time of that portion compared to the rest of the cut.
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Sep 4, 2019 18:21
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https://www.independent.co.uk/news/world/australasia/vegan-woman-community-barbecue-sued-neighbours-meat-smells-perth-a9091396.html
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Sep 5, 2019 16:46
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Hasselblad posted:https://www.independent.co.uk/news/world/australasia/vegan-woman-community-barbecue-sued-neighbours-meat-smells-perth-a9091396.html So now instead of her being a dick, everybody is a dick.
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Sep 5, 2019 19:22
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Suburban Dad posted:So now instead of her being a dick, everybody is a dick. Yeah, this is just pointless assholery. She’s not against people eating meat or anything.
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Sep 5, 2019 19:29
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My dad just gave me a whole 12.5lb wagyu brisket as a birthday present. It's loving beautiful, but now I am torn on what to do with it. Should I just do a standard salt, pepper, oak smoke, or something else? My brisket skills are good, but not amazing. I have however made a number of batches of KILLER pastrami, and wagyu pastrami sounds pretty incredible. Should I separate the point from the flat and do the point alone S&P, then the flat pastrami? Something else? What say you goons?
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Sep 6, 2019 00:33
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Doom Rooster posted:My dad just gave me a whole 12.5lb wagyu brisket as a birthday present. It's loving beautiful, but now I am torn on what to do with it. Should I just do a standard salt, pepper, oak smoke, or something else? My brisket skills are good, but not amazing. I have however made a number of batches of KILLER pastrami, and wagyu pastrami sounds pretty incredible. Should I separate the point from the flat and do the point alone S&P, then the flat pastrami? Something else? Smoke that poo poo
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Sep 6, 2019 00:48
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Doom Rooster posted:My dad just gave me a whole 12.5lb wagyu brisket as a birthday present. It's loving beautiful, but now I am torn on what to do with it. Should I just do a standard salt, pepper, oak smoke, or something else? My brisket skills are good, but not amazing. I have however made a number of batches of KILLER pastrami, and wagyu pastrami sounds pretty incredible. Should I separate the point from the flat and do the point alone S&P, then the flat pastrami? Something else? I’m curious to hear people’s thoughts here, because I recently picked up a whole brisket and while it’s not wagyu, was thinking of doing the same (I.e., smoke the point and make pastrami with the flat). I’m still getting the hang of my smoker so splitting it into two projects feels like a better way to improve over doing the whole thing in one go.
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Sep 6, 2019 00:53
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Shave it and make Philly cheesesteaks
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Sep 6, 2019 01:17
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Suburban Dad posted:So now instead of her being a dick, everybody is a dick. Meh, this lady is a loving loser.
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Sep 6, 2019 02:14
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It's Perth, not known for its urbane cachet.
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Sep 6, 2019 04:09
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I vote separate out and experiment.Variety is good.
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Sep 6, 2019 04:31
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She literally tried to get a court to prevent them from hanging it in their own backyard with their family and using the grill.
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Sep 6, 2019 11:43
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McSpankWich posted:She literally tried to get a court to prevent them from hanging it in their own backyard with their family and using the
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Sep 6, 2019 12:39
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Did a rack of baby backs on my somewhat new to me smoker. https://louisiana-grills.com/shop/grills/charcoal/lgk24-blue This is probably around the 4th time I've used it, and I have to admit I had somewhat of buyer's remorse on it because it and me just didn't seem to jive. But my god finally got it dialed in last night and nothing was greater than watching that temp just cruise along. All is good in the world now. The price at Costco was easier to stomach than a Big egg. Unloading it was a bitch though.  As for the ribs, awesome.
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Sep 6, 2019 14:05
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Colostomy Bag posted:Did a rack of baby backs on my somewhat new to me smoker. https://louisiana-grills.com/shop/grills/charcoal/lgk24-blue That’s next on my list. I need one to build into the outdoor kitchen I’m planning.
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Sep 6, 2019 16:39
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Colostomy Bag posted:Unloading it was a bitch though. I was surprised how loving heavy my Traeger 575 was when I had to get it out of my car. I had to have my son help me. He almost dropped it 5 times getting it from the van into the house. I finished putting it together after everyone went to bed and went to wheel it out to my back porch. All went great until I made it to the lip between my kitchen slider and the back patio. I had to find a creative way to lift it up quietly over the lip without waking my infants up. At one point I thought I was going to dump it over it was so loving heavy. Thankfully made it unscathed. Kept it simple and smoked some chicken legs on Tuesday. They turned out phenomenal. Juicy as hell, and the whole family was blown away at how much better these tasted than just grilling them. I'm going to do a tri tip on Saturday and a pork shoulder on Sunday. I have no idea what pellet goes well with what, but mine came with their Reserve blend, which is Oak/Cherry/Apple. Is this a fair guide? 
