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Im sorry if this the wrong forum, but can anyone recommend a smoker? I see a lot of eggs on here, but i know that wont work for me due to size. Id like something that could smoke a lot of jerky or many racks of ribs or half chickens. I'd occassionally do brisket. Im familiar with electric from when i worked for butchers and as a cook, but im open to anything (except the egg).
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Jul 9, 2020 01:36
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nwin posted:Why’s everyone so averse to cutting ribs in half? That seems to be one of the main complaints amongst the WSM 14” and an MES 30” that I hear of. My main complaint about cutting ribs is that end piece will usually end up dry. Not a huge deal, but if I'm gonna spend the money on a smoker, I'd rather not compromise or settle on one that just isnt quite big enough to cook something that is a staple in smoked foods. Thank you all for your input on the different smokers. It has been very helpful and informative.
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Jul 10, 2020 01:29
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Bape Culture posted:
How long were the briskets on and at what temp? Shoot for 200 to 205 on brisket.
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Jul 12, 2020 03:12
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ZombieCrew posted:How long were the briskets on and at what temp? Shoot for 200 to 205 on brisket.
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Jul 12, 2020 03:13
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Bape Culture posted:
You could get a point cut, flat cut, or a whole brisket. Most of the fat is in the point. I havent sous vide a brisket, but ive made a ton of corned beef in my life. I need to simmer a corned brisket in a pot for at least 4 hours for it to be chewable. Simmer temps are usually around 190to 195f in a pot of water. How long do you sous vide a brisket at your temps?
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Jul 13, 2020 07:00
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So i used to make sausage for a living, but that was 10 years ago. Its amazing what you forget when you stop doing it. I want to do a smoked jalpeno cheddar. 5# pork butt 1 Tbl kosher salt 1 tsp prague powder 8 oz chopped jalepeno 1 # sharp cheddar cubed 1 Tbl Garlic powder Maybe some dried paresley for color Stuff sausage and let dry until tacky. Then smoke at 200 until done? Is 200 too high? Ill get a cold smoker attachment if it is. Im lookin to smoke the whole batch and freeze what doesnt get eaten that day. Any input would be appreciated. I just cant remember temps and the recipes i see out there seem too high of temp.
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Jul 15, 2020 02:36
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So i bought an MES that arrived friday. Tonight i smoke boneless half chickens with an herb rub. Went in at 225 and it went much faster than i expected. I was expecting 2.5 or 3 hours and it was nearly done in an hour and a half. I finished them off under the broiler to crisp the skin a bit. I also smoked some corn on the cob to go with it. Turned out amazing. Meat was juicy and smokey throughout. No pics, because i was hungry. Next meal might be tri tip or steak. Im lookin at the slow smoker attachment for the mes so i can do jerky.
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Jul 20, 2020 07:06
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Any recommendations for a cold smoker attachment for a MES? I know there is one made by masterbuilt, but just seein if there is a better option. Thanks in advance.
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Jul 28, 2020 09:52
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Im planning on doing my first brisket in a MES. Do you usually put a pan of water in with brisket?
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Aug 11, 2020 08:59
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So im gonna do ribs this weekend. Im lookin at tryin the 321 deal, but i guess 221 if they are back ribs? What if i dont want sauce on the ribs?
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Aug 15, 2020 22:46
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Hasselblad posted:Anyone shilling for a specific predetermined rub, rather than mixing their own, is not to be taken seriously. If you Click the link, it takes you to an article with a free recipe. Amazingribs.com is a great site.
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Aug 16, 2020 18:32
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So, I asked my lovely SO to get a 12 pound turkey, but the place I asked her to go to only had a 21 pounder left. Do I need to do anything special for what would be at least a 10 hour smoke on large turkey? Presentation is not important and I could break the turkey down if that would shorten the cook time. I also have prague powder and could make a curing brine? Ill be smoking in a MES 30 at 225F. Any recommendations or tips would be much appreciated.
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Nov 19, 2020 22:38
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Thank you everyone for the quick replies! Ill break the bird down and smoke at a higher temp.
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Nov 20, 2020 00:04
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If im gonna break down a turkey to smoke should I debone the breast or leave the bones on?
