Smokers (Meat)

[Caveira]

3 minutes ago, WrestlingRasta said:

Good timing….tonights dinner: 

 

 

Nice !   

[WrestlingRasta]

Along with the weekly batch for the pups (to mix with their brown rice) 

 

 

[GimJustafan]

haven't used my smoker yet but enjoying the Blackstone for sure 

[mspart]

I'm looking for ideas about smoking some beef jerky.   Techniques, recipes etc.   Technique for me is really limited to lighting the propane burner to burn wood chips and the meat is above that.   The smoker is as bare bones as you can possibly have.   I can watch the inner box temperature but that's it.  

Any ideas will be much appreciated.

mspart

[mspart]

Hey, this was a serious request.   I have one week to make this jerky and I'm looking for input .  If there is no input, that is fine, but I thought his would be something to re-energize this thread. 

mspart

[Caveira]

Sorry.  Of all the things I’ve made on the smoker Jerky is not one of them.    With that said I do like a lot of she makes.   
 

https://heygrillhey.com/category/beef/jerky/

[Caveira]

Was going to make ribs this Sunday.   It’s going to be -8 degrees.   I have both an oversized Webber kettle and a Traeger.    I don’t have an insulation blanket.  
 

smoke away or punt to a warmer day?

[mspart]

Bring it inside!   That will warm it up!!!    I've never tried the smoker on such a hot day.   It might be interesting.   We are having cold mornings the next week here but nothing below 26.   Very manageable.   It actually feels a little warmer as there is no humidity to chill you to the bone. 

mspart

[Caveira]

52 minutes ago, mspart said:

Bring it inside!   That will warm it up!!!    I've never tried the smoker on such a hot day.   It might be interesting.   We are having cold mornings the next week here but nothing below 26.   Very manageable.   It actually feels a little warmer as there is no humidity to chill you to the bone. 

mspart

Hmmmmm.   I didn’t consider my garage.    I like the idea.   

[Offthemat]

43 minutes ago, Caveira said:

Hmmmmm.   I didn’t consider my garage.    I like the idea.   

Not a good idea. 

[Caveira]

4 minutes ago, Offthemat said:

Not a good idea. 

With no exhaust I think you’re right.   I could leave the door open but that doesn’t solve the cold issue.  Maybe I’ll just switch to steaks  

for the record my garage is empty.   I moved in recently and it had essentially nothing in it 

Edited January 18 by Caveira

[Husker_Du]

Rasta, you won't do this...

 

[WrestlingRasta]

15 minutes ago, Husker_Du said:

Rasta, you won't do this...

 

A man who knows how to push buttons......I shall return

[mspart]

I will look up how to do jerky and let y'all know how it goes when it warms up a bit here.

mspart

[WrestlingRasta]

 

Don’t know who came up with this but……well done

[WrestlingRasta]

My brisket always takes an overnight black cherry bath.  Only two of us so just doing the flat.  Tacos on the dock at sunset this evening. 
 

Hopefully its a slow day on the boards and yall are out enjoying this beautiful country. 
 

[Gene Mills Fan]

9 minutes ago, WrestlingRasta said:

My brisket always takes an overnight black cherry bath.  Only two of us so just doing the flat.  Tacos on the dock at sunset this evening. 
 

Hopefully its a slow day on the boards and yall are out enjoying this beautiful country. 
 

Some posters really need to stop posting and get out and breath some clean air!!

[ionel]

1 hour ago, Gene Mills Fan said:

Some posters really need to stop posting and get out and breath some clean air!!

Yesterday:

  

[Caveira]

I’m doing a pork shoulder tonight… bbq season is upon us…. Even though I smoke year round. 

[Caveira]

1 hour ago, Caveira said:

I’m doing a pork shoulder tonight… bbq season is upon us…. Even though I smoke year round. 

At the bbq store my son (10 year old) he saw an injector.   I normally don’t inject pork shoulder but he wanted to try so I got it for him.  What y’all inject with ?   I made a solution with apple juice, salt, brown sugar, worsteschire and soy sauce.   Heated it up to dissolve the seasonings.  

