|
Fog Tripper posted:Agree to disagree. Although I don't see how you can disagree about the flavor. Do a chuck and brisket side by side with no rub and tell me which has more flavor. freeze it first, right
|
#
?
Jul 22, 2017 16:10
|
|
|
|
| # ? May 30, 2024 10:40 |
|
|
Fog Tripper posted:Agree to disagree. Although I don't see how you can disagree about the flavor. Do a chuck and brisket side by side with no rub and tell me which has more flavor. I prefer brisket to chuck in just about everything but stew.
|
|
#
?
Jul 22, 2017 16:48
|
|
|
I'm no grill pro but I'm decent... I have a set of GrillGrates(tm) coming next week and I'll let you know how I feel about them vs. my stock Broil King Baron cast irons. [If anyone cares, maybe not...  ]
|
|
#
?
Jul 22, 2017 17:29
|
|
|
12 hours in and pork shoulder is rocking steady at 162. Only a 6.X pounder, my smoker just seems to take it's time on the stall.
|
|
#
?
Jul 22, 2017 18:08
|
|
|
sellouts posted:freeze it first, right I vacuum seal and freeze. Sorry, but my costco is about an hour away and buying fresh the day I smoke is not the best option. What is your aversion toward a freezer? No doubt you kill and butcher your beef on site and flop it on the grate before the heart stops pumping.
|
|
#
?
Jul 22, 2017 18:11
|
|
|
Larrymer posted:12 hours in and pork shoulder is rocking steady at 162. Only a 6.X pounder, my smoker just seems to take it's time on the stall. Uh oh...how long has it been at 162ish and how hot are you cooking at?
|
|
#
?
Jul 22, 2017 18:11
|
|
|
I'm trying hot smoked salmon today. That...that's about it
|
|
#
?
Jul 22, 2017 18:36
|
|
|
Phil Moscowitz posted:Uh oh...how long has it been at 162ish and how hot are you cooking at? This is the year of long shoulder stalls.
|
|
#
?
Jul 22, 2017 18:40
|
|
|
So was the taco brisket good or what
|
|
#
?
Jul 22, 2017 19:50
|
|
|
Phil Moscowitz posted:Uh oh...how long has it been at 162ish and how hot are you cooking at? Didn't watch it overnight (started 1AM, 5PM here currently so 16 hours now...) obviously but I was running around 225 (+-10 probably). I cranked the heat to around 270 and it got through the stall, 197 at this point. Should be good for dinner soon. All have my smokes have taken forever and my probes are accurate in a boiling water pot, so who knows.
|
|
#
?
Jul 22, 2017 22:06
|
|
|
Larrymer posted:Didn't watch it overnight (started 1AM, 5PM here currently so 16 hours now...) obviously but I was running around 225 (+-10 probably). I cranked the heat to around 270 and it got through the stall, 197 at this point. Should be good for dinner soon. All have my smokes have taken forever and my probes are accurate in a boiling water pot, so who knows. How close is your pit probe to the meat?
|
|
#
?
Jul 23, 2017 03:00
|
|
|
Fog Tripper posted:What is your aversion toward a freezer? Ice daggers and purge.
|
|
#
?
Jul 24, 2017 18:43
|
|
|
suuma posted:So was the taco brisket good or what Meat and taste was perfect. However we went out when I foiled it (160F internal), and the bark turned to mush. I am thinking that had I scraped off the excess after overnighting it, it would have come out even more bigly. Was in the foil for over 4 hours. ~200F internal when we got home.
|
|
#
?
Jul 24, 2017 18:46
|
|
|
atothesquiz posted:How close is your pit probe to the meat? I put it on the same rack as the meat, within a couple inches of it. The thermometer on the door gives a different temp by quite a bit but was told those aren't accurate. I ended up cranking the heat to 250-275 and powered through the stall. Pulled it around 6pm after 17 hours.
|
|
#
?
Jul 24, 2017 19:39
|
|
|
Just in case you guys haven't seen it... https://forums.somethingawful.com/showthread.php?threadid=3264505&userid=0&perpage=40&pagenumber=33#post474209678 That thread is amazing. Guy is living the bachelor dream.
|
|
#
?
Jul 24, 2017 22:46
|
|
|
I want to smoke me some bacon right now, but I can't because I'm moving in two and a half days.  Post good bacon recipes. I want to try several kinds/flavors.
|
|
#
?
