Food Smokers and Smoking Tips/Tricks/Techniques

Shopped around today for a small beef roast I could smoke alongside the butts next week. For the house, not the office party.
Found a good deal on a 4lb Strip. It was cheaper than Chuck. Has a nice, thin, fat cap. Not a ton of marbling. At least not visible through the cryobag.

Searched this thread, didnt see any mentions of a strip roast. Thoughts?

I've done brisket, chucks and rib roasts on my stick burner offset. But this is something new to me.

 

Go for it.. depends on what you want the end results to be.. you could always make it "Mississippi" style in a pan with Au Jus and Ranch Dip mix

 

Don't really have a plan. Strip is def not my favorite steak cut, but I end up bringing home Porterhouse quite often just so I can get a low cost Filet for my wife.

With Chuck I usually smoke, then braise. Just to extend the cook time, with it being so thin and fatty.

We eat very simple meals. She's ultra-picky about everything.

 

Low and slow to ~133 internal, direct sear or under the broiler. Heavy garlic and herbs. Slice it thin like roast beef for serving

If you smoke or roast it in a pan, you can make a killer pan sauce with a little added beef broth and red wine (reduce down by 3/4, however much you add).

Now I need to go get me one

 

Made one of the juiciest pork butts I have done. Wrapped at 160 instead of my usual 170+. Less bark, but for me I like a more soft, moist pulled pork.

Making pulled pork nachos right now. Tomorrow will upload a different pulled pork dish that I'm going to make.

 

Anyone made that famous smoked Mac and cheese I’ve seen here ahead of time and then reheat?

 

I intended to make these today. I have all the necessary ingredients. Just didn't find the time:
https://youtube.com/shorts/-_UweSefeu4?si=9hCvdiKAKJOOB08m

The pulled pork nachos I made yesterday were the best nachos I've ever had. If anyone wants the ingredients list, let me know.

Tonight I'm smoking party ribs (2 hour smoke) and pork tenderloin. Pork Tenderloin is super affordable and super easy/fast to smoke, 1 to 1.5 hours.

 

No text necessary

 

FINALLY made the time tonight and got the smoker assembled. Tomorrow it gets its initial burn in and then Wednesday it gets to smoke two butts. Thing is a beast, built like a tank.

 

Nice!!! It's YUGE. Congrats!

 

Thank you. Ya I wanted a bigger one this time. Almost went with the 2500. Kind of glad I didn’t. This is bigger than I thought lol.

 

Bigger is always better. My pellet smoker gets cramped quick.

 

ya my Trager was pretty big but this is much bigger. I think the 2500 would have been overkill and darn near could get two of the 1400s for the price lol.

 

First smoke is happening. I’m annoyed though. Couldn’t find my aluminum foil so couldn’t cover the drip pan. Need to pick some up though since I need to wrap later on.

 

5 hours in on the three butts.
The near right one has a sweet rub on it, to serve as "plain" pulled pork. The other two are going to get dressed in a vinegar sauce.
I might wrap or boat the plain one just to keep it from getting too crunchy. Watching it closely and giving it plenty of spritzes.
The strip roast went on half hour ago. SPG rub and just playing by ear on the cook time.
Supposed to start raining in 4-5 hours. No wind, thankfully. Did pick up a HF welders blanket just in case.

 

Now there's a weather alert for 50mph winds after 7PM.
Really, REALLY glad I'm not doing a brisket. lol

Pulled 2 butts so far. About 7.5 hrs for the 7 lb'ers. The 8lb butt has stalled at 180F. Cranked the fire, hoping to be done inside an hour. Been shooting for 250F at the collector end of the offset.
Beef came off after 2.5 hours. Looks good.

 

Went into this with mid expectations.
Results definitely exceeded.

At 3lbs, its got a lot going for it. Easy to handle/prep. Short cook time. Doneness was consistent from the end to the middle.

If one of these pops up for a good price again, I will absolutely grab it.


The thing I don't really like about a grilled NY Strip steak is the gritty(?!) chew. It doesn't have that soft mouthfeel like a filet or ribeye. But this one, sliced at maybe 1/4" was juicy and soft. Very nice chew.

 

Two came off the smoker a couple hours ago then sat. Just pulled both of them. Sending half of one to work with my wife for her friends then the other half of that one will be ours. Definitely doing some pulled pork nachos.

the one in the pic below is for my work tomorrow. Came out great. I have to give this Recteq some serious props the temp was rock solid the entire cook.

First pic is from when they went on. Second is a few hours later and last one, well you can figure that one out lol.

 

And so it begins! First batch of the season (50 lbs.) goes on in a few hours