Food Smokers and Smoking Tips/Tricks/Techniques

If I get my yearly bonus this year. I might lol

 

Costco is gonna be a mad house for awhile but gotta check out the specials so I'll brave it one day...

 

Viva Italian works too. I normally use Zesty however it seems to sell out fast when on sale. I did pick up 2 bottles of Zesty this morning as I used up the last of Italian dressing last night on split chicken breast. Also kicked the container of Soy I need to make another run to Costco soon.

 

The fat cap doesn't penetrate the meat...just pools or runs off the side. All the intramuscular fat is what flavors it.

https://amazingribs.com/more-techni...-science/myth-melting-fat-cap-penetrates-meat

But, that said, I usually go fat up out of habit.

 

Fat up brother

 

Wonder if anyone’s tried rendering a trimmed off fat cap then injecting it into the flat?

 

What should be my target internal temperature for corned beef on the smoker?

 

165* iirc

 

Alright guys looking for another jerky recipe to try with a dehydrator what you guys got.

 

Corned beef is brisket, they need to be cooked hotter than that, usually 190-200. Any reason a corned beef is done cooler?

 

I am 100% sold on the marinade for 24 hours now. Totally.



First mature ear of local corn this year so the split chicken breast was a side. Ate 2 Ears

Ribs on for supper. With more corn.



Taking an easy day today and while smoking and grilling trying to get a hummingbird picture. Guess where all the smoke is going?



To hell with it think I'll take that day of rest thing seriously today and just take a nap instead. Until it is time to wrap the ribs.

 

Hummers are hard to catch these days....

 

What cut of meat are you using? I only use “eye of round” roast, it one huge muscle, a fat cap that’s easily removed, slice across the grain, after mostly freezing and slicing the roast. I marinate in Dales for at least 6 hours after slicing, rotating the gallon zip lock bag frequently. Overnight is even better. My personal go seasoning is equal parts red, white and black peppers and garlic salt. I carry it to work almost every day and have people coming up to me during the day asking if I brought any that day.



Actually posted this a few days ago, however same recipe, but smoked it on the pooper... it’s now gone...

 

Last batch of deer jerky I made a Bbq sauce kinda marinade with cider vinegar, ketchup,mustard,Worcester, and a bunch of pitfaced spicy. Boiled it a lil to get the mix happy.
Overnight marinade, then sprinkled a bunch more PF spicy on the meat once it’s on the racks. It came out awesome

 

My best recipe is

Brown sugar, black pepper, dried chili flakes, fish sauce, seasoning sauce, garlic powder, and a bit of salt. No particular measurememts, just add what you like more and less. Smoke lightly over low heat for 6-8 hrs and enjoy. I don't like using a dehydrator.

 

I'm single so it greatly ups my odds of catching a hummer.....



Still a lot of variables involved though.

3 hours in time to wrap.



Trying a method saw Harry Soo do in a video. A LOT of brown sugar and honey. And a little apple juice. For years I just cooked dry all the way through and a couple of months ago did my first wrap. Pretty sure the braise stage is going to be pretty sweet not sure how much will carry over to the end. Will know before the night is over.



And there is corn.

 

Agreed it's a just a cured brisket. Was just going off of memory from way back. Might have been thinking of "reheating" an already smoked one. But I agree that I'd go normal brisket cook to 200 ish if not pre done. This 100*+ weather makes me slower to remember things

 

Well didn't pass the bend test went straight to break. Tightened them up for a bit and they fell apart when I cut them. But not mushy or soft really came out well, very well. And cooked fast enough that it caught me off guard but will do it again the same way.

 

Lazy fat baste!

I kick em out at 3