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.
Where I came from being able to pull bones is overcooked. There should be some gnawing to be done.
That said, some people think they are under cooked if they don't pull completely from the bone leaving no trace of protein on the bone whatsoever.
I find, I like to have to bite into my ribs and prefer not to use my arms to separate the meat from the bone.
Cooked ribs last night with the Tri-tip but the smoke ring is missing on the ribs...
Originally Posted by GloryDayz:
The best news is that you can see how cleanly the bones pulled out, but the meat remained just firm enough..
Again, when I'm not really trying I mail it...
Uncovered on the smoker for 3 hours, 1.5 hours covered (and didn't add anything inside the foil), ~4 minutes under the broiler, then 1.5 hours resting in foil that were wrapped in towels...
Can anyone give me a recommendation for some good analog smoker temp gauges? I want to install two closer to the cooking level on an OK offset smoker. [Reply]
Originally Posted by ChiefGator:
Can anyone give me a recommendation for some good analog smoker temp gauges? I want to install two closer to the cooking level on an OK offset smoker.
I bought a couple of River Country 3" thermometers. They work for me. They have a long stem and once or twice I've had to adjust things so they didn't touch the food. [Reply]
Tel-Tru and Midwest Hearth are probably some of the best but they will cost you 4 times as much. They still have to be calibrated routinely and they all get spiderwebbing inside that ruins them. I would rather use digital all day but he wants analog. [Reply]
I think I will put a couple analog, but I did start looking at digital ones... the option to have low and high temp alarms sounds good.. especially when I wake up at 2am to start a smoke and lay back down to rest sometimes.... [Reply]
I can walk to the lake, drop a line and have a respectable catfish in seconds, Have to work hard to find a bass, blue gill, or perch that it should have. There was a flood that came up to but not into the house before I bought it.Don't thinkthey restocked or were not successful.
It's well seasoned, I can keep it at 200- 225 for 4 hours without watching it. I am looking for a small pressure washer to keep 'er clean. I need to get wood this weekend. 1stick left.
[QUOTE=srvy;15285576]
Originally Posted by cooper barrett:
Did not get to take after pics but 4 chicken halves,2 1-1/4" center cut chops,1 slab StL ribs,2 slabs chuck ribs.
Looks like you are getting her broken in pretty good.
