Food Smokers and Smoking Tips/Tricks/Techniques

I smoked the pastramis today with cherry and hickory. I had 3 about 4 lbs each. Stalled around 145. I didn't want to wrap them so I pushed through to 160 then pulled them. Total was about 5 hours at 225. They'll get steamed tomorrow before serving

 

Sounds good! Shoulda let them go to brisket temp, butt the steaming should work from what I read.

I go to 190, and rest for and hour, then slice. Too much work to steam, I wanna eat it. Leftovers wrapped tight with juice in the fridge, slice the next day into vacupack bags, 2 sammiches per bag.

 

What's this steaming process??

 

I'll toss them in the rack of a roasting pan, cover tightly with foil with water in it. Or I can toss them in my lobster steamer. We'll have to see

Here they are before I smoked them. I'll take pics before and after I steam tomorrow

 

Plan to steam them to around 200°

 

Took it to 201° in the steamer. Came out amazing. Kinda spicy in its own. Next time less blackpepper. But delicious on a sandwich. I made 24 Reubens today

 

gf picked up a rack baby backs from the local butcher for $8, guess ill be making them tomorrow

edit: has anyone ever smoked ny strips? have a couple 10 oz steaks i have to cook ,...

 

Id just get a chip smoker box or foil pack your favorite chips and throw them on the grill when grilling your steak. I think NY strip is too lean to benefit from low and slow cooking.

 

I cook NY's on my smoker but not a slow cook. I once cold smoked them for 2 hours by putting it over a bowl of ice and placed several bowls of ice around it to keep it at a safe temp. After 2 hours I moved them to the fridge then cranked up the smoker to high. Whe it got over 400f the steaks went in. I also have Grill Grates which help. I only did the cold smoke thing once as it didn't make much of a difference - certainly not worth the effort.

 

Thawed 3 racks of babybacks today, and got them coated in dry rub & brown sugar. They'll go on the smoker tomorrow assuming the t-storms are intermittent as they're predicting. Rained pretty much solid here today.

 

Pre-dawn flame on! Had to run to wally world at 6am for charcoal. Worth it.

 

Best way is on a charcoal grill, make the fire to one side uber hot. Put a chunk of wood on the coals for a bit of smoke. Reverse sear the steaks. Wait till they internally get to 110F on the cool side of the grill, then ear the hell out of them to the desired temp. Watch out, they zoom past your temp fast and increase even more while resting. I'm a medium rare guy and don't mind a bit to the rare side.

Thin steaks don't take well to a reverse sear, just cook them. About 1"+ is great for reverse sear.

If you have a Weber 22", look up the Vortex at Mad Hunky for a really efficient hot fire add on, it's great.

That's a 3" Prime rib eye I indirected to 110F then it gets the Bern!

 

Here's what's smoking. The rack on the right is the boniest rack of ribs I've ever seen. I got it from a friend when we bought half hogs a few weeks ago. I don't know if I'll get a 1/4 lb of meat off the whole rack, but whatever - smoker's going anyway.

 

Results. 5 hours without opening the akorn once, and then brushed with sauce & into the oven for 15 minutes.



One of the middle ribs. The inter-rib meat looks a little dark but it wasn't dry or mealy at all. Good ribs!

 

Nice! Bit of a bite, not fall off the bone and good color on those ribs.

 

Taco like steaks. On a side note don't by a house with the garage facing west.

 

Steaks go on the direct heat and the potatoes go on the indirect, you got it backwards bro...

 

Hmmmm....I cook sweet taters till they smell and reverse sear steaks. Not the norm but it works well for me. Try it before u knock it.