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I'm a big fan of Malcolm Reed's youtube channel for smoker inspiration, https://www.youtube.com/watch?v=ETZcTb_m_As
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Sep 15, 2018 16:34
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Deep Dish Fuckfest posted:either a pork shoulder or a brisket. Probably brisket. So what's a good GWS-approved idiot-proof recipe for a first brisket smoke? Not to be a downer, but there kinda isn't one. Brisket is considered to be the most difficult single cut to cook really well. As far as recipe goes, the classic is just heavy salt and pepper, that's it. There's endless debate about 225f vs. 275f vs. combo, wrap or don't, what to wrap WITH if you do, etc... Brisket is extremely unforgiving, and each one cooks differently. Pork shoulder on the other hand is probably the easiest thing to smoke and end up with delicious results. Basic recipe is heavy of whatever rub you want, storebought, homemade, magic dust rub, whatever sounds good to you, then smoke at 225f fr about 1.5hrs per pound, or until it hits 190-195f, wrap in foil and put in a cooler, or turned off oven for at least an hour.
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Sep 15, 2018 17:37
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And plus if you fuckup a brisket you are out a ton of more $ versus a pig's rear end.
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Sep 15, 2018 17:40
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C-Bangin' it 
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Do a chuck roll, beef equivalent of pork shoulder. Way more forgiving than brisket.
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Sep 15, 2018 17:41
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Yeah, I'd figured a pork shoulder seemed a whole lot easier, but I really wanted brisket... Then again, I suppose I do want pork shoulder more than nothing-at-all-because-I-hosed-up-my-brisket, so I'll go with that then.
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Sep 15, 2018 17:53
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Doom Rooster posted:As far as recipe goes, the classic is just heavy salt and pepper, that's it. There's endless debate about 225f vs. 275f vs. combo, wrap or don't, what to wrap WITH if you do, etc... I really want some site that lays out all the (claimed) trade offs for this stuff.
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Sep 15, 2018 17:55
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Deep Dish Fuckfest posted:Yeah, I'd figured a pork shoulder seemed a whole lot easier, but I really wanted brisket... Then again, I suppose I do want pork shoulder more than nothing-at-all-because-I-hosed-up-my-brisket, so I'll go with that then. When you do decide to do a brisket, the most helpful thing you can do is get the highest grade of meat possible, prime if you can (Costco usually sells prime Packers for dirt cheap - not pork shoulder cheap though).
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Sep 15, 2018 18:17
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A friend's kid really liked the ribs I made, and demanded that his mom get the recipe from me. They don't have a smoker, so I was thinking of undercooking some and then freezing them, so that they could sauce and finish in the oven when they wanted. Does that sort of thing work, or does it wreck the texture?
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Sep 15, 2018 18:19
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ROJO posted:When you do decide to do a brisket, the most helpful thing you can do is get the highest grade of meat possible, prime if you can (Costco usually sells prime Packers for dirt cheap - not pork shoulder cheap though). They're usually 3.99 a pound here, but the issue is that the smallest packer brisket I've seen there was just shy of 12 pounds. It's hard to commit to a $40 piece of meat to practice cooking.
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Sep 15, 2018 18:20
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I followed amazing ribs' guide on smoking brisket and have never done one poorly. 225, salt a day before and dry rub right before throwing it in. No crutch, injection or anything special. Takes forever (203 pull plus resting if I didn't horribly under calculate cook time... Which is always) but is always pretty awesome.
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Sep 15, 2018 18:34
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I'm new to smoking and have only done a couple of briskets. I haven't found it hard to make one that tastes good, other than making sure you give yourself plenty of time. Trying to get it done early and then wrap it and put it in the cooler gives you some wiggle room so you're jot starving when you thought it was going to be done 2 hours ago. I really like the pink butcher paper to wrap it when it stalls (180ish). If you have your heart set on brisket, give it a shot. A 3 pound point isn't outrageously expensive. It wouldn't hurt to do a pork shoulder/butt first, but I doubt it will be inedible.
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Sep 15, 2018 19:07
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Larrymer posted:I followed amazing ribs' guide on smoking brisket and have never done one poorly. 225, salt a day before and dry rub right before throwing it in. No crutch, injection or anything special. Takes forever (203 pull plus resting if I didn't horribly under calculate cook time... Which is always) but is always pretty awesome. Yeah, amazing ribs guide to brisket is exhaustive. If you can read that and understand what it's saying, you have a huge leg up. On the length of time, I think wrapping really helps. The first time I wrapped with foil and while it tasted great, the meat was more braised than anything. This video really convinced me to try butcher paper and I'm glad I did. Huge improvement and still shaves a couple of hours off vs unwrapped. https://youtu.be/lnRRDSYgdmw
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Sep 15, 2018 19:10
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Subjunctive posted:A friend's kid really liked the ribs I made, and demanded that his mom get the recipe from me. They don't have a smoker, so I was thinking of undercooking some and then freezing them, so that they could sauce and finish in the oven when they wanted. Does that sort of thing work, or does it wreck the texture? An interesting question. Are you cooking to at least 145 due to safe pork temps? I think that yeah, should be ok. I'd foil/wrap what you cooked and toss in either apple juice or some beer at 225 into the foil for a few hours and would be good to go. Probably will lose some smokiness. Then of course sauce, yada yada.