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Nov 20, 2020 05:06
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This is me...
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Nov 24, 2020 19:05
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Xander77 posted:My mangal (this sort of thing) is falling about due to age and use. Being able to close it and increase your cooking temp or have the ability to smoke something seems worthwhile over another mangal. Just depends on what you like to cook. I prefer gas grills over charcoal because they get hot fast and you dont have to wait for the coals to light and burn down. I dont have time for charcoal during the week. The flavor from charcoal is pretty nice though. E: Look for sturdy construction, higher BTUs per burner if propane or natural gas, stainless steel grates on charcoal or they can be porcelain coated on gas. ZombieCrew fucked around with this message at 02:44 on Dec 4, 2020 |
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Dec 4, 2020 02:35
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Would woodchips work decently in one of those tubes or mazes or do i need to use pellets or dust?
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Dec 4, 2020 08:39
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Ultimate Mango posted:I can get a whole ribeye sub primal but that’s as close as I can get. Even for me (two turkeys for thanksgiving for four adults and five kids), the whole ribeye is a bits much for the Mrs, me and the kids. Cut the ribs off and cut your own steaks or a roast and some steaks. Freeze what you don't want to use. There is hardly any waste in it, especially if you got a plan for the ribs.
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Dec 9, 2020 03:16
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Hasselblad posted:My wife is on a bone broth kick, and I'd likely used the rib bones for that. You can definately do that, but I highly recommend femur bones. Especially the end "knuckle" pieces. Bone broth is all about extracting as much collagen as you can and those joints have a ton. You can get those bones on the cheap too.
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Dec 11, 2020 00:29
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Theilen pushes off on rookie Vildor. Defensive pass interference. Suuure.
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Dec 20, 2020 21:32
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Sorry about that. Clearly wrong thread. Didnt even notice until now.
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Dec 22, 2020 10:12
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Hasselblad posted:Isn't goose like really really oily/greasy? It has a lot of fat, but it all goes into the drip pan when you cook it and keeps the bird nice and moist. I made one in the oven for christmas last year and saved the fat for cooking. It keeps for a long time in the fridge and makes roasted potatoes taste very rich. I dont know how well smokey fat drippings will do, but it could be worth a shot.
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Dec 31, 2020 09:50
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BraveUlysses posted:the real answer here is to stop trying to "smoke" tri-tip and treat it like the roast that it is. Or the answer is to treat it like a steak. Smoke it hot (275 to 300) and let it get to the temp youd eat your steak. Then slice across the grain after a 10 to 15 minute rest.
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Jan 9, 2021 21:56
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Hasselblad posted:https://www.amazon.com/gp/product/B01AQH636Q?pf_rd_r=DXGPHZJ5STKHFGW18A3W&pf_rd_p=5ae2c7f8-e0c6-4f35-9071-dc3240e894a8 Are you in Europe? (hence the ukrainian interference) Id just grab that part number and google any nearby retailers for it or maybe try ordering direct.
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Jan 11, 2021 08:24
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toplitzin posted:That's 100% a loin. Also called "backstrap" on game animals.
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Jan 11, 2021 16:01
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Hasselblad posted:Tossed a bunch of pounds of belly into the maple brine, and tossed a brisket point on the smoker this AM. 203
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Jan 18, 2021 03:14
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Hasselblad posted:Ended up foiling it around 160, tossing in the oven with a quiche at 190ish and pulled about 15 minutes later. Holy hell it is good. I truly wish I could just by whole points without the flat. Like not the flat entirely trimmed from the point, but like how I simply chopped the point end completely off with the excess flat still attached underneath. Flats, shmlats, give me a point! You could maybe try your hand at corned beef or pastrami with the flats if you wanna buy a whole one and cut it yourself.
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Jan 18, 2021 07:40
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Bob A Feet posted:drat gotta say smokin a tri tip was super easy. Did like 250-300 for an hour til it got to like 110 and then seared it on high heat til 130 inside. It was beautiful and easy. Definitely recommend: This is what i wanna do next so much. What were your sides? Just lookin for inspiration.