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Sep 6, 2019 17:00
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I buy some blend pellets on amazon and use them for everything and I’m happy. I’m not cleaning out the hopper of pellets to switch flavors. Edit: these ones CookinPellets 40PM Perfect Mix https://www.amazon.com/dp/B00819OICI/ref=cm_sw_r_cp_api_i_DzPCDbAATHWN5 Chemmy fucked around with this message at 18:25 on Sep 6, 2019 |
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Sep 6, 2019 18:18
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Some reviews say they've found plastic in them. Hmmm.
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Sep 6, 2019 19:25
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https://amazenproducts.com/accessories/fuel/amazen-pellets-20lb-pitmasters-choice I've been using these on everything. No plastic.
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Sep 6, 2019 19:33
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I just use chunks of plastic. It stays lit and gives off smoke... And you can get it pretty much anywhere cheap. I actually use the Amazen stuff as I got a buncha bags from them because they sent me a mess up A-Maze-N.
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Sep 6, 2019 20:39
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Henrik Zetterberg posted:
Yeah, apple for pork. Cherry for birds. I do hickory or oak for beef. tl;dr Just buy a few different bags of wood chunks and smoke with it. I'm at around the end of my stash so need to buy before the season really ends. I'll toss what I have in. But cherry will give you that nice reddish color on something that used to fly. In the end, there is no right or wrong. Selection of smoking wood is not one of them. It's all good.
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Sep 6, 2019 20:58
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Henrik Zetterberg posted:Is this a fair guide? No, not really. Oak goes well with almost anything, mesquite is great with pork, etc. Really not sure what the metrics are supposed to be for that chart.
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Sep 6, 2019 21:04
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There are a lot of reviews on the amazon pellets and I’ve never had a problem.
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Sep 6, 2019 21:43
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I usually go for a mix of hickory / mesquite for that deep smoke flavor and I'd I want something lighter I use apple/cherry/pecan.
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Sep 7, 2019 01:41
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Henrik Zetterberg posted:Is this a fair guide? Eh, i've used apple, cherry and maple on my smoked salmon and they didn't taste off or anything. Maple probably actually came out the best. I want to try alder though, i just haven't gotten around to buying a bag. Also i would imagine mesquite on fish to be pretty powerful. That's one of those woods you normally only see for southern bbq. DiggityDoink fucked around with this message at 09:53 on Sep 7, 2019 |
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Sep 7, 2019 09:51
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Tezcatlipoca posted:No, not really. Oak goes well with almost anything, mesquite is great with pork, etc. Really not sure what the metrics are supposed to be for that chart. Yeah I was going to jump on that. I've heard of hickory as the king of smoking wood but oak is the queen. Mesquite is an ambassador from another country that is bound by completely different rules.
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Sep 9, 2019 07:35
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Back with some more beef ribs. Beef ribs are the easiest and have the best results given the effort. Rub: ~1 pt kosher salt, 2 pt course pepper Beef ribs were rubbed with Franks Hot Sause and then coated with the rub. It wasnt too heavy handed but enough coverage; think about the amount of salt you'd typically used for the size of the meat and apply appropriately. Smoked bone side down starting at 260F, then ramped up to 280. Spritzed (think direct spray, not a mist) on the edges that were drying out faster than the rest of the bark with an apple cider and water mix. Took off at about 6.5 hours, when my thermapro easily when through all membranes between the bones and let them rest for about an hour or so wrapped in just butcher paper. Since this was for a party, I cut the meat off the bones and chunked it up for easy grazing.     
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Sep 9, 2019 19:05
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I've a full packer in my freezer that I'm going to defrost, is there any worth to smoking the whole thing? Or should I trim and separate out the point/flat and smoke those separately.
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Sep 9, 2019 22:20
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Really depends how many you plan to feed. I always smoke them whole and then freeze leftovers since there's always a ton left, but I could see it making sense to only do half now and half later. I haven't had much luck doing just a flat vs. doing a full though, it got too dry.
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Sep 10, 2019 13:16
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McSpankWich posted:Yea beef really only needs salt and pepper, and really not even all that much. The pepper becomes way more spicy than you think after being smoked. On a big rear end brisket that rub I'm sure would have been fine but your meat to bark ratio is tilted a lot towards the meat side compared to beef short ribs. That said, I think I'm swearing off both brisket and beef ribs and just sticking to smoking pork ribs and shoulders. The beef ribs were okay but I like braised 10x as much, and I don't think I like brisket enough to bother with it over just grilling a steak. Or I'm just not that good at it.
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Sep 11, 2019 01:19
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Is there not a grilling thread? Is this the grilling thread? What's happening? Where am I?
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Sep 11, 2019 01:32
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