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Sep 15, 2018 19:16
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Colostomy Bag posted:An interesting question. I can check the temps; I usually don't cook ribs to temp, but figure ~3 hours on a 225F smoker. Should be OK I think. I was going to tightly wrap them in plastic wrap and then vac seal them before freezing, but they could wrap in foil when re-heating. I'd like to get it down to an hour of re-heating from frozen at like 250F if I could, because they don't have a ton of time to get dinner ready in the evenings.
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Sep 15, 2018 20:59
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Subjunctive posted:I can check the temps; I usually don't cook ribs to temp, but figure ~3 hours on a 225F smoker. Should be OK I think. Why would you plastic wrap before vac sealing?
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Sep 16, 2018 00:21
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I have yet to have brisket better than a smoked chuck. Not worth the extra expense and hit and miss nature of the smoke. Smoke report: jerkey came out decent. Am chewing it as I watch the billowing smoke outside from the local forest fires.
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Sep 16, 2018 00:25
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Hasselblad posted:I have yet to have brisket better than a smoked chuck. I am sorry to hear that.
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Sep 16, 2018 02:55
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Hi goons. I have smoked more things. Some old: Some new: Smoked meatloaf(s)   One glazed, one dry rubbed, both delicious as hell. This is one of those foods that I would highly suggesting putting on foil or parchment before you put it on the grate of your smoker though. Even though it'll firm up, it's still a dicey thing to get it off the grate cleanly when you're done cooking.
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Sep 16, 2018 03:01
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qutius posted:I am sorry to hear that.  Gwaihir posted:Some new: Smoked meatloaf(s) Couldn't you sear the bottom and then transfer to the grates?
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Sep 16, 2018 17:40
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Had a coworker aggressively explain to me on friday that thermometers are for nerds and that he can tell when his grill is at 400 by holding his hand over for 5 seconds it and it felt like being in a conversation with door to door jehovahs witnesses where I really wanted to say that everything about that is wrong but wasn't worth the effort or upsetting the politeness of the environment so I just kinda nodded along.
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Sep 16, 2018 20:10
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Who wants a grill at 400 anyway? When I'm grilling, I usually want 600+, and that's physically painful after much less than 5 seconds.
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Sep 16, 2018 20:16
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ROJO posted:Why would you plastic wrap before vac sealing? Abundance of caution. I guess I probably don’t need to. I was going to wrap and then foil before I remembered I had a sealer.
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Sep 16, 2018 20:44
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"thermometers are for nerds" is a scorching hot take.
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Sep 16, 2018 21:15
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Internet Explorer posted:"thermometers are for nerds" is a scorching hot take. I can tell how hot it is by letting my eyes linger on the take for 5 seconds, actually. Hasselblad posted:
It probably would have been OK if I'd left the loaves in the fridge or freezer longer before putting them on the grill, but I started too late in the day to have that much spare time heh.
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Sep 16, 2018 22:18
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Gwaihir posted:I can tell how hot it is by letting my eyes linger on the take for 5 seconds, actually. Heh. I solve complex systems of partial differential equations in my head regarding Speaking of amateurs, that first ever piece of pork shoulder that's in the smoker is getting awfully close to the fated 205, and it certainly smelled good and looked good when I entombed it in foil at 160. I can think of worse ways to have spent the last 9 hours.
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Sep 16, 2018 22:38
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CRISPYBABY posted:Had a coworker aggressively explain to me on friday that thermometers are for nerds and that he can tell when his grill is at 400 by holding his hand over for 5 seconds it and it felt like being in a conversation with door to door jehovahs witnesses where I really wanted to say that everything about that is wrong but wasn't worth the effort or upsetting the politeness of the environment so I just kinda nodded along. Tell him to let you know when he can tell when his pork butt is at temp while watching football in the living room. What’s that? Left it in too long and now it’s nine wasted hours of bone dry mess? Aww too bad.
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Sep 17, 2018 00:24
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Murgos posted:Tell him to let you know when he can tell when his pork butt is at temp while watching football in the living room. Or left it in when the temps were too hot kuz thermometers are for idiots.
