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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #1081
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    I did one of those New York steak prime rib roasts. Three hours in the smoker but only two with smoke. Turned out great.

  2. #1082
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    Quote Originally Posted by BeerMan View Post
    and glorious it was!

    wench and I were still picking off the loose bits after dinner.
    Did ya go for the marrow? I really wonder how that tastes after the smoking.


    Quote Originally Posted by UnholyGoalie View Post
    Yeah, I did. I didn't brine the turkey but that probably would have helped it retain moisture. I also never covered it in foil which is my mistake. The plus side to leaving them naked is the skin came out nice.
    I started brining the Thanksgiving turkey years ago and won't do it any other way now. It comes out insanely juicy and tender.

    I do oven cook that bird, though.
    Last edited by Krussadams; April 17th, 2017 at 12:38 PM.
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  3. #1083
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    Quote Originally Posted by UnholyGoalie View Post
    Yeah, I did. I didn't brine the turkey but that probably would have helped it retain moisture. I also never covered it in foil which is my mistake. The plus side to leaving them naked is the skin came out nice.
    yeah, brining would have helped. I do that for every chicken that go in the smoker. and foiling the chicken/turkey may make the skin more rubbery. then again, that can be solved by finishing it over direct heat.
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    Quote Originally Posted by Krussadams View Post
    Did ya go for the marrow? I really wonder how that tastes after the smoking.
    we plan to use the ham bone for the split pea soup, so yeah, not yet.
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  5. #1085
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    if you don't have one already, grab a Thermapen for cheap.

    http://www.thermoworks.com/Classic-Thermapen
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  6. #1086
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    First time doing ribs on the smoker. 2 racks of beef short ribs and 1 rack of St Louis cut pork ribs. Rubbed with just a bunch of spices I have in the kitchen.



    Basted with Bone Suckin' Sauce.


    The pork ribs were done in about 4.5 hours. The beef ribs were stubborn SOB's. I pulled them off and threw them in the oven to speed up the process. In total they got to about 190 degrees after about 6.5 hours. I would have liked to let them keep going on the smoker but rushed them to be ready for dinner. They came out good, although not as tender as I'd hoped and some of the fat/connective tissue hadn't fully rendered out. Still, I'm pleased for it being the 1st try.


  7. #1087
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    Quote Originally Posted by UnholyGoalie View Post
    First time doing ribs on the smoker. 2 racks of beef short ribs and 1 rack of St Louis cut pork ribs. Rubbed with just a bunch of spices I have in the kitchen.



    Basted with Bone Suckin' Sauce.


    The pork ribs were done in about 4.5 hours. The beef ribs were stubborn SOB's. I pulled them off and threw them in the oven to speed up the process. In total they got to about 190 degrees after about 6.5 hours. I would have liked to let them keep going on the smoker but rushed them to be ready for dinner. They came out good, although not as tender as I'd hoped and some of the fat/connective tissue hadn't fully rendered out. Still, I'm pleased for it being the 1st try.

    Dont be afraid to wrap the ribs in foil. After a while they stop taking on the smoke anyway. Now a days i start everything way earlier than i think its gonna take then i use a faux cambro to keep things warm if necessary.
    "We still have some guys that haven't scored since Jesus was a baby" - Sutter


  8. #1088
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    Quote Originally Posted by notbob View Post
    Dont be afraid to wrap the ribs in foil. After a while they stop taking on the smoke anyway. Now a days i start everything way earlier than i think its gonna take then i use a faux cambro to keep things warm if necessary.
    Yep, Foil is the way to go

    new meaning to putting on the foil!

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    "scientists" say the meat stops absorbing smoke after 140 degrees.

    "experts", like myself, like to wrap ribs after 2-3 hours. it's a method called 3-2-1 for pork ribs and 2-2-1 for beef. or uhmm, is it the other way around?
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  10. #1090
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    2-2-1 for baby back
    "We still have some guys that haven't scored since Jesus was a baby" - Sutter


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