Jul 28, 2017 05:53
|
|
|
Speaking of which, is it possible to do Jamaican jerk bacon?
|
|
#
?
Jul 28, 2017 05:55
|
|
|
Oh, I bet jerk bacon would be pretty awesome. Just cure as normal but add jerk spices, then smoke over
|
|
#
?
Jul 28, 2017 15:18
|
|
|
It would be a week of brining before you'd smoke it in any event.
|
|
#
?
Jul 28, 2017 15:48
|
|
|
Mikey Purp posted:Oh, I bet jerk bacon would be pretty awesome. Just cure as normal but add jerk spices, then smoke over Since this got mentioned again, does anyone have a source for pimento wood? Or a technique for using whole allspice or something for smoke? Gotta improve my jerking this summer.
|
|
#
?
Jul 28, 2017 20:43
|
|
|
Scythe posted:Since this got mentioned again, does anyone have a source for pimento wood? Or a technique for using whole allspice or something for smoke? Gotta improve my jerking this summer. unknown posted:Other secret to good jerk is get yourself some pimento wood - http://www.pimentowood.com/
|
|
#
?
Jul 28, 2017 20:49
|
|
|
Thanks!
|
|
#
?
Jul 29, 2017 00:35
|
|
|
Phil Moscowitz posted:Just in case you guys haven't seen it... Oh no, that poor brisket.
|
|
#
?
Jul 29, 2017 01:31
|
|
|
Dr. Gitmo Moneyson posted:I want to smoke me some bacon right now, but I can't because I'm moving in two and a half days. Ruhlmans is good. Basic cure is 450g salt/225g sugar/56g pink salt which is enough to do a lot of bacon. Basically dry rub it onto the belly, vacuum seal it and throw it in the fridge. Flip it daily. For savoury, add a few smashed cloves of garlic, 10g cracked black pepper, and a few crushed bay leaves. For maple, I switch the sugar for brown sugar, make up the dry rub, then once it's in the vacuum bag tip about 1/2 a cup maple syrup and seal it. You definitely need to scale down the dry rub if you only plan on doing bacon every so often. So take the ratio and scale to suit. I'm planning on getting maplewood to smoke my maple bacon and a blend of hickory and cherry to do my ham and savoury bacon. I also have two bags of bones with meat for making bacon bone soup, which are currently curing as well. Haven't decided the smoke yet on that but I'm thinking hickory. There's even a tail in there curing as part of the bacon bones. Got a ham on too, as I said before. It's about 1.6kg or so, only a small one for my own consumption
|
|
#
?
Jul 29, 2017 07:20
|
|
|
Two 10lb pork butts today, one in my Performer and the other in the PBC. Hell yeah!
|
|
#
?
Jul 29, 2017 17:52
|
|
|
Mob posted:The 40" Masterbuilts are also wider. I have one at work and you can fit two slabs of babybacks comfortably on each rack I stand corrected. Thank you for that info. Going to trim up two racks of spare ribs for St Louis style for today.
|
|
#
?
Jul 30, 2017 18:13
|
|
C-Bangin' it 
|
VERTiG0 posted:Two 10lb pork butts today, one in my Performer and the other in the PBC. Hell yeah! How'd your PBC one turn out? I just got one and I've done three pork shoulders with mixed results. I get mine up to 206 but it still doesn't seem tender enough. It also takes me about 5 hours for a 6 lb pork shoulder.
|
|
#
?
Jul 31, 2017 15:05
|
|
|
RisqueBarber posted:It also takes me about 5 hours for a 6 lb pork shoulder. What temp are you smoking at? That seems WAY too fast.
|
|
#
?
Jul 31, 2017 15:44
|
|
|
RisqueBarber posted:How'd your PBC one turn out? I just got one and I've done three pork shoulders with mixed results. I get mine up to 206 but it still doesn't seem tender enough. It also takes me about 5 hours for a 6 lb pork shoulder. At 6 hours I'm assuming you did hot and fast at 275 or above. Sometimes, you do get a tough pig. Did you rest it after you pulled it?
|
|
#
?
