Who's smoking meat this weekend?

[Inkleg]

@HoppyDaze what is this brine you speak of and temperature did you take the roast too?

 

[HoppyDaze]

Dry brine is just salting it (or rub) and letting in sit in the fridge for a day or two. Most things I now see say to do it for 6 to 24 hours but I've seen 6 to 48 hours too. I wrapped in cheese cloth, but don't think that's necessary. I read it in a recipe and now I can't find it. I kind of used multiple ideas to come up with my own recipe like I do for everything else.

I took the roast to 208F. Again, most recipes say cook to 190 but I saw multiple that suggested to go as high as 212. Since it was my first shot at this I decided to try the higher temp. No dryness or toughness at all. It was damn good! Had a lot of brisket like flavors.

 

[TNJake]

I don't remember who recommended the chuck roast in here...thank you to whoever that was because it was so good! I now see no reason to ever do pork butt (never been a big fan but it has its purposes). Chuck roast is just a way more delicious pork butt

Right on! Great eats and actually pretty easy!

 

[NGD]

Dry brine is just salting it (or rub) and letting in sit in the fridge for a day or two. Most things I now see say to do it for 6 to 24 hours but I've seen 6 to 48 hours too. I wrapped in cheese cloth, but don't think that's necessary. I read it in a recipe and now I can't find it. I kind of used multiple ideas to come up with my own recipe like I do for everything else.

I took the roast to 208F. Again, most recipes say cook to 190 but I saw multiple that suggested to go as high as 212. Since it was my first shot at this I decided to try the higher temp. No dryness or toughness at all. It was damn good! Had a lot of brisket like flavors.

Forgive my ignorance on the subject, but with a roast do you hit a stall like you do with brisket? If so, how do you push through? Texas crutch or just let it don its thing? I’m new to smoking and really to any long cooks outside of a crockpot in general.

 

[applescrap]

I don't remember who recommended the chuck roast in here...thank you to whoever that was because it was so good! I now see no reason to ever do pork butt (never been a big fan but it has its purposes). Chuck roast is just a way more delicious pork butt

Welcome

 

[applescrap]

Forgive my ignorance on the subject, but with a roast do you hit a stall like you do with brisket? If so, how do you push through? Texas crutch or just let it don its thing? I’m new to smoking and really to any long cooks outside of a crockpot in general.

I dont wrap my meat. Yes, I think there is a little stall and these little bad boys can take a while to cook. You could wrap it, maybe some day I will try it.

 

[TNJake]

I dont wrap my meat. Yes, I think there is a little stall and these little bad boys can take a while to cook. You could wrap it, maybe some day I will try it.

Same here. Mine did stall a bit but I left if until I pushed through. I also have gotten a stall on thick beef ribs. Those I did wrap and added some liquid to keep moist. The crust was perfect for ribs.

 

[TNJake]

Stuffed flank steak

 

[applescrap]

Pork shoulder with 2 to 1 brown sugar to salt only. Pulled at 201 one probe 196 in other. Hickory and apple, meh, miss cherry.

 

[S-Met]

miss cherry

Me too! I really like everything I've used it on.

Anyone have any experience with peach wood? I might have a connection to a peach orchard. Fruit and wood. Thinking peach wine - brandy if I learn to distill and wood fer smoking!

 

[TNJake]

Pork shoulder with 2 to 1 brown sugar to salt only. Pulled at 201 one probe 196 in other. Hickory and apple, meh, miss cherry.View attachment 608664

Applescrap, I see you all over HBT. I was just powering through your warm fermented lager thread.

 

[applescrap]

Applescrap, I see you all over HBT. I was just powering through your warm fermented lager thread.

Haha, hope that's a good thing! I am a jack of all and master of none .

 

[Cato1507]

Dry brine is just salting it (or rub) and letting in sit in the fridge for a day or two. Most things I now see say to do it for 6 to 24 hours but I've seen 6 to 48 hours too. I wrapped in cheese cloth, but don't think that's necessary. I read it in a recipe and now I can't find it. I kind of used multiple ideas to come up with my own recipe like I do for everything else.

I took the roast to 208F. Again, most recipes say cook to 190 but I saw multiple that suggested to go as high as 212. Since it was my first shot at this I decided to try the higher temp. No dryness or toughness at all. It was damn good! Had a lot of brisket like flavors.

Never tried a smoking a chuck roast, but sure willing to give it a try. Wife got me a new electric smoker for Xmas to replace my old rusted out one.

What temp did you smoke the chuck roast?
Does it shred when finished or do you slice it like a brisket?

 

[TNJake]

What temp did you smoke the chuck roast?

I know that wasn't addressed to me but I smoked at 250 on a Traeger. Like Hoppy said, you can go between 190 and 212 for meat temp. The higher end will shred a bit more. 190 is more of the slicing temp. The last one I did for burnt ends got to about 200 and it was cutting but starting to shred a bit too. Of course when I cubed it and threw it back in with sauce to caramelize it became fall-apart-smokey morsels.

 

[bleme]

3-2-1 ribs

 

[applescrap]

I smoke almost everything at 275 unless I need less time and then adjust, and it puts a nice crust on the chuck. I slice or shred them and trim all at once. Then freeze in dinner size packs. I like that method for almost everything. I risk any drying effect for convenience and pulling the meat out and knowing there is no fat, bone or anything else unedible has proven so helpful. Salt only has never done me wrong. Also I stand strong, as is well known by now, on hickory and cherry mixed.

