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  1. S

    Can I smoke lamb ribs like I smoke beef/pork ribs?

    I can't thank you enough for writing this. My mind suddenly clicked and I was like ahhh makes sense. Wish I knew sooner before I threw the lamb shank in the smoker, oh well that was a very good learning experience for me. Yep that totally explains why nobody smokes lamb shanks you'll see tons of...
  2. S

    Can I smoke lamb ribs like I smoke beef/pork ribs?

    Thanks that does make a lot of sense. So I guess we have two variables, the type of cut we are working with, and the amount of fat/connective tissues it has. Smoking focuses on the harder muscles and need the time to break down. Did I get that right :)
  3. S

    Can I smoke lamb ribs like I smoke beef/pork ribs?

    Thanks this explains it very well! Though I've seen a lot of recipes smoke leg of lambs to medium rare, how do these people get tender results? One more question if I may, the lamb shank I smoked yesterday, I removed it at 186 almost. If I let it stay at 200 would It get more tender? At 186...
  4. S

    Can I smoke lamb ribs like I smoke beef/pork ribs?

    I am sorry but whats the difference? I know the difference in terms of looks, like I identify it. But in terms of muscle structure are lamb ribs fatty like pork ribs? So is that why we can cook them like pork ribs?
  5. S

    Can I smoke lamb ribs like I smoke beef/pork ribs?

    Yeah I guess I want confused with the lamb chops, I think they cook those to IT and not to pull
  6. S

    Can I smoke lamb ribs like I smoke beef/pork ribs?

    Usually in beef ribs or pork ribs, you can do the 3-2-1 method and guarantee some fall of the bone tender ribs. What I see is that most people here who smoke lamb cutlets or ribs only take it to 135-145 IT. Can I take the temp up to ~200 and pull the meat? Or does it not have enough fat? So...
  7. S

    My Chuck Roast Turned into a Rock.

    Lol you maybe correct, beef here is so sketchy. I can't source fresh beef at all! Only thing fresh here is lamb and goats (and camels..) all the beef here is from Zealand and from Holland. Time to move to texas huh?
  8. S

    My Chuck Roast Turned into a Rock.

    Yep foilworked with good results several weeks before. Though the meat was little bit metal-y if you know what I mean. I really like the taste of uncovered smoked meats or butcher paper. Foil adds a taste that I can't really explain, it does however work wonders in producing gelatin like chuckies.
  9. S

    My Chuck Roast Turned into a Rock.

    So here's where I don't understand, cook till tender (I understand that part) but then what's after tender? I genuinely don't know what an overcooked brisket or chuck is. Is it fall apart dry? Or is it very tough held together dry? Does the meat become juicy/tough (Undercooked) -> tender ->...
  10. S

    My Chuck Roast Turned into a Rock.

    No of course non taken! I am trying to learn here, and the only way to learn is for you to be as critical and as harsh as possible.
  11. S

    My Chuck Roast Turned into a Rock.

    My temps are accurate, I am using a 250 gallon Offset, tel true thermos, confirmed the temps with the thermapro wireless thermometer right at the cooking chamber. So in terms of accuracy of temps I am sure they are okay. They have been working for the past cooks successfully. I do the water test...
  12. S

    My Chuck Roast Turned into a Rock.

    I just cooked till it 200. Didn't look. I only looked for the wrapping parta Though here's where I don't understand! If I checked for tenderness about 185 for example and it was tender, should I pull it out? Is there any examples where temp doesn't really represent tenderness? Some people say...
  13. S

    My Chuck Roast Turned into a Rock.

    Oops, I remember plugin in the thermometer when cold the temperature registrated 49f, is that too cold?
  14. S

    First reverse sear NY strip

    Those steaks are looking perfect, well done!
  15. S

    My Chuck Roast Turned into a Rock.

    Thanks zwiller, so the even though to the touch the chuckie seems 'unfrozen' I still leave it another day or two just to be safe? To be honest I am clueless when it comes to freezing and thawing the meat. afraid of putting the other two later this week lol. Thanks for the help though!
  16. S

    My Chuck Roast Turned into a Rock.

    Hello everyone, So my Chuck Roasts lately have been literately transforming into rocks. So here's the story, I live in Saudi Arabia, my local butcher brings New Zealand chuck roasts every a couple of months. So when the opportunity came once again I bought like 5 chuck roasts froze three of...
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