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i was refering to meat and marinade juices running out of injection sites and i think it ends up a drier finished product,to be honest i just try to leave the meat intact as much as possible not even a fork to turn the joints of meat over i use probes that stays in the meat all through the cook...
i find that when i brine meat i end up with less brine liquid than i started with so i can only assume that it has penetrated the meat . also i have seen protein boils and streaks running on the outside of my meat from sites of marinade injection and that has continued for quite a while into the...
good luck with the main event , i hope the weather holds off and stays dry for you ,do you have anyone helping you keep an eye on things so you can have a nap during the 14 hour cook or will you have no sleep and go home a wreck.?lol
i never inject now because i believe that sticking a needle in the meat all over means you have lots of holes for the juice to run back out of making it a drier meat in the end. i only brine meat now .i smoke at 225-230 and i wrap it in foil at 145f internal temperature and then i find the meat...
i smoke my picnics at 225-230 and the stall happens around the 150-155 mark but i went to a drag racing weekend recently and smoked 3 boned and rolled pork shoulders i wrapped them in foil at 145 degrees and i found they went straight through the stall temps up to the magic 200 and they were...
i must ask a question why is it that when i smoke a picnic or butt it will take 10 hours or more to get up to 200 degrees and this 38 pound pig only took a little over 6 hours .did you have a time when the internal temperature stalled ?
hi guys
i have been away on a long weekend watching drag racing
i was camping with 15 friends and family we had great sunny weather a good few beers and food cooked on my home made ugly drum smoker
we saw top fuel dragsters
we ate fatties on friday night ,the two bacon wrapped fatties...
if you do not want to make your own try finding a jar of walkerswood jerk seasoning , it really is one of the best ready made wet rubs.or go to www.jamaicatravelandculture.com/food for real jamaican recipies
hi guys
final installment of the picnic in surrey england
this is it, after being in the UDS for 14 hours at 230f i wrapped it in foil when the I.T. was at 155f and i removed it at 201f i then rested it in a cool box wrapped in foil and towels for 3 hours until the kids came in from work ...
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