pulled at 137 after two hours in 220 smoke from oak and pecan. I was having issues with my Maverick thermo as the food probe reading crept up to 140 in a bit over an hour, too fast. I used a Taylor thermo that I borrowed from a friend (just to test comparisons between the two, which wasn't much at the time two months ago) and it read a much lower if not plausible temp. so I stuck with the Taylor.
in my earlier posts, say, 6 months ago?, I had talked about my tri tips being done in less than an hour. my smoker at the time was hard to control temp-wise what with the many leaks it had. since I plugged it all up a month ago, it was all easy peasy but I was still worried about the tri tip tonight because of what my Maverick read. initial plan was to pull after 140 but I decided to cut it a bit short and play it safe. turns out that the Taylor worked better and that I'll need a new probe for the Maverick.
btw, the tri tip came out FAN-****IN-TASTIC!! sooo tender and juicy it melted in the mouth. however, I had it soaking in a white wine marinade made by Russian River Valley Reserve, one of the bottles that we bought on our anniversary trip up north last Fall. there's still some marinade left in the bottle and I certainly look forward to using it again.
tri tip omelette for breakfast. day old smoked meats are even better.
We're pulling some rib eyes out of the freezer tonight that I smoked a couple weeks back, froze, and vac-sealed. Gonna make steak nachos.
my first smoked pork ternderloin
coated with bbq rub (1/3 of Basic BBQ Rub Recipe for chicken and ribs)
hickory smoked in 230 deg til the meat temp hit 150.
bbq sauce applied 30 mins before removing.
good god the bbq rub had so much kick that my lips melted off. next time, reduce the heat. other than that, oh boy, the pork was damn good.
anyone ever turned a brisket into corned beef? can it be smoked after the brining?
Dude. What do you think pastrami is?
Originally Posted by BeerMan
Brine it. Boil it. Rub it down with spices. Smoke it. Pastrami.
Done it. Soooooogoooooood. It takes two weeks in the fridge in the brine, though...and you have to be SUPER careful handling it to avoid contaminating it before it goes into the brine, otherwise it'll spoil. Take it all the way and make your own pastrami.
I did the opposite, made corned beef into a brisket by soaking out the salt.
some recipes say petersalt. others say pink salt. or just kosher.
Originally Posted by FBJ
some say ten days. others say 6.
this one seems more reasonable. Corned Beef Brisket - From Scratch Recipe - Food.com - 115220