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Smoked a brisket, 16 hours over hickory at 225 and then a 6 hour rest. Only salt, pepper, and garlic, no wrap til the rest at the end. Took some for myself and giving the rest to my partners family before we head back from thanksgiving. 
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Nov 27, 2022 21:05
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Beautiful
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Nov 27, 2022 21:21
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Smoked a ham. Great leftovers, better than turkey for sure.
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Nov 27, 2022 21:35
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Internet Explorer posted:Smoked a ham. Great leftovers, better than turkey for sure. Counterpoint:  (Homemade turkey noodle soup with stock made from the leftover carcasses)
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Nov 28, 2022 01:21
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Just you wait, going to post some ham bone and bean soup and then you'll be sorry! Just kidding, looks great. I love making my own stock, always turns out so good.
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Nov 28, 2022 02:14
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Internet Explorer posted:Just you wait, going to post some ham bone and bean soup and then you'll be sorry! Touché haha. This is actually only my second time ever making stock. I bought a stockpot so I will be doing more though! It's so good.
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Nov 28, 2022 02:27
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HootTheOwl posted:I'm going to smoke a pot roast, the seasoning turned into a paste last time I did it so I'm going to take advice I’m curious as to what the rub was if it turned to paste. You can’t go wrong with treating it like a brisket and just salt + pepper, maybe some Lawry’s.
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Nov 29, 2022 06:17
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Internet Explorer posted:Just you wait, going to post some ham bone and bean soup and then you'll be sorry! I'm the family gravy maker. I buy several turkey wings, roast them and then instant pot them for a couple of hours with aromatics. After filtering out the soggy solids, the stock comes out solid when chilled. Brown a little bit on the bottom of the pot for some extra flavor and thicken with rendered turkey fat roux. Thick, silky, rich and super tasty. The hard part is getting the turkey wings on the run up to the holiday. Had to hit four stores before finding them this year.
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Nov 29, 2022 15:18
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Think I decided I’m doing little BBQ kits for the family for Christmas this year with some sides and accoutrements to go along with it. What are your favorite things to smoke and vacuum seal/freeze? I’m thinking pulled pork, sliced brisket point and chopped flat (or should I be doing that the other way around) and maybe some ribs?
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Nov 29, 2022 19:18
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T-Square posted:Think I decided I’m doing little BBQ kits for the family for Christmas this year with some sides and accoutrements to go along with it. What are your favorite things to smoke and vacuum seal/freeze? I’m thinking pulled pork, sliced brisket point and chopped flat (or should I be doing that the other way around) and maybe some ribs? I'd skip the ribs personally, and maybe add some smoked and chopped chicken. Pulled pork and brisket all freeze and re-heat wonderfully tho, so you're on the right track!
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Nov 29, 2022 19:44
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MrUnderbridge posted:I'm the family gravy maker. I buy several turkey wings, roast them and then instant pot them for a couple of hours with aromatics. I didn’t get my turkey until 2 days before thanksgiving this year because I ordered fresh, so I couldn’t make stock ahead of time with the spine and wing tips. Instead I made some rich chicken stock a few days before, then on thanksgiving I simmered the bones from spatchcocking all day in the chicken stock, and used rendered fat to make the roux. I think it was the best my gravy has ever turned out. I find that all the turkey flavor you need comes from the fat in the roux and not necessarily the stock used.
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Nov 30, 2022 15:06
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qutius posted:I'd skip the ribs personally, and maybe add some smoked and chopped chicken. Okay yeah I wasn’t super confident on the ribs, but I’ll grab a chicken instead then!
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Nov 30, 2022 15:38
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Lawnie posted:I didn’t get my turkey until 2 days before thanksgiving this year because I ordered fresh, so I couldn’t make stock ahead of time with the spine and wing tips. Instead I made some rich chicken stock a few days before, then on thanksgiving I simmered the bones from spatchcocking all day in the chicken stock, and used rendered fat to make the roux. I think it was the best my gravy has ever turned out. I find that all the turkey flavor you need comes from the fat in the roux and not necessarily the stock used. I used five pounds of chicken wings to make stock ahead of time and then roasted the neck and spine from the turkey and made a little more stock from that. Made roux with the pan drippings, was top tier.
