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Chuck roast - rub vs pellicle
No worries... the mushroom recipe is something every smoker should know! It goes so good with beef and pork! Here it goes: 4 pounds white button mushrooms 1 litre Burgundy wine (other dry red wines will work) 2 cups water 1/2 pound (2 sticks) butter 1 1/2 teaspoons Worcestershire sauce 1... -
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Chuck roast - rub vs pellicle
That's actually great life advice as well :) I'm thinking maybe the ambient temp of the smoker got confused with the meat probe? Either way, it is now the reason why I am going to order a new thermometer. Just need to do a little research. If I remember correctly, there is one specific dual... -
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Chuck roast - rub vs pellicle
Bad things have happened.... I put a light dusting of SPOG on the two 3 lbs roasts this morning before putting them in the smoker at 225: I had to leave this afternoon. My wife was home and I had her put the MES40 thermometer in one of the roasts around the 5 hour mark. It read 177. Then... -
Chuck roast - rub vs pellicle
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Chuck roast - rub vs pellicle
Noboundaries: that looks amazing! I think it might be a little too far down the rabbit hole for me today though. I think I want to get the feel for a basic chuck roast, then I'll graduate to the fancy stuff. But it looks great and I'll definitely give that a go in the future! Dirt: Ya I like... -
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Chuck roast - rub vs pellicle
Dirtsailor, do you put put all of the veggies in the drip tray right away? I would think they would become over-soggy if I did. Does chuck roast stall like a boston butt? Can I expect a long day of the meat in the smoker? At what point do you put the veggies in? -
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Buckboard Bacon and Pulled Cured Boston Butt Ham
Great info, thanks John!- turick
- Post #40
- Forum: Hot Smoked Bacon
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Chuck roast - rub vs pellicle
Thanks for info on the temp. I think I'll start out at 250 then. Ooh the vegetables in the drip tray sound amazing! I will do just that! Unfortunately I currently only have hickory and alder pellets for my AMNPS, so I'm going to have to go straight hickory. -
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Chuck roast - rub vs pellicle
Thanks for the info! What temp do you aim for in the smoker? Maybe start out at 200 and bump to 225 after a couple of hours? -
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Chuck roast - rub vs pellicle
Hi all! Just bought about 6 pounds of chuck roast and plan on throwing it on the smoker tomorrow. I intended to rub it with SPOG, perhaps with a little addition of paprika and cayenne pepper. However, being pretty new to smoking, I'm not sure if all meats need to form pellicle or if putting... -
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Buckboard Bacon and Pulled Cured Boston Butt Ham
Hey John -- can you talk about your preference for hot smoking the BBB vs cold smoking? Do you need the heat for it to take on smoke, or do you just prefer not having to fry it if you don't want to? How would cold smoking change the final result? I'm still waiting for a slicer before I try...- turick
- Post #38
- Forum: Hot Smoked Bacon
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Turkey Breast - Half Fail
You know, that is one thing I didn't do. I took it out of the bag, gave it a good rinse, patted it dry, put on the rub, and threw it in the smoker. LOL, I usually do inhale so much smoke during the process that I can't truly enjoy my food until the next day :) Unfortunately, even the next... -
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Turkey Breast - Half Fail
Thanks for the advice! It did turn out looking very good and tasting very good as well! Is there anybody that can attest to the turkey meat itself getting smokey, or finding that the smokiness is concentrated in the skin when they do turkey? -
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Turkey Breast - Half Fail
Also, as far as lighting both ends, it seems like others get good smokes using fruit wood. I used hickory and for the first 1.5 hours the temp was super low, so it had even extra time in the smoke, and on top of all of that, I removed the skin which should have given the smoke direct contact... -
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Turkey Breast - Half Fail
I honestly can't remember the actual cook time. I think I put it on around 1PM and then we started getting a lot of company coming over to the house and the beer started flowing. It wasn't until later in the evening when it reached 170, but I didn't pay attention to the time, so it was... -
Turkey Breast - Half Fail
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Turkey Breast - Half Fail
So my wife found some turkey breast (ie, a whole turkey with the wings and legs removed -- the thing was still 14 pounds) that was like 79 cents per pound, so I decided to smoke it. It was in a bag that contained brine already, so I didn't do any type of brining myself. We rarely smoke food...
