Today's Smoke (Meat Edition)
- Thread starter Mossome
- Start date
I saw you were using a digital probe thermometer. What was your target temp?Still learning. Ended up having to throw it back over bthe coals for a bit longer. Had awesome flavor. Just needed a little more time in the smoke.
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Target was 140. I am thinking too much of the probe may have been exposed. The temp climbed very fast. @Lomey suggested putting it in from the side next time.
Looks good to me, brother.Still learning. Ended up having to throw it back over bthe coals for a bit longer. Had awesome flavor. Just needed a little more time in the smoke.
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BigSkySmoke
Lanceros, Cowgirls and Burritos
Corned Beef on the Traeger the wife picked up. I'm in love and already thinking about tomorrow's dinner...
BigSkySmoke
Lanceros, Cowgirls and Burritos
Country Ribs and some spuds...
Looks awesome! Looks like I need to make some jerky soon.Jerky going on the WSM this morning
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Do you freeze yours in the vacuum packs? That what I do when I do a lot.Finished product
Weighed them out into 4oz vacuum sealed baggies for safe keeping
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I've never done the volume to need to freeze. I bought a 2nd top rack for my WSM and gutted the middle of the grate out so I can skewer the strips and lay the skewer across to let them hang. After some trial and error I figured out that It'll hold 5 pounds of meat. Once it's dehydrated I get a little more than 2 pounds when finished. Then take into account that I snack on it while taking it off the smoker, some more while vacuum sealing, and leave some unsealed, I usually get 6- 4oz baggies. By the time I bring a pack or 2 to work, and my brother mooches some off me, it doesn't last more than a week.
I'd like to make a few ugly drum smokers to be able to get my volume up and if I do that, I'll definitely look into freezing it
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What cuts of meat are you using? And do you season at all? It looks crazy good man
This batch was rump roast. I've used flank steak, and bottom round mostly in the past. Whatever's leanest and when I can catch them on sale. This batch I used a seasoning kit I got from cabelas. It's not bad at all. I prefer to use the Alton brown jerky recipe for marinade but that shit gets a bit spendy when you start doing bigger batches
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The Munt
Observe everything. Listen intently.
Well it ended up taking 14hrs so our guests were only eating dinner at 11PM, as such I didn't waste any time taking photos but it did turn out fantastic!
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BigSkySmoke
Lanceros, Cowgirls and Burritos
Tri Tip 10 hours on the smoker...
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Not even gonna lie... that did things! Great job!