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Thread: The BBQ and Smoking Thread

  1. #621
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    Quote Originally Posted by SJW View Post
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    I took a whitetail the other day. I’m just curious what you all do to cook it. I usually just get sausage made. I’m preparing a couple roasts for jerky. I want to smoke some though.
    I do alot of jerky with whitetail. I usually only eat the backstraps as roasts, and just do them with salt, pepper, to medium rare and eat with a chimichurri sauce (co-op gold has one, its really good). Shoulders go to ground for burgers or deerritos, smaller roasts whole to thaw and cut into cubes, and bigger roasts for pulled deer and things like that.
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  2. #622
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    Seems like a good day to do some trial and error on beef ribs. Didn't like the results last time. Tossed en into the stone cold smoker (16f) just now. Will run 180 for a bit, then 225 and see how I feel about them this afternoon.
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  3. #623
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    Embrace the wrap!

    Science! Only cold, raw meat will absorb smoke, You only need it for an hour or so till the bark forms and you have some colour. After that it’s just an oven! Wrapping keeps moisture in, also steams which tenderizes... things get a little soft, so that’s why you unwrap for the last hour. It also speeds shit up. ie. use to do my pork butts whole, bone in at 225F grill temp... 16hr smoke easily... now I cut them open (expose the tubes and money muscle) smoke till I like the colour, then wrap... bang them out in 5hrs and they are way better and easier

  4. #624
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    Quote Originally Posted by ercchry View Post
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    Embrace the wrap!

    Science! Only cold, raw meat will absorb smoke, You only need it for an hour or so till the bark forms and you have some colour. After that it’s just an oven! Wrapping keeps moisture in, also steams which tenderizes... things get a little soft, so that’s why you unwrap for the last hour. It also speeds shit up. ie. use to do my pork butts whole, bone in at 225F grill temp... 16hr smoke easily... now I cut them open (expose the tubes and money muscle) smoke till I like the colour, then wrap... bang them out in 5hrs and they are way better and easier
    Totally believe you, but I'm stubborn, and also trying to learn something, so I'm doing a zero foil attempt today. I'm graphing my temps all day too, for self-education.
    Last edited by ExtraSlow; Yesterday at 10:28 AM.
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  5. #625
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    I do beef ribs all the time on my WSM, they always turn out great and I take a simple approach.

    Last weekend I smoked 2.5 racks that I picked up from Masters. I dry rubbed them, tossed in some chunks of hickory/cedar or apple what ever I had handy. Smoked them around 225 with water in the pan for ~6-7 hours, until the meat pulled back on the bone 3/4" - 1". Glazed them with BBQ sauce for the last hour. Once done in the smoker, I wrapped them in tinfoil and let them rest in my warming drawer for another 45min.

    I find beef ribs straightforward and I have consistent results when I use good meat.

    Old pic on the smoker, I don't use a probe anymore but these would be done based on the exposed bone.


    This was leftovers 2 days after I cooked the ribs this past weekend. I didn't take any pics while smoking unfortunately.
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  6. #626
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    I totally believe that better meat make a big difference too. These ones I'm doing today were $1.99/lb at Basha, so I'm sure they are pretty bad. But I need to learn a bit before I spend on good meat. Luckily, even poorly prepared or poorly executed smoked beef is pretty good for a variety of leftovers. Can always make chili from it if it's really awful.
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  7. #627
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    Decent sale on a Prime Grade steak box at Master Meats right now.. (Which I think are the best in the City)

    $100 for:
    2 8oz Sirloin
    2 10oz Ribeyes
    2 10 oz New Yorks
    2 6oz Tenderloins

    All prime grade

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  8. #628
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    Had a brant lake wagyu point all cooked up and sitting in the freezer... finally made some burnt ends out of it
    5F7B5D52-D504-4242-A5AE-803E6C4EC367.jpg

  9. #629
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    OK guys, I had a lot of fun today doing my beef ribs. Zero foil used, and I logged temps when I was around to make a pretty graph.
    I also weighed everything before and after, to help quantify things.

    These were the $1.99/lb basha foods beef ribs, so a poor cut. Just how poor comes out in the weights.
    3100g precook (post trim) weight
    2010g postcook weight
    After supper the clean bones weighed 1563g
    So that means there was only 447g of meat. No wonder my family finished it all!

    Temp Graph, from 8:20 AM to 17:20 PM
    smoker 20181116.PNG


    And Pics of results, because of course.
    20181116_172436.jpg
    20181116_174820.jpg
    20181116_173124.jpg
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  10. #630
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    You should come hangout at the next comp I do... but it might give you anxiety how little fucks go into my BBQ

  11. #631
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    I'd probably just get drunk and make charts, is that cool?
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  12. #632
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    Quote Originally Posted by ExtraSlow View Post
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    I'd probably just get drunk and make charts, is that cool?
    Someone really should write down these processes!

  13. #633
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    Why do you think I post so much? One day an archivist will use this treasure trove . . . . .
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