I noticed that folks worship that smoke ring.. Do you get good smoke taste going straight from refrigerator to smoker?--or do you think it matters? Thank you for your reply
Beautimus !!!!!!!!!!!! WOW!When I do brisket, I pull it from the fridge, unwrap, trim, and rub it as my coals and fire are getting started and stabilized. It ends upon close to room temp.
Aaron Franklin warms beef to room temperature. He feels it gives a more even cook.
My room temperature brisket turns out pretty good. Here's one I did a few days ago.
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Thank you!I find no benefit and in the case of Poultry...Sitting on the counter, in a 90°+ Kitchen, is asking for trouble. If I am Dry Brining meat, I will let that sit out for an hour...JJ
Thank you----with the elctric smoker gathering dust, I may can put cold meat on the WSMFridge to smoker here too!
Al
You bet, sir, and as well for yours!Thanks for the like Displaced Texan it is appreciated.
Warren
Thank You!Yep, fridge to smoker with a stop off for some rub. No reason to let it warm up, especially the larger pieces. If it takes an hour in a 225+ degree oven for the inside to get to room temp, then sitting on the counter in ~75 degrees means nothing but bacteria growth on the outside unless you have salt on it to inhibit the growth.
For steaks that are only an inch thick... that's another discussion entirely.
See below for my last butt smoke. More importantly, you can see going from 40 to 80 degrees was about an hour.
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