Jump to content
  • GUESTS

    If you want access to members only forums on HSO, you will gain access only when you Sign-in or Sign-Up .

    This box will disappear once you are signed in as a member. 😀

  • RECEIVE THE GIFTS MEMBERS SHARE WITH YOU HERE...THEN...CREATE SOMETHING TO ENCHANT OTHERS THAT YOU WANT TO SHARE

    You know what we all love...

    When you enchant people, you fill them with delight and yourself in return. Have Fun!!!

bobberineyes

Time for a smoke

Recommended Posts

My wife decided the other to surprise me, she picked up this 8 1/2 # flat. It's no packer but I gave her a smooch anyway. Got it scored , lathered up with mustard  and seasoned last night.  I decided to put the fat cap down for the first half of the duration then I'll give it a mop every hour or so. I'm going to shoot for an internal temp of 200, then wrap in some freezer paper and towels and let it rest in the cooler......:lol:

20151204_180012_resized.jpg

20151204_181501_resized.jpg

20151205_064556_resized.jpg

Share this post


Link to post
Share on other sites

fat cap down...feeling pretty sassy this morning!

If I search my brain real deep I recall some people suggesting that.  I bet it doesn't make much of a difference.  People envision that fat oozing through the rest of the meat as some magical potion and I think it's the fat and tissue in the meat that does the deal.

Looks good.

 

Share this post


Link to post
Share on other sites

bobber-  you got my gears turning in my head so I checked out a few smoking sites and there are plenty opinions on smoking cap down many claiming the fat protects the meat from the rising heat of the element or gas flame and keeps it from drying out.  That fact outweighs thoughts of the cap up keeping it bathed in fat and thereforemore moist.

you have quite a problem on your hands now :)   Have fun, be Brave.

Share this post


Link to post
Share on other sites

Yeah but when your on your stomach your fat a$$ is up.:D:grin::grin::grin::P

Bobber that looks awsome!!! So heres a thought, I took out a bear roast for tomorrow, this inspired me to put some smoke on it. My roast are done to perfection by searing and high heat the low. 

Question is, before I put it on smoke, should I sear it?

2. should put it a baking pan or Like you did bobber? bear is lean.

3. I thoguht Id put it on smoke for about 3-4 hours then finish in a crock pot.

Im thinking on handleing it like I would a pork shoulder. thoguths??

Share this post


Link to post
Share on other sites

when I do a roast like you're planning I don't sear it, my thoughts are it would keep the smoke from penetrating.  I smoke for 3-4 and then in crackpot.  I usually don't sear my roasts anyway, too lazy some times.

Share this post


Link to post
Share on other sites

Yep, would do as the boys say. You have any way of cold smoking? I would probably try that then sear, that might be the ticket.  Not sure how dense bear meat is but if it's anything like beef it could probably take alot of smoke....good luck . Oh, put it right on the rack.

Share this post


Link to post
Share on other sites

Yep, would do as the boys say. You have any way of cold smoking? I would probably try that then sear, that might be the ticket.  Not sure how dense bear meat is but if it's anything like beef it could probably take alot of smoke....good luck . Oh, put it right on the rack.

I always put it on the left rack on odd days of the month.

Share this post


Link to post
Share on other sites

I gots to gets me un a doz cold smoker tubes for sure.  I dont think its any more dense than beef, but closer to pork I would assume. maybe 4-6 on the smoke.

Share this post


Link to post
Share on other sites

Yep, would do as the boys say. You have any way of cold smoking? I would probably try that then sear, that might be the ticket.  Not sure how dense bear meat is but if it's anything like beef it could probably take alot of smoke....good luck . Oh, put it right on the rack.

reb was talking how dense boars head was not the meat!!!!!!!!

Share this post


Link to post
Share on other sites

reb was talking how dense boars head was not the meat!!!!!!!!

Do we need to post you 6th grade graduation picture again???:P

Share this post


Link to post
Share on other sites

  The fat side down is something I have done with a flat.  Then I put bacon slices on the top side to maintain moisture there.  Putting the fat side down acts as a seal of a sort to keep the internal fat from dripping out.  But it's all about personal preference.  I've seen opinions of both sides.    Boar I would take that bear roast and put it in a pan and give it some smoke for like you said 4 hours or so and then finish it up in a crock pot.  Put some beef broth in the pan with that roast in the smoker. Then dump the broth in the crock pot and add seasoning if needed.  good luck.

Share this post


Link to post
Share on other sites

Well this thing hit the smoker at 6:15 this morning,  at 8:30 had an int temp of 130. At 10 it hit 149 and didn't move for an hour, then at noonish it stopped at 162. 2 hrs later it started to climb some but went back down. ...how the heck does that happen. Right now it's at 182, sure wanted this guy resting, dinner might be pushed off a bit. I rolled it over for an hour to mop and smoke but put the fat cap back down. might havta grab a taco from reb since it might be awhile. .

