Home Cookin' The BBQ/Smokers/Smoked Meats Thread...

[Krussadams]

I just bought one of these for all of my brining needs. I might have gone a bit overboard. 2 spatchcocked chickens and brine only took it two about 12 quarts

Was at Smart & Final the other day, and was really tempted to get one of those. Making room in the fridge for that is what ultimately swayed me.

But, that would be ideal for brining my Thanksgiving turkey.

 

[Krussadams]

Thats pretty much what i have to go through. We have an extra fridge in the garage though so it isnt a big deal

Sounds like I'm lucky. My wife did a scouting trip while she was at Smart & Final, and they had brisket in stock (couldn't find any [plain brisket] at Stater Brothers, Ralphs and a few other grocery stores). It was $2.59/lb, so I picked up a ~10-lb brisket for about $26. Used the amazingribs.com cure for corned beef, cut the brisket in two, trimmed one down to minimal fat for St. Pat's Day, and left a good fat cap on the other to smoke for some pastrami after the cure. I cleared out the bottom veggie drawer of the fridge, and as of last Tuesday night I have the 2 slabs curing in there in 2-gallon Ziploc bags (double bagged).

But one of the kids has a damn swim meet on St. Pat's Day, so it looks like I'll be doing a boiled dinner in the crock pot this time. Probably will try my hand at making some soda bread this year too, the night before.

 

[notbob]

Sounds like I'm lucky. My wife did a scouting trip while she was at Smart & Final, and they had brisket in stock (couldn't find any [plain brisket] at Stater Brothers, Ralphs and a few other grocery stores). It was $2.59/lb, so I picked up a ~10-lb brisket for about $26. Used the amazingribs.com cure for corned beef, cut the brisket in two, trimmed one down to minimal fat for St. Pat's Day, and left a good fat cap on the other to smoke for some pastrami after the cure. I cleared out the bottom veggie drawer of the fridge, and as of last Tuesday night I have the 2 slabs curing in there in 2-gallon Ziploc bags (double bagged).

But one of the kids has a damn swim meet on St. Pat's Day, so it looks like I'll be doing a boiled dinner in the crock pot this time. Probably will try my hand at making some soda bread this year too, the night before.

Thats the same cure i use. I use his whole recipe actually. Friday im taking it out of the cure and rubbing so i can smoke it on saturday and steam it on sunday. We have a Kings game St Pattys day so i wont be home.

 

[Krussadams]

Thats the same cure i use. I use his whole recipe actually. Friday im taking it out of the cure and rubbing so i can smoke it on saturday and steam it on sunday. We have a Kings game St Pattys day so i wont be home.

Yeah, I plan to follow his whole process for the pastrami and see how it goes. My only problem is a smakoer. All I got is a cheap ass Brinkmann electric smoker, so keeping the temp stable is my biggest problem. Now, making the case to get another smoker is where I'm likely not so lucky.

And crap - I forgot that's the only Rags game at home. That's gonna be a long day.

 

[notbob]

Yeah, I plan to follow his whole process for the pastrami and see how it goes. My only problem is a smakoer. All I got is a cheap ass Brinkmann electric smoker, so keeping the temp stable is my biggest problem. Now, making the case to get another smoker is where I'm likely not so lucky.

And crap - I forgot that's the only Rags game at home. That's gonna be a long day.

My first batch of pastrami was on a weber kettle. Less than a hundred bucks.

 

[leftwngr]

So this is the "last grill" I'm going to need... or so that was the excuse I gave when I bought it. Time will tell.

View attachment 5557

View attachment 5558

I really wanted a wood fired grill, so I found this one, and then when he said he could do custom metalwork, etc... well... I'm weak.

Here's hoping I can add more to the lid as time goes on.

 

[notbob]

So this is the "last grill" I'm going to need... or so that was the excuse I gave when I bought it. Time will tell.

View attachment 5557

View attachment 5558

I really wanted a wood fired grill, so I found this one, and then when he said he could do custom metalwork, etc... well... I'm weak.

Here's hoping I can add more to the lid as time goes on.

That thing is begging for some tri tips

 

[leftwngr]

That thing is begging for some tri tips

absolutely. already stocked up on a pile of red oak logs.

gotta get my grill/smoke game on for the playoffs.

 

[notbob]

absolutely. already stocked up on a pile of red oak logs.

gotta get my grill/smoke game on for the playoffs.

Hope you got plenty of this

 

[leftwngr]

never tried that. I will have to check it out. where do you get it usually? I'm always up for trying a new spice mix. Just don't like the ones with MSG.

my go-to for tri tip is pretty simple: salt, pepper, garlic powder if I'm feeling adventurous, a touch of paprika... nothing crazy.

I read this Argentinian cook book called Seven Fires and the guy uses this salt water concentration to salt the meat. Basically just brushes it while it is cooking. I've been meaning to try that too, just no time.

 

[notbob]

never tried that. I will have to check it out. where do you get it usually? I'm always up for trying a new spice mix. Just don't like the ones with MSG.

my go-to for tri tip is pretty simple: salt, pepper, garlic powder if I'm feeling adventurous, a touch of paprika... nothing crazy.

I read this Argentinian cook book called Seven Fires and the guy uses this salt water concentration to salt the meat. Basically just brushes it while it is cooking. I've been meaning to try that too, just no time.

