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That's a really small cut of meat. It's going to get up to temp quickly and be hard to get the right temp. I would go to 135 internal, pull, rest 20 min, eat. I would be very careful with salt in any sort of rub. That will probably dry it out. I would also catch juices for an au jus but I've never done that before.
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Dec 28, 2013 01:31
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jonathan posted:Top sirloin roast, 1.1kg (2.5lb). Don't use very much wood, something like that can get oversmoked and ruined quickly. I would use only the cherry. If you have a regular propane grill you can reverse sear it fro the last 20 minutes by getting the grill hot as poo poo then cooking it 10 minutes on each side. And have your oven ready in case the smoker doesn't heat up. (I would cook it in the oven the entire time, -15 C WTF)
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Dec 28, 2013 01:44
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jonathan posted:Top sirloin roast, 1.1kg (2.5lb). That's a really weird cut of meat for smoking, so don't be disappointed when it turns out differently than any BBQ you've ever eaten. There are a couple of ways to go with it. Cook it slowly (225f) with bacon on top for basting, until it reaches 195f, then pull / chop it for sandwiches. Or, go even more slowly, 200f, until you hit 125f, then slice it thinly and put it on a salad. Chuck is slightly better if you're going for nonstandard cuts for smoking. You should really start out with a pork shoulder, though. They are very, very forgiving, will soak up as much hickory smoke as you want to feed it, cheap, and most importantly, delicious. For pork and beef, stick with hickory (or oak, but that gets tricky) and save the fruit woods for more delicate things like poultry and seafood. Also, throw away the mesquite.
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Dec 28, 2013 01:47
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Thanks for the tips, I didn't see anything posted before I had to start prepping it, so I followed the advice on amazingribs.com This isn't my first smoke or BBQ, just the first one with an actual smoker. Before this I was using my charcoal grill and fighting temperature all the time. I've successfully done side ribs, brisket, pork shoulder, whole turkey, bacon wrapped tenderloins on it. I wanted to do a pork shoulder tonight for my first thing on the MES, but spouse said she wanted a roast beef for dinner. I was itching to try it so whatever. Anyways, I trimmed the fat cap, rubbed salt/pepper/garlic powder/olive oil on the surface, and did a soysauce/water/garlic powder injection. Catching the drippings underneath for gravy, and I used some hickory for the first 1/2 hour for smoke. Thanks for the tips, I will report back with the results.
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Dec 28, 2013 02:46
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jonathan posted:Top sirloin roast, 1.1kg (2.5lb). As a fellow Canadian, I can tell you that she'll get there. I got mine up to 275 in the -35 weather we had out east here a few weeks ago - just takes a while. And loses a poo poo ton of heat anytime you open the door. I'm debating throwing a cast iron pan in there to hold heat. Stuff smoked in the winter tastes awesome to, since the air is...fresher? I donno. The MES works like a champ as long as its not in the wind (I have mine in my huge not-at-all sealed woodshed, so its sheltered from the wind/snow).
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Dec 28, 2013 04:01
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The roast turned out well. I pulled out a overdone by accident because time management. Pulled it at 145, light pink in the middle. I overdid the rub a bit. Too much flavour on the bark. Also I see what people mean with the factory chip loader. Amnps can't arrive soon enough.
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Dec 28, 2013 20:01
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Bark on a top sirloin, I am so confused
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Dec 29, 2013 01:48
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smoked a chicken tonight. Spatchcocked and injection brined then smoked for 5 hours at 200 F with pecan and alder woods in my ghettorig smoker. smoked chicken-1 by gtrwndr87, on Flickr  smoked chicken-4 by gtrwndr87, on Flickr  smoked chicken-3 by gtrwndr87, on Flickr Was very very good. Very moist. Great smoke flavor. Would do again.
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Dec 29, 2013 04:51
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So... Explain the smoker. Is it just a roast pan full of burning embers, stuffed into the oven? How does it vent? So confused.
