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EYE ROUNDS SQUARED

post #1 of 8
Thread Starter 
Well just got done doing two eye rounds at the firehouse I used a Comercial rid that I like (McCormicks brown sugar bourbon) I smoke the meat at 275 cause I was pressed for time the meat was a bit on the spicy side but the rub is not really spicy is this from my chose of wood (hickory and apple) or is it from cooking to hot? I'm new to all this so I'm learning. Thank in advance.
post #2 of 8

Hickory and apple are both a sweeter smoke...somewhat sharper with hickory, but should not be an overwhelming flavor on beef. If there was not a bitter flavor and/or numbing/tingling of the lips or tongue, then your smoke chamber ventilation would be adequate...if bitter taste or tingling/numbness, you need more ventilation (creosote is forming on your food from stagnant smoke). A very strong flavor can occur if your smoke was thick and white for extended periods with the meat in the smoke chamber. Some white smoke when wood is added is normal, and nothing to be concerned about...it should turn from white to thin blue eventually, and at times be translucent (so thin you can't even see it, but can still smell it coming out of the vent). At higher chamber temps the meat isn't smoked as long due to taking less time to cook, so there would be less opportunity for smoke accumulation on the meat, translating to less smoke flavor.

 

A heavy dose of the rub may push the taste buds a bit. Higher chamber temps can sometimes change the overall flavor profile of rubs, depending on the ingredients...makes them a bit more intense at times, bringing out more flavors of the spices by releasing their oils. Sugars in rubs don't generally stand up to higher heat or low & slow on really long smokes, as sugars can caramelize (browned), then scorch (nearly or completely blackened)...this can cause quite a bite to the flavor of the bark on the meat.

 

I'm just shooting in the dark here...does any of this seem to hit on what you experienced and what the conditions were during cooking? Come on back and we'll figure this out...just need more info to identify the likely cause(s).

 

 

Eric

post #3 of 8
Thread Starter 
Quote:
Originally Posted by forluvofsmoke View Post

Hickory and apple are both a sweeter smoke...somewhat sharper with hickory, but should not be an overwhelming flavor on beef. If there was not a bitter flavor and/or numbing/tingling of the lips or tongue, then your smoke chamber ventilation would be adequate...if bitter taste or tingling/numbness, you need more ventilation (creosote is forming on your food from stagnant smoke). A very strong flavor can occur if your smoke was thick and white for extended periods with the meat in the smoke chamber. Some white smoke when wood is added is normal, and nothing to be concerned about...it should turn from white to thin blue eventually, and at times be translucent (so thin you can't even see it, but can still smell it coming out of the vent). At higher chamber temps the meat isn't smoked as long due to taking less time to cook, so there would be less opportunity for smoke accumulation on the meat, translating to less smoke flavor.

A heavy dose of the rub may push the taste buds a bit. Higher chamber temps can sometimes change the overall flavor profile of rubs, depending on the ingredients...makes them a bit more intense at times, bringing out more flavors of the spices by releasing their oils. Sugars in rubs don't generally stand up to higher heat or low & slow on really long smokes, as sugars can caramelize (browned), then scorch (nearly or completely blackened)...this can cause quite a bite to the flavor of the bark on the meat.

I'm just shooting in the dark here...does any of this seem to hit on what you experienced and what the conditions were during cooking? Come on back and we'll figure this out...just need more info to identify the likely cause(s).


Eric
I keep the top vent on my MES closed I guess I'll open it up a littleand see if if makes a difference.
Thanks
post #4 of 8
You want to keep the top vent wide open all the time.
post #5 of 8

yeahthat.gif  What Dan said!

 

Al

post #6 of 8
Thread Starter 
Quote:
Originally Posted by forluvofsmoke View Post

Hickory and apple are both a sweeter smoke...somewhat sharper with hickory, but should not be an overwhelming flavor on beef. If there was not a bitter flavor and/or numbing/tingling of the lips or tongue, then your smoke chamber ventilation would be adequate...if bitter taste or tingling/numbness, you need more ventilation (creosote is forming on your food from stagnant smoke). A very strong flavor can occur if your smoke was thick and white for extended periods with the meat in the smoke chamber. Some white smoke when wood is added is normal, and nothing to be concerned about...it should turn from white to thin blue eventually, and at times be translucent (so thin you can't even see it, but can still smell it coming out of the vent). At higher chamber temps the meat isn't smoked as long due to taking less time to cook, so there would be less opportunity for smoke accumulation on the meat, translating to less smoke flavor.

A heavy dose of the rub may push the taste buds a bit. Higher chamber temps can sometimes change the overall flavor profile of rubs, depending on the ingredients...makes them a bit more intense at times, bringing out more flavors of the spices by releasing their oils. Sugars in rubs don't generally stand up to higher heat or low & slow on really long smokes, as sugars can caramelize (browned), then scorch (nearly or completely blackened)...this can cause quite a bite to the flavor of the bark on the meat.

I'm just shooting in the dark here...does any of this seem to hit on what you experienced and what the conditions were during cooking? Come on back and we'll figure this out...just need more info to identify the likely cause(s).


Eric

Quote:
Originally Posted by zzrguy View Post

I keep the top vent on my MES closed I guess I'll open it up a littleand see if if makes a difference.
Thanks


Well trying the meat this morning with my eggs it seems to have mellowed and is quite taste strange the thing you learn.
post #7 of 8

That definitely sounds like excessive smoke on the meat, and likely creosote...especially if you had the top vent closed. But, yeah, as Dan & Al mentioned, keep the vent wide open and you'll get much better results. Plus, your grate temps will be more in line with the thermometer and thermostat setting. If the smoke chamber gases can't flow, the heat and smoke just lay there...cooking will be erratic and slow, at best. Grate temps will be hotter near the heat source and cooler on top. If it's a propane or solid fuel-fired smoker a closed vent can actually put out the fire...electric still makes heat, but it just won't cook like it should.

 

Keep on smoking and learning!!!

 

 

Eric

post #8 of 8
Thread Starter 
Well the next beef o smoke I'll leave the grate open I seem to get a lot of stream out the vet when close so may be this will release the extra moisture and not let the extra smoke stick too the meat
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