Food Smokers and Smoking Tips/Tricks/Techniques

Id say wont change the flavor since you didnt add any thing

 

It won't affect the flavor, just know you'll have more rub per same volume if it's finer. Like how a tablespoon of fine sea salt is more salt than a tablespoon of kosher salt.

It's a very dry rub (I mean, they all are, but the brown sugar in the Meat Massage is a tad 'damp', which causes it's packing), but the worcestershire powder can, eventually, clump, which is probably what you're experiencing. Blender or pestle and mortar or anything to break it up a bit is just fine!

 

First butt is on. 2 hours in.

 

Thanks for the quick reply. This stuff just 'feels' wet, or maybe sticky. The pic is after a ride of ~15 seconds in a mini blender. You can see that some of it just rolled off the chicken. Ima give it a good more ride in the blender.

btw I'm not complaining about the product, it's good shit Maynard!

Annddd now that I'm healing up annndd I've got my head pulled out of my sorry ass, I'll be smokin' smore meat!

 

4 hours in and close to 145 — I’m thinking a stall is imminent.

 

I run my wsm dry, no water. Nobody has accused my meats of being dry.

 

I’m not active as much over there, and have done a lot of moving on. It’s still a good resource though.

 

Yea.... sorry for bringing up and beating a dead horse... everyone knows don't run a water pan and their way of curing meats is better. I'm just gonna shut up now.

 

Nice. Spud looks about done.

 

Lots of ways to skin a cat.

 

Ok OK OK I just put foil in the pan of my vertical smoker.........water is a freking mess when removing to dump. I like the idea of added thermal mass, so next smoke I am putting clean sand in the pan. So there.

 

Thanks! You should have seen the little charcoal when the butt was done. In a moment of exhaustion, I could not figure out where it went

 

Smoking Ribs for the game today. The bottom 2 racks have minced garlic and a local rub on them. Should be a great day !

G O B I L L S !!!!!!!!!!!

 

short of it no it won’t really.

long of it is maybe. You’ve used it as a dry rub on a low and slow long cook, which in theory that tends to even things out. If you did hot and fast you’ve changed the texture. On point has salt and pepper in it. With those, if the blender hits the granules and divides them, you’re getting more surface area for salt and pepper (and maybe others in there too) which will affect the taste.

that said. Unless you’re a food network fancy restaurant level chef you probably won’t notice much of a difference. Rubs and smoking are not delicate.

 

I took all the fat I trimmed off the brisket yesterday and am rendering it down to tallow. Figured I would fry French fries or something. Then it occurred to me, since the flat is drier than the point, what if I injected it into the flat of the next brisket I do to help keep it moist?

 

Nice,

 

Can only try and see what it does.

 

Hopefully be done for dinner

 

Just simple kosher salt and pepper both coarse ground