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Dec 29, 2013 05:17
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PainBreak posted:So... Explain the smoker. Is it just a roast pan full of burning embers, stuffed into the oven? How does it vent? it's my cheap 90bux charbroil grill I bought ages ago that I'm too cheap to upgrade. I'm using an old dutch oven that I don't use anymore with smoldering charcoal briquettes (like 4 of them) on the bottom. I then feed woodchunks and chips on top of the smoldering briquettes for smoke. I have the grill hooked up to a nat gas line in the wall so I can heat the grill up hotter. With it on its lowest setting on one side, other side off, and the smoldering wood chunks, grill internal temp is about 200 F. The whole thing is outside so venting is not an issue. different angle: 
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Dec 29, 2013 05:26
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Nice job, that looks really good.
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Dec 29, 2013 05:41
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I smoked a pork butt this weekend and it was divine. Rub, hickory smoke for four hours at 210F or so, then just roasted in there until dark. Then covered in foil on a half sheet in the oven at 250F until I could twist a nice tasting hunk out with a fork. 10-11 hours maybe?
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Dec 29, 2013 06:22
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Has anyone ever tried tri tip in the style of brisket? That is to say low and slow and taken to temps where gelatin etc melts and it is tender. I only ever see it taken to rare temps and while I love rare beef, I'm curious with experimenting. Tri tip is way cheaper than brisket here and there is a lot of fat and marbling on it.
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Dec 29, 2013 08:48
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GrAviTy84 posted:Has anyone ever tried tri tip in the style of brisket? That is to say low and slow and taken to temps where gelatin etc melts and it is tender. I only ever see it taken to rare temps and while I love rare beef, I'm curious with experimenting. Tri tip is way cheaper than brisket here and there is a lot of fat and marbling on it. My friend tried this once and the result was as tough as nails. But you can cook a tri-tip on a slow cooker until it's close to being done, than reverse sear it on a hot BBQ or even in the oven if you're desperate. As someone who used to live on the CA central coast, I have to stress that using red oak as the smoke flavor just makes a tri tip out of this world. The real authentic people cook it over nothing but burning red oak logs. I don't think that's necessary, nor is it feasible for a lot of people. But adding at least a fist sized hunk of it brings it to another level. I don't cook tri tips without it anymore. edit: I don't know where you live where tri tip is cheaper than brisket, the smart and final briskets I see are usually about $2.30/lb whereas tri tip is $3.99/lb at best.
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Dec 29, 2013 10:26
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pr0k posted:I smoked a pork butt this weekend and it was divine. Rub, hickory smoke for four hours at 210F or so, then just roasted in there until dark. Then covered in foil on a half sheet in the oven at 250F until I could twist a nice tasting hunk out with a fork. 10-11 hours maybe? You don't post in this thread much for a dude that has like four smokers on his deck.
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Dec 29, 2013 12:45
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Did about 6lbs of salmon a few days back.  Farm raised Atlantic salmon fillets Brined them for 18 hours. Removed and set on setting racks to form pellicle layer  Drying tent to defend from house cats lurking about. On my WSM over applewood for 6 hours. 2 @100, 2@125, 2@150. Final product:  Vacuum packed them after cooling and now resting in fridge until New year's when it shall be consumed.
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Dec 29, 2013 14:47
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Flash Gordon Ramsay posted:You don't post in this thread much for a dude that has like four smokers on his deck. Been lazy. Kids are nutty these days, weather, jaywalkers...sunspots...
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Dec 29, 2013 16:04
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coronaball posted:My friend tried this once and the result was as tough as nails. But you can cook a tri-tip on a slow cooker until it's close to being done, than reverse sear it on a hot BBQ or even in the oven if you're desperate. I'm in riverside, ca. I haven't checked s&f but Costco, Ralph's, and other places only get as low as $4.99/lb but are usually at $5.99. Tritip is usually 3.99/lb but gets as low as $2.49/lb pretty frequently. Not only that but a whole tritip is smaller than a whole brisket, which is more manageable for me and my tinyass ghetto smoker.
