I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Originally Posted by BryanBusby:
explains the smoke problems
Prolly. Never had an the issue on old faithful.. I might need to think-up some tricks. But fuck firing up a side smoker for a single pork belly. [Reply]
As I said in the other thread, I'm going to be honest, my first attempt was pretty terrible. Salty, very salty. Maybe a 10-day cure was a bad idea. And I washed it very well after I took it out of the cure package. Ugh.
I watched a very interesting Cook's Country episode today where they did a whole beef brisket on a round Weber charcoal grill. I smoke mine on an electric smoker but if you use a round Weber you might find it interesting. The entire show is in the link and the brisket part starts around the 2:00 minute mark. Unfortunately you have to fast forward through the segment where they test coolers and finishes after that. They build what they call a snake of charcoal around the outside of the coal grate where the ends don't touch. They light one side and let it burn around the circle instead of lighting all the coals. They said it took them 2 years and 500 lbs of brisket to perfect their method.
Anyway, I had never heard an explanation for the stall before. They say when large pieces of meat like a brisket or pork shoulder get to a certain temp the moisture in the meat starts to evaporate which cools the meat until the moisture is gone. Not the fat or collagen, that happens at a higher temperature. I get it now. The stall is like what happens when you brown ground beef. There will be a lot of liquid as it browns and if you keep going the moisture eventually evaporates and the only liquid left is the fat. [Reply]
I've used the snake method successfully on my weber a dozen times or more. Still monitor the temp of course but you can set it up and walk away in the right weather conditions. [Reply]
