Hey guys!
First of all, I would like to welcome myself to what appears to be a wonderful forum of enthusiastic smokers :)
Now, on to more pressing matters:
HELP
I have a smoker at home and whenever I try to smoke a brisket or steak without any dry rub, (for dietary reasons or whatnot) the meat always comes out with the outside being wet and "slimy" with a rubbery texture. Would love an opinion on why that's happening and how to fix!
Problemo number two:
No matter what chips I use (yes, I have a wood chip smoker), be it applewood chips, hickory, mesquite, etc.. the meat always comes out tasting the same. The chips aren't really having much of an effect. Can someone help me please!!!
I have a masterbuilt electric wood chip smoker
Thanks in advance guys and gals!
Also, side note, I used to work in a smokehouse as a pit master but my meat never came out like this and I can't understand what's wrong. Granted, their smoker was a massive one that ran on huge chunks of wood with an automatic exhaust system, but still...
First of all, I would like to welcome myself to what appears to be a wonderful forum of enthusiastic smokers :)
Now, on to more pressing matters:
HELP
I have a smoker at home and whenever I try to smoke a brisket or steak without any dry rub, (for dietary reasons or whatnot) the meat always comes out with the outside being wet and "slimy" with a rubbery texture. Would love an opinion on why that's happening and how to fix!
Problemo number two:
No matter what chips I use (yes, I have a wood chip smoker), be it applewood chips, hickory, mesquite, etc.. the meat always comes out tasting the same. The chips aren't really having much of an effect. Can someone help me please!!!
I have a masterbuilt electric wood chip smoker
Thanks in advance guys and gals!
Also, side note, I used to work in a smokehouse as a pit master but my meat never came out like this and I can't understand what's wrong. Granted, their smoker was a massive one that ran on huge chunks of wood with an automatic exhaust system, but still...