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A little prepin for the week

Aton

Registered User
Mar 17, 2018
84
0
0
51
Wife and I typically cook Sunday’s for the rest of the week. I like to use the smoker most of the yr.

I made up some tri tip w smoked chipotle and smoked paparica.

Some chicken shawarma and spicy Korean chicken.

15a351528b90fc1a8a523b47c6611472.jpg


a5069221c3803c2170ab48adbbba75da.jpg


1ed28494195673cd6435ed118e64284b.jpg




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BG

Registered User
Nov 17, 2013
37
0
0
LOoks great. I was gifted an electric smoker and MAN!!!
 

squatster

AnaSCI VIP
Mar 27, 2014
3,620
22
38
Aton
That looks so good
I need help with brisk
Every thing I smoke comes out like leather
4 lbs. Brisk for 14 hours and it was a leather shoe.
My water did go dry at some point.
Did salt pepper rub-
Put on 220 deg
had my wife put some marinades on every 4 hours or so when I was at work.
It was shit
Shit
Shit
Shit
3rd one I wrecked
I did a great prime rib but that's about it
Could it have been the water?
Do you have a good rule of thumb to fallow?
I meed to get it right.
I like when you pick them up and it all falls apart
I NEED HELP
 

ketsugo

Registered User
Mar 1, 2005
365
0
0
Earth
Wife and I typically cook Sunday’s for the rest of the week. I like to use the smoker most of the yr.

I made up some tri tip w smoked chipotle and smoked paparica.

Some chicken shawarma and spicy Korean chicken.

15a351528b90fc1a8a523b47c6611472.jpg


a5069221c3803c2170ab48adbbba75da.jpg


1ed28494195673cd6435ed118e64284b.jpg




Sent from my iPhone using Tapatalk



That looks sooooooo good!!!!!
 

Aton

Registered User
Mar 17, 2018
84
0
0
51
Aton
That looks so good
I need help with brisk
Every thing I smoke comes out like leather
4 lbs. Brisk for 14 hours and it was a leather shoe.
My water did go dry at some point.
Did salt pepper rub-
Put on 220 deg
had my wife put some marinades on every 4 hours or so when I was at work.
It was shit
Shit
Shit
Shit
3rd one I wrecked
I did a great prime rib but that's about it
Could it have been the water?
Do you have a good rule of thumb to fallow?
I meed to get it right.
I like when you pick them up and it all falls apart
I NEED HELP



When ur cooking (smoking) meat that long u need to wrap it up w foil.

So let’s say u want a nice 1/4 - 1/2” thick smoke ring on it ( hell fucking yes u do!!!!! )
Leave it on a plank or in a aluminum pan on a low smoke for 3-4 hrs. Wet it down say about every hr. Most smokers put out that think flavored smoke at around 120-140 degrees.

At that 3-4 hr mark cover it up w foil at this point ur just trapping in all that moisture. The heat, temp and moisture w break down the meat. Around hr 10-12 it should be pretty damn tender. The longer u leave it on a low heat covered 140-200 degrees 12-20 hrs the more the meat will fall apart.


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squatster

AnaSCI VIP
Mar 27, 2014
3,620
22
38
What do you prefer to wet it down/ spritz with?
I had my temp at 220 deg the full cooking time
Should it be lower?
Sorry for all the questions - your food looks so good
 

Aton

Registered User
Mar 17, 2018
84
0
0
51
What do you prefer to wet it down/ spritz with?
I had my temp at 220 deg the full cooking time
Should it be lower?
Sorry for all the questions - your food looks so good



The temp depends on ur smoker. Does it have a smoke setting? What kind is it?

I’ve got a treager but have used a few others, cabelas makes a pretty cool smoker.
Anyways most put out the most smoke around 120-140 Degrees. Also the pellets used changes how much it smokes too.
If I want a ton of smoke I use a cabelas apple or oak wood.
The treager brand just doesn’t put out as much but it is a cleaner burn. Less ash.

I use any food grade plastic spray bottle. Don’t use it for anything other than water or lemon/lime juice.

Anything else I just baste it on.

U just want to get an even coating over the whole slab.

Wet it down 1 last time and cover it up to keep the moisture in. Let it slow roast the rest of the way.


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