Food Smokers and Smoking Tips/Tricks/Techniques

What should we smoke this week for work

 

Tri tip.

 

Got July 26 circled on my calendar. Although I’ll skip the opening day madness. My gas price got a bit better too

 

Did that last week, just finished the end of it today too so,good

 

Pork belly.

 

Wagyu brisket??

 

Bacon makers here? The wife and I put half a pig in the freezer yesterday, I got the first piece of belly thawing in the fridge now and a good place to brine it.

 

On a cut right now trying to stay away from pork, though I do have a tenderlion and plate ribs in the freezer

 

Beef ribs.

 

A 2.4# cowboy steak seared and cooked to 120.

Getting it ready for the grill.


Searing it.

Sliced to serve.

 

Yeah, this isn't the worst cook I have done. 1st on the GMG though. You do fat cap up, if I had cooked that way wouldn't the meat get burned, instead of the fat?

Talked to my buddy that is KCBS ? judge. He said to cut a few slices off the flat and do the pull test. Pulled perfectly. And wasn't dry. Tomorrow I will try to scrape or cut the burnt off. But after resting the burnt fat wasn't crispy and hard. Still had that burnt smell though. ugh

 

Define "burned". You want a "Bark" which is somewhat of a char, but with the right rub/sauce its very flavorful and not really burnt but a caramelization of the spices and sugars.

if its actually burnt then your heat may be too close which is a meat position or a heat position issue.

Fat will burn a lot quicker than the meat itself

i'm far from being an expert at this

 

I define burnt as black, very crispy, and especially smells burnt. I know bark is dark, but doesn't smell burnt.

 

I know burnt

Yeah I don't usually post up my failures. And sometimes still play around with how I cook even with wings. Tried to use aluminum foil to prevent the grease from dripping into the bowl and freezing solid when it was below zero. Great idea in theory....



Major class Bravo fire. I did salvage the rest. But they definitely had that burnt taste certainly not the best ones I ever made. That was sometime last year and I haven't tried that trick since.

 

No worries Dude. A not-so-great smoke is part of the smoking journey, and a great way to learn. You will kill it next time around!

 

had to ask, i know folks who thing ANY black areas on food is "BURNT" and refuse to eat it ( i know not to invite them to a cookout now )

 

And then there are those who say, "OMG, THERE IS STILL BLOOD. IT'S NOT WELL DONE. PUT IT BACK ON THE GRILL FOR ME."

 

Fat cap down... Always.

That is all.

=D

 

Fat up vs fat down, briquettes vs lump, charcoal vs poopers, etc...

 

We all mess up - it’s part of the process. The last bacon I made was a complete fail. I used Prague powder and basically forgot to add any other salt. A week of cure and a day of smoke to make tasteless cured belly. No biggie!