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Smoked sirloin tip for French dip
I was gonna reverse sear it in the oven. Best to do this before it rests or after? -
Smoked sirloin tip for French dip
I'll give 250 a shot this time. I will post pictures tomorrow -
Smoked sirloin tip for French dip
I picked up a 4.5 pound sirloin tip from the store. We are wanting to do some French dip with it. What's gonna be the best temp for this cut? I know I only wanna bring the IT up to about 135 before I pull it. Then I'm gonna FTC it for a good hour or two, then slice it thin with the meat slicer... -
Seasoning wood
If I cut it up into fist sized chunks and brought it inside next to a heater vent, how long until a could use it?- moist
- Post #3
- Forum: General Discussion
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Seasoning wood
Hey guys, I have been using wood chips and very small chunks bought through retailers thus far. A friend cut down some alder trees so I snagged about 8 pieces, each about 2 feet long and 8-10" diameter. What's the best way to season this wood? My idea was to take a chain saw and cut it i to 2-3"...- moist
- Thread
- Replies: 4
- Forum: General Discussion
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Smoking ribs the day before?
I've gotten so spoiled with the taste of meat outta the smoker that I wanna have it so much! Only problem is work gets in the way lol. Would I be able to smoke a rack of ribs the night before, then throw them on the grill the next night when I get home from work? My wife doesn't wanna learn how... -
Help with pulled pork
I did mine at 250 and turned out good, a bit more fat than I was used to though. Meat was still really tender and tasty though -
Pork roast too fatty
How long do you dry out your wood you find? I was given some apple tree branches but I was told to leave it for 6 months or so to dry out -
Pork roast too fatty
I think I'm gonna grab a chimney starter to help it out. Make sure the charcoal is nice and hot to start. Also, I've been using wood chips soaked in water wrapped in foil packets. I think the packets might be smothering the charcoal a touch. Gonna grab some wood chunks to throw directly on the... -
Pork roast too fatty
Thanks for all the info guys. BBQ isn't super common up here. The more info I can get the better! -
Pork roast too fatty
Once it's up to 250, I can keep it there fairly easy. Mopping it doesn't affect the temp for me -
Pork roast too fatty
We get weird cuts up here lol. The picnic is basically a picnic shoulder cut into three or four smaller pieces with fat cap in tact. I don't have trouble keeping the temp up, just getting temp up from start. The weather here has been very cold and rainy, so I am guessing this is the main reason... -
Pork roast too fatty
My last cook was a 4.5 pound shoulder. I tried a brine on it this time. Brined it overnight in 2.5 cups water, .5 cup salt, .5 cup brown sugar and some of my rub. Pulled it out of the fridge in the morning and rinsed it in cold water then patted it dry. Coated it in mustard, then my rub on it... -
Pork roast too fatty
Vancouver bc. When I did the small picnic shoulder (3 lbs) there was two of three pieces of fat to pull out and the rest was meat. The blade roast had a lot more left over. I just wanted to make sure it was the cut of meat and not the way I cooked it -
Pork roast too fatty
What do you mean by remove the juices and defatted in the fridge? I have never been a huge fan of sauce on it. Any sauces I have tried seemed to over power the taste if the meat. -
Difference between 5-10 degrees on a smoker
Danger zone? Is this getting it past 140 degrees in 4 hours?- moist
- Post #3
- Forum: General Discussion
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Pork roast too fatty
Ya I was using the factory thermometer and a $20 leave in meat thermometer. Brought it up to 197 then pulled it and FTC for an hour and a half. It pulled apart real easy, but about 20% of the final product was gelatin fat -
Pork roast too fatty
The last roast I did had a ton of flavour but it ended up being too fatty. There was a lot of fat left over at the end. Was I cooking it at too high of a temp? I tried to keep it at 250. Also, I live in Vancouver and I can't find a boston butt. We have picnic shoulders which I usually do, and... -
Question about smoking a Butt
I've been using my wsm I'm from Vancouver. It's been around 30 Fahrenheit here. I have to use little to no water in the water bowl or it won't get past 200 degrees. I find if I add a couple cups if boiling water to it every couple hours it works good. Then I can leave the vents 3/4 open- moist
- Post #28
- Forum: General Discussion