Jul 31, 2017 16:06
|
|
|
Larrymer posted:What temp are you smoking at? That seems WAY too fast. I use the PBC which isn't very good at adjusting temperature. I use the amount of coals listed in the instruction manual and adjusted the vent based on my elevation at the bottom. Also per the instructions, I cover it when I hang meats from the hooks and uncover it when I use the grate. As far as I know, that's all the PBC can do in regards to changing cooking methods. This past week I followed the instructions from their website and still felt the meat could have cooked longer, despite me getting to 206. The pork just doesn't pull apart for me like I see in professional videos. Colostomy Bag posted:At 6 hours I'm assuming you did hot and fast at 275 or above. I don't rest based on this article at amazingribs RisqueBarber fucked around with this message at 16:13 on Jul 31, 2017 |
|
#
?
Jul 31, 2017 16:10
|
|
|
I have probably my biggest smoke to date coming up in a few weeks and I wanted to get some opinions for the planning process. I'm working on an 18.5" Weber Smokey Mountain and am aiming to do at least 1 brisket, ~10 lbs of pork butt (1 or 2 depending on the sizes I find), and some beans. Right now I'm planning on doing the butt(s) the day before and the brisket and beans the day of the party. In my experience pork butt holds up pretty well for reheating. Alternatively I could do the brisket first and reheat that. I guess I'm just looking for either "yep, that's a good plan, make sure you post pictures" or a "no, here's a much better solution, but also post pictures".
|
|
#
?
Jul 31, 2017 17:07
|
|
|
RisqueBarber posted:How'd your PBC one turn out? I just got one and I've done three pork shoulders with mixed results. I get mine up to 206 but it still doesn't seem tender enough. It also takes me about 5 hours for a 6 lb pork shoulder. Mine turned out fantastic. Perfect at 205 with a 2 hour rest. This was actually the first butt I've done in the PBC.
|
|
#
?
Aug 1, 2017 01:44
|
|
|
RisqueBarber posted:I don't rest based on this article at amazingribs Isn't this article relevant to beef and select cuts of pork you don't cook to 170+? Weren't you doing pork shoulder? edit: gently caress it RisqueBarber posted:I use the PBC which isn't very good at adjusting temperature. I use the amount of coals listed in the instruction manual and adjusted the vent based on my elevation at the bottom. Also per the instructions, I cover it when I hang meats from the hooks and uncover it when I use the grate. As far as I know, that's all the PBC can do in regards to changing cooking methods. Something tells me you're cooking it way too fast, man. Pork shoulder should pull apart and the time it took you is really short compared to the last several pork shoulders I've done.
|
|
#
?
Aug 1, 2017 01:58
|
|
|
6 hours minimum I think for pulled pork of any size. Slow cooker pork I just make overnight, so it gets ~8 hours
|
|
#
?
Aug 1, 2017 09:08
|
|
|
VERTiG0 posted:Mine turned out fantastic. Perfect at 205 with a 2 hour rest. This was actually the first butt I've done in the PBC. What was your method? Did you use the hooks or just set it on the grate? Covered or uncovered?
|
|
#
?
Aug 1, 2017 14:39
|
|
|
sellouts posted:Something tells me you're cooking it way too fast, man. Pork shoulder should pull apart and the time it took you is really short compared to the last several pork shoulders I've done. I think so too but I'm just following the directions 
|
|
#
?
Aug 1, 2017 14:40
|
|
|
Did a shoulder on sunday for about 9 hours that only got to 190 or so. Put it in the inside oven at 225 for 6 hours yesterday and it refused to get above 203. It stuck at 203 for the last 3 hours so I just pulled it.
|
|
#
?
Aug 1, 2017 14:43
|
|
|
Just got an MES30 on clearance from Walmart for $50. I already have an Akorn, but at that price there's no way I could resist, and I like the idea of having a set it and forget it smoker for cooks when I can't sit outside with a beer and watch my smoker all day. I've never used an electric smoker before, any advice or things I should be aware of?
|
|
#
?
Aug 2, 2017 16:04
|
|
|
Get one of these or you will have to add chips every hour. http://www.amazenproducts.com/product_p/amns6x6.htm
|
|
#
?
Aug 2, 2017 16:07
|
|
|
|
| # ? May 30, 2024 10:40 |
|
|
RisqueBarber posted:I think so too but I'm just following the directions You have yet to mention what temperature you're cooking at. Are you using a probe for the oven temp?
|
|
#
?
Aug 2, 2017 16:39
|
|