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Chuck tender experiment in the pellet grill. Success!
They are commonly sliced and sold here in many meat departments as mock tenderloin. I suspect grilling them much past medium rare would result in a fairly tough steak. I make jerky, beef stew and shish kabobs with some of them, but they really shine when smoked like brisket. I would not smoke... -
Thermometer problems
Buy a new remote thermometer. It would be rolling the dice, but manage your temps to account for the difference you have already established. You did not say if the temp difference is plus or minus what your Thermopro was reading, but add or subtract at least 50° to the factory thermometer and...- radio
- Post #2
- Forum: General Discussion
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Chuck tender experiment in the pellet grill. Success!
It finished pretty fast once i panned it with beef base and brewed coffee, then covered in foil. These are very lean cuts and would be dry without foiling. It shrunk a good deal as these are prone to do, but the flavor is excellent! I doubt I try the charcoal and wood again in the pellet... -
Brisket and Ribs Cook Temp
I would not bother lowering the temp for the ribs. I have cooked them at 225° up to 275° and all came out great when foiled for a couple hours before unwrapping the last hour. at 240°, you *may* have to cut back a bit on the "3" in 3-2-1- radio
- Post #2
- Forum: General Discussion
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Chuck tender experiment in the pellet grill. Success!
They are known by many names, also Known As: Chuck Eye; Chuck Filet; Chuck Mock Tender Roast; Medallion Pot Roast; Scotch Tender. The pic shows where they come from -
Chuck tender experiment in the pellet grill. Success!
I have been very disappointed in the flavor of meats smoked in the pellet pooper, even with the addition of a pellet tube. I thawed out a chuck tender to smoke today and decided to experiment a bit. I started about a dozen RO briquettes and added two small splits of my dwindling stash of... -
What's the deal with these beef short ribs?
This is what mine look like after cooking. Done in a stick burner at roughly 275 degrees -
What's the deal with these beef short ribs?
my guess is they were cooked longer than necessary therefore causing the extra shrinkage. they should be about like brisket as far as probing and can be tender anywhere from 195° to 205° or a tad more. did you have a thermometer probe in them? They do shrink a good bit, but that is excessive -
First time cooking pulled pork - does this sound right?
Good advice about cooking it hotter. You said "huge bone-in pork shoulder" but gave no actual weight. At lower cooking temps (225° or so) plan on about an hour and a half per pound. At 275°, that can be reduced to an hour or a bit more per pound. Foiling at 160° or so can speed up the cook... -
Pit Boss 340 Temp Swings
I would be contacting customer service pronto! Sounds like it might be a control board issue- radio
- Post #2
- Forum: Pellet Smokers
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Belly Getting Ready
Watching. Been seeing them at Sam's club and have resisted temptation so far as they seem so fatty. This one might push me off the fence -
I like butts.
what a menu! You might try filling the water pan with gravel, then covering in foil. it absorbs, holds and regulates heat quite well. I resorted to that in the ECB (El Cheapo Brinkman) I started with and it turned out some great food! -
PitBoss pellets?
No experience with PB pellets, but yesterday I did see a 40 pound bag of pellets at Sam's club for $14.99. was tempted to grab a bag or two and test them- radio
- Post #6
- Forum: General Discussion
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How long to get offset smoker up to temp?
the larger the smoker and firebox, the more fuel it will take to heat it. My New Braunfels 36 inch chamber only takes one chimney and a couple of splits to be happy, but I have it well sealed and it is very heavy steel. I plan on at least an hour to start the fire and get the smoker up to...- radio
- Post #3
- Forum: Grilling Tips
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Losing LOTs of temp when opening
Never, ever trust the factory thermometers! Buy a decent dual probe remote unit like the Maverick or similar. One probe to monitor the cooking chamber temps, and the other the internal temp of the meat. Just be sure to insert the probe in the meat after it has been in the smoker a while and...- radio
- Post #2
- Forum: Masterbuilt Electric Smoker (MES) Owners
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Recommendation of Gasket Material for Smoker Door
All smokers will leak a small amount. What you don't want is one that fits together so loosely that a breeze will cause it to puff smoke, or worse yet, draw in outside air into the cooking chamber from the gaps making it very difficult to maintain temps. Yes, some minor temp swings are...- radio
- Post #9
- Forum: Smoker Builds
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Recommendation of Gasket Material for Smoker Door
Most of us use the high temp RTV silicone sealant to make a gasket of sorts. Clean the heck out of the surface it will go on (usually the under side of the lid/door) use masking tape to go around the edges of the main chamber, use vegetable oil to coat the heck out of the masking tape, then run...- radio
- Post #6
- Forum: Smoker Builds
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First brisket (sorry in advance for the length)
Most likely undercooked as SHS said above. That being said, briskets can vary greatly from one to the next, even from the same store and the same day. Some finish quickly and others lag behind for hours even if they are the same weight. I have never seen a full packer robe tender at 180 or... -
total smoker rookie.
You need an A-Maze-n tube or tray to burn pellets in anything other than a pellet grill. https://www.amazenproducts.com/ The pellets must be lit with a torch and not just placed in the tray or tube. There is a ton of info on here about every technique imaginable. Use the search feature and... -
Boston Butt stall...
Sounds like the thermometer you are using to read the cooker temp might be off and you are cooking lower than 225°. I would pull it out of the smoker and finish in the oven. Before the next cook, verify the thermometer you are using. Never trust the thermometer in the smoker as they can be...
