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  1. i is a moose

    2 lb. brisket in my Old Smokey Electric Smoker

    Looks great! It takes a real pro to get it to be really buttery. I think pushing it to 205, then wrapping it with some beer and finishing it with an hour-long braise at about 180-200 degrees might yield some results in that direction. Basically you'd have to treat it like braised short ribs...
  2. i is a moose

    BBQ Pulled Lamb & griended BBQ Lamb and Pork with 2 times fried cheese french fries

    This is a fine inspiration to us all! You're making me want to try smoking a lamb shoulder, and serving it with tzitzaki sauce!
  3. i is a moose

    Whats the difference

    Anything labeled a "roast" means it'll be cut down to a manageable size. Usually center-cut, as said, which means you pay more to lose the shoulder and rib ends of the roast (my favorite parts) and the backstrap (which I love for stir fry and Jagerschnitzel). If you don't feel like breaking...
  4. i is a moose

    Brisket in the smoker...again!!!

    Looks good. I love seeing all the crushed black pepper on there! You use black pepper like a Texan!
  5. i is a moose

    Need some advice with multiple briskets

    If you need more "cambro time" in the cooler, feel free to prime it by adding some boiling water to the cooler about 15-20 minutes before adding the meat. When the time comes, drain it, and you have extra heat that the insulating mass of the cooler won't wick away the heat of the meat. I've...
  6. i is a moose

    My first brisket

    I think you'll be fine. It takes alot of salt to mummify meat. Believe it or not, salt, brines and marinade only penetrate 1/8"-1/4" an inch of meat, and the osmotic pressure is far less pronounced on beef as it would be on chicken, fish, or veggies. Good luck, and enjoy the show, you lucky devil!
  7. i is a moose

    Brisket......You will not win this time!!!!!!!!!!!

    Another victim of the stall, eh? We've all been there! Best of luck, and feel free to pad your time, you can always keep the meat warm in a cooler after the smoke if it finishes early!
  8. i is a moose

    My first brisket

    Grassfed beef is fantastic. It has a much more pronounced iron taste, some folks think it tastes like liver. You're right about the lean, it's a risk that it may dry out, but your plan seems sound. I think dropping the temp after it's past 135 degrees IT will offer some security. Good luck!
  9. i is a moose

    2 lb. brisket in my Old Smokey Electric Smoker

    Welcome! For starters, your user name reminds me of this: Besides that, I think you're doing well on that long road of experiential learning. A 2 Lb hunk of brisket is a great "training wheels" smoke, although I'm not familiar with your smoker type, I'm sure it'll be up to the task. Try...
  10. i is a moose

    To inject or not to inject

    I'm wary of injection, simply because it compromises the core of the meat with surface bacteria. That said, if you can get your butt out of the danger zone inside of four hours after injection them it won't matter. I also second Alelover's idea, save the experiments for when your lab rats...
  11. i is a moose

    foil or not to foil

    I'm another one of those no-foil rebels, I think the flavors and the textures are better than using the crutch; but I'm also willing to use the crutch if I'm in a hurry, or having trouble keeping the heat up in my smoker, but I reserve the foil for the resting period. Again, as said before, try...
  12. i is a moose

    Another No Foil Pork Butt-UPDATED WITH FINISHED PHOTO!

    Thanks for the updates. Considering the significantly lower boiling point of water at high altitude, I think what you're doing is about best. The margin between dry and moist is much finer the further up in the clouds you live. We consider pork butt done at 200-205 degrees, which is well below...
  13. i is a moose

    It's not always my fault

    There's no way you can handle all that stuff alone, feel free to send some my way... I'll "assist" you. Nice score, I'm looking forward to the results!
  14. i is a moose

    WSM Mods

    I see we were thinking the same thought about using 3/8" pipe nipples for thermo pass throughs. I think yours was a better execution, though. I put mine on the side hatch because I was worried about rust on the bare steel. I really like your side-bracket standoff idea, I'll have to add that to...
  15. i is a moose

    I thought I would give these ribs a try........and I was disappointed.

    A shame, Swift is a good quality packer. Thanks for the heads up!
  16. i is a moose

    Smoking Friday for Sat?

    Another vote for the next-day reheat. I've done this with whole briskets, too. Into a pan, whole, with a bottle of Newcastle, foiled, and reheated in a 300 degree oven for a couple hours. When I do this, I don't remove my thermometer probe from the smoke the day before, just plug it back into...
  17. i is a moose

    Applewood Smoked Pork Chops w/ Perogies & Deep Fried Corn on the Cob.

    That is unusual. Maybe it's because the frozen corn is first blanched, then frozen, which softens the flesh of the kernels. To be honest, deep frying seems like the natural thing to do to frozen corn on the cobb, because it usually turns into mush when cooked conventionally. The frying would...
  18. i is a moose

    Smoking Boston Butt

    If you're that fanatical about it (and some of us are) feel free to slice the bark off before wrapping it to rest. It's what I do. A little pruning here and there won't "break the dam" and ruin your butt. Some folks get disappointed that that bark doesn't end up in their pulled/chopped pork, but...
  19. i is a moose

    WSMC Overhaul

    I hope the ideas help, I'm beyond happy with the build results. I'm getting there. If you have any suggestions, I love feedback!
  20. i is a moose

    WSMC Overhaul

    You'll love it, I really think it's the best charcoal smoker on the market. Weber always seems to win when it comes to simple tech! My two cents is to run it vanilla for a while, and get a feel for its traits. I'm confident in its out-of-the-box ability to maintain a steady temp, but the...
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