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New to smoking/BBQ....hoping to alleviate some of my confusion! - Page 2

post #21 of 22
Quote:
Originally Posted by DanielC View Post


I've been doing more reading in the forums on this, thanks for the tip. This is why I joined this site, to learn!

So I guess this leads me to a few more questions...
- I saw somewhere that recommended letting the meat sit for a while to come up to room temp before going into the smoker. But niw this seems like a bad idea. I guess it's ok ti gi from the fridge straight to the smoker? I always go from Fridge to smoker. Not a good idea to set out more than 15 minutes. IMHO


- if you are doing leaner cuts would they still remain moist with no injection? Like a loin, or perhaps a brisket without the fat cap (the places around here usually have it removed) ? Or is this why the tenting is required instead if you don't inject? Or does that make it important to brine first? Go to my Index at the bottom of any of my posts, and look up any of my smokes. You'll see I never inject, brine, or spritz anything. The only thing like that I do is add various juices or mixtures with some of the meats when I foil at about 165* IT. Even my lean trimmed brisket flats don't get too dry. You can dry some things out, like CSRs, but usually only by overcooking.

- if you inject maybe 3 or 4 hrs into the cook, does it have any effect? I assume you should heat up the injection mix. I never felt the need, so I can't tell you anything on that one.

Thx again fior the info and for your patience!

Bear

post #22 of 22
Thread Starter 

Ok thanks again!

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