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Smokers (Meat)

Husker_Du

By Husker_Du
in Non Wrestling Topics

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Jason Bryant
Jason Bryant

Beef short ribs. They aren’t as dry than they look. This was the first cut. Taste was good but I would have preferred to get them on 8 hours, but can’t really justify doing the smoker that long for ba

mspart
mspart

I smoked a brisket on Fri.   There were all kinds of difficulties.   My burner wouldn't light, I was too low on propane so it stopped heating halfway through.   It smoked way to fast.   But ....

Stockton
Stockton

Filleted out a prime rib, stuffed with poached lobster tails, rolled back up and now in traeger at 225-250 for 5 hours.

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ionel Big Brain

ionel

Posted
Posted
2 hours ago, Wrestleknownothing said:

The horizontal axis is time. The vertical axis is temp. The green line is ambient temp. The purple line is internal temp of the chicken. Used a Meater+ probe and the app to get that.

altitude, humidity, spin drift ... ?  

  • Fire 1

2BPE 11/17/24 SMC

WrestlingRasta Big Brain

WrestlingRasta

Posted
Posted
3 hours ago, Wrestleknownothing said:

The horizontal axis is time. The vertical axis is temp. The green line is ambient temp. The purple line is internal temp of the chicken. Used a Meater+ probe and the app to get that.

Took me a minute to figure those huge variances in temp, I’m assuming that’s when you open to baste?  Sorry if seems stupid, just never seen something like that. 

Wrestleknownothing Big Brain

Wrestleknownothing

Posted
Posted
2 minutes ago, WrestlingRasta said:

Took me a minute to figure those huge variances in temp, I’m assuming that’s when you open to baste?  Sorry if seems stupid, just never seen something like that. 

Yes. The first saw tooth is when I opened to turn. The others were to baste.

Drowning in data, but thirsting for knowledge

Ban Basketball Big Brain

Ban Basketball

Posted
Posted

I'm sooprised that my culture isn't tediously cancelled again,  so before I am permenantly cancelled,  I have a question.  If I've burnt all of my bridges and no one wants to help,  then maybe toughen up a little bit and don't let disagreements hurt you so much. 

Here goes.  How long does the chuck roast take to smoke? Going to try it tomorrow. 

Owner of over two decades of the most dangerous words on the internet!  In fact, during the short life of this forum, me's culture has been cancelled three times on this very site!

mspart Big Brain

mspart

Posted
Posted

I never did one of those Ban.   But even the steaks I smoked that I left in too long weren't bad, just a little tough but good on flavor.   Never had a bad piece of smoked meat and I guess I've tried hard enough.

mspart

Ban Basketball Big Brain

Ban Basketball

Posted
Posted (edited)
3 minutes ago, mspart said:

I never did one of those Ban.   But even the steaks I smoked that I left in too long weren't bad, just a little tough but good on flavor.   Never had a bad piece of smoked meat and I guess I've tried hard enough.

mspart

True. I did overcook some beef kabobs last weekend though that bordered on inedible. 

Edited by Ban Basketball

Owner of over two decades of the most dangerous words on the internet!  In fact, during the short life of this forum, me's culture has been cancelled three times on this very site!

Gus Big Brain

Gus

Posted
Posted
14 minutes ago, Ban Basketball said:

I'm sooprised that my culture isn't tediously cancelled again,  so before I am permenantly cancelled,  I have a question.  If I've burnt all of my bridges and no one wants to help,  then maybe toughen up a little bit and don't let disagreements hurt you so much. 

Here goes.  How long does the chuck roast take to smoke? Going to try it tomorrow. 

It usually takes around 5 hours.

  • Fire 1
Offthemat Big Brain

Offthemat

Posted
Posted

It depends.  On the size.  On the amount of done you want.  On the particular piece of meat-they can vary a lot.  If you want it to resemble a brisket, cook it low and slow till it gets an internal temperature of 190-205.  

WrestlingRasta Big Brain

WrestlingRasta

Posted
Posted
45 minutes ago, Ban Basketball said:

I'm sooprised that my culture isn't tediously cancelled again,  so before I am permenantly cancelled,  I have a question.  If I've burnt all of my bridges and no one wants to help,  then maybe toughen up a little bit and don't let disagreements hurt you so much. 

Here goes.  How long does the chuck roast take to smoke? Going to try it tomorrow. 

It’s not about time, every cut and every cook is a little different. It’s about internal temp.  To get there depends on how big and thick the cut is. 
 

And please, can you leave the nonsense to the other threads. 

  • Fire 1
Bigbrog Big Brain

Bigbrog

Posted
Posted

Agreed @WrestlingRasta on both statements.  I did a chuck roast and it took longer than expected and wasn't quite as fall apart as I thought/hoped it would be.  Not sure I would do another one.

Pork Butt going on Sunday a.m. for all the wrestling coaches who are coming over...can't wait!

Gus Big Brain

Gus

Posted
Posted
4 minutes ago, Bigbrog said:

Agreed @WrestlingRasta on both statements.  I did a chuck roast and it took longer than expected and wasn't quite as fall apart as I thought/hoped it would be.  Not sure I would do another one.

Pork Butt going on Sunday a.m. for all the wrestling coaches who are coming over...can't wait!

Give chuck another chance. Maybe not a great cut or something got slightly goofed up... I have done dozen and they are super tasty.

  • Fire 1
WrestlingRasta Big Brain

WrestlingRasta

Posted
Posted
10 minutes ago, Gus said:

Give chuck another chance. Maybe not a great cut or something got slightly goofed up... I have done dozen and they are super tasty.

I ditto this.  

If you keep it a low temp (220 max) you're going to be okay, it's nice meat you can do a lot of things with.  Smoking at 250 or so you're going to be at a big risk of losing it.   Resting time is a big deal as well with all the fattines in a chuck.  Resting is underestimated a good bit.

Offthemat Big Brain

Offthemat

Posted
Posted

I read that more fat equals more flavor and less fat equals more tender.  I go for choice or better.  Certified Angus is supposed to be between choice and prime.  I usually search for the cut that is choice but close to prime.  The last brisket took eleven hours the one before took fifteen and they weighed within two ounces of each other.  

Ban Basketball Big Brain

Ban Basketball

Posted
Posted

This is great info for me; thanks.  I'm diving in tomorrow to my first two chuck roasts on the Traeger.

Can't wait!

  • Fire 1

Owner of over two decades of the most dangerous words on the internet!  In fact, during the short life of this forum, me's culture has been cancelled three times on this very site!

Ban Basketball Big Brain

Ban Basketball

Posted
Posted
3 hours ago, mspart said:

Injection, injection, injection.  

mspart

Says every junkie under the sun. 😀

Owner of over two decades of the most dangerous words on the internet!  In fact, during the short life of this forum, me's culture has been cancelled three times on this very site!

Ban Basketball Big Brain

Ban Basketball

Posted
Posted

I'll save the hassle if not,  but if anyone is interested in me posting pics of my Traeger chuck roasts today I will. 

Yes, plural,  as I'm smoking/grilling enough for leftovers for the week.

Owner of over two decades of the most dangerous words on the internet!  In fact, during the short life of this forum, me's culture has been cancelled three times on this very site!

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