Share this post


Link to post
Share on other sites

evaporation aka it's like you and me , we sweat and that makes us cool down.  Those briskets drive me nuts, I've never made a really good one so I quit even trying.   How much harder can you try, the photo you posted it was dark outside and as you said 615am.  

Probably why Reb ate earlier than the folks do at a nursing home.  He didn't want you stealing his stuff and Lawrence Welk starts at 5pm.  :)

Share this post


Link to post
Share on other sites

evaporation aka it's like you and me , we sweat and that makes us cool down.  Those briskets drive me nuts, I've never made a really good one so I quit even trying.   How much harder can you try, the photo you posted it was dark outside and as you said 615am.  

Probably why Reb ate earlier than the folks do at a nursing home.  He didn't want you stealing his stuff and Lawrence Welk starts at 5pm.  :)

 

And, they just got a new bubble machine,too! Gets those ol' blue-hairs hotter than listening to  Carlos Santana by a red lava light. :/

Edited by RebelSS

Share this post


Link to post
Share on other sites

Pulled it at 5:30 with an int temp at 201. Let it rest for an hour. Turned out good but what I've learned is when the fat cap is down it takes on most of the smoke, not much for a ring....live and learn I guess .

 

 

 

 

20151205_184125_resized.jpg

Share this post


Link to post
Share on other sites

hey bobber-  this am when I was re looking up fat cap up or down the article showed that that problem is mainly due to not trimming the fat enough.  The guy had a brisket and he cut little sections of fat cap pretty thin and in those parts the smoke ring was there.  On the parts he didn't trim the fat the ring was slight or non-existent.

That's hijacked info but I think that's a factor.

Share this post


Link to post
Share on other sites

that kinda makes sense, like info trying to get thru to smurf or reb, to much fat in  the head and ya just cant get thru, which is what we've got here, which is the way they like it. I dont like it any more than you guys.:P

Edited by Boar

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Restore formatting

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.




  • Your Responses - Share & Have Fun :)

    • Work related travel.  Never been to the northeast before and wanted to experience it as much as possible so I drove and took a couple extra days.   Original plans had me touring some stuff in the DC area but its been a little more difficult and expensive to wander about than I’d hoped.   Get me to some water!!!
    • Most of the fish I've caught out of the abyss were caught just above the thermocline or high in the water column (1'-15' down). A friend of mine once caught a 31" hog walleye on a top raider over 100'+ of water. That's just one of the many hogs to come into my boat that were 0'-5' under the surface in mega deep water. So, keep your lures above the kill zone on slot lakes and you'll still get bit.
    • To young to be retired whats up with all this Wandering?  Didn't you just come back from Musky fishering? 🤔
    • Walked the Inner Harbor a bit, ate soft shell crab and took in an Oriole’s game at Camden Yards today.  Oh, and finally booked a SHORT trip on Erie to catch on the ride home.  Better than nothing.   White water rafting tomorrow will have to do for my most significant Maryland experience.  This put a little chill on me when I noticed what it was.     It’s a nice place to visit, but... you know the  rest.
    • Tried my hand at making Nashville hot chicken last night. It didn't turn out exactly like I expected but it was still good.  
    • Great fish @Lals!   You sound like we did on the way home from our trip - analyzing every fish we didn’t hook up or keep hooked after they bit.  I didn’t get any joy from a Top Raider either but live chucking them.   Thanks for the report!
    • Just came back from LOTW.  Numbers were down but not bites.  I was a miserable 6 for 15 fish on. 75% of the bites came on the figure 8, I mostly tried to set back into them and they would come "unbuttoned " pretty quickly.  Next year, I will  try pulling them around or if they bite up in the corner of my figure 8, I would then pull the rod straight back trying to set it in the corner of their mouth.   Smaller bucktails got the most bites.  Cranks did pretty well too -- 7" Slammers and Crane Bait.  One friend got a 48 on a Top Raider. I had a 4 -5 large fish follow a top raider or a jackpot but none bit.  My brother got a 50" on a Mepps Musky Marabou.  
    • The problem with fishing walleye below 35' is that whatever you catch you best be planning to keep. Bringing them out of that depth will kill them for sure no matter how slowly it is done. 
    • Fishing_Novice gets 4th win of season with 343 2--Juneau4                          295 3--icefishinnut                     284 4--gregg52                           259 4--BlackLundProV              259 6--mnwildman                     188 7--fishingstar                       103 ___________________________________________ Season Totals 1--Juneau4                          5513 2--Fishing_Novice              5370 3--gregg52                          5279 4--icefishinnut                    5133 5--mnwildman                    5100 6--BlackLundProV             5041 7--fishingstar                      4945    On to New Hampshire for the Lobster trophy 🏁                   
    • I had this exact model for many years and it even ran for several years after my wife ran straight gas in it and seized it up one day when I wasn't home. After it cooled down and I replaced the gas in the tank with mixed fuel, it started right up but always had a knock after that.
×
×
  • Create New...