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  1. yjay

    How long can I rest a rump roast? Done too early. Please advise.

    Thank you. Much appreciated.
  2. yjay

    How long can I rest a rump roast? Done too early. Please advise.

    I am currently smoking a 4 lb rump roast for dinner with friends as french dip sammies and apparently miss judged when it will be done. Started at 9:30, It's now 1:30 and my IT is 135 degrees. Starting temp was 225, but it was getting done so fast I turned it down to 190 a couple hours in...
    • yjay
    • Thread
    • Replies: 3
    • Forum: Beef
  3. yjay

    First time smoking big King salmon

    Cool, thanks. Came out very good.
    • yjay
    • Post #34
    • Forum: Fish
  4. yjay

    First time smoking big King salmon

    Took a long time. 6 hours to get to 145. I've read the 40 to 140 degrees in four hours rule, what do you guys think? Is it safe?
    • yjay
    • Post #32
    • Forum: Fish
  5. chinook4.jpg

    chinook4.jpg

    • yjay
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  6. yjay

    First time smoking big King salmon

    You'd be amazed at how much goes in to catching those stupid fish that you don't really think about. $12 bucks for a flasher (gotta have multiples of each color), $6 for a Superbait (again, multiples of each), Gomakatsu hooks, flurocarbon P-Line, $50 downrigger balls. Inevitably stuff gets lost...
    • yjay
    • Post #30
    • Forum: Fish
  7. yjay

    First time smoking big King salmon

    How bout you fish with me, chip for fuel, I'll put you on fish, and you smoke it all. I only want half.
    • yjay
    • Post #27
    • Forum: Fish
  8. yjay

    First time smoking big King salmon

    Rinsed, a little coarse pepper, and off to the fridge for the evening. My crummy phone makes it look kinda pale. Just a small batch to check my technique.
    • yjay
    • Post #24
    • Forum: Fish
  9. chinook.jpg

    chinook.jpg

    • yjay
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    • Album: First time smoking big King salmon
  10. yjay

    First time smoking big King salmon

    I'm going to give it a whirl. I'm going to do like suggested and form the pellicle at room temp tomorrow. The reason is I may have to leave tonight  before it would be done.
    • yjay
    • Post #23
    • Forum: Fish
  11. yjay

    First time smoking big King salmon

    Could I pull them from the brine, rinse and place in the fridge, and smoke tomorrow morning? Just wondering.
    • yjay
    • Post #20
    • Forum: Fish
  12. yjay

    First time smoking big King salmon

    Eastern Washington. I will be in the dark for sure. Porch light-check, Flashlight-check, Ninkasi Total domination IPA-check. I know it's how everyone does it, but drying after the brine for so long at room temp seems weird.
    • yjay
    • Post #18
    • Forum: Fish
  13. yjay

    First time smoking big King salmon

    7 hours like you said I suppose.
    • yjay
    • Post #16
    • Forum: Fish
  14. yjay

    First time smoking big King salmon

    A question I just thought of while putting my fish in the dry brine right now, do you put it in the fridge to brine or leave it on the counter?
    • yjay
    • Post #14
    • Forum: Fish
  15. yjay

    First time smoking big King salmon

    Thank you. Will do. Fish is defrosting in the fridge as we speak for smoking tomorrow.
    • yjay
    • Post #13
    • Forum: Fish
  16. yjay

    First time smoking big King salmon

    Cmayna, how much dry brine do you cover the fish with?  I assume you put some brine in the bottom of the pan, place fillets, cover fillets, and stack subsequent fillets on top? My plan is to cut fillets into snack size pieces with skin on, say 2" wide.
    • yjay
    • Post #11
    • Forum: Fish
  17. yjay

    First time smoking big King salmon

    • yjay
    • Post #10
    • Forum: Fish
  18. yjay

    First time smoking big King salmon

    I know a lot of people think the Hanford fish are so far upriver that they are soft and pale, but it isn't the case really. Many of the ones late in the season are pale of course, but the September/early October fish are bright pink flesh and look like the ones I've caught in the salt, just not...
  19. yjay

    First time smoking big King salmon

    Thank you sir. Does that brine make it sweet? I'm not wanting it to be very sweet really.
  20. First time smoking big King salmon

    First time smoking big King salmon

    • yjay
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