[WrestlingRasta]

Rasta over here sitting in the sun on a beautiful Sunday morning…..but in mystery world trying to figure out what happened with my brisket.  Everything went as normal.  Three and a half pound brisket on a slow cook that went about 5.5 hours.   Really nice bark, great flavor, but was not tender at all. Had the standard stall at about 155, wrapped at 170 on the nose.  Pulled at 195 on the nose and let rest in the cooler for about an hour.  Typically I like to let it rest longer but we were hungry, and another hour of rest would not have made that kind of difference. 
 

Two things I’m thinking….1) either my temp gauge on the smoker, or my probes are off. 2) was windy as hell yesterday which made it difficult to maintain the temp on the smoker….was checking pretty regularly and at one point it did shoot up to about 275 or so, but it wasn’t for that long and was early in the cook (meat temp was about 125 or so when I caught it). 
 

Going to test my probes and temp gauge today but I’m not sure that’s it.  A 3.5 lb brisket should be 5-5.5 hours.  Scratching my head on this one folks. 
 

(However the left overs…complete with the onion and cilantro that completed the tacos….made for a great scrambled eggs this morning)

[Caveira]

26 minutes ago, WrestlingRasta said:

Rasta over here sitting in the sun on a beautiful Sunday morning…..but in mystery world trying to figure out what happened with my brisket.  Everything went as normal.  Three and a half pound brisket on a slow cook that went about 5.5 hours.   Really nice bark, great flavor, but was not tender at all. Had the standard stall at about 155, wrapped at 170 on the nose.  Pulled at 195 on the nose and let rest in the cooler for about an hour.  Typically I like to let it rest longer but we were hungry, and another hour of rest would not have made that kind of difference. 
 

Two things I’m thinking….1) either my temp gauge on the smoker, or my probes are off. 2) was windy as hell yesterday which made it difficult to maintain the temp on the smoker….was checking pretty regularly and at one point it did shoot up to about 275 or so, but it wasn’t for that long and was early in the cook (meat temp was about 125 or so when I caught it). 
 

Going to test my probes and temp gauge today but I’m not sure that’s it.  A 3.5 lb brisket should be 5-5.5 hours.  Scratching my head on this one folks. 
 

(However the left overs…complete with the onion and cilantro that completed the tacos….made for a great scrambled eggs this morning)

Hmmmm.   Longer rest but you noted that.   I’ve specifically with brisket had to calibrate my probes as they were off by +/- 5+ degrees.  Actually I tossed that one and got a nicer one.     Any liquid in the wrap?    Paper or foil ?

[Caveira]

32 minutes ago, WrestlingRasta said:

Rasta over here sitting in the sun on a beautiful Sunday morning…..but in mystery world trying to figure out what happened with my brisket.  Everything went as normal.  Three and a half pound brisket on a slow cook that went about 5.5 hours.   Really nice bark, great flavor, but was not tender at all. Had the standard stall at about 155, wrapped at 170 on the nose.  Pulled at 195 on the nose and let rest in the cooler for about an hour.  Typically I like to let it rest longer but we were hungry, and another hour of rest would not have made that kind of difference. 
 

Two things I’m thinking….1) either my temp gauge on the smoker, or my probes are off. 2) was windy as hell yesterday which made it difficult to maintain the temp on the smoker….was checking pretty regularly and at one point it did shoot up to about 275 or so, but it wasn’t for that long and was early in the cook (meat temp was about 125 or so when I caught it). 
 

Going to test my probes and temp gauge today but I’m not sure that’s it.  A 3.5 lb brisket should be 5-5.5 hours.  Scratching my head on this one folks. 
 

(However the left overs…complete with the onion and cilantro that completed the tacos….made for a great scrambled eggs this morning)

How lean was the flat?

[WrestlingRasta]

She took a black cherry bath overnight with a little perforation to let the juice soak in (much like injecting). Did add juice to the wrap along with a butter and tallow mix, with paper and then foil over the top. The cut had some nice fat to it with a nice cap. The cap did not render that much which has me thinking it may be my smoker gauge that is the issue. 

[Caveira]

3 minutes ago, WrestlingRasta said:

She took a black cherry bath overnight with a little perforation to let the juice soak in (much like injecting). Did add juice to the wrap along with a butter and tallow mix, with paper and then foil over the top. The cut had some nice fat to it with a nice cap. The cap did not render that much which has me thinking it may be my smoker gauge that is the issue. 

Ya maybe accidentally under cooked.   Brisket is the hardest imo.   Was it probe tender in a few places?