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.
Tonight i had some very nice pork chops from Hy-Vee and corn on the cob on the grill. When it's this hot, it doesn't take long for the food to cook. [Reply]
Originally Posted by Inmem58:
Yeah I'm going to try some different methods. I just read that 150-160 is where you wanna wrap with butcher paper/foil. I'll get it down one day.
Dude it looked fine and if it was tasty then you done good. There are so many methods and ways to do brisket the key is the end result. I didnt mean to come off arrogant on my post on my smoke. I just do what works for me the end result is all that matters. Brisket at its expense is a meat you want to do what works. Id like to try beef clod but that would be one expensive smoke and fear of failure stops me. Steven Raichlen did one today on his PBS show and got me interested in this again. [Reply]
Originally Posted by srvy:
Dude it looked fine and if it was tasty then you done good. There are so many methods and ways to do brisket the key is the end result. I didnt mean to come off arrogant on my post on my smoke. I just do what works for me the end result is all that matters. Brisket at its expense is a meat you want to do what works. Id like to try beef clod but that would be one expensive smoke and fear of failure stops me. Steven Raichlen did one today on his PBS show and got me interested in this again.
I didn't think you were being arrogant at all, I was kinda bummed about it having no bark. I'm going to try Myron Mixons way. Lots of people have tried it and said it's phenomenal. I don't like the guy at all, but he's a beast on the smoker. [Reply]
Originally Posted by Inmem58:
I didn't think you were being arrogant at all, I was kinda bummed about it having no bark. I'm going to try Myron Mixons way. Lots of people have tried it and said it's phenomenal. I don't like the guy at all, but he's a beast on the smoker.
What's his way? Hot and fast? That's how the PBC cooks. [Reply]
Originally Posted by Inmem58:
Yeah, hot and fast. 300 degrees.
Yeah, my PBC cooks around 310. I love the brisket off it. You don't get much of a smoke ring, but it tastes great and is done inside of 7 hours. [Reply]
Originally Posted by Fire Me Boy!:
Yeah, my PBC cooks around 310. I love the brisket off it. You don't get much of a smoke ring, but it tastes great and is done inside of 7 hours.
I think a smoke ring is overrated. People take it too serious, as long as it tastes good then that's all that matters. IMO a smoke ring is a presentation expectation while competing in competitions, it's not that serious to me. [Reply]
Originally Posted by Inmem58:
I think a smoke ring is overrated. People take it too serious, as long as it takes good then that's all that matters.
Yup. It's why I don't care about it anymore. I'm not doing competition here, I just want good food without having to babysit it or get up at 0-dark-30. [Reply]
Originally Posted by Fire Me Boy!:
Yup. It's why I don't care about it anymore. I'm not doing competition here, I just want good food without having to babysit it or get up at 0-dark-30.
Exactly, I'm my biggest critic and my shit is outta bounds :-) [Reply]
Originally Posted by Inmem58: I think a smoke ring is overrated. People take it too serious, as long as it tastes good then that's all that matters. IMO a smoke ring is a presentation expectation while competing in competitions, it's not that serious to me.
Originally Posted by Inmem58:
Yeah I'm going to try some different methods. I just read that 150-160 is where you wanna wrap with butcher paper/foil. I'll get it down one day.
What rub? Imo it's tough to get a good bark with just a s&p. You need that sugar.
Originally Posted by jspchief:
What rub? Imo it's tough to get a good bark with just a s&p. You need that sugar.
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Yep just salt and pepper. I also used a Tiger Sauce mop, applied twice though. Myron Mixon uses a spritz of beef au jus with brown sugar. I'm going to try that. [Reply]
