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New and failed

post #1 of 5
Thread Starter 
Just purchased a new 40 In electric smoker. Was so excited to get using it. I was at the grocery store and bought some tuna randomly to try out my new smoker because I've never done it before and I wanted to try some stuff out before I went to smoking the turkey for Thanksgiving. I Brimed it for a few hours and got cooking. I checked on it a few hours later and it was shoe leather... Did I have it too hot ? I had it on 250 for around 3 hrs. I was under the recommended cook time from a website. Going to try out some more meat tomorrow. Is there a beginner meat to try? I'll be looking on the beginner boards here in a few. Looking forward to being in the community !
post #2 of 5
Try a pork butt. Hard to fail and you will have some great BBQed meat.
post #3 of 5
Cooked too hot and too long.

What was in the brine?

Fish generally does not take too long. Also if too much salt is in the brine it will get tough.

Do some chicken thighs or legs with a simple salt, pepper, onion and garlic rub. Cook at 300° if you can. Cook to 165° IT. Good way to learn the smoker. Quick cooks that will let you get the hang of it.
post #4 of 5
Thread Starter 
Thank for the tips! I used lemon juice, b. Sugar salt and pepper. I used less then Half of the salt it asked for In The recipe. I will defiantly try the tips you guys suggested and anything else you throw my way
post #5 of 5
Lemon juice? How much? That could be part of the reason for the texture. The acid will also cook your fish. Basically ceviche. I am not a brine expert, but the ones I have used do not usually contain acids like vinegar or citrus juice. I did a smoked salmon at work a few months back. It was for a guest Chef and a demo he did. I have to go by work today, I will look to see if I can find it. It worked out very well. It was very moist and tasted good. I do not like salmon one bit and this was actually tolerable for me.
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