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Browning meats in an electric Smoker

post #1 of 12
Thread Starter 
Just tried my Christmas gift of an Cajun Injector Smoker with ribs and a brisket, I used a dry rub on both and they came out good but needed some browing on the meat? I fired up the grill and threw them both on for few minutes and that did the job!

How do I do this in the smoker?
post #2 of 12
First let me welcome you to the forum. If you would please stop in the Roll Call thread and introduce yourself and tell us a little about your experience and your equipment... That will give everyone a chance to properly welcome you to SMF.

What temperature did you smoke the meats at and for how long?

Also what internal temp did you take them to before pulling from the smoker?

If you can give us more information about how you did them it will help in determining what went wrong...

Qview is always helpful also...
post #3 of 12
Thread Starter 
I cooked the Ribs at 215 for about 6 hours! The Brisket was cooked for 7 hours and both came out Juicy, The ribs where done but no browning and the Brisket I cooked at 190 for another 7 hours While I slept and they came out great but no browning?

Thanks for your Help!
post #4 of 12
Thread Starter 
Anybody have a suggestion??
post #5 of 12
Yes, do a sear on a grill beore smoking, the rub etc, will make a difference on the results, you can also sear in a hot oven, but a hot grill will do better. The more sugar in the rub will provide the most browning.

Hope this helps.
post #6 of 12
Thread Starter 
Why sear them before smoking them?
post #7 of 12
You smoked a brisket for 7 hours at 215 and the internal temp was ???? Now do you have a thermometer with a probe with it??? For one thing I would raise the temp of the smoker to atleast 230-250 areas. Thats the temps I smoke at aleast for ribs and brisket. I have taken a brisket to 200-205 (internal) on my gas smoker and it almost black in areas if you don't wrap it in foil.
Out of the foils and the wife cann't wait and this is in foil
post #8 of 12
The sear will cook the outside of the meat quickly and give it more of a "cooked" look. Sugar in your rubs will tend to burn a bit. So be careful if you're using sugar. Too dark and you might get that burnt taste.

I've never used an electric but I usually smoke in the 225* to 250* range with beef and pork in my WSM. 325* to 375* for poultry. Possibly if you cook at a higher temp you'll get the browning you're looking for.
post #9 of 12
Paprika, brown sugar, C u min , etc in your rub will all help the meat to look browned. I use worchestershire sauce to wet down the meat then apply a nice coating of rub. My roasts always looked browned when done. For true browning ( caramalization of the surface of the meat ) you can always finish them off on a hot grill.

Or boil the meat in a large pot and spray a colourful liquid smoke on them when they are done. icon_mrgreen.gif This is the yummiest way. biggrin.gif
post #10 of 12
I'm gonna go out on a limb and assume GnuBee is teasing you.
post #11 of 12
you could try applying mustard then some brown sugar with your other rubs. I tried some on turkey and it got dark, real dark.
post #12 of 12
you need a minimum temperature of 225 in order to get that rich, savory taste and color that come from browning. there's something magical that happens to meat at those temperatures and i am sure there is some science to explain it, but i prefer to think of it is "getting good."

in my smoking experience, i've found my best cooking temperatures to be in the 240-250 range. even if it gets up to 275 for a few minutes (i use a charcoal smoker) i don't worry too much about it.

bottom line: "low and slow" can be taken too far.

one caveat: if cold smoking some meats, scuh as sausage, smoked fish etc., you want temperatures even lower than 215. 180 degrees, if i rememebr correctly, is more appropriate for these types of specialties. for cheese, you want to go lower still - try to keep your temps below 90 degrees. other than that, shoot for something between 225 and 250 and you will enjoy your meat much more.

[edit] as dude said, for poultry you want to go even higher - the reason for this is that poultry is already tender and does not require "low-n-slow...."
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