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If you're dry brining, you shouldn't need to add more salt. Assuming you salted liberally for the dry brine to begin with. I usually take brisket closer to 205F, but as long as it's probe tender, 195-205 is fine. Main thing is plan more time - you can always wrap and rest for later in a cooler.
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# ? Apr 27, 2024 21:04 |
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# ? May 28, 2024 01:32 |
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Nick Soapdish posted:So for the first time since last May, we are finally in a house again and my smoker is out of storage. We made a Costco run today and I picked up a 6.5lb brisket to try for tomorrow. I've only ever done pork shoulder, chicken, beef shoulder, or ribs before so did not want to try a whole brisket for the first time. I'd anticipate it take 14 hours rather than 10. You can always crutch if it runs hot and it's better than eating dinner at 11pm(as lots of us have).
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# ? Apr 27, 2024 21:38 |
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I think this is done now it hasn't been 24 hours but it's fine. Reading some of the history books and other sources and there are large ranges in smoking, some keep it going for days, others 12 hours, then hang the things up to dry for months. Tastewise I am pretty satisfied, it tastes like ham. I wanna get it cooled down now and have another taste test. I think I should get it sliced and vacuum packed, probably keep best that way. Unsure if it should or can be kept frozen. It's a kilo of ham after all.
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# ? Apr 28, 2024 07:53 |
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Found someone on facebook marketplace letting go a gently used Traeger Ironwood 650 for $375. Anything I should be checking on it from those with experience with the unit?
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# ? May 2, 2024 02:28 |
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In a similar vein, anybody have any recommendations for a little starter smoker? Is there anything decent down in the line 200 dollar range?
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# ? May 2, 2024 06:49 |
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Relentless posted:In a similar vein, anybody have any recommendations for a little starter smoker? Is there anything decent down in the line 200 dollar range? Masterbuilt electric 30. It aint perfect, but it fits the budget and works well enough. If you go that route, i recommend getting a smoke tube to get more smoke without having to refill the chil tray every hour.
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# ? May 2, 2024 07:25 |
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Relentless posted:In a similar vein, anybody have any recommendations for a little starter smoker? Is there anything decent down in the line 200 dollar range? Weber kettle with the snake method and a water pan works well
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# ? May 2, 2024 13:40 |
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I'll second the kettle. I've got a 22 and can smoke pretty much anything I'd like on it AND have the benefit on grilling, too. Snake method or Slow n Sear both turn out great results! Edit: I've tried pellet smoker a couple of times and neither times got anywhere the smokiness I get with the kettle. On The Internet fucked around with this message at 13:53 on May 2, 2024 |
# ? May 2, 2024 13:51 |
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Relentless posted:In a similar vein, anybody have any recommendations for a little starter smoker? Is there anything decent down in the line 200 dollar range? As zombie said the MES30/40 (Masterbuilt electric) with tube/tray is best starter smoker on the market. You'll be making quality smoked food right away without spending ages learning techniques and your gear's quirks in getting temperature stability.
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# ? May 2, 2024 13:54 |
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I have the MES30, and I like it. It took a little bit to learn what it actually could do vs advertised (ie, there's not enough airflow for a pellet tube, it has a max closer to 250 instead of 275) but I use it all the time. If corncobs are on sale, I'm smoking corncobs. E:rememvber the buy the legs, sold seperately. And a cover. HootTheOwl fucked around with this message at 16:53 on May 2, 2024 |
# ? May 2, 2024 14:17 |
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Did a whole pork shoulder with an empty water pan at 275 F, masterbilt electric. Wish I had put a little bit of water in there. The liquid in it was pure fat, I was hoping to get some meat juice in it to incorporate back in at shredding time. I think all the meat juice evaporated. I ended up adding water straight into the pan and stirring it up a little bit and using that. Surprising bc the no water thing has worked well for me other times. Also ended up a little salty. A lot of rub salt is down in the bottom I think.
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# ? May 2, 2024 17:39 |
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https://www.seriouseats.com/best-chimney-starters-8623859 serious eats compared chimney starters for anyone interested
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# ? May 2, 2024 18:21 |
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RisqueBarber posted:https://www.seriouseats.com/best-chimney-starters-8623859 interesting read, ty
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# ? May 2, 2024 19:17 |
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I was going to say that my $25 Weber chimney has been up to anything I've ever thrown at it short of a windstorm or my own impatience, but then I saw that it won so yay, I already have "the good one"
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# ? May 2, 2024 20:32 |
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Discussion Quorum posted:I was going to say that my $25 Weber chimney has been up to anything I've ever thrown at it short of a windstorm or my own impatience, but then I saw that it won Finally, the Weber name on the side pays off! I definitely got mine because I am a savvy consumer, and not at all because they were sitting next to the grills when I bought mine and I'm lazy. Chimney starters are one of those things that I understand on a conceptual level, and are obviously very simple, but feel like magic every time I use them. Really great for starting kindling/small logs for a firepit, too!