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Nov 30, 2022 16:31
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Is there a current consensus on best electric smoker?
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Dec 1, 2022 22:07
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Flowers for QAnon posted:Is there a current consensus on best electric smoker? There is only one electric smoker and its name is Masterbuilt.
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Dec 1, 2022 22:31
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Doom Rooster posted:There is only one electric smoker and its name is Masterbuilt. Agreed. Ive enjoyed mine, but i do recommend getting a smoke tube to add to it. I still put chips in the tray, but the added smoke tube allows me to set it and forget it on longer smokes like brisket or pork butt. Also skip the glass front. Its pretty useless.
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Dec 1, 2022 23:09
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I like mine even though the internal temperature gage is busted and thank you for reminding me I have to tell them I tried all their remedy steps. It's Tesla esque how much I still love the char.
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Dec 1, 2022 23:20
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Don't mistakenly buy the smoke hollow by masterbuilt. It's not great.
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Dec 2, 2022 02:31
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ZombieCrew posted:Agreed. Ive enjoyed mine, but i do recommend getting a smoke tube to add to it. I still put chips in the tray, but the added smoke tube allows me to set it and forget it on longer smokes like brisket or pork butt. Also skip the glass front. Its pretty useless. Can confirm, glass front is useless. First couple smokes and it’ll already be opaque with soot. You won’t be able to see poo poo and even when you can, it’ll be tough to impossible to tell the condition of the meat. Only other problem with electric smokers is that sometimes it feels like it’s a cheat code, because it’s basically a low-temp oven with a water/drip pan and a dedicated element to produce wood smoke. You won’t get a smoke ring, but you can control temp fairly easily without much experience. That said…I’ve had some great smokes out of mine so far, though to cut down on my already-limited time, I water bathed the meats first and finished them in the MES. They still take on as much smoke as they should, but I have trouble getting firm bark.
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Dec 2, 2022 13:40
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The window was good for determining the temperature sensor was bad  Also: You can clean it! Also Also: Skip it.
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Dec 2, 2022 15:44
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The controller on my MES stopped working after about a year. I never used the wood chip tray, only smoke tube. It worked just fine for what it was. I think I got it on sale for like $80 or something.
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Dec 2, 2022 15:55
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Flowers for QAnon posted:Is there a current consensus on best electric smoker? I bought a Bradley several years ago and got good mileage out of it. Worked great for things like bacon, smoked salmon, or even cold smoking stuff. Users press sawdust pucks instead of wood or pellets, and it smoulders the wood so you won't get a smoke ring. One of my friends bought one and he makes briskets and pulled pork in his pretty often and generally looked the results he gets.
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Dec 2, 2022 16:57
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So something like this should serve me well? Price isn’t a very limiting factor. Are propane units fine? I don’t currently have an external gas line. https://www.masterbuilt.com/products/two-door-30-inch-propane-smoker Edit: maybe this is the better choice? https://www.masterbuilt.com/products/30-inch-digital-electric-smoker Flowers for QAnon fucked around with this message at 21:07 on Dec 2, 2022 |
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Dec 2, 2022 20:50
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Doom Rooster posted:There is only one electric smoker and its name is Masterbuilt. Agree. I replaced my old MES 30" with a Traeger and regret it. The smoke flavor from wood chips is a lot better than pellet smoke imo. Also don't have to worry about pellets jamming an auger. Now I'm eyeing a Masterbuilt 40" electric or digital charcoal smoker, and probably gonna dump the Traeger off in someone else's yard.
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Dec 2, 2022 21:00
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I went from a MES30 to a Masterbuilt Gravity 980 and I love it.
