Recent content by thsmormonsmokes

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  1. thsmormonsmokes

    Prime grade is no joke.

    I've scoffed at people who get hung up on prime grade. I always figured it couldn't make *that* much of a difference. But my son's second birthday was a few weeks ago, and Covid screwed him out of a good party for his first birthday so I needed to make it up to him. So I decided to do a brisket...
  2. thsmormonsmokes

    Twice Smoked Ham results

    So here's the final results from my twice smoked ham the other day. I followed Bear's suggestions, except I didn't use any glaze or dry rub. I figured the curing and first smoke should have given it plenty of flavor. Plus I've had hams from this butcher shop before and they're exceptional...
  3. thsmormonsmokes

    Smoking cooked ham/twice smoked ham?

    Yeah, I’m not 100% opposed to using any sugar with meats. It’s just when sweet becomes the dominant flavor modality with meat that I don’t like it. So I typically don’t like most ham glazes, and I really don’t like pineapple with it. Or candied bacon? Let’s just say you’ll never have to fight me...
  4. thsmormonsmokes

    Smoking cooked ham/twice smoked ham?

    Bear, Wow, that's a compendium of smoking info if I've ever seen one. Good stuff, man. Thanks for that. How critical is the glaze? Personally I don't like sweet flavors with meats. I'll use sugars in dry rubs, but only to mellow out heat and to round out the flavor profile and give it that...
  5. thsmormonsmokes

    Smoking cooked ham/twice smoked ham?

    Hi all, I recently bought a pre-cooked ham from a local butcher. I was planning to smoke it for a Christmas Eve meal. Is there anything more to it than simply using my smoker the way you'd use your oven to re-heat a cooked ham? Or do I just toss it in and cook it until IT is ~150? Mucho thanks!
  6. thsmormonsmokes

    Beef cheeks -WOWZA-

    Dude, my cholesterol levels went up a few points just from thinking about doing that. Anyway, for those who haven't tried them out, give them a whirl. They seem to be really popular with tacos, and that's certainly not a bad way of going about it, but I kind of liked eating it straight so I...
  7. thsmormonsmokes

    Beef cheeks -WOWZA-

    So I thought brisket point and beef short ribs were about as rich and flavorful as beef got. NOPE. Holy crap I still can’t believe how rich those bad boys are. It’s an interesting cut of meat to deal with, but worth it (especially when I bought them for $2.85/lb). Smoked at 240 for about 5...
  8. thsmormonsmokes

    Suggestions on beef cheeks?

    Two questions. First, was this as good of a deal as I thought it was? Seems like a pretty good price, especially right now. Second, any special suggestions on cooking them? I was figuring on smoking them at 225 with SP&G on my WSM with oak, just like I'd do with beef short ribs. Or would I be...
  9. thsmormonsmokes

    Modded my Weber 18" Smokey Mountain Smoker

    How much of a difference do you think the steel door makes? And does the lid still seat properly with the gasket?
  10. thsmormonsmokes

    Longest butt smoke ever

    I had a butt take nearly 20 hours on me a few weeks back. I couldn't push the IT past 194, and I wanted to go to bed so I pulled it off anyway, figuring worst case scenario I could slice it. I've pulled them at 194 before, but I've never had them that tender. It literally fell apart as I tried...
  11. thsmormonsmokes

    Beef Short ribs

    This isn't directly related, but the next time anyone smokes a full plate, KEEP THE BONES AND MAKE BONE BROTH WITH THEM. I did a plate last year for the Super Bowl, then used my instant pot to make bone broth with the rib bones. A day or two later I made a beef and barley soup with that broth...
  12. thsmormonsmokes

    Beef Short ribs

    Ditto this. And even when they're sliced thin they can still be awfully chewy. Normally I'd say smoke those puppies, but with the thickness you're dealing with you may get a better result braising them. They look thin enough that I'd be worried they'd dry out a bit if you smoked them. That's...
  13. thsmormonsmokes

    Fireboard fan on WSM?

    Anyone using the Fireboard fan on a WSM? My wife wants to get me the full Fireboard set up, but I don't know how well the fan would mount to air intakes on a WSM. Please and thank you.
  14. thsmormonsmokes

    Brisket diagnosis requested

    All, I can't seem to get good results with my flat. It'll be either too dry and/or too tough. I did two for a work party today. The flat was reasonably tender, but on the dry side. I couldn't do the bend test because it would fall apart instead of just bending. The bark was really hard, which...
  15. thsmormonsmokes

    Turkey on WSM

    So by that do you mean that you set it on the grates breast down? Also, I've only done pork butts on my 18" since I got it last year, so I haven't done hot and fast yet. If I don't put water in the water pan, will I be able to hold temps near 350?
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