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# ? May 2, 2024 21:22 |
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Well. That settles that. Thank you all!
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# ? May 3, 2024 06:47 |
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Managed to snag the Traeger Ironwood. The plan is to give a good clean this weekend and then some wings. I was floored when I told my wife I was going to sell the lump smoker, she asked me why I'd sell it. She must not have connected the number of beers to the time I had to spend getting the thing set up properly, and the disappointment when it would burn out in the middle of the nights on long smokes.
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# ? May 4, 2024 14:36 |
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Found a Masterbuilt 20B at a garage sale for $10. Hopefully I can do some fish or cheese in it. Anything I need to know before I go at it?
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# ? May 4, 2024 22:59 |
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I just finished doing a round of poor man's burnt ends as the inaugural cook on the new Woodwind 36. They turned out fantastic and I'm still in awe of the simplicity of a pellet smoker. Set the temp and walk away. No more dicking with charcoal and fiddling with vents to try to achieve the proper temp. Amazing. The manual suggests emptying the pellet hopper after every cook so that they don't get moisture in them and fail to burn. The grill is covered and under an enclosure when not in use. Should I bother emptying it? Edit: obligatory meat shot Chuck_D fucked around with this message at 00:31 on May 5, 2024 |
# ? May 5, 2024 00:25 |
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Chuck_D posted:The manual suggests emptying the pellet hopper after every cook so that they don't get moisture in them and fail to burn. The grill is covered and under an enclosure when not in use. Should I bother emptying it? If you are in a high humidity area, then yes. That's generally the best. Also if you don't use it often. Basically by emptying the hopper you get to inspect the pellets before your cook and go "dammit these are wet and won't work".
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# ? May 5, 2024 00:46 |
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Yes, definitely a high humidity area. In the height of summer you practically need scuba gear to walk around outside. So, I'll be sure to keep the hopper empty. Thanks!
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# ? May 5, 2024 11:51 |
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I have a MES30. I also have a pork shoulder that I'd like to smoke for pulled pork. I see a couple "recipes" online that are some variant of dry rub and smoke for 12+ hours. I could rub some mustard on it first to help the rub stick. Is there anything else to it? Any other alternative methods I should try? I like things saucy, so I'm worried that when it's all done and shredded it'll just be dry and tasteless. I had a bad experience with dry smoking some ribs and they just came out dry and bland except you could taste and feel with the rub on the outside, so just all around a bad experience and something I'd like to avoid again.
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# ? May 14, 2024 01:44 |
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If you like juicy pulled pork you can try something like this meat church video but use traditional pulled pork flavor profiles: https://youtu.be/UkenVuBMW5o?si=W06_XQ54tdXfXy-V I’ve done a few shoulders like this - turns out great.
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# ? May 14, 2024 01:55 |
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I usually smoke a pork shoulder for about 4 to 6 hours and finish it in the oven. I add either broth or apple juice to the roasting pan and cover tight. Braise at 350 for 2 or 3 hours. Sometimes ill add sliced fresh jalapenos to the mix. Blend the liquid up with a stick blender at the end and mix it into the pulled pork. You dont have use a binder, but if its a flavor you want to add then go for it.
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# ? May 14, 2024 07:20 |
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I salvaged a Louisiana Grill vertical smoker from someone's garbage pick up. Initially it gave me an error code but some YouTube videos suggested the auger needed a clean and if that didn't work, then at most a $10 to $60 part. So after an hour, I got the thing up and running again. My wife is excited to give it a shot.
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# ? May 14, 2024 19:10 |
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FISHMANPET posted:I have a MES30. I also have a pork shoulder that I'd like to smoke for pulled pork. I see a couple "recipes" online that are some variant of dry rub and smoke for 12+ hours. I could rub some mustard on it first to help the rub stick. Is there anything else to it? Any other alternative methods I should try? I like things saucy, so I'm worried that when it's all done and shredded it'll just be dry and tasteless. Shoulder is pretty different from ribs, hard to have a dry result. I like to optimize bark. I cut lengthwise into 2 or more even sections. Get more bark and it cooks a bit faster. Usually under 8 hours. Collect the drippings, separate the fat out, put the non-fat liquid back in at pull time. Pulled pork is really just a great blank canvas for what flavor you want, just cook it right and it can be plenty saucy when you go to eat it. Ribs I do a wet/braise step. Pork shoulders just give me so much meat for the amount of effort and money I put in.
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# ? May 14, 2024 20:27 |
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I have obtained a green egg, and am super excited to embark on making brisket. Is there a recipe people on here swear by?
