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Author Topic: Smoke It If You've Got It!  (Read 18015 times)

rgfixit

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Smoke It If You've Got It!
« on: Jul 24, 2018, 07:24 PM »
First........don't even go there :-\

This is the SMOKIN MEATS thread.

I'm new to smoking different cuts and types of meats. So.......let's try to share some tips and recipes..

Rg
"Lemmings must be directed to the sea......"
Frank Burns

Mac Attack

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Re: Smoke It If You've Got It!
« Reply #1 on: Jul 24, 2018, 07:30 PM »

had to


 8)




ActiveTrapChecker

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Re: Smoke It If You've Got It!
« Reply #2 on: Jul 24, 2018, 07:46 PM »
had to


 8)




Clearly medicinal...

Looking forward to seeing people throw in their smokers

rgfixit

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Re: Smoke It If You've Got It!
« Reply #3 on: Jul 24, 2018, 08:14 PM »
You're too old ...and too round.....to be a hippie Mac.

Back to the subject at hand. I'm putting a corned beef flat in the smoker this weekend. Any tips?

Rg
"Lemmings must be directed to the sea......"
Frank Burns

zwiggles

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Re: Smoke It If You've Got It!
« Reply #4 on: Jul 24, 2018, 08:17 PM »
You're too old ...and too round.....to be a hippie Mac.

That accurately describes most of the hippies I know....

zwiggles

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Re: Smoke It If You've Got It!
« Reply #5 on: Jul 24, 2018, 08:29 PM »
Back to the subject at hand. I'm putting a corned beef flat in the smoker this weekend. Any tips?

Rg

Corned beef/brisket is the meat which has given us the most trouble. I remember two we did “perfectly”, and countless others which were edible, but way over cooked.

A lot of recipes call for covering the brisket after a few hours, and then cooking for a few more. The biggest key is to hit the right internal temp, and pull it before it over cooks.

When you “rest” the meat it should rise in temp by a few degrees. I think brisket is 185* but I would double check. Make sure to check the temp right after you pull it, and watch to see if you hit the desired temp.

SHaRPS

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Re: Smoke It If You've Got It!
« Reply #6 on: Jul 24, 2018, 08:41 PM »
Brisket is 170. 185 and you get dog food lol.
Wicked Wec

zwiggles

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Re: Smoke It If You've Got It!
« Reply #7 on: Jul 24, 2018, 08:48 PM »
Brisket is 170. 185 and you get dog food lol.

That probably explains a few things, but I said don’t quote me on it.

fishogger

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Re: Smoke It If You've Got It!
« Reply #8 on: Jul 24, 2018, 10:02 PM »
since this is a fishing site, ill suggest some fish.  i have smoked trout perch salmon bluegill pike redfish crappie and catfish.  all real god accept the crappie.  it was on the soft side.  we all know about salmon but dont forget about those white meat fish. flathead was especially good smoked. simple salt sugar brine over night. remove from brine and rinse. rack it with a fan on it until dry and tacky to the touch. the drying step is very important in this process.  it helps keep meat moist inside.  smoke over apple wood and charcoal with water pan for 3-4 hours at low temps. heavy heavy smoke rolling out of smoker too. thats the same way i do my salmon.  no cats on hand, toss in a couple gill, scaled and split down the middle, next time you smoke something.  i think they are pretty tasty and done before the main coarse for a snack. ;D

what are some woods you use but dont hear about much?  i like mulberry lilac or maple. burgers over a maple wood fire get a sweetness to them.  some lilac with the hickory or oak for your chicken.

 
some fishermen tell lies,  this one doesnt need to

Mac Attack

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Re: Smoke It If You've Got It!
« Reply #9 on: Jul 25, 2018, 06:23 AM »
That accurately describes most of the hippies I know....

yup

SHaRPS

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Re: Smoke It If You've Got It!
« Reply #10 on: Jul 25, 2018, 06:43 AM »
Here are woods I commonly smoke with.

Hickory, pear, apple, crab apple, peach, plum, cherry, maple, jack daniels bourbon barrels,pecan, alder, mesquitte, walnut and oak.

And here is a list of woods I use when i am looking for specific flavors and aromas.

Grape, acacia, blackberry, mulberry.

I typicaly smoke around 2k lbs of kielbasa a year, about 500lbs of pork loin, and 300lbs of bacon. I also smoke briskets, ribs, pork chops, pork shoulder (pulled pork) venison, chicken, pheasant, chuckar duck and turkey. water life includes blue fish, striped bass, fluke, salmon and trout. a few other things are vegetables and  mac and cheese.

I also have specific smokers for specific foods. 2 are home made and 1 is an electric. 
Wicked Wec

Rugburn

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Re: Smoke It If You've Got It!
« Reply #11 on: Jul 25, 2018, 06:50 AM »
Good to hear that pear is desirable, we had a large branch get blown off our tree a few weeks ago. My wife and I were wondering if it would be good for smoking. In the wood shed it goes!  8)

rgfixit

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Re: Smoke It If You've Got It!
« Reply #12 on: Jul 25, 2018, 07:23 AM »
I'm thinking that if you overocok a corned beef brisket you'll get something more like pastrami. I'm favoring the recipes that call for smoking on the rack for a couple hours or to around 160 then adding liquid and finishing covered. One I found calls for a sauce of Irish whiskey, beef broth, brown mustard and brown sugar. That sounds seriously delicious. I'll probably substitute bourbon.

Once the brisket reaches a desired temperature ( I'm thinking around 170) the sauce is removed to thicken on the stove and then applied as a glaze. The brisket is returned covered to finish. Many of the recipes I've looked at say to bring it to 190, but that sounds really high to me. I'll go by tenderness more than temperature .

One thing I do know is the meat is going to get a lengthy cold water soak to remove some of the salt.

Cant wait for Saturday to get here.

Rg

"Lemmings must be directed to the sea......"
Frank Burns

fishnmachine

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Re: Smoke It If You've Got It!
« Reply #13 on: Jul 25, 2018, 08:03 AM »
If it finishes in foil it more steams itself with its own juices and doesn't dry out.

I have to say Bob, that I'm leery of your booklet's recommended smoking temp for the corned beef. 275 is more of a roasting temperature than smoking temp.

Take your time. Low and Slow.   8)
     One more with the one we're after and we'll have two.
The brook trout is the prom queen of the trout world, and a promiscuous prom queen at that!

fishnmachine

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Re: Smoke It If You've Got It!
« Reply #14 on: Jul 25, 2018, 08:10 AM »
A trick that a lot of people don't know that an old chef once taught me.

When wrapping meats in foil to finish or rest, wrap it with the shiny side in. The more mirror-like finish reflects the heat back into the meat, whereas the dull side will more easily draw the heat out.   8)
     One more with the one we're after and we'll have two.
The brook trout is the prom queen of the trout world, and a promiscuous prom queen at that!

 



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