Smoking Meat Questions and Discussion

[zarnold56]

Throwing on a bunch of skin on chicken thighs later today. Didn’t get to overnight dry brine them, but got some salt and pepper on them just now. Not sure if I just want to go low and slow the whole time. Doubt I can get skin crispy without the dry brine.

 

[Gonzo]

Yeah, I pulled it about an hour ago to wrap in paper. The temps seem to have mostly evened out after it broke through the stall. Ive got about 10 degrees before the middle of the flat hits 203. The bark isn’t what I wanted it to be but we’ll see how it tastes in a few hours.

I wouldn't get hung up on the bark not being perfect, especially if you haven't done that many briskets. I've only done a handful myself and have yet to get that amazing bark that the more seasoned guys are able to get.

 

[ISUAgronomist]

Getting close to making it through the stall. Grill sitting at an excellent 275F. Brisket still at 165F will wrap once it pushes to 170-175F and back on to finish out. This may be the best one yet. Have had issues before with grill temp popping up too high. Can't wait to see it when I wrap.

 

[AgronAlum]

The last third of the flat is pretty dry but the rest turned out pretty decent.

 

[Gonzo]

SOLID.

 

[ISUAgronomist]

Quick picture just before wrapping. Gonna be a good one!

 

[cstrunk]

Cooked some Prime Top Sirloins on the Traeger last night. Got them on sale for $8/lb. Sides were grilled zucchini and onions (also on the Traeger), mashed potatoes, and corn.

Smoked the sirloins at 180F for about 20 mins. Removed until grill temp increased to 375F. Put the steaks back on for about 4-5 mins per side. Turned out amazing.

 

[Gonzo]

Cooked some Prime Top Sirloins on the Traeger last night. Got them on sale for $8/lb. Sides were grilled zucchini and onions (also on the Traeger), mashed potatoes, and corn.

Smoked the sirloins at 180F for about 20 mins. Removed until grill temp increased to 375F. Put the steaks back on for about 4-5 mins per side. Turned out amazing.

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Well done, looks perfect.

 

[Gonzo]

Solid results. Some of the more fatty pieces were a little chewy, to be expected with Chuck roast. The chimichurri recipe I made is a winner, might've been the best thing on the plate.

 

[CloneFanInKC]

Happy Father’s Day!

 

[AgronAlum]

Happy Father’s Day!

Damn, I wish people in my house ate seafood. I love a good scallop.

 

[FLYINGCYCLONE]

Damn, I wish people in my house ate seafood. I love a good scallop.

Make a bunch the way you like, and suggest people eat up or head to MacDons.

 

[ISUAgronomist]

Came out awesome! Super tender and juicy. Had a few snacks off it but vacuum sealed 95% to serve on Independence Day.

 

[AgronAlum]

Make a bunch the way you like, and suggest people eat up or head to MacDons.

It’s 1v4 and the 4 includes the wife (who also does the shopping). Not sure I’m gonna win there.

 

[AgronAlum]

Picked up a new vac sealer today. The 30 year old food saver started crapping out. This thing is a beaut compared to the old one. Would highly recommend. The biggest thing (which I haven’t tried) is that it seals wet ingredients with a “double seal”. I ran into issues with juices creeping up the last one.

Amazon.com

Now what to do with the leftover brisket…

 

[dmclone]

Picked up a new vac sealer today. The 30 year old food saver started crapping out. This thing is a beaut compared to the old one. Would highly recommend. The biggest thing (which I haven’t tried) is that it seals wet ingredients with a “double seal”. I ran into issues with juices creeping up the last one.

Amazon.com

Now what to do with the leftover brisket…

Yes, I bought this exact same one over Christmas. This seems dumb but my favorite feature is that I can cut the bag straight now instead of guessing.

 

[dmclone]

Tried wings in the smoker for the 2nd time and they came out great. I'm really like using the Fireboard. I set it at 275 and it did a great job. The fluctuations in the chart are mostly from me opening it up. It's a challenge when you're dealing with wood splits to not have large spikes but this did well. "Channel 6" is the chicken wing and "Smoker" is the temp of the smoker. The one spike in channel 6 is when I flipped them and stuck the probe in another drum.







I marinated the night before in Walker Woods Spicy Marinade Jerk. If you like authentic Jamaican Jerk flavor, this stuff nails it.

 

[tm3308]

Came out awesome! Super tender and juicy. Had a few snacks off it but vacuum sealed 95% to serve on Independence Day.

Do you have a foodsaver vac sealer? If so, I'd recommend getting a roll of their expandable bags. I use them for the prime rib roast that I buy up in Wisconsin and take home to my parents' place at Christmas. Might save you from having to slice up the brisket in advance next time; it dies a quick death, so I prefer to slice to order whenever possible.

 

[GBlade]

Tried wings in the smoker for the 2nd time and they came out great. I'm really like using the Fireboard. I set it at 275 and it did a great job. The fluctuations in the chart are mostly from me opening it up. It's a challenge when you're dealing with wood splits to not have large spikes but this did well. "Channel 6" is the chicken wing and "Smoker" is the temp of the smoker. The one spike in channel 6 is when I flipped them and stuck the probe in another drum.

View attachment 130210
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View attachment 130212

I marinated the night before in Walker Woods Spicy Marinade Jerk. If you like authentic Jamaican Jerk flavor, this stuff nails it.

Were you able to get crispy skin? Whenever I've tried wings or thighs I get rubbery skin.

 

[GBlade]

Now what to do with the leftover brisket…

I love making a Joe's Kansas City Z-man sandwich: https://www.joeskc.com/pages/the-legend-of-the-z-man

1. Cook frozen onion rings
2. Toast some brioche buns
3. In a skillet, melt a tablespoon of tallow (rendered from brisket trimmings)
4. Warm the brisket in pan
5. Top with provolone and cover pan until melted
6. Assemble sandwich. Brisket, cheese, and 2 onion rings with a dollop of BBQ sauce