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Jan 31, 2021 08:54
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life is killing me posted:I’ve got an electric Masterbuilt and the water pan is rusty—don’t have time to get it all off before smoking today. What are the chances that throwing some aluminum foil over the surface of the water pan will work? The smoker itself is seasoned just fine, it’s just this water pan that makes me nervous. Does it even matter for 1-2hrs smoking? Maybe I try and get a new one after this? Rust wont matter. You arent using the water pan as a cooking surface. Just dont drink the water when you are done.
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Feb 5, 2021 23:36
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life is killing me posted:Yeah it’s my electric smoker. Nope, when water transitions from liquid to gas it will leave everything else behind.
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Feb 6, 2021 03:11
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How much baking powder should you use? A light dusting? Coated?
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Feb 8, 2021 07:57
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I usually use kosher salt for most things i cook. Would kosher salt work if i wanted to smoke some? How long do you normally smoke it for?
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Feb 26, 2021 18:52
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twit666 posted:Took a couple packaged corned beefs from Sam's, soaked them in water overnight. Immersion cooked for 15 hours at 140. Then threw them in an ice bath for an hour, rubbed with black pepper and coriander. Smoked with apple, cherry blend and it was the best damned pastrami EVER! How long did you smoke them for? I need pastrami.
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Mar 6, 2021 01:36
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Yeah...me too. Charcoal burns hotter than wood. Just fyi.
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Mar 11, 2021 03:34
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My dad poured a small concrete slab and stuck a metal loop in it to chain his weber gas grill down. The downfall of that grill was a tumble out of someones truck when he volunteered to grill for charity. Broke the lid off at the hinges. I never saw him so mad. I also have never seen someone slam and toss a heavy grill lid like that.
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Mar 12, 2021 04:44
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life is killing me posted:Gonna separate the point and flat on a brisket today. I have a tiny electric smoker and this is my first time doing this so send thots and pryrs and hugz my way plz. Hopefully the smoker can handle it. How long should it take to smoke a 13lbs brisket without crutching it? The more I think about it the less I want to sous vide it first because it’ll be tough to handle it after without it falling apart before I can get it in the smoker so though I’m not completely decided against it I’m leaning that way heavily It aint bad if you prepare. Put your rack on a sheet pan. Put your bag of meat on the rack. Cut it open and gently flip it onto the rack. Minimal movement. Id think you wouldnt sous vide it to 203 right? Just get it to a temp that lets you get several hours of smoke on it. Beyond that, its probably a 10 hour+ smoke without wrapping. And thats only because you split it.
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Mar 31, 2021 01:16
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Any of you have any recommended beef jerky recipes? Im tryin out a soy sauce/worchester sauce marinade that im gonna smoke tomorrow in my mes. I love the Loves/robertsons beef jerky. Im gonna look up copy recipes on that, but if you have any go to recipes, id love to see them.
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Apr 12, 2021 07:19
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lonelylikezoidberg posted:So I've heard people discuss injecting meat, but I'm unclear how it is effective, and I'm hoping someone can help me understand. It will eventually permiate the meat. The tissue is pourous enough. You usually need to inject in many locations. Injecting is also very useful (or even required) for curing thicker cuts like corning a whole brisket. The brining solution wont make it all the way into the center in a week and you really dont want something sitting in a brine much longer than that.
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Apr 21, 2021 09:38
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toplitzin posted:Got a source for this? https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely/
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Apr 21, 2021 17:32
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| # ¿ May 6, 2024 05:06 |
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If you are injecting for flavor, then the liquid is usually salty and has other flavors. The liquid will be saltier than the meat and the exchange you mentioned will happen until equilibrium if left long enough. The salt helps the meat retain some moisture, but only to a certain point and the liquid will cook out anyways, so your just injecting to add flavor. You need to use injections about every inch. It spreads, but not very far. There is water loss from the meat through out the butchering process though. Slaughtered, skinned, drained, gutted, and then the sides of beef are hung up and graded. The grades are the blue stamps you sometimes see which are made out of grape juice. If you buy a side of a cow, they usually hang in a cooler for a week or more dry aging. If its getting broken down into primals, they get started on that a bit sooner and pack it in liquid so it doesnt spoil, but it is wet aging at that point and can stay like that for several weeks.
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Apr 23, 2021 03:57
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