What Methods to Test?

[mustardsauce]

I'm considering doing a series of posts where I try various methods side by side and show the results. For instance, a "turbo" boston butt cooked at 300-325 vs one smoked at 225 for probably 3x as long. What are the differences and is the time saved worth it? Another example could be wrapping a brisket in butcher paper, vs foil, vs no wrap at all.

What are some ideas you'd like to see tested?

 

[SmokinVOLfan]

I think you are on the right path. Basically smoke meats at different temperatures, using different types of wood, different types of smokers/grills, wrapping vs no wrapping(butts, ribs, briskets, etc...), store bought vs homemade(bacon/sausage), burgers store bought vs grinding your own and with different cuts of beef, and so on...

You could also do one of what type of beer pairs best with which meat!

 

[mustardsauce]

Store bought vs homemade sounds like a great option!

 

[tallbm]

I'm considering doing a series of posts where I try various methods side by side and show the results. For instance, a "turbo" boston butt cooked at 300-325 vs one smoked at 225 for probably 3x as long. What are the differences and is the time saved worth it? Another example could be wrapping a brisket in butcher paper, vs foil, vs no wrap at all.

What are some ideas you'd like to see tested?

Hi there and welcome!

You could do bacon pellicle vs no pellicle. (My findings are that no pellicle is needed).

OR if you really want to do the world a favor start a series of tests finding out the hard facts on feasible smoking/cooking temps that produce edible chicken/poultry skin!!! When cooked at too low of a temp chicken skin is rubbery and there seem to be a number of different temps and approaches and such the sometimes work and sometimes don't but no group of definitive findings lol.

Once you get the list of temps sorted out you could then branch into alternative approaches like oven broiler, torch, hot grill time and temps.
Then into skin drying and baking soda skin prep approaches, etc.

The chicken/poultry skin investigation would give you TONS of tests to run and result in TONS of findings that work vs not work vs kinda work :)

 

[mustardsauce]

Crispy chicken skin is a great idea! That sounds fun to test anyway, and with all the theories out there, it could go endless directions.

 

[bradger]

OR if you really want to do the world a favor start a series of tests finding out the hard facts on feasible smoking/cooking temps that produce edible chicken/poultry skin!!!

you could also through in crisping skin before and after smoke.

 

[Bearcarver]

I just take notes on everything I smoke, from start to finish.
Then track everything & note which worked the best & tasted best.
You'll run into too many variables to do a test for each one. It will come to you eventually throughout your Smoking Adventures, so just make note when it comes by & take notes of it.

Bear