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# ? May 22, 2024 02:57 |
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FISHMANPET posted:I have a MES30. I also have a pork shoulder that I'd like to smoke for pulled pork. I see a couple "recipes" online that are some variant of dry rub and smoke for 12+ hours. I could rub some mustard on it first to help the rub stick. Is there anything else to it? Any other alternative methods I should try? I like things saucy, so I'm worried that when it's all done and shredded it'll just be dry and tasteless. I'll smoke to 160 internal then toss it in the oven covered to 205ish. The pan's half full of drippings after. I'll run that through the fat separator and pour the liquid back in after shredding it. Far goes into a jar and into the fridge if I want to crisp some up for tacos. I've tried a few rubs and it all tastes like pulled pork. Now I just mustard, salt, and pepper. Best part about pork shoulder is it's almost impossible to mess up. Hit 200+ internal and you're good.
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# ? May 22, 2024 03:10 |
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TheCog posted:I have obtained a green egg, and am super excited to embark on making brisket. Is there a recipe people on here swear by? I wouldn't start with a brisket. Start with a pork shoulder like mentioned above. Or maybe a chuck roast if you absolutely have to have beef. You'll obviously want to do brisket at some point, it's a huge reason to get into smoking. But it's probably one of the harder things to do and you'll want to figure out the mechanics of it all before spending that kind of money.
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# ? May 22, 2024 03:12 |
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Agreed. Learn your equipment first using a more forgivable and cheaper cut.
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# ? May 22, 2024 03:15 |
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That sounds... exceedingly reasonable. Pulled pork it is.
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# ? May 22, 2024 04:16 |
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I've cooked two briskets - the juice isn't worth the squeeze. I'd rather cook three pork shoulders then give myself anxiety on one brisket. Ironically my first brisket was wagyu, a gift from my dad. Turned out great but I wasn't sure if it was because it was wagyu or I did a good job.
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# ? May 22, 2024 12:34 |
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I did my pork shoulder yesterday, I got too much in my own head. I just did mustard plus a couple of store bought rubs. Ended up being about 22 hours in the smoker, and it came out juicy and fantastic. My father in law tried my leftover ribs as well. They'd been in the fridge long enough for the seasoning to dissolve into the meat, and he said they were fantastic. So I think I just don't personally like dry rub ribs. Next up I've got some St Louis spare ribs I'm gonna do a saucy smoke with. I'm gaining confidence with every smoke!
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# ? May 22, 2024 13:24 |
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I find it important to rest things like pork butt tightly wrapped and placed in a cooler or something insulated for at least an hour (or way more preferably) before pulling or slicing, if applicable. For pork butts I'll already have them wrapped in foil from the cook, then wrap in a towel and place in a cooler for hopefully 4-6 hours.
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# ? May 22, 2024 13:32 |
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FISHMANPET posted:
Add that sauce later to let the smoke penetrate. Maybe after 2 or 3 hours.
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# ? May 22, 2024 13:45 |
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TheDK posted:I find it important to rest things like pork butt tightly wrapped and placed in a cooler or something insulated for at least an hour (or way more preferably) before pulling or slicing, if applicable. I took the butt out at 2:30, set it in the dripping pan, and wrapped that in foil (so I guess it could have been "tighter" but it was wrapped) and then stuck that in a cooler for about 2.5 hours until I was ready to shred for dinner. I wouldn't have known about the cooler thing if I hadn't gone back and read a bunch of pages of this thread!
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# ? May 22, 2024 14:09 |
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The microwave is also a really well insulated space you can keep stuff hot in. I’ve done it for Christmas and thanksgiving before
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# ? May 22, 2024 15:17 |
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TheCog posted:I have obtained a green egg, and am super excited to embark on making brisket. Is there a recipe people on here swear by? Pulled pork is great but don't sleep on turkey breast and ribs for shorter cooks if you want more practice reps. I always assumed I would just be making tons of brisket and pork butts, but turkey has kind of been a revelation. I never buy it at BBQ places but it makes the meal so much lighter when you're doing it at home. All the smoke, half the meat sweats, and if you have it on by 9AM you'll be having turkey for lunch. I did spare ribs two ways for a belated Mothers Day on Sunday because the actual day itself got rained out. Glazed half of them with KC sauce, which were good, but the maple syrup glazed ribs were the surprise hit. Delicious but again, not quite as heavy as the sauced ones. Chuck roast is good practice for brisket also (and makes great chili or tacos afterwards). Discussion Quorum fucked around with this message at 16:14 on May 22, 2024 |
# ? May 22, 2024 16:05 |
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I also recommend a picanha for a cheap beef cut. It's not taken to ~200 like a brisket or chuck roast, it's cooked to temp like a steak. But it's a good value cut.
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# ? May 22, 2024 16:09 |
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# ? May 28, 2024 01:32 |
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Beef short ribs and chuck roast (cooked like a brisket) are great. I also like to reverse sear tri-tip and beef tenderloin after they're smoked to like 120.
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# ? May 22, 2024 16:16 |