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Sep 17, 2018 14:33
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Our first snowstorm from last week finally thawed out. It's caused work to be slow for a bit... Smokin' a big old pork shoulder with some Rufus Teeg's rub + garlic powder and cracked black pepper. Gonna toss some of it into a chilli and gonna toss some of it at my friends because I hosed up their moose roast.
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Sep 18, 2018 03:17
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Sep 18, 2018 08:18
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jonathan posted:I hosed up their moose roast. What
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Sep 18, 2018 16:36
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I give that thermometer a meat plus, taste minus
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Sep 18, 2018 16:44
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jonathan posted:I hosed up their moose roast. Yeah I wanna hear more about roasting moose
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Sep 18, 2018 18:08
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suuma posted:I give that thermometer a meat plus, taste minus Yeah it was set for 203 I noticed that after and put it down to 193.
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Sep 18, 2018 20:04
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Moose roast: Don't do moose roast. Turn it into ground moose or sausage instead. My friend has a bunch of frozen moose and elk. He gave me an 8lb moose roast. I thawed it, oiled it and rubbed it the same way I would usually do beef: garlic, pepper, light on the salt, small amount of cayenne. There's no way you could cook it medium rare and have it tender, so I figured maybe I could cook it like a brisket and possibly it would get tender ? I pulled it at 203 and tried a little bit. For one, the bark was horrid. It was nothing like the same rub on beef. And the inside, while stringy, was not tender at all. You could cut it easily but it was not edible. Also that small amount of salt? It was as if it was drawn to the very center of the roast. Like the salt was extremely powerful even though I barely used any. Luckily I was cooking solo and it was just an experiment. I ended up tossing it out. But I felt bad about tossing it so I did a pork shoulder for Chris. It finished at 1am, I shredded it, stuck it in a container and went to bed. Tried a bit this morning and it was good.
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Sep 18, 2018 20:14
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You smoke with the vent wide open? And what happened to all the buttons on the control panel? My display doesn't work right anymore due to getting rained on but it still works and the buttons are there still.
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Sep 18, 2018 20:22
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Trastion posted:You smoke with the vent wide open? And what happened to all the buttons on the control panel? My display doesn't work right anymore due to getting rained on but it still works and the buttons are there still. If it can hold temp with the vent open (I also leave the chip loader pulled out) it keeps the heating element powered up more often which promotes a hotter bluer burn. I also load small bits of charcoal into the chip tray. Basically with a pork shoulder, I want as much smoke as possible for the first couple hours. So I open the vents to get as much airflow and chip burning as possible. With ribs or brisket I don't like to overload on smoke so I keep it 1/2 open or less. Also if it's windy or cold I'll keep them choked off. As for the missing buttons, it's just the cover sticker missing. Buttons all work other than the under sticker text being french. It fell off because it's been outside in the rain, wind, snow and sun since 2012... It's out all winter in -40 temps (it actually works just fine when it's that cold. But the vents needed to be closed more. I clean the whole thing with oven cleaner and a pressure washer. The cleaner 2x a year, and pressure washer more often. Basically I'm a sadistic psychopath and my victims are smokers. The masterbuilt has held up exceptionally well.
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Sep 19, 2018 08:10
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jonathan posted:Yeah it was set for 203 I noticed that after and put it down to 193. I was just referring to the buttons, not what you were doing. "Meat plus taste minus" was funny in my head
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Sep 19, 2018 13:49
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jonathan posted:If it can hold temp with the vent open (I also leave the chip loader pulled out) it keeps the heating element powered up more often which promotes a hotter bluer burn. I also load small bits of charcoal into the chip tray. Basically with a pork shoulder, I want as much smoke as possible for the first couple hours. So I open the vents to get as much airflow and chip burning as possible. With ribs or brisket I don't like to overload on smoke so I keep it 1/2 open or less. Also if it's windy or cold I'll keep them choked off. You sound like my twin. I abuse the drat thing and the element gave out a year or two ago but was a $30 easy fix. The control panel is another thing...I can set it and off it goes, but if I adjust or basically hit any button it will "shut down" and I have to bring it back to life by unplugging. Basically has the stock the settings @ 100 F when it comes back to life.
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Sep 19, 2018 15:03
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Re:MES - Those of you with issues on the panel, do you have it covered from rain and/or do you use a cover for it? I've got mine exposed but I do have a cover on it. I also have the model with the flat button controls instead of the raised version. I had read that it holds up better.
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Sep 19, 2018 15:56
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Mine is the raised button panel. It is inside the shed when not in use so no cover. When it is in use it is under an awning but if it is raining or snowing then the top gets wet a lot which is why my display is screwed up. But it is not really a problem because I do not rely on its temp probes and I just set it and then adjust to what my other thermometers are reading.
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Sep 19, 2018 16:17
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