Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
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I did last year. 14 lb bird, that was brined, stuffed with aromatics along herbed butter under the skin. Had to travel with at 9:30. Literally pulled it off the smoker, into a cooler, in the car and off we went. 2 hour drive. Bird skin was soft. Put it in the oven for 15 minutes and it crisped right up again.
I'm doing the same thing here. Put mine on at 8am. First attempt at pulled ham. My wife is not a fan of ham, but she was all in on trying this when I suggested it. Looking forward to having it with my Mom's ham sauce recipe (mustard, tomato soup, butter, vinegar, and horseradish).
My Thanksgiving spread turned out pretty damn good. Tried my hand at Tini's mac and cheese; it was pretty good, but I overcooked the roux, so I didn't quite nail it (will definitely be trying again). My Traeger ran out of pellets when the breast was somewhere around 150 degrees, but I didn't catch it right away before putting it in the oven to finish (couldn't get the grill to heat up again after filling the hopper, figure I've gotta clean out the fire pot) and the IT dropped as low as 132 before it finally started climbing again. So it wound up slightly dry closer to the surface, but the center was still really juicy.
Cooking time for 17 lb boneless ribeye loin in GMG pellet grill at 250 degrees. Plan to go to internal of 120 - 125. Remove to rest while cranking heat to 350 to 400. Then sear it till internal 128 -130. Then wrap it in towel and cooler for rest until eating. 30 - 60 minutes. How many hours should I plan for it to take?
A ballpark estimate is 25-30 minutes per pound at 250 degrees, but use leave-in thermometer probes if you've got any. Even if you're getting a great sale price, that's an expensive AF hunk of meat. Personally, I'd cut it in half and get more bark across two roasts.
Aldi’s had ribeye roasts with bones for $7.99/lb again. Sure beats the cost I saw at Sam’s for $15.99/lb. Plus the rib sections are pretty much cut through and I take the netting off and cut them off the rest of the way. I will smoke them later. I think total I got like 8-9 of these, froze them partially then cut into at least 1” thick steaks. Aldi’s had a sale before Thanksgiving and just now.
Picked out an 8.5 lb one for Christmas debating on whether to smoke it or do the oven method.
Thanks. Going to cut into 2 halves. Increased surface area of meat should result in about 4 hour cook to 120 plus an hour or so rest and reverse sear.
Anyone have a Thermoworks RFX? Wife asked what I want for Christmas and I was going to send her down that route. I had Thermopro wireless probes for about a week before returning it. The temperature probes read wildly different temperatures than each other or my instant read.
Wife got me the RFX 2 probe for Christmas - obviously haven't used it yet. I've had multiple other Thermoworks products though and all of them have been fantastic so I'm super excited.
My nearest Kroger subsidiary also has them going for $7.99/lb. I'm planning to get a couple of 3-4 bone roasts, cook one for Christmas dinner at my folks' place, leave one in my freezer for when I get back around new years. I like leaving the bones tied on and frenching them for presentation. I cook up the scraps that I trim away for that as a little snack.
I've got that on my list this year. Mainly wanted it to track temps when I'm using my rotisserie. The one downside (currently) is that you need WiFi in order to access the data coming from the probes. I've read that you can trick the transceiver block by using your phone as a mobile hotspot, though. Thermoworks does say that an update allowing you to connect to the block with Bluetooth is coming.
I need to invest in a wireless set up badly but am a cheap/stubborn middle aged man.
I've been using an older 2-probe version of this thermometer for quite a few years. I can't imagine running a long cook without it, it's especially nice when I do longer cooks overnight to save time. Be reasonably gentle with the probe wires and it should last you a long time...and if they fail, replacement probes are pretty cheap.
ThermoPro TP829
Christmas Eve wings from the smoker! Light coating of baking powder and salt before the smoking them. Turned out great. Pulled them off around 180-200. Just about fall off the bone and not dry.
No smoking tonight, just grilling some steaks on the Ninja Woodfire XL.
I’ve also had the 4-probe ThermoPro for 2-3 years and agree, it’s awesome and affordable!
