Smoking Meat Questions and Discussion

[IcSyUclone]

Making burnt ends as far as I know is just cubing up the meat, rolling them around in some sauce and trying to carmelize the sauce on direct heat for a bit. I would think you can do that anytime you want, later.

Once I smoked a small chuck roast and cubed it up into 'burnt ends' and it was OUTSTANDING.

Creative with the chuck roast! Might have to try that one. Yeah, didn't seem like much to the burnt ends. I'm planning on rolling them in a little more rub, sauce them up and smoke low for a couple hours. Crank it up to at the end carmelize. I was just worried abut drying them out or something if I left the point in the fridge.

 

[BACyclone]

Gotcha! Every point I have ever cooked has had so much marbling in it, I think it would be hard to dry it out.

I basically did the same as you did, but instead of re-smoking I threw the cubes (with sauce and a bit more rub) into an open foil pan and threw them on the grill over medium heat. Tossed them a few times. Not very long overall, until I liked the carmelizing.

 

[Acylum]

Does anybody have any experience with Lumberjack pellets? I see they’re $10/20# at Fareway right now.

 

[throwittoblythe]

Does anyone have any leads on where I could get kiln dried oak in central iowa? I use an offset wood smoker so I need kiln dried, split wood. Just 1/4-1/2 cord is usually enough for me.

 

[clonebb]

Does anybody have any experience with Lumberjack pellets? I see they’re $10/20# at Fareway right now.

It is all I use in my green mountain smoker. All wood, no filler. A lot of guys on smoking forums swear by Lumberjack pellets.

 

[cycloner29]

Does anybody have any experience with Lumberjack pellets? I see they’re $10/20# at Fareway right now.

Saw today that Hy-Vee has them to for $10/20lbs. I wouldn’t use anything but LJ. I only use competition blend LJ. Never had an issue with them. I just keep them in the garage and never have humidity issues. Great pellets!!

 

[Clonedogg]

I'm going to smoke my first brisket on May 1st, little nervous .

The plan is to start to thaw 6-4 days out, then trim the fat and season the night before. Smoke it at 225 or 250 until the internal temp gets to 160. Finish it in the oven with a covered roster pan, with a 1/2 inch of beef broth in the bottom of pan, at 250 until the brisket temp comes up to 200-205.

Open to suggestions but the idea of leaving it in the smoker covered in foil for the finish seems like a waste of pellets?? If its covered in foil and broth how much smokier can it get?

I had to do this a week earlier than I had planned, wife made other plans. So today was the day. I made some adjustments to my plan, based on some suggestions on here. Thank You.

My brisket was frozen and still wrapped in butcher paper from our 3rd of beef. I was already to trim it last night after it had thawed for 4 days. I opened it up and it was already trimmed without hardly any fat on it, I thought, now what, but decided to proceed, season and marinate overnight.

Early this morning I took it out of the fridge 2 hours before I put it in the smoker at 200, until it reached 160 degrees. I then wrapped it in parchment paper and threw it in the oven at 250 until it reached 200 degrees, followed by a towel wrap and cooler rest for another 2 hrs. All told it took 14 hours after I put it in the smoker to my plate.

My first brisket was a success, thanks.

 

[ianoconnor]

Does anybody have any experience with Lumberjack pellets? I see they’re $10/20# at Fareway right now.

LJ are top notch.

 

[Gonzo]

I had to do this a week earlier than I had planned, wife made other plans. So today was the day. I made some adjustments to my plan, based on some suggestions on here. Thank You.

My brisket was frozen and still wrapped in butcher paper from our 3rd of beef. I was already to trim it last night after it had thawed for 4 days. I opened it up and it was already trimmed without hardly any fat on it, I thought, now what, but decided to proceed, season and marinate overnight. View attachment 84597

Early this morning I took it out of the fridge 2 hours before I put it in the smoker at 200, until it reached 160 degrees. I then wrapped it in parchment paper and threw it in the oven at 250 until it reached 200 degrees, followed by a towel wrap and cooler rest for another 2 hrs. All told it took 14 hours after I put it in the smoker to my plate. View attachment 84594 View attachment 84596

My first brisket was a success, thanks.

 

[swiacy]

Because of Fire Code & insurance concerns our C.O.A. is moving toward allowing only electric grills or smokers on decks on multistory condos. I have an electric smoker & a Weber gas grill. Anyone have experience converting a gas grill to electric? Any recommendations for an electric smoker or grill?

 

[Brandon]

Does anybody have any experience with Lumberjack pellets? I see they’re $10/20# at Fareway right now.

I buy them by the pallet

 

[usedcarguy]

Because of Fire Code & insurance concerns our C.O.A. is moving toward allowing only electric grills or smokers on decks on multistory condos. I have an electric smoker & a Weber gas grill. Anyone have experience converting a gas grill to electric? Any recommendations for an electric smoker or grill?

I don't think a conversion would be overly complicated as you'd only need a heating element and a thermostat. But I think a major challenge would be generating enough heat inside a traditional grill with 110V. If you look at the electric grills made by companies like Weber, the lids are low profile to limit the heating space. Not aware of any grill/smoker combos.

As for electric smokers, the key is sidewall thickness/insulation. Higher quality ones will keep your humidity levels up and keep your meat from drying out. If you're on a budget, for the money the Masterbuilts are best. They're around $300. If you're willing to spend more, Cookshack has a great line of products that are in reality commercial smoker ovens shrank down to homeowner size. Smokin' Tex is a brand that is an offshoot (former employees I believe) that are similar but a bit cheaper as they're built overseas. Prices range from $600 to $2k. They are are heavy duty.

You can make an ECB work, (el Cheapo Brinkman) but they have no insulation and are about worthless in the wintertime...or spring or fall if they're out in the wind.

 

[dmclone]

Got to Snows at 5am and was 88th in line. Best brisket and sausage I've ever had.

 

[usedcarguy]

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View attachment 84619

Got to Snows at 5am and was 88th in line. Best brisket and sausage I've ever had.

Looks great. I LOVE BBQ, but there's no way I would wait in line that long for it. Great marketing plan by them though.

 

[BCClone]

Because of Fire Code & insurance concerns our C.O.A. is moving toward allowing only electric grills or smokers on decks on multistory condos. I have an electric smoker & a Weber gas grill. Anyone have experience converting a gas grill to electric? Any recommendations for an electric smoker or grill?

Make sure you can’t see the LP canister at all. Next, buy an extension cord and tape the female end up, plug in the male end, and throw the rest in the bottom but make sure people can see the cord to give the appearance that it is electric.

 

[MLawrence]

View attachment 84618

View attachment 84619

Got to Snows at 5am and was 88th in line. Best brisket and sausage I've ever had.

Did you meet Tootsie?

 

[dmclone]

Did you meet Tootsie?

I didn't have anything to say to her. Wife took a picture and everyone sang her happy birthday. It was kind of like tailgating, I would happily do it again.

 

[dmclone]

Looks great. I LOVE BBQ, but there's no way I would wait in line that long for it. Great marketing plan by them though.

You love BBQ but you wouldn't sit around with a bunch of other people drinking beer to have some of the best BBQ on earth?

 

[usedcarguy]

You love BBQ but you wouldn't sit around with a bunch of other people drinking beer to have some of the best BBQ on earth?

Well you didn't say it was a tailgate! I was thinking more of the kind of line at a place like Joe's in KC.

 

[tman24]

Does anybody have any experience with Lumberjack pellets? I see they’re $10/20# at Fareway right now.

It's all I've used so far so don't know how it compares but seems great. Friends have got together and bought a whole pallet of it. They like the char hickory blend.