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09-22-2013, 10:33 PM | #4141 |
Will herf for food
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Re: What's in your smoker?
Smaller one pulled, closeup.
Overall I am very happy with my first try. Great smoke flavor, both were tender and juicy. The Au Jus was good but I had problems with my bottom foil ripping and letting a lot of it get away. Might need some aluminum bread pans for the next chuck roast attempt. The rub wasn't as good as I hoped. Given I was improvising with storebought stuff due to lack of basics needed to make my own, I guess it could have been much worse. I rubbed them with Worshteshire then used these two along with some pepper: Thanks for your help guys. I'll post more info/pics when I get another chance to put the UDS to work.
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“Eating and sleeping are the only activities that should be allowed to interrupt a man's enjoyment of his cigar;” Mark Twain |
09-23-2013, 04:43 AM | #4143 |
Just plain insane!
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Re: What's in your smoker?
Killer looking chuckies Mike. They are a staple on my smoker and I use the meat for all kind of secondary dishes. Congrats on the UDS build as well. I don't use mine too much any more, but there is something unique and wonderful about that fat dripping down on those coals!!
One suggestions... and this is one of those that can start a war... Drop the Kingsford and find an "All Natural" charcoal. There are a lot of good ones out there, but they can be a pain to acquire. I have been using Stubbs for the last 4-5 years and like it. Lowes carries it down here. Not sure about other areas. You will find you have way less ash (fact), the aroma while cooking is much more pleasing (opinion), and the finished product tastes better (opinion). |
09-23-2013, 08:15 AM | #4144 |
Grrrrrr
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Re: What's in your smoker?
If you go with Gator's advice on the charcoal and find yourself looking at lump charcoal, here's a reasonable reference:
http://www.nakedwhiz.com/lump.htm While some of the stuff on the site is a bit dated, the bad charcoals haven't gotten any better. |
09-23-2013, 09:13 AM | #4145 | |
Formerly MarkinOR
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Re: What's in your smoker?
Quote:
In regards to the hardwoods, I've recently been using Trader Joe's 100% Natural Hardwood Briquettes with no issues. I can say the briquettes provide a consistent and long burn time Thanks for the lump charcoal website Adam. Handy reference!
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"Don't worry, God will work out His plan for your life..." Psalm 138 8 |
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09-23-2013, 11:11 AM | #4146 | |
Grrrrrr
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Re: What's in your smoker?
Quote:
Anyone want a good deal on 280# of KF Blue? Local pickup only... free apple wood ('cuz I hate it) with every purchase... lol Last edited by T.G; 09-23-2013 at 11:17 AM. |
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09-23-2013, 01:15 PM | #4147 |
Team of 11...Always
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Re: What's in your smoker?
I was *this* close to getting a new Traeger at Costco this weekend. They had a slamming deal on the full size Texas. $799 got you the smoker, a free cover, 2 free racks, 2 free cookbooks, and 2 free bags of pellets. I almost pulled the trigger. They are there until next Sunday so I have a few days to decide. I probably shouldn't look in this thread too often
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09-23-2013, 01:48 PM | #4148 | |
YNWA
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Re: What's in your smoker?
Quote:
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Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden |
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09-24-2013, 04:15 PM | #4151 | |||
Will herf for food
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Re: What's in your smoker?
Quote:
Quote:
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Heck yea it's fun. I'm already trying to figure out what I can smoke next. The weather gets cold fast here and I want to get some smoking done before it's 20 degrees during daylight hours.
__________________
“Eating and sleeping are the only activities that should be allowed to interrupt a man's enjoyment of his cigar;” Mark Twain |
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09-26-2013, 05:36 AM | #4152 | |
Just plain insane!
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Re: What's in your smoker?
Quote:
I know I wasn't very clear on the charcoal, but I was talking about briquettes. I can't remember if I have ever used lump in my UDS. Either way is an upgrade from the K in my book |
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09-26-2013, 08:57 AM | #4153 |
Dad Jokester Supreme
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Re: What's in your smoker?
FWIW, all I use (when using charcoal) is lump. I use it to start the Lang, as well as in my ECB and the New Braunfels for cooking.
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...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide |
09-26-2013, 11:15 AM | #4154 |
Dad Jokester Supreme
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Re: What's in your smoker?
__________________
...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide |
09-26-2013, 11:54 AM | #4155 |
Suck It
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Re: What's in your smoker?
I have gone the briquet route after being a staunch lumper for years. I like the benefits of lump, but I do not
really care much about any of the supposed bad points of briques. If I had a real smoker I might care more, but none of my cooks are maintenance free. Most I can get to myself is 1 hour and 45 minutes....but oh what minutes do I make out of them.... |
09-28-2013, 12:31 AM | #4156 |
Black Ops - S.O.B.
Join Date: Oct 2008
First Name: Dave
Location: Side Porta!! Kingsville, Ont., Canada
Posts: 4,204
Trading: (22)
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Re: What's in your smoker?
Mike, nice looking smoker!
Here's a beef recipe I use Pot Roast • Combine pre-packaged brown gravy mix, Ranch dressing mix, and Italian seasoning mix. • Place the roast in a disposable foil pan, sprinkle both sides with the seasoning mix ( 1/2 of each pkg.), then add 1 cup of beef broth or water. • Cook uncovered at 240-260°F for two hours, then cover with foil and cook another 5-6 hours until fork tender. • Add vegetables during the last two hours of cooking.( I add them at the beginning) • Let rest for 10 minutes before serving.
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Canadian Armed Forces 1976! Canadian Coast Guard, retired in 2012 after 32 years!! |
09-28-2013, 12:13 PM | #4157 |
Will herf for food
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Re: What's in your smoker?
Thanks Dave. My mother-in-law (along with my wife and the rest of her family) is from Texas and LOVES brisket. So, after trying the chuckie, she wants me to try smoking a brisket. The plan is to try and have it ready for lunch after church tomorrow. May end up being ready earlier since I have a wedding to go to tonight. If so, we'll just have to reheat it. We'll see.
__________________
“Eating and sleeping are the only activities that should be allowed to interrupt a man's enjoyment of his cigar;” Mark Twain |
09-28-2013, 12:31 PM | #4158 | |
YNWA
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Re: What's in your smoker?
Quote:
Lots of leeway.
__________________
Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden |
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09-28-2013, 02:46 PM | #4159 |
Ditat Deus
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Re: What's in your smoker?
IMO brisket should be smoked between 250-300 degrees. And at the stall I always push thru it by opening my smoker up to 350 or thereabouts. Then I wrap and rest for 3-5 hours. My 12 pounder packers go on around midnight and come off around 8 or 9 and then are rested right on time for lunch after church.
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09-29-2013, 01:55 PM | #4160 |
Ditat Deus
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Re: What's in your smoker?
Smoking in the rain today. Baby backs and Turkey breast. Egg is doin awesome in the rain.
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