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.
Sad news, while the flavor was OK, the poor man's brisket wasn't very amazing. I'm not sure what went wrong this time, but it wasn't moist. I'm going to have to do another and see if I can get poor man's brisket back on track. [Reply]
Originally Posted by GloryDayz:
Sad news, while the flavor was OK, the poor man's brisket wasn't very amazing. I'm not sure what went wrong this time, but it wasn't moist. I'm going to have to do another and see if I can get poor man's brisket back on track.
I couldn't get it there either when I did it.
It's not a bad eat, but it needs some more help. Braising that fucker (burnt ends) is a good approach. [Reply]
Originally Posted by GloryDayz:
Sad news, while the flavor was OK, the poor man's brisket wasn't very amazing. I'm not sure what went wrong this time, but it wasn't moist. I'm going to have to do another and see if I can get poor man's brisket back on track.
Key that I have found is run it to 203F internal, pull it, wrap it in foil, then towels and place in a cooler for a couple hours and it just melts.
No idea why but without the sit I find it gets dry.
You might even wrap it in foil at 165F and put back on smoker until it gets to 203 then do the wrap/cooler step.
Edit: I just remembered I started wrapping mine in parchment paper at 165 and that made a huge difference. Butchers paper is better I guess but I have parchment and it works. [Reply]
Originally Posted by Buehler445:
I couldn't get it there either when I did it.
It's not a bad eat, but it needs some more help. Braising that fucker (burnt ends) is a good approach.
I think next time I'm going to make sure the one I pick has more marbling. Then I'm going to up the temp a bit, maybe run it at ~245 and go that route. It took almost 7 hours and I'm thinking that might have just been too long. I took it to 160 internal in about 4 hours the wrapped it, but from that 160 mark until 205 was about 3 hours, that seems a bit too long.
Oh well, the taste was good enough, but sauce was required, and it just hasn't compared to previous efforts. [Reply]
Originally Posted by Marcellus:
Key that I have found is run it to 203F internal, pull it, wrap it in foil, then towels and place in a cooler for a couple hours and it just melts.
No idea why but without the sit I find it gets dry.
You might even wrap it in foil at 165F and put back on smoker until it gets to 203 then do the wrap/cooler step.
Edit: I just remembered I started wrapping mine in parchment paper at 165 and that made a huge difference. Butchers paper is better I guess but I have parchment and it works.
Interesting.... I wrapped it at 160 and put it back on until 205... And I added an additional layer of butcher paper, put it in a smallish cooler to let it rest, and it must have been in there at least an hour before the wife finished the other platter and we drove to the party.
I'm still just stumped.
I don't want to blame the cow, but I've never had this problem with poor man's brisket... [Reply]
Originally Posted by GloryDayz:
Sad news, while the flavor was OK, the poor man's brisket wasn't very amazing. I'm not sure what went wrong this time, but it wasn't moist. I'm going to have to do another and see if I can get poor man's brisket back on track.
The last time I bought a chuck roast from Hyvee my wife picked it up and said this was what they had as chuck roast in the cooler. It was tougher than usual and the cut was weird, called it a petite chuck like what you have there and charged $7/lb and it didn't cook up like I'm accustomed to at all.
I've been more than happy with the stuff I've bought from Hyvee in the past, but I'm gonna roll with Costco two packs until I see the more normal ones I'm accustomed to.
Got one thawing now for beef and broccoli tomorrow and it's pretty as can be for the same price or even less than what Hyvee has. I think you're safe to blame the butcher moreso than the cow if you had the same experience as I did. [Reply]
Thinking very seriously about doing a couple chimichurri marinaded shirt steaks (will make some nice lunch sandies at work) and maybe some tri-tip chili. Getting nipply around here, and chili always seems to hit the spot when my nips can cut glass. [Reply]
Originally Posted by Pablo:
The last time I bought a chuck roast from Hyvee my wife picked it up and said this was what they had as chuck roast in the cooler. It was tougher than usual and the cut was weird, called it a petite chuck like what you have there and charged $7/lb and it didn't cook up like I'm accustomed to at all.
I've been more than happy with the stuff I've bought from Hyvee in the past, but I'm gonna roll with Costco two packs until I see the more normal ones I'm accustomed to.
Got one thawing now for beef and broccoli tomorrow and it's pretty as can be for the same price or even less than what Hyvee has. I think you're safe to blame the butcher moreso than the cow if you had the same experience as I did.
I'll do just that because, well, poor man's brisket is usually freaking awesome... [Reply]
Originally Posted by ptlyon:
Hy-vee sucks. Wapner in 10 minutes.
I buy a lot of meat at Hyvee. Prolly a 50/50 split between them and Costco. I really need to get my ass to this place called Upper Cut KC in Liberty because I follow them online and they look like the sort of butcher shop you'd always want to shop at, but I've yet to get my ass over there. [Reply]
