Recent content by rayf01
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The Naked Brisket and the Stall
Currently at about hour 13 of a 13ish lb brisket at 225 F. I put it on last night at midnight. This morning at 7 am it was at about 155. In the last roughly 6 hours its climbed about 5 degrees or so, maybe a tad more. I did not want to wrap. I am guessing best course of action is to just wait it... -
smoking salmon first time questions.
My biggest concern is killing parasites and worms. Everywhere I read based on safe temps you have to reach 158 to 160 for 30 minutes. -
smoking salmon first time questions.
I am going to smoke some salmon for the first time tomorrow and was going to do a brine tonight. Had few questions for everyone. 1. Is overnight in a brown surger, soya sauce and salt brine too long? 2. What's the best temp to smoke at and to what internal temp? I've read you want to smoke... -
pork tenderloin suggestions
Could anyone give some suggestions on a good rub for pork tenderloins and how long it should marinate with it before smoking. I have a tenderloin in the fridge id like to smoke today in my MES electric. I have maple or Applewood chips I'll be using. Don't like really spicy hot, more of a... -
Chuckie (Step by Step) with Qview
It turned out really good for me. I managed to get the roast to the right temp before I foiled it, and then took it to 205. I messed up when I foiled it and punctured the foil with my probe so a bunch of juice ran out and I had to refoil. When it was done I don't think I let it rest long enough... -
Cross Rib Pot Roast - Please Help!
I'm following the process in this post. http://www.smokingmeatforums.com/t/99125/chuckie-step-by-step-with-qview he mentioned he wrapped in tin foil and leaves it in the smoker at 100 F instead of the cooler? But since I need to transport it and it might be done early I was going to let it sit...- rayf01
- Post #11
- Forum: Meat Selection and Processing
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Chuckie (Step by Step) with Qview
I am trying this as we speak, currently at the three hour mark and my roast is at 145 F. Its slightly smaller at 2.7 lbs and I think its hitting the stall phase soon. I'll give it another hour and then foil it. Couple questions, first is do you completely close the foil around the roast? No... -
Cross Rib Pot Roast - Please Help!
Alright thank you. So even after its reached the proper temp and ready to take out, just wrap it in foil and towels then into the cooler? It won't keep cooking or become dry that way? Do I bother letting it sit first like that how to describes? Also, with regards to the chips, I find mine stops...- rayf01
- Post #9
- Forum: Meat Selection and Processing
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Cross Rib Pot Roast - Please Help!
OK so it looks like its more of a pulled then a slice? that's cool, I'll give it a go. Looks like it will be in the smoker for quite some time too so we'll see. If it ends up finishing early, any tips on how to keep it fresh until supper time? Also, I don't have an "A-MAZE-N-SMOKER", so do I...- rayf01
- Post #7
- Forum: Meat Selection and Processing
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Cross Rib Pot Roast - Please Help!
I also put this in the wrong forum. Could an admin move it up to the parent forum?- rayf01
- Post #4
- Forum: Meat Selection and Processing
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Cross Rib Pot Roast - Please Help!
Probably medium rare to medium? Usually my family has always done them in the oven or slow cooker and there is rarely any red left. I'd like to try do it with some pink left at least, nice and juicy. I found this website describing what that cut of beef I have is I believe...- rayf01
- Post #3
- Forum: Meat Selection and Processing
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Cross Rib Pot Roast - Please Help!
Hi everyone. I am relatively new to smoking. I have done a few batches of beef jerky, a pork tenderloin and some chicken wings. So far everything has turned out good. I am supposed to smoke a Cross Rib Pot Roast tomorrow for a gathering. Its a small roast, about 3 pounds. I have no clue where...- rayf01
- Thread
- Replies: 10
- Forum: Meat Selection and Processing
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First batch of ground beef jerky
Typing on my iPad sure creates a lot of grammatical errors. Thanks for the reply. My biggest concern is making sure its cooked enough, I don't want my kid or myself to get sick. I've smoked whole muscle jerky before in my old Bradley which had the slide temp controller, I hated it because I... -
First batch of ground beef jerky
I just put in my first batch if ground jerky in my smoker. I'm using the Bradley teriyaki recipe in a master built electric smoker. I was going to go about 4-5 hours at 160 F and add smoke for the first hour. Fires this sound about right? Also should I be rotation racks at all and how often?
