I am a smoker, the BBQ type.

[agent00f]

well that was complete and utter fail. my fire died through the night, again. I pulled it off after some 22 hours; needless to say, it's no bueno. I did chip off a corner this morning and the bark is good but I can already tell the rest is leather.

What do you think guys, just slam it into a 300' oven in foil for a couple hours and pray? It's already in the fridge. It's too seasoned for me to chop it up for the dogs...

i'm 25% ready to just call this a $30 lesson.

If thus far the issue was low temp, it should be largely rescuable if somewhat imperfect. It's actually the other prob of overcooking that's beyond help. If the meat is dry, inject fluid (pref flavored), and keeping holding at desired temp for long enough. Personally I'd sous vide it and roast quickly after to harden the bark.

This is why a well controlled enviro is highly desirable for this sort of longer or sensitive cook (which smoking is). The electric smoker (converted roaster) that Kaido linked on amazon is only $60; add some humidity source/control and it should be near perfect.

 

[agent00f]

You should probably be dragged into a shallow pit somewhere....

nah, j/k. I have taken to sous vide my brisket (but usually chuck, lol) for 3 days then tossing it on the smoker to finish.

It's basically flawless.

VIP "potluck" this friday in which I will sous vide beef ribs and attempt to bake on some smoky bark in the oven. Will look to be bit of a chem experiment with pink salt to simulate smoke ring, liquid smoke mix of various tree species, plus liquid amino acid + molasses with commercial dry rub to ensure it sets.

 

[ponyo]

You should probably be dragged into a shallow pit somewhere....

nah, j/k. I have taken to sous vide my brisket (but usually chuck, lol) for 3 days then tossing it on the smoker to finish.

It's basically flawless.

Chuck roast is easy to smoke. It's just like smoking really small pork butt. It's basically impossible to fail. And just like pork butt and pulled pork sandwich, I make pulled beef sandwich with chuck roast. What's the advantage of 3 day sous vide of chuck roast? Does it improve the taste over straight smoking? Texture? I'm curious.

 

[agent00f]

Sous vide remains at lower temp and retains moisture. Basically texture like various shades of med steak inside but the flavor of tougher cuts.

"Smoking" like many traditional cooking processes is somewhat compromised since it reduces the optimal cooking of the outside vs inside into one heating cycle.

 

[ponyo]

Have you had pulled pork or beef? Grandma with no teeth could eat it because it's so moist and soft. You seem to be under the wrong impression smoked meat is somehow dry.

 

[Ns1]

Oops.

 

[ponyo]

Oops.

Beef jerky is good. Or maybe you accidently discovered new method to cooking brisket. Don't know until you try.

 

[MrSquished]

I can't believe nobody liked my Brisket stinky poop story. You are all a bunch of Heathens. The smoke has gotten to your brains

 

[agent00f]

Have you had pulled pork or beef? Grandma with no teeth could eat it because it's so moist and soft. You seem to be under the wrong impression smoked meat is somehow dry.

Consider for a while how filet mignon is not like pulled beef and therein lies the answer. There's also for example a difference between pressured cooked and med-rare even if both are relatively soft/moist, nevermind anything where the connective proteins have dried enough to easily pull apart.

 

[Ns1]

I would call this over. If I was overseeing it I would've pulled it off about 30 minutes prior so I could heat without foil and harden up the crust.

But, it certainly was a lot better than I expected. I'll let you guys know if i die or not.

 

[Crotulus]

ponyo

Myron Mixon is known for smoking hot and fast. That Korean BBQ pork looks great. We were going to use a pork loin for some char siu this week but that picture has got me thinking. For some reason I've never thought of using kalbi marinade with pork. Maybe that's because the only pork I tend to see at Korean BBQs are marinated in the red spicy sauce.

 

[zinfamous]

Chuck roast is easy to smoke. It's just like smoking really small pork butt. It's basically impossible to fail. And just like pork butt and pulled pork sandwich, I make pulled beef sandwich with chuck roast. What's the advantage of 3 day sous vide of chuck roast? Does it improve the taste over straight smoking? Texture? I'm curious.

ime, it is just getting the meat to proper temperature without stall or any issues like that and the number of hours is determined by the texture and fat/collagen breakdown that you want. I've been putting chuck in at ~56 hours (this is a Kenji method, originally developed for real brisket).

I find that time and temperature (144 F, IIRC) to be perfectly tender, soft, and you will never have a problem with moisture. It reminds me of Franklin's brisket, so I'll just keep doing it that way.

