Food Smokers and Smoking Tips/Tricks/Techniques

Exactly . Figure even if it runs off it bastes a little right?!

 

6 hrs in smoked turkey legs over mix of hickory and oak in a New Braunfels offset. Wrapped for the last hr and they came out tender and juicy.

 

Loves me some turkey legs! Great to cook and freeze for some snackage.

 

I think you were right the first time. Corned beef smoked is actually pastrami. It’s not usually cooked to fall-apart tender. I would smoke it for 2 to 3 hours at 225, then steam it in the oven for 2 or 3 hours at 250 tented over a rack pan. Slice it thin and make sammiches.

I have tried to smoke a corned beef for hours like a brisket, and it turned out dry and tough. Maybe others do it successfully though.

 

Yesterday I ended up putting a 3-lb store bought corned beef on the smoker at 1300 for a planned meal time at about 1700. At about 1800 it finally hit 160F and due to conflicting advice about target temps, we put some kielbasa on for supper then wrapped the corned beef in aluminum foil and tossed it in the oven. At about 2100 it finally hit 195F. Putting it in the foil preserved a lot of moisture that we retained when we put it in the fridge overnight. This morning I made some hash and we have plans for sammiches on rye bread with some good mustard at lunch time.

Good thing it tastes so good...

 

Steaming was always how I figured it to be finished. But I usually crock pot a corned beef to shred for sammies so not sure on the rest

Sorry for the lack of clear direction but sounds like you still got a good plan

 

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Or it drips/washes the rub off .

I cook in a drum (i.e. heat radiating from directly below), so fat cap down makes sense. Absent that, we're splitting some really thin hairs.

Maybe we're all doing it wrong and should cook fat cap to the right.

 

Do they make a left handed grill for this?

 

or maybe....

 

I let fate and/or randomness decide. I open the smoker, grab the brisket, and flip it like a coin, how it lands is how it cooks.

 

Let's get a system that injects half of the meat, but not the other. Cooks part of it over charcoal, part over wood, and part on pellets. Then it sauces and doesn't sauce at the same time while only wrapping part of the meat (some in foil, some in butcher paper). Oh, and a combo of low/slow and hot/fast.

We'll launch a company called Not-Triggered BBQ or Safe Space BBQ.




I kid. I shouldn't stir the pot.

 

Perfect.

To be clear, I'm not passionate at all one way or the other. I really don't think it matters. I get a little extra direct heat from below in my drums, so I take the shielding, but a hunk of meat has never succeeded or failed because of the fat cap placement.

 

I knew it! You don't even have a smoker, you do all your's in a crock pot.

 

It's like when the curtain was pulled back in Wizard of Oz. I've been exposed!!!

 

I did these in the oven but they would have been great on the grill or smoker too
https://youtu.be/8WtloB9Rg6k

 

I haven't been able to cook a whole lot this month, so I picked up some skirt steak for a little over $8 this evening. Decided to use part of it to try something different.

Rubbed with a little Meat Massage, then on went some red onion and chopped fresh spinach:


Then a layer of feta cheese:


Then rolled nice and tight (I think you can see where this is going):


Wrapped in bacon of course:


Off the heat in the Weber while the rest of the skirt steak finished. Had to do some the traditional way in case this was a failed experiment :


Alas, the experiment was not failed (other than the blurry picture fail ):



The concept isn't that novel. It is basically a Greek pinwheel burger, but with skirt steak, then wrapped in bacon like a fatty. Also, it isn't feasible, I don't think, to get medium rare throughout and have the bacon cooked, so this is about medium on the outer edges, but a beautiful medium rare in the middle. I hit the cut with a jaccard before cooking, so even the medium parts were plenty tender. Absolutely delicious result!

As for the rest of the skirt steak? My 5 year old pitmaster in training got a little handle time with a granton edge slicer. She handled it like a pro!

 

dem sum good looking meat wraps

Looks like you'll have a new comp team slicer to help out

 

Your food looks great!!! Your assistant is precious!!!!