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Home Made Sausage, Cured, and Smoked Meats - Page 54

post #796 of 1023
it's a myth that spritzing keeps bbq moist. Another myth is that a water pan keeps meat moist. if meat is tough you've cooked it too long and/or too high a temp. You need to understand the temp inside your smoker, then you'll be good to go. If you're just starting out, try to keep the smoker internal temp closer to 225, it will give you more room for error than a higher heat cook.
post #797 of 1023
Quote:
Originally Posted by vinouspleasure View Post

it's a myth that spritzing keeps bbq moist. Another myth is that a water pan keeps meat moist. if meat is tough you've cooked it too long and/or too high a temp. You need to understand the temp inside your smoker, then you'll be good to go. If you're just starting out, try to keep the smoker internal temp closer to 225, it will give you more room for error than a higher heat cook.
Quote:
Originally Posted by vinouspleasure View Post

it's a myth that spritzing keeps bbq moist. Another myth is that a water pan keeps meat moist. if meat is tough you've cooked it too long and/or too high a temp. You need to understand the temp inside your smoker, then you'll be good to go. If you're just starting out, try to keep the smoker internal temp closer to 225, it will give you more room for error than a higher heat cook.

i do not agree

by the way - I;ve switched to using coffee to moisten brisket (I use apple juice for pork). I made the best brisket I've ever did today, I used a whole bucket of joe from dunkin donuts on 2 briskets.
post #798 of 1023
Well. I put in as little charcoal as possible and temp seemed low to me. I guess this is a good excuse to spring for a thermapen, an oven thermometer, and a probe.
post #799 of 1023
Thread Starter 
I'm a lazy man. Electric and well sealed = no muss, juicy meat every time. Here you go:

http://www.cookshack.com/store/Smokers_2/Smokette-Elite-Model-SM025
post #800 of 1023
Vinous pleasure is correct.
post #801 of 1023
Quote:
Originally Posted by indesertum View Post

Well. I put in as little charcoal as possible and temp seemed low to me. I guess this is a good excuse to spring for a thermapen, an oven thermometer, and a probe.

it's not how much charcoal you put in it's your ability to regulate temp by restricting air flow. actually, I don't what type of smoker you're using, what is it?

a thermapen is a great toy but what you really need right now is a probe to tell you the internal temp of the smoker. Or even better, get an all-in-one meat and pit probe. Or, even better (and more expensive), depending on your smoker, get something to regulate air flow like a stoker or a bbq guru.
post #802 of 1023
Quote:
Originally Posted by Piobaire View Post

I'm a lazy man. Electric and well sealed = no muss, juicy meat every time. Here you go:
http://www.cookshack.com/store/Smokers_2/Smokette-Elite-Model-SM025

that is a sweet smoker.
post #803 of 1023
Thread Starter 
Quote:
Originally Posted by vinouspleasure View Post

Quote:
Originally Posted by Piobaire View Post

I'm a lazy man. Electric and well sealed = no muss, juicy meat every time. Here you go:
http://www.cookshack.com/store/Smokers_2/Smokette-Elite-Model-SM025

that is a sweet smoker.

smile.gif

As I've said in this thread many times, nothing like dropping a 15# packer's cut brisket in at 10pm on a Friday night and pulling out a perfectly smoked brisket on Saturday morning for tailgating. It's just the easiest smoker I've ever used. Most consistent too.
post #804 of 1023
yeah, I'm still using my first WSM, it was just $200, built to last and easily transports to bbq competitions. At some point, I'm going to upgrade, maybe an egg but your smoker looks like a strong possibility.
post #805 of 1023
I use a couple of 70 buck tin boxes, and they are a lot of work but they produce very good meat. frankly, I enjoy the work, I like to be involved in the process.
post #806 of 1023
Thread Starter 
I'm too lazy, GT. I'd rather sleep while it smokes. smile.gif
post #807 of 1023
^ yeah, I sit there with some beer, a cigar, and the new york times. some days with a nce bottle of wine. not a bad way to spend the day
post #808 of 1023
Thread Starter 
See, I need my sleep so I can eat BBQ and drink. wink.gif
post #809 of 1023
frown.gif no money. I don't think I can justify a 800 dollar purchase of anything

Maybe I'll get the thermaworks BBQ kit instead

I'm using a big cheap charcoal grill
post #810 of 1023
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