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I can't thank you enough for writing this. My mind suddenly clicked and I was like ahhh makes sense. Wish I knew sooner before I threw the lamb shank in the smoker, oh well that was a very good learning experience for me. Yep that totally explains why nobody smokes lamb shanks you'll see tons of...
Thanks that does make a lot of sense.
So I guess we have two variables, the type of cut we are working with, and the amount of fat/connective tissues it has. Smoking focuses on the harder muscles and need the time to break down. Did I get that right :)
Thanks this explains it very well!
Though I've seen a lot of recipes smoke leg of lambs to medium rare, how do these people get tender results?
One more question if I may, the lamb shank I smoked yesterday, I removed it at 186 almost. If I let it stay at 200 would It get more tender? At 186...
I am sorry but whats the difference? I know the difference in terms of looks, like I identify it. But in terms of muscle structure are lamb ribs fatty like pork ribs? So is that why we can cook them like pork ribs?
Usually in beef ribs or pork ribs, you can do the 3-2-1 method and guarantee some fall of the bone tender ribs. What I see is that most people here who smoke lamb cutlets or ribs only take it to 135-145 IT.
Can I take the temp up to ~200 and pull the meat?
Or does it not have enough fat?
So...
Lol you maybe correct, beef here is so sketchy. I can't source fresh beef at all! Only thing fresh here is lamb and goats (and camels..) all the beef here is from Zealand and from Holland.
Time to move to texas huh?
Yep foilworked with good results several weeks before. Though the meat was little bit metal-y if you know what I mean. I really like the taste of uncovered smoked meats or butcher paper. Foil adds a taste that I can't really explain, it does however work wonders in producing gelatin like chuckies.
So here's where I don't understand, cook till tender (I understand that part) but then what's after tender? I genuinely don't know what an overcooked brisket or chuck is. Is it fall apart dry? Or is it very tough held together dry? Does the meat become juicy/tough (Undercooked) -> tender ->...
My temps are accurate, I am using a 250 gallon Offset, tel true thermos, confirmed the temps with the thermapro wireless thermometer right at the cooking chamber. So in terms of accuracy of temps I am sure they are okay. They have been working for the past cooks successfully. I do the water test...
I just cooked till it 200. Didn't look. I only looked for the wrapping parta
Though here's where I don't understand!
If I checked for tenderness about 185 for example and it was tender, should I pull it out? Is there any examples where temp doesn't really represent tenderness? Some people say...
Thanks zwiller, so the even though to the touch the chuckie seems 'unfrozen' I still leave it another day or two just to be safe? To be honest I am clueless
when it comes to freezing and thawing the meat. afraid of putting the other two later this week lol. Thanks for the help though!
Hello everyone,
So my Chuck Roasts lately have been literately transforming into rocks. So here's the story, I live in Saudi Arabia, my local butcher brings New Zealand chuck roasts every a couple of months. So when the opportunity came once again I bought like 5 chuck roasts froze three of...