We get that Susie Q stuff online. Its one of the original Santa Maria seasonings and they make one without msg. If i dont want traditional Santa Maria i use Meatheads big bad beef rub. That Argentine thing sounds interesting. South Americans sure do like their salt.

 

[notbob]

Man i love making this stuff

 

[Krussadams]

Man i love making this stuff

Can't wait to do this. I actually broke down and ordered a dual-probe wireless thermometer to use on the Brinkmann so I can hopefully manage the temp better. Took the two pieces out of the brine last night and got them desalinated overnight, and have one in the slow cooker now for a nice Irish boiled dinner.

Gonna get the other one in the rub tonight, and hopefully smoke it tomorrow afternoon.

 

[notbob]

Can't wait to do this. I actually broke down and ordered a dual-probe wireless thermometer to use on the Brinkmann so I can hopefully manage the temp better. Took the two pieces out of the brine last night and got them desalinated overnight, and have one in the slow cooker now for a nice Irish boiled dinner.

Gonna get the other one in the rub tonight, and hopefully smoke it tomorrow afternoon.

Did you do a fry test?

i love my maverick probes, which one did you get?

 

[Krussadams]

Did you do a fry test?

I did not, as I can't say I'm familiar with that. What all's involved? Slapping a slice down in a pan and seeing if it stays pink or some'n?

i love my maverick probes, which one did you get?

I bought this'n:

http://www.amazon.com/gp/product/B00ANCQELE/?tag=robitaille-20

I'll live with the copper color if it will save me $7 or $8.

 

[notbob]

I did not, as I can't say I'm familiar with that. What all's involved? Slapping a slice down in a pan and seeing if it stays pink or some'n?




I bought this'n:

http://www.amazon.com/gp/product/B00ANCQELE/?tag=robitaille-20

I'll live with the copper color if it will save me $7 or $8.

Fry test is when you slice a piece off cook it and check for salinity. This way you know before you cook the whole roast.

I have a 732 as well its a great model. I did just have to replace the bbq probe that was wonky after almost 3yrs. I went with a 6ft probe which is nice.

 

[Krussadams]

Fry test is when you slice a piece off cook it and check for salinity. This way you know before you cook the whole roast.

Ah. Well, that's why I have the wife and kids. I'll let them try it first, and if they pucker and start absorbing all the ambient moisture, then I'll probably skip it. I let the slab sit overnight in a 2-gallon bag full of filtered water, so hopefully it did the trick.

I have a 732 as well its a great model. I did just have to replace the bbq probe that was wonky after almost 3yrs. I went with a 6ft probe which is nice.

The only complaint I really saw on those was the probe cables; can't really wash them, and they do go after a time. But 3 years sounds like a pretty good lifespan on something flexible and exposed to over 300-degree temp swings. Is accuracy pretty good on these in your experience? I was thinking of setting a range for the smoker temp to something like 215-235 when this calls for a 225 smoke. Think this is too narrow and will be a b**** to maintain?

 

[notbob]

Ah. Well, that's why I have the wife and kids. I'll let them try it first, and if they pucker and start absorbing all the ambient moisture, then I'll probably skip it. I let the slab sit overnight in a 2-gallon bag full of filtered water, so hopefully it did the trick.



The only complaint I really saw on those was the probe cables; can't really wash them, and they do go after a time. But 3 years sounds like a pretty good lifespan on something flexible and exposed to over 300-degree temp swings. Is accuracy pretty good on these in your experience? I was thinking of setting a range for the smoker temp to something like 215-235 when this calls for a 225 smoke. Think this is too narrow and will be a b**** to maintain?

i test em in boiling water every few months to make sure they are calibrated properly. Mine never had a problem. Clorox wipes or something similar are great for all your probes and thermometers. As for the 20 degree range, give it a go and see how well your smoker maintains the temp. If you have big temp swings widen the range, it wont hurt the food.

 

[Krussadams]

i test em in boiling water every few months to make sure they are calibrated properly. Mine never had a problem. Clorox wipes or something similar are great for all your probes and thermometers. As for the 20 degree range, give it a go and see how well your smoker maintains the temp. If you have big temp swings widen the range, it wont hurt the food.

Good ideas. This is exactly the kind of unit I'm working with. It was free, so I don't complain.

That little door there is pretty much all I got for temp adjustment. It's electric, so thankfully that should be pretty consistent, though I am toying with the idea of rigging a potentiometer to the heating element so I can get much better control.

OK, so a couple other questions, if you don't mind: what type of wood did you use for your pastrami? And did you apply smoke the entire time, or do something similar to 3-2-1 ribs where smoke was applied only for one part of the cooking process?

 

[notbob]

Good ideas. This is exactly the kind of unit I'm working with. It was free, so I don't complain.

That little door there is pretty much all I got for temp adjustment. It's electric, so thankfully that should be pretty consistent, though I am toying with the idea of rigging a potentiometer to the heating element so I can get much better control.

OK, so a couple other questions, if you don't mind: what type of wood did you use for your pastrami? And did you apply smoke the entire time, or do something similar to 3-2-1 ribs where smoke was applied only for one part of the cooking process?

I have been using hickory for my pastrami. I follow meatheads recipe so i give it smoke until it hits 150 degrees internal. After that i steam it to about 203 degrees or until tender.

I get tons of great info from smoking meat forums. Here is a link to their electric sub forum http://www.smokingmeatforums.com/f/110/electric-smokers