Food Smokers and Smoking Tips/Tricks/Techniques

I'll scare up the post when I get home. Sending samples out of a savory rub we're working on to compliment our signature Meat Massage.

If it works out and we take it to production, there will be a TW release party.

 

GREAT!! Looking forward to it

 

Finished boiling, then peeled the "skin" off. Crash cooling before a short stint in the smoker.

 

In for the cook! good start. what seasoning?

 

Let me preface with this: I have NO idea what I'm doing . I haven't gone in to a cook this blind since....hell I don't know. I looked up a few recipes (including what was shared here), but they are mostly pressure cooking or sous vide. Some call for straight up boiling. I didn't want to do that. I wanted to smoked the damn thing .

I went ahead and boiled (well, tried to keep it just below a boil) for about 4.5 hours or so. I put it in water with half an onion, a bunch of diced garlic, some Worcestershire powder, and some salt. It seemed fairly tender after the boil. I took it out, dropped in some ice water for a couple of minutes, then pulled out to peel the skin off of it. That came off very cleanly.

I cooled it some more, then pat dried it. The seasoning is this cheap chipotle hamburger seasoning I have. It's pretty tasty, standard affair Mexican style flavor. I added some extra cumin as well.

It is wrapped and cooling further in the freezer. Why am I crash cooling it? Hell, I have no idea. Seemed to me I could get away with a little longer smoke this way. I think the idea is sound, but might be better if I refrigerated overnight instead. Who knows? We'll find out soon enough!

Targeting 250* in the smoker with post oak wood. I'll run it for a while until I get 170* or so internal, maybe? I was thinking chopped originally, but now I'm leaning towards thinly sliced.

Good or bad, I'll share the results!

 

So many good cuts of beef, why the penis?

 

Don't forget the oysters though!

Speaking of... Need to order more

 

Bout a good a plan as any! I only ever remember having it boiled way back when. Curious to this method but I'm with ya so far. Cooling and smoking seems great. Not sure on target IT though. Thin slices is what came to mind for me too. Good luck !

 

if you boiled its going to be tender since its at or around 212...It should be good IMO.

 

No thanks. I almost ate them once. Then I thought, where are they getting oysters in the Rocky Mountains?

 

Special Oasis

 

It’s special alright.

 

Probably not a big line there waiting to eat at your house tonight

 

Come and eat!!!

“I’m sooo hungry, wait, wtf is that!!!”

 

That really does look phalic

 

Steaks were good, wife said they needed to be cooked more but I wasn't going to overcook a ribeye. PF Spicey was real good on the shrimp as well.

 

Be sure to cook it on a shingle...