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Time for a smoke


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On 12/5/2015 at 4:17 PM, bobberineyes said:

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. .

The "stall" is said to be due to the moisture being pushed out of the meat due to the muscle fibers and protein reaching about 160.   The water goes to the surface and evaporates, cooling the meat or at least preventiing it from heating by absorbing energy due to the latent heat of vaporization.    Once the moisture stops, temp can go up, or if the meat is wrapped to prevent evaporation...

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20 minutes ago, delcecchi said:

The "stall" is said to be due to the moisture being pushed out of the meat due to the muscle fibers and protein reaching about 160.   The water goes to the surface and evaporates, cooling the meat or at least preventiing it from heating by absorbing energy due to the latent heat of vaporization.    Once the moisture stops, temp can go up, or if the meat is wrapped to prevent evaporation...

Thanks del, you realize you quoted me from almost 5 years ago?  Dont let reb see this he'll call you del bot..?

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On 10/1/2019 at 4:42 PM, bobberineyes said:

Thanks del, you realize you quoted me from almost 5 years ago?  Dont let reb see this he'll call you del bot..?

I don't recall reading it from you, but maybe.   The info is in various places.   That's why the "Texas Crutch" works....

 

As for Reb and name calling....   No Problemo.   I be secure in cooking and other matters.  

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  • 1 month later...

Sooo,  we have a 15 lb. Honeysuckle Turkey going in the pit boss Thursday morning. Does one brine or not ? I always thought these commercially grown birds were injected already.  The package calls it "basted" with a salt and sugar mix. Just starting to look into different rubs and ways...Anyone else doing the same thing?

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I have done them and just injected a mixture of water, salt and butter..  heat it up so it's melted good and inject..  have just rubbed them too..    I'm doing a boneless porkloin with pineapple and am going to inject the juice into it and then let it soak for 24 hours...  

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4 hours ago, bobberineyes said:

Sooo,  we have a 15 lb. Honeysuckle Turkey going in the pit boss Thursday morning. Does one brine or not ? I always thought these commercially grown birds were injected already.  The package calls it "basted" with a salt and sugar mix. Just starting to look into different rubs and ways...Anyone else doing the same thing?


I JUST got done talking to my wife about this.  Keeping smoking as an option but will have to keep my eyes open for something new as well.

 

Otherwise I’ll brine and smoke like I do my geese with apple wood, maybe mix in some cherry.

 

@Mike89’s pork loin sounds like it’ll be fantastic!

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I wanted to smoked a Spatchcocked turkey but had to cut it in halves because i couldn't fit it in spread out,  it was darn good. Gets done a lot faster then a whole bird and more areas get smoke to them. I just used a dry rub.  ?

This year we are Deep frying how ever. Both ways are good.  ? 

IMG_3157.JPG

IMG_3160.JPG

Edited by leech~~
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On 11/24/2019 at 7:34 PM, leech~~ said:

I wanted to smoked a Spatchcocked turkey but had to cut it in halves because i couldn't fit it in spread out,  it was darn good. Gets done a lot faster then a whole bird and more areas get smoke to them. I just used a dry rub.  ?

This year we are Deep frying how ever. Both ways are good.  ? 

IMG_3157.JPG

IMG_3160.JPG


 

looking good! After doing chickens and turkeys spatchcocked, I rarely do it any other way anymore. 

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When it comes to venison, I have never been a huge fan of unprocessed meat like roasts and even steaks. I was deboning my deer last night and came to the back straps..... decisions decisions. Steaks? Grind meat? I said the heck with it and fired up the pellet grill. I took one of the back straps (with ALL the silver skin removed) and cut it in half. I tenderized the thicker half with a mallet and seasoned it with my homemade sweets/spicy/savory rub then wrapped it with bacon. The smaller half I rubbed with olive oil and garlic then seasoned heavily with kosher salt and cracked pepper.  All I can say is wow.... I know what I’ll be doing with the back straps from now on!  The garlic/salt/pepper was phenomenal. The bacon wrapped was really good as well, but I should have seasoned it more. Neither piece had any gamey taste to it at all, which really surprised me considering this was a big old buck. I put them on for 40 min @ 350 degrees. The smaller one got slightly over cooked with an internal temp of 170, but was still juicy as heck. I am excited to keep trying new things with my back straps in the future!

 

6447DFC0-F4A8-4A49-A979-99C2C7A61C76.thumb.jpeg.00e127f8c526ca2ef96b4cdfa55d80fc.jpeg

D2BBA9CF-0872-4D40-80B4-40538976F61C.thumb.jpeg.1ee799f0400baca5fa39ae00814e4d2f.jpeg

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On 11/27/2019 at 7:28 PM, blue_healer_guy said:

Always thought of that to.  But just have a smoker that max out at 225.  Did you use smoke? 

 

 

 

 

Didn't use any smoke... primarily because it was snowing out and I was on a time crunch. Pretty much everything I do other than poultry I do at 225. I cranked the heat up on this one to get the bacon crispy. I think that you would be fine @ 225.

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5 hours ago, Mike89 said:

well that pine apple seasoned pork loin came out great!!!  tender and juicy all the way!!!!  

 

Come on Mike!

Their easy to use. May be one of your grandkids can show you how!  ?  ?

 

Polaroid i20X29 Digital Camera with 20 MegaPixels & 10x Optical Zoom

Model: I20X29-RED-WM

Walmart # 570444357

Was $59.00

$15.00 / each

Only 6 left!

image.thumb.png.1cc45e80f3afce02760f9d033d117a1c.png

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20 minutes ago, leech~~ said:

 

Come on Mike!

Their easy to use. May be one of your grandkids can show you how!  ?  ?

 

Polaroid i20X29 Digital Camera with 20 MegaPixels & 10x Optical Zoom

Model: I20X29-RED-WM

Walmart # 570444357

Was $59.00

$15.00 / each

Only 6 left!

image.thumb.png.1cc45e80f3afce02760f9d033d117a1c.png

Hee hee.

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  • 3 weeks later...
5 minutes ago, leech~~ said:

Would like to but never have.  Here's my tip, at $102 bucks don't screw it up!! ?

 

 

Gee.... thanks. Lol. I thought that $5.99 per lb was a pretty darn good deal. Figured I’d prob cut a few steaks off first. Need to feed 12 people, but can spare to take 5# off to help reduce cook time. 

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Good lord rl_sd,  you have more seeds than me that's for sure. My first thought was to put it on the rack seasoned the way you want and go as low as you can with smoke for what you think is enough.  Transfer it to a  dish that will take the heat and crank it up to crispen and do the shut down method. If I remember you have no shortage of temp probes, the thing is is the start to finish time one needs to figure out. Good luck and keep us posted.

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