I have a frozen 12 lb vacuum-packed brisket packer that I'd like to smoke Friday night. In a perfect world, I would want to have the meat defrosted by Friday morning so I can rub and inject it.
I don't think it will be defrosted in 24 hours if I let it sit in the refrigerator. What's the...
That's the frustrating part...when I start a cook, the lips on the lid and center section are clean as can be (partially due to steam cleaning and partially due to cleaning after a cook when the smoker is still warm). Yet, almost inevitably the lid still sticks! Grrrr....
I agree...to a point. But too much of a "good thing" can be a bad thing. Since I'm monitoring the temps remotely, I don't have to open the lid a lot, but I do like to open it to wrap the meat and also to probe it as it starts getting near 195-200*.
Yes. I only started cleaning when the lid became SO sticky that I literally had to use every ounce of strength to get it open.
I generally smoke brisket, which is pretty fatty, so it makes sense that there would be a lot of grease build-up that would cause the lid to stick.
I have a Weber Smokey Mountain, and in just about every cook the lid gets so sticky that it's almost impossible to open. I regularly clean the lip of the smoker body and the lip of the lid with a steam cleaner, and when I'm done they are as clean as new. What I suspect is happening is...
With hindsight, what would you have done differently to make it less salty?
The last time I tried to smoke a corned beef, it came out REALLY salty, and I rinsed it several times before smoking.
Looks great!! Nice job.
I did not use any liquid, and the result was that the fish was a bit dry. Next time I'll try it with some sort of liquid in the water bowl.
I don't remember which wood I used, but it was of the more mild variety (cherry or apple, I think). I didn't want the smoke to overpower the fish. Even...
I smoked a rib-eye roast this weekend (which turned out great!). I used lump charcoal for the first time. I found that it burned evenly and held temps pretty well.
The only question I had was how to best start it. I used the "Minion Method" that I've been using for briquettes, but it seemed to...
I ran a boiling water test and came up with the following results:
OTHER DIGITAL PROBE THERMOMETER
My sense is to trust the Thermapen for food temp. What should I do about the 8° variation between the Maverick and...
I picked up a beautiful 9 lb boneless rib-eye roast at Costco today. It's on the menu for dinner Sunday night. I'm planning on doing it low-and-slow with just an olive oil and SPOG rub.
At +/- 225*, how long should I figure it will take to cook this slab o' beef? (Brisket takes...