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Dec 29, 2013 18:37
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GrAviTy84 posted:it's my cheap 90bux charbroil grill I bought ages ago that I'm too cheap to upgrade. I'm using an old dutch oven that I don't use anymore with smoldering charcoal briquettes (like 4 of them) on the bottom. I then feed woodchunks and chips on top of the smoldering briquettes for smoke. I have the grill hooked up to a nat gas line in the wall so I can heat the grill up hotter. With it on its lowest setting on one side, other side off, and the smoldering wood chunks, grill internal temp is about 200 F. The whole thing is outside so venting is not an issue. That makes a lot more sense than what I thought I saw. :-)
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Dec 30, 2013 07:40
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GrAviTy84 posted:I'm in riverside, ca. I haven't checked s&f but Costco, Ralph's, and other places only get as low as $4.99/lb but are usually at $5.99. Tritip is usually 3.99/lb but gets as low as $2.49/lb pretty frequently. Not only that but a whole tritip is smaller than a whole brisket, which is more manageable for me and my tinyass ghetto smoker. Yeah, hard to find good brisket cheaper than tri tip out here, but I would try a butcher. Ralph's is going to take you to the cleaners and have really small and low quality brisket cuts in my experience.
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Dec 30, 2013 09:50
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GrAviTy84 posted:Has anyone ever tried tri tip in the style of brisket? That is to say low and slow and taken to temps where gelatin etc melts and it is tender. I only ever see it taken to rare temps and while I love rare beef, I'm curious with experimenting. Tri tip is way cheaper than brisket here and there is a lot of fat and marbling on it. "Low and slow" is for tough cuts like the brisket where you're breaking down collagens (different from fat/marbling), and you cook slowly because you need to get the internal temp all the way up to 195-205F, which is a long and slow process that would make the outside disgusting as poo poo if you cooked it at 350 or 400 or whatever. It wouldn't work the same on a tri-tip as a brisket because the tri-tip doesn't have that kind of collagen, so cooking it up to 195-205F would be the same as cooking a steak to that temp--pretty disgusting. If you just treat it like a regular roast and do it up to medium rare at 135F or whatever (with smoke, obviously), it'll be great. You could certainly hit that 135 low and slow at 225 but for tri-tip there's no benefit, and you could also do it at like 350 and reverse sear, or basically whatever. Same goes for poultry. It's probably my favorite cut of meat, it's a shame it isn't more popular on the east coast.
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Dec 30, 2013 16:53
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gently caress that, now that skirt and flank are $10 a pound tri-tip is the last affordable grilling cut out here. If it gets popular it is sure to go up.
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Dec 30, 2013 19:18
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Stubear St. Pierre posted:"Low and slow" is for tough cuts like the brisket where you're breaking down collagens (different from fat/marbling), and you cook slowly because you need to get the internal temp all the way up to 195-205F, which is a long and slow process that would make the outside disgusting as poo poo if you cooked it at 350 or 400 or whatever. It wouldn't work the same on a tri-tip as a brisket because the tri-tip doesn't have that kind of collagen, so cooking it up to 195-205F would be the same as cooking a steak to that temp--pretty disgusting. If you just treat it like a regular roast and do it up to medium rare at 135F or whatever (with smoke, obviously), it'll be great. You could certainly hit that 135 low and slow at 225 but for tri-tip there's no benefit, and you could also do it at like 350 and reverse sear, or basically whatever. Same goes for poultry. Fully agree on this--I'm surprised how often people think that tri-tips would be good to smoke--they just plain aren't good for it. I wish they were cheaper where I live.
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Dec 30, 2013 19:56
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I've braised tritips successfully. They work well for it. I agree that they're good rare but its not the end all for the cut.
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Dec 30, 2013 20:41
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BraveUlysses posted:Fully agree on this--I'm surprised how often people think that tri-tips would be good to smoke--they just plain aren't good for it. I love to smoke it for like 2 hours to an internal temp of like 120 (rare) to give it some lovely smoke flavour, then blast is for a couple of minutes on the grill for a touch of char. Totally awesome after resting for a bit and then sliced for service.
