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Post by Tooln on Jan 19, 2018 15:29:58 GMT -6
Ok I'm thinking about doing my first smoke this weekend. What would be an easy thing to start with that even a dumbass like me can not screw up? Chicken. It's cheap just in case you screw it up. Even better yet your a burger man smoke some burgers.
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Post by Tooln on Jan 19, 2018 17:18:45 GMT -6
Didn't happen without pics.
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Post by badgerfowl on Jan 20, 2018 1:11:19 GMT -6
Pork butt is pretty fool proof.
I think a lot of it is if you do a little research and have a decent thermometer and steady temps in your smoker. It’s not rocket science.
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Post by chummer16 on Jan 20, 2018 4:51:46 GMT -6
Ok I'm thinking about doing my first smoke this weekend. What would be an easy thing to start with that even a dumbass like me can not screw up? Turkey with pop up timer.
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Post by Reagan on Jan 20, 2018 8:04:16 GMT -6
Any of these suggestions can turn into a great first smoke. It is the fat in a pork butt makes it just about fool proof.
Birds can dry out. Ribs can fall apart. I haven’t done a brisket but I read that they can be a challenge.
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Post by badgerfowl on Jan 20, 2018 13:08:06 GMT -6
Any of these suggestions can turn into a great first smoke. It is the fat in a pork butt makes it just about fool proof. Birds can dry out. Ribs can fall apart. I haven’t done a brisket but I read that they can be a challenge. BIL and I did a brisket last summer. 13 hours overnight. Only challenge was keeping steady temp overnight in the BGE. The meat is all temperature based. It stalled for a long time. We wrapped in foil (Texas crutch) and it eventually powered through. Pulled at 200, wrapped in towel and into cooler for 30 minutes or an hour rest. Some of the best brisket I’ve had.
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Post by Catscratch on Jan 21, 2018 9:56:51 GMT -6
Today's project: A chunk of deer leg that was dry aged for a week with a rub and pig fat on it. And a pork butt from with kosher salt a pepper. They will spend the day on the smoker and we'll see what pops out. Hopefully it's good but I'm still learning this thing so we will see...
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Post by Catscratch on Jan 21, 2018 11:28:46 GMT -6
Just over an hour at 380 to get some crispyness on the edges. 225 for the rest of the day to finish it. I suspect it's internal temp will stall at 170 for quit a while and then start to climb once all the collagen gels and breaks down. I think I'll pull the deer if it's internal temp climbs too much. Ttt
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Post by Tooln on Jan 21, 2018 14:24:35 GMT -6
Looking good so far Cat. How much do you figure you'll use pellet wise? When you done do you have to clean out the unused pellets or just turn it off and leave them for next time?
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Post by Tooln on Jan 21, 2018 14:25:44 GMT -6
Ok I'm thinking about doing my first smoke this weekend. What would be an easy thing to start with that even a dumbass like me can not screw up? Well what did you smoke?
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Post by badbrad on Jan 21, 2018 14:29:27 GMT -6
Ok I'm thinking about doing my first smoke this weekend. What would be an easy thing to start with that even a dumbass like me can not screw up? Well what did you smoke? I got it put together and assembled that's as far as I got this weekend. Next weekend for sure
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Post by Catscratch on Jan 21, 2018 14:40:35 GMT -6
Looking good so far Cat. How much do you figure you'll use pellet wise? When you done do you have to clean out the unused pellets or just turn it off and leave them for next time? I still have some left in the first bag I've bought (40lbs) and I've cooked a brisket, ribs, hotdogs, sausages, and now the butt roast. I'm totally guessing here but probably 15-20hrs of run time on that first bag. It was a $20 bag of competition pellets so I'm considering it pretty cheap to run so far. I'm running out of pellets at a much slower rate than I thought I would.
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Post by Catscratch on Jan 21, 2018 19:14:39 GMT -6
Pig butt is great! The deer will be good on a sandwich (over cooked it and slightly dry), but still good.
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Post by Reagan on Jan 21, 2018 20:04:43 GMT -6
I think deer needs to be treated the same on a smoker or in an oven. Cook it to medium rare and pull it out.
Not enough fat for it to cook like a butt.
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Post by Catscratch on Jan 21, 2018 20:12:55 GMT -6
I think deer needs to be treated the same on a smoker or in an oven. Cook it to medium rare and pull it out. Not enough fat for it to cook like a butt. You're right. In my excitement to try new stuff I tried two things at once. In the back of my mind I knew better but did it anyway.
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