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Hello from Volney NY

post #1 of 6
Thread Starter 
Hello from Volney NY( North and west of Syracuse) I had to replace my 10 year old New Braunfels Smoker so I bought a Chargriller Pro With A side Fire Box. Ive gotten alot of good data form here and have made some modifications and been cooking some outstanding meat. I have not had alot of good chicken and pork but have had trouble with any beef that did not have a good amount of fat. I have just found a source for grass fed Texas Longhorn, and I want to smoke it but being that it has alot less fat than regular beef I am wondering if there is any thing I should try Any help would be appreciated
post #2 of 6
I'm Not much help on the cookin' part , but a welcome to a great forum . PDT_Armataz_01_37.gif
post #3 of 6


FW, welcome to SMF where smoking meat is king!

Have you tried to wrap bacon, or rub the lean cut of beef down with some extra-virgin olive oil prior to the smoke? The bacon will definitely add to the moisture retention of the meat, as well as provide a delicious bacon flavor that will have that meat melting in your mouth.
post #4 of 6
Welcome Forest, glad to have you here.smile.gif
I like to use a marinade or bacon. It is a leaner meat, but in my opinion, not as lean as buffalo.
Could be the grass fed longhorns around here are just less active than other longhorns. lol
post #5 of 6
Welcome aboard..............Glad to have you here..............
post #6 of 6
Welcome Forest! That lean beef can be a bit of a challenge. Consider a base of rubbed on rendered bacon fat before sprinkling on the rub, and have some oil or butter in your mop sauce too.
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