Food Smokers and Smoking Tips/Tricks/Techniques

Looks bout right for one serving

 

Haha last week I made a batch. Kids fell asleep so I ate the whole batch lmao.

 

There’s something magical about not wasting the remaining $3 in ingredients and adding 1k calories to your daily intake

 

Literal example of "you snooze, you lose"

 

Brisket tonight, Texas turkey breast and double smoked ham tomorrow!

 

We’ll see what the brisket looks like in a bit (trying a new method of hot holding), but this cinnamon cherry glazed ham is looking magical.

 

WW

 

Get out and stay out.


Leaves ham on desk

 

Great flavor and texture, not enough structure to stay together (but not pot roasty). My first adjustment will be time from 6 hours > 3 hours.

 

Two appx 8lb boneless pork shoulders from Costco on the Smoker over night tonight....cooking at 225° went on at appx 8:00pm or an hour and a half ago

 

Hey all. Just finished the prep on the rib roasts for tomorrow. 14 lbs total of 35 day dry aged USDA prime bone in rib roasts. That's weight after trimming the pellicle.

Ribs removed, thick fat and silver skin removed, light layer of salt, then tied up. Plan is to reverse sear over pecan wood.





Rendered the trimmings down for tallow.



I'll try to get someone to document the cook and share results!

Merry Christmas TW!

 

That even Legal?

 

I've been picking at least a few steaks from this shop every time they open the dry age lockers. That extra beefy funk is so tasty. I've not done it in a roast, though.

 

At the finish...

 

I was going to ask if you aged them yourself.

You’re in for a TREAT. I found the flavor carried through best in a slow roasted meat (like a prime cut). 10/10 on the brisket and 11/10 on the prime rib.

Happy smokes, brethren. We need some dark liquor soon

 

Makes sense. The best dry-aged "funk" I've found so far is with a massively thick ribeye in the sous vide. I'm trusting that the relatively short smoke won't mask that flavor too much.

I've considered dry-aging myself, but this butcher sells them for $26/lb and the weight is after dry aging and removing the pellicle. They keep 3 large lockers on constant rotation, too, with bone-in, boneless, and tomahawk ribeyes. It's a good enough deal that I've paused any ambition for making my own setup. I would like to try a brisket, though.

Always down for a little brown water! Maybe in the new year we can make something happen.

Have a Merry Christmas!

 

Here we go!

 

Kinda gives a Whole New Meanin to throw another log on the fire.

 

Progress pic