 

[Cato1507]

I smoke almost everything at 275 unless I need less time and then adjust, and it puts a nice crust on the chuck. I slice or shred them and trim all at once. Then freeze in dinner size packs. I like that method for almost everything. I risk any drying effect for convenience and pulling the meat out and knowing there is no fat, bone or anything else unedible has proven so helpful. Salt only has never done me wrong. Also I stand strong, as is well known by now, on hickory and cherry mixed.

Mostly been at 250F because that's as high as my old smoker went and am familiar with the timing. New smoke will go to 275 and I did a chicken that way and it turned out great.
Pork butt and ribs I'll wrap in foil the last few hours with a little liquid.
Woods I like using apple, cherry, pecan, hickory.

 

[applescrap]

My last two bags I mixed were oak and apple. Crabapple I have used and I cant remeber, but I think it was interesting. Anybody ever use that?

I have never used pecan but I heard that's what they use in competitions. I've also heard some like it and some don't. Apparently it imparts a rich nutty flavor, which I would be cool with I imagine. I have heard it's tough to mix with anything else. My favorite is Hickory and Cherry mixed. I did Cherry by itself and that's not for me. Now I'm wondering if cherry with a little Mesquite mixed in would be interesting. We have been eating that pork above all week. Microwave does a great job finishing it off. What fat the smoker doesn't get, it will.

 

[TNJake]

I have never used pecan but I heard that's what they use in competitions. I've also heard some like it and some don't. Apparently it imparts a rich nutty flavor, which I would be cool with I imagine. I have heard it's tough to mix with anything else. My favorite is Hickory and Cherry mixed. I did Cherry by itself and that's not for me. Now I'm wondering if cherry with a little Mesquite mixed in would be interesting.

I'm a big fan of pecan. It's very versatile like hickory. I don't think I've ever mixed pecan though.
I personally don't love straight mesquite so I always mix it with cherry or apple. Probably 30-40% mesquite.
I also plan on using cherry and hickory next week for Superbowl Sunday. Beef chuck burn ends

 

[treacheroustexan]

So were a week away and I started planning my superbowl menu. Going to smoke a chuck roast and make sliced beef sandwiches on onion rolls w/ cole slaw and maybe onion rings. Also chicken wings just because. What's on your guys superbowl menu?

 

[benco]

So were a week away and I started planning my superbowl menu. Going to smoke a chuck roast and make sliced beef sandwiches on onion rolls w/ cole slaw and maybe onion rings. Also chicken wings just because. What's on your guys superbowl menu?

I'm smoking the biggest whole packer I can find for a good size party Saturday night on my pellet smoker. Also a butt load of ABT's. On tap- Cream ale, Cider, Pumpkin spice porter and a Peanut butter chocolate milk stout, it taste just like chocolate milk. That's all I got! Hopefully wife is doing sides.

 

[SirHC_]

I've used crabapple for pork and chicken, works well. We have a monstrosity of a crabapple tree in our yard. The wood is generally too knotty for carving so I use it for smoke. It's like apple apple mixed w a little cherry, I think. Stronger, sharper taste than straight apple or cherry, not as sweet smelling.

 

[OleBrewing]

Just in time to munch at half time the grill held its own at -5 with a blanket of course.

 

[applescrap]

Ribs. Do you guys sauce ribs? I am starting to think they need it. I dont sauce the pork butt or anything usually. Cheers.

 

[OleBrewing]

Ribs. Do you guys sauce ribs? I am starting to think they need it. I dont sauce the pork butt or anything usually. Cheers.View attachment 610673

Not a fan of sauced ribs. I smoke then wrap then grill to crisp up.

 

[Cato1507]

Ribs. Do you guys sauce ribs? I am starting to think they need it. I dont sauce the pork butt or anything usually. Cheers.View attachment 610673

I do sauce my ribs. I do them with a rub on the smoker at 250 for 1.5 hrs then baste them with sauce, wrap in foil at 250 for another 1.5 hrs.

 

[benco]

Ribs. Do you guys sauce ribs? I am starting to think they need it. I dont sauce the pork butt or anything usually. Cheers.View attachment 610673

I have done it a lot of different ways, but I prefer to a dry rub and then finish with a sauce for a glaze and serve with a sauce if you want extra.

 

[bleme]

Ribs. Do you guys sauce ribs? I am starting to think they need it.

I prefer just a dry-rub but I'm the minority in my family, so I go ahead and sauce them for the last hour.

 

[betarhoalphadelta]

Ribs. Do you guys sauce ribs? I am starting to think they need it. I dont sauce the pork butt or anything usually. Cheers.View attachment 610673

I prefer just a dry-rub but I'm the minority in my family, so I go ahead and sauce them for the last hour.

For a long time, I tried to hold the line on ribs. Ribs should be non-sauced, and if they're "fall off the bone tender", it means they're overcooked.

I gave up. Everyone likes them ultra-tender and sauced. So I now do the 2.5-1.5-1 timing on baby backs with foil, and sauce them for the last 30 minutes of cooking.

 

[applescrap]

I am starting to wonder about cooking them longer, maybe even wrapped?! Would figure 3 hours at 275 and an hour at 225 would do it, but definetly not fall off the bone. A quick microwave hit got them there today.