Food Smokers and Smoking Tips/Tricks/Techniques

yes sir, tri tip is cheep in CA.. you'll like it its a good cut, but not really at 10 bucks a pound

 

About $5.50 (few weeks ago) per pound for prime at Costco in Burbank CA.

 

My Costco has a top sirloin prime cryovac for $30 to $45. I've never bought one. It's about the size of a regular butt. Idk if it be OK to smoke or better to make steaks and grill. It looked like a really good deal for the size and being prime. Anyone have any experience with one of these bad boys?

 

I've narrowed down my preferred method to smoking whichever meat (usually brisket, beef short ribs, or pork belly) to 130 degrees, then wrapping very snug and tight in foil and transferring to oven at 200 degrees until done. The foil really keeps the moisture and juices close to the meat for the remainder of the cooking process and after 130-140 degrees, the smoking effect cannot penetrate as much into the meat to justify risking it dry out in the smoker. Just my .02

 

Oven? Doesn't the wife get pissed when you build the oak and hickory fire in the bottom? Ovens are for cakes and cookies. Beer, Smoke, Fire, Meat... Did I miss something?

 

got any good cake recipes?

 

If I did, I'd be baking them in the warming cabinet on my rig... Just poking fun... You are very correct on your logic. 2 hours is all the smoke you can get into a piece of meat. Oven is set it and forget it with the same product.

 

Here's my easy bake oven!

 

I'm not disagreeing with anyone's method. to each their own.. but I'll put my juicy 18 hour brisket up against anything that only sat in smoke for 2 hours...lol..

 

Alrighty then.

 

Been meaning to try this method with my sous vide with short ribs: smoke til 130 internal then sous vide at 130 for 24 hours. Supposed to have the tender effects of long and slow cooking but keep the meat at the tasty 130 medium cooked level. Trick is finding a container that fits the the amount or short ribs I want to cook.

 

Cooler?

 

So you light your charcoal on the table?

 

Nice price there. I wanted to do a brisket this weekend but so far it's looking like my whole weekend is getting hosed up due to other people.

If I get it turned around I will have to go pick up a fresh once since the one in the freezer won't thaw properly in the amount of time I will have once I see what's up.

 

ive got one you can use.... for a price... one brisket sammich.

 

Hmmmm sounds like it's time for a bigger smoker

Sometimes I dread coming here and looking at these threads. ALWAYS makes me hungry. ALWAYS comes up with new things I need to try. ALWAYS makes me want to smoke more stuff. (ok well none of that is bad per say)

Outside of the truck stuff. I now do more with my smoking of meats, I am GOING to spend money on Sous Vide, I just ordered parts to convert my smoker over to using the Raspberry Pi yesterday, it's has now been determined we WILL have chickens once we move again (will have to build chicken palace to satisfy wife), and I am now going to try and make my own Cheese (ordered first kit last night). That's not to mention I ordered a Sausage making kit and the stuff to grind/stuff for our KitchenAid AND I want to try out making Jerky also.

MAN THIS PLACE IS EXPENSIVE.

 

hahahaha that's literally my thought process since the chicken thread and cheese thread came about

 

I don't. as long as theres no burnt plastic or something else chemically on it, id think its the same type of iron in cast iron cookware

 

Going to need a 2nd or 3rd job here soon.
I think it's that whole bird's of a feather thing.

Oh and I forgot this place has gotten me back into making my own ice cream again. Now I just need to figure out a good way to make lot's of money from all this stuff so I can justify spending even more on all of it.

 

I don't really see an issue. Make sure to clean it well then burn off anything that may be on it. It's meant for fire it should be safe, the one we had years ago was just made of cast iron, we used to to it out camping with us so we could cook on it.