Food Smokers and Smoking Tips/Tricks/Techniques

Oxtail and cabeza came out tender as all heck

 

In Hawaii we make soup with the ox tail. That smoked one looks damn good .Gotta try that.

 

Lawdy.

 

Spatchcock, anyone?

 

How'd you get it to stick to the ceiling?!?!?

 

Haha. Picture did turn out weird.

 

The bird looks good, though.

 

Simon & garfunkel recipe from amazingribs.com. Love it.

 

I grew up eating curry oxtail which I want to try one day, but smoking it turned out amazing too. Oxtail is way underrated.
https://youtu.be/j_RHocJMkX8

 

Yea it is under rated . Oxtail is popular in Hawaii so its goes for like 5to $6 a pound .

 

Don't just keep spraying with apple juice....

 

Smoked at 250 for 12 hours. Got impatient and pulled it at 190 and then let it rest for an hour. No foil, although next time I'm definitely going to foil it. I believe the lack of bark is due to me not using enough rub. I'm still learning!

 

Low and slow made for some good eaten

 

foil will make the bark soft. just take it another 5-10 degrees. you can even do that last 5-10 degrees in the oven because the meat isn't taking any more smoke anyway.

i'm guessing the lack of bark is from either not using enough rub or using a rub that doesn't have much sugar in it.

 

Can't wait to smoke some brisket and ribs up this weekend!

 

I smoked a brisket and a couple of chickens this weekend. The flat on my brisket ended up being a bit dry. I only took it to 200, although I also let the WSM run about 250 +/-, instead of 230-235, but I did notice that this brisket didn't have a large amount of fat on the flat end, guessing that is probably why. Since this is only my second brisket, still learning. First brisket had a large amount of fat, and I probably left too much on, this one had less, and I probably took too much off. I'll get it eventually.

And just to rub it into our northern friends, I paid $1.96/lb. for this one.

 

How much fat do you estimate it had?

Did you fill up that water bowl pre smoke and check it after about 6 hours? I've seen mine almost dry up before I finish smoking.

It really is an art to cutting the right amount of fat off. I'm seriously considering on only cutting off the hard fat that's about as big as a fist and leave the rest on. Because lazy boy.

 

The flat had very little fat on it, and I noticed that. The point (I think I have the right terms here, flat = thin, point = double-sided fat end), had some large hard chunks that I trimmed way back.

The water bowl was 3/4 filled on start, and still was 1/4 filled when I took it off.

Downside to leaving too much fat, like I did on the first one, is that then there is too much fat on the meat, and removing that thick of a fat layer loses the bark and flavor. Kind of a trade-off thing.

 

Yeah. It is a trade off. I know my bark isn't stick pit good, but it's better than when my friend does electric. So mid-range bark?

Hopefully you get the slicing down. And if that part of the brisket is too dry, just chop it up, mix with bbq sauce, and enjoy some . At least these are delicious learning experiences