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08-20-2013, 09:31 AM | #316 | |
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08-20-2013, 10:24 AM | #317 |
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What wood pellets should I buy for beef, pork, fish, etc? I've heard oak is good for beef. Mesquite is strong, and fruit woods are usually the way to go. Anybody know what is best?
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08-20-2013, 10:29 AM | #318 | |
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For anyone just starting out smoking, I always give the same advice. Keep a journal. Document things like the wood, rub, cooking method, etc. There are a lot of different ways to smoke good meat. Personal taste and actually being able to track what you did that gave you the results you liked helps. Conversely, because there are so many different ways to get it right, you can get away with "winging it" alot. If you aren't that particular, just try something different from the web every time.
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08-20-2013, 10:35 AM | #319 | |
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08-20-2013, 08:26 PM | #320 |
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I love a mixture of apple and cherry wood for anything pork.
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08-20-2013, 09:09 PM | #321 |
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I bought the chargrill pellet grill at Lowes yesterday. The damn thing broke in the first 15 minutes during the seasoning stage. Called Lowes. Said I could take it back. It's going back tomorrow.
Went to the local Traeger dealer and walked out with the Lil Texas Elite. This thing has 142 sq inches less in cooking space compared to the Chargriller and was a little more than $300 more with the rebate. But it made one hell of a steak. I put two kc strips on it, 25 minutes later and we had some damn good steaks. |
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08-21-2013, 06:18 PM | #322 |
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Cooked baby backs on the traeger today. They were decently tender and had a good spice to them. I want more flavor though. I went with:
1/2 cup brown sugar 1/4 cup paprika 1tbs black pepper 1 tbs salt 1 tbs chili pepper 1 tbs garlic powder 1 tbs onion powder 1 tps cayanne pepper Cooked at 225-240 for 2 hrs, spraying apple juice/apple cider vinegar occasionally. I removed and wrapped for an hour adding apple juice and a bit more rub prior to wrapping. I removed foil, added a bit more rub and some honey. They needed more of a sweet flavor to it. |
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08-21-2013, 07:38 PM | #323 |
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This^^^ I modded the shit out of the Brinkman Smoke n Grill and it holds a really solid temp now. One of the best and easiest things you can do is remove the legs from the damn thing.
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08-21-2013, 07:40 PM | #324 | |
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08-29-2013, 06:42 PM | #325 |
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I'm going to smoke a pork butt on Saturday in my Charcoal vertical smoker.
Any recommendations for tips? Should I brine it over night? Give me your best ideas!
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08-29-2013, 07:04 PM | #326 |
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I've never brined a butt, there's plenty of moisture in there. I trim the fat cap and any other unsightly fat pockets. I salt mine and let it sit to build a pellicle and then rub it (I use a saltless rub because I've already salted the meat), but you can use mustard or oil to help adhere your rub. Throw it on around 225-250. I flip mine around 8 hours and start to baste it with an apple juice/vinegar/rub mix and pull off around 190. Let it rest for 30 mins to a couple hours depending on what the plan is. Good luck, man. Enjoy yourself.
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08-29-2013, 07:14 PM | #327 | |
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I take mine off and wrap tightly in foil to rest at least an hour. Wrap it in towels and put it in a cooler.
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09-04-2013, 06:37 PM | #328 | |
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What temp to re-heat it at in the oven and do I need it to get back to 190 degrees again? /n00b questions
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09-04-2013, 06:56 PM | #329 | |
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09-04-2013, 07:28 PM | #330 |
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Seems like people recommend a cool down, pull it, then store in fridge over night. Keep juices and poor over pulled pork with some apple juice with reheating in the oven at the party. Not ideal but it should be ok. These people are just from Phoenix.
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