Basically: it requires no thinking.

 

[Ns1]

After much consideration I've come to realize - why the fuck am I even buying packer briskets?

I want burnt ends, like this mother fucker: http://jesspryles.com/best-ever-bbq-brisket-burnt-ends/

Even my favorite pastrami places all use the point.

 

[microAmp]

I plan smoking + oven, a brisket this weekend, second attempt. Typically I see an internal temperature requirement on recipes of 195F. Why such a high temperature? One would never do that to a ribeye!

 

[Ns1]

I believe the magic number is 203 actually.

135 = done
203 = ready

 

[agent00f]

I plan smoking + oven, a brisket this weekend, second attempt. Typically I see an internal temperature requirement on recipes of 195F. Why such a high temperature? One would never do that to a ribeye!

The number is a matter of tradition, as in if you heat to that number you will get a result approximating traditional bbq. More modern techniques/preferences use a lower number for result more approximating steak texture/mouthfeel. The downside of the latter is that more time is required for equivalent tenderness on the tough cuts often used for bbq, which is why more sophisticated equipment like immersion circulators (ie sous vide) are used.

 

[HomerJS]

I plan smoking + oven, a brisket this weekend, second attempt. Typically I see an internal temperature requirement on recipes of 195F. Why such a high temperature? One would never do that to a ribeye!

RIb eye doesn't have all that tough connective tissue which needs to be broken down. I have a ceramic egg. Found taking it off @190-192 works for me. Depends on packer vs just flat. I spray with vinegar and wrap it in heavy duty foil. Wrap again in towel for at least 30 min. Temp will rise a few more degrees. If it won't be eaten for a few hours place in cooler.

 

[Jeeebus]

Made some delicious 'smash' burgers on the kamado joe yesterday. Used the cast iron flat griddle. Probably the best burgers I've made at home.

Today I've got a 9lb pork butt on there for tonight. Injected and rubbed, should be great.

 

[microAmp]

Looks like mine turned out fine. 3h in the smoker, then wrapped into a 225 oven with beef broth with it. Sadly, I thought a wired temperature probe where I could stick it in the meat and monitor is on outside. It has broken before and I tossed it. So after 4h in oven I took it out, used another manual probe. Nope, back in for another hour, hit 195 and took it out. Rest 1 hour and devoured. Tender and moist.

 

[Jeeebus]

Success.

 

[solidstar]

I've smoked ribs, brisket, pork roasts, beef ribs and cheese. Now I'm ready to try Pastrami. Which is basically a brisket that has been brined, peppered and smoked. Anyone have a personal recipe I could try.

Update 03/03/2017 - never did try pastrami, too much work with the brining. Maybe some day I will.

I just love what you smoke!!! LOL

 

[ponyo]

I just ordered the Weber expandable smoking rack accessory for my 18.5" WSM and set of meat hooks from the Pit Barrel Cooker Co. It seems the new craze in smoking ribs is hanging meat using one of those pit barrel smokers. I wanted to try it and even thought about buying one of those pit barrel smokers until I found out Weber had official accessory for the WSM smokers. It was hard product to locate as it's discontinued item at many stores but I was able to source one direct by calling Weber. I'm excited! I haven't fired up my WSM since I got the Kamado Joes but I got brand new grates for it and now this smoking rack accessory and meat hooks. I'm anxious to fire it back up and start cooking on the old trusty WSM again.

 

[Ns1]

How much did it cost you direct?

 

[ponyo]

MSRP is $35 so I paid that plus another $9.50 for shipping and tax. I read the meat hooks that come with it are terrible so I ordered set of meat hanging hooks from PBC for $25 shipped. So my total cost is about $70 vs $300 for Pit Barrel Cooker. The cost wasn't the biggest issue. I didn't know if I wanted to add another smoker since I already have seven grills and smokers. If I really like the hanging method, I might buy pit barrel cooker down the line but this is cheap way for me to experiment and try new things. I think chicken, ribs, and fish are going to be awesome cooked this way with the fat and grease rendering out over the meat directly down to the fire and giving it more grease smoke. The cleanup should be super easy since there's no grate or water pan to clean. It should be fun and great learning experience.

This guy cooked turkey using it and it looks great. https://tvwbb.com/showthread.php?46439-Hanging-Turkey

 

[Ns1]

eagerly awaiting your reports.