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Dec 31, 2013 03:23
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unknown posted:I love to smoke it for like 2 hours to an internal temp of like 120 (rare) to give it some lovely smoke flavour, then blast is for a couple of minutes on the grill for a touch of char. Totally awesome after resting for a bit and then sliced for service. I'm with you there, as long as it's rareish by the time you are serving it up is my point. I was once served bbq food from a restaurant a "low and slow smoked" tritip and it was gray all the way through. Ugh.
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Dec 31, 2013 06:38
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Ya, that's bad. But red oak smoke on it for a bit really puts it over the top
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Dec 31, 2013 13:02
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After a summer grilling with a bunch of Argentinian guys, I think that the only way to cook beef is over a hardwood fire.
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Jan 1, 2014 06:03
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I'd like to do pulled pork tomorrow for sandwiches and also just to eat. If I'm feeding 4 and want leftovers, what size shoulder or butt should I get ?
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Jan 3, 2014 05:25
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I did two, 3kg pork shoulders (and a 2.5kg chicken + small rack of ribs) to feed 8 guys. There was enough pork left over for my lunch and dinner the next day. I suppose it depends on their appetites, but a 3-3.5kg pork shoulder should do you nicely.
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Jan 3, 2014 11:32
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If doing a full spread of food (sides and everything) you usually figure 1/2 lb for each person. If you are doing it for just 4 people, get a normal sized butt and freeze portions of it. It reheats well.
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Jan 3, 2014 15:28
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OK thanks! Off to Black Man's sausage hut (yes thats the name)
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Jan 3, 2014 19:11
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I've been brining a beef Brisket in my fridge for the past two weeks and I'm about to pull it out to smoke and turn into pastrami. My question is how long should I soak the salt out of the beef with fresh water before I start smoking?
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Jan 3, 2014 19:43
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Faithless posted:I've been brining a beef Brisket in my fridge for the past two weeks and I'm about to pull it out to smoke and turn into pastrami. My question is how long should I soak the salt out of the beef with fresh water before I start smoking? Can't answer from experience but amazingribs.com has a pastrami article. Perhaps it will explain ?
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Jan 4, 2014 00:36
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Crazyeyes posted:Farm raised Atlantic salmon fillets Is that not an oxymoron?
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Jan 4, 2014 02:50
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Easychair Bootson posted:Is that not an oxymoron? Nope. And they're horribad for the environment. Seriously. They're pens built in the Atlantic where fish are free fed and the waste food and fish waste goes to pollute like mad the surrounding ecosystem. Farmed Atlantic salmon are seriously very bad for the environment.
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Jan 4, 2014 04:01
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Faithless posted:I've been brining a beef Brisket in my fridge for the past two weeks and I'm about to pull it out to smoke and turn into pastrami. My question is how long should I soak the salt out of the beef with fresh water before I start smoking? A day/overnight kind of time frame. At least that's what I did last time and it came out great. I also let the pepper rub stay on for 2 days as well for maximum flavour before smoking it. They are right about the letting it cool and steam it the next day for true Awesomeness, but don't let that stop you from sampling it when it's finished in the smoker.
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Jan 4, 2014 05:33
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Thanks guys, great link too.
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Jan 4, 2014 05:37
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drat. Temperature is hard. This pork shoulder butt, 3 probes in it, ranging from 190, 199 and 182... The MES 30's built in probe reads 190. Is this just because some probes are more in the middle than others ? I'm worried I'm gonna dry out the outer bits. Edit: one of the probes reached 203... I pulled it out and shredded it with forks. Seems as tender as I've ever found it to be. I guess I should go invest in a maverick. jonathan fucked around with this message at 05:59 on Jan 4, 2014 |
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Jan 4, 2014 05:47
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I made my first baby backs in like 6 months and they were extraordinary. I don't know why I don't make them more, maybe cuz I'm cheap. Cook ribs people.
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Jan 6, 2014 09:26
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