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Dec 2, 2022 21:27
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yeah We'll see how I like going pellet over my MES.. My MES was having issues making smoke though, the last pork shoulder I made had little to no flavor. I haven't done anyting in my pellet bseides some chicken breasts but I feel like I"m goign to be making some pouches or using a smoker tube in the pellet grill/smoker to get more smoke flavor.
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Dec 2, 2022 22:33
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Flowers for QAnon posted:So something like this should serve me well? Price isn’t a very limiting factor. Are propane units fine? I don’t currently have an external gas line. So a big part of smoking is "learning" your smoker - how long it takes to cook something, at what temp, and how high or low the rack is, etc. I got my dad the propane one there since his patio doesn't have electrical outlets. It gets quite hot especially if your racks are lower and closer to the heat. By contrast, I have a portable electric and I have to put it in the sun on a hot day if I want to get it over 300. So, longer smokes but more tender meats - assuming they haven't dried out.
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Dec 2, 2022 22:59
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HootTheOwl posted:The window was good for determining the temperature sensor was bad You can clean it, but what’s the point if it’ll just get fouled up again during the next cook
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Dec 2, 2022 23:56
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life is killing me posted:You can clean it, but what’s the point if it’ll just get fouled up again during the next cook I can't trust the gage so I have an oven thermometer on the rack. I actually only clean a small part of the window.
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Dec 3, 2022 00:23
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HootTheOwl posted:I can't trust the gage so I have an oven thermometer on the rack. Ah yeah, I too use an oven thermometer. Mine can be pretty weird and fluctuating so I don’t trust the gauge either.
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Dec 3, 2022 03:08
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It came out pretty good this time just using a normal rub. I think my issue last time was using something more for slow cookers and turned into a paste then it interacted with the drippings.
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Dec 4, 2022 02:28
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Please note that inkbird wireless thermometers are $50 on Amazon currently. They work real nice without a winder, hell you can be at the mall.
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Dec 4, 2022 02:42
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HootTheOwl posted:It came out pretty good this time just using a normal rub. I think my issue last time was using something more for slow cookers and turned into a paste then it interacted with the drippings. I think a pasty rub can happen if you use too much rub. The meat shrinks as it cooks so if you have a shitload of rub on it to start, it’s just going to get that much thicker when it shrinks. At least that’s the theory I’m making up as I go along,
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Dec 5, 2022 00:10
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I just can't take any of your posts seriously with that avatar.
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Dec 5, 2022 01:38
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Bloodfart McCoy posted:I think a pasty rub can happen if you use too much rub. The meat shrinks as it cooks so if you have a shitload of rub on it to start, it’s just going to get that much thicker when it shrinks. My theory is that it was meant to be used in liquid, and would thicken when in contact with liquid but without a full crock pot that liquid was just the drippings so it became a paste layer where the roast sweat into the rub
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Dec 5, 2022 01:46
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Internet Explorer posted:I just can't take any of your posts seriously with that avatar. You are wise. Buy me a new one for Christmas.
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Dec 5, 2022 05:16
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A buddy just talked a handful of us in to starting an amateur competitive smoking team. So I guess that's a thing I do know. I suppose I should start paying attention to what I do and put some effort in to it. Smoking some pulled pork this week to celebrate.
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Dec 5, 2022 09:00
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If that even a thing or is it just a way to tell your wife you need 3 more briskets for reasons
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Dec 5, 2022 09:28
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i like nice words
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Anne Whateley posted:If that even a thing or is it just a way to tell your wife you need 3 more briskets for reasons 3 of the 4 of us are unmarried which may play a part in our overall decision making processes. And we're all bad with money.
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Dec 5, 2022 09:47
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Atticus_1354 posted:3 of the 4 of us are unmarried which may play a part in our overall decision making processes. And we're all bad with money. Yeah but you'll be eating well
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Dec 5, 2022 10:56
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