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 Inmem58:
I'm fairly accurate to tell the doneness (sp?) of a steak by touch. I don't make homemade bread, so in the words on Mark Cuban "I'm out"
Originally Posted by Fire Me Boy!:
I know it's not your first rodeo, and I can tell what part of the meat it is based on your previous pics. Still looks like charcoal.
so you all understand what i am up against here in OZ when it comes to smoking meats. went to free range meats today. asked about a whole packer cut brisket. they actually have them on hand (which is great), but.. a 5.1 kilo (11.25 lb) brisket would cost me $115. now this is premium free range, not shit you buy from the grocer, but...aye, aye, aye. :-) [Reply]
Originally Posted by Nickhead:
so you all understand what i am up against here in OZ when it comes to smoking meats. went to free range meats today. asked about a whole packer cut brisket. they actually have them on hand (which is great), but.. a 5.1 kilo (11.25 lb) brisket would cost me $115. now this is premium free range, not shit you buy from the grocer, but...aye, aye, aye. :-)
I'm not sure "free range" is worth it when it comes to beef. With beef, can you be sure it was in the "free range" pasture that's across the street from the same exact pasture the pasture-raised cows were roaming?
Originally Posted by :
CONSUMER UNION EVALUATION: Free range (or free roaming) is a general claim that implies that a meat or poultry product, including eggs, comes from an animal that was raised in the open air or was free to roam. Its use on beef is unregulated and there is no standard definition of this term. “Free Range” is regulated by the USDA for use on poultry, only, (not eggs) and the USDA requires that birds have been given access to the outdoors but for an undetermined period each day. USDA considers five minutes of open-air access each day to be adequate for it to approve use of the “Free Range” claim on a poultry product. “Free range” claims on eggs are not regulated at all. To learn more about what is meant by this term, consumers must contact the manufacturer.
Originally Posted by Fire Me Boy!:
Thermapen isn't about the accuracy. Most thermometers are accurate enough. Thermapen is all about speed. They get an accurate temp in less than 3 seconds. Most others are 10+.
Originally Posted by GloryDayz:
I'm not sure "free range" is worth it when it comes to beef. With beef, can you be sure it was in the "free range" pasture that's across the street from the same exact pasture the pasture-raised cows were roaming?
I live in feedlot country and I would never buy free range beef cow guys know what they're doing and are damn good at it.
I usually buy the kind that hasn't had hormones treatment and that costs some money but give me a professionally fed cow every day of the week. [Reply]
Originally Posted by DJ's left nut:
2 suggestions:
1) Wrap it in butcher paper rather than aluminum foil. It's a happy medium between wrapped and foil. Foil allows no moisture out so you end up with a super soft bark. Obviously unwrapped is just the opposite; slower cooking time and can dry out the outside a bit. Get yourself a big cheap roll of butcher paper and next time wrap it in butcher paper. Lets a little moisture out (especially early) and when it saturates is about when you have lost as much moisture as you want to, so it slows the moisture loss down a lot but doesn't make the meat spongy.
2) Heat for your last hour. You appear to have forgotten the last part of the Texas Crutch - goose your heat to about 325-350 and try to get at least a 30-45 minute 'finishing' cook. Give it a spray with some apple juice for a few more sugars to carmelize and form the crust. For some applications you may want to try putting a coating of Tiger Sauce on it before wrapping it; excellent flavor and a nice little spot for the bark to adhere.
Got up 4 am and smoke a 10lb brisket and small pork picnic shoulder. We are heading to lake later and figured to get a jump on a few things so we are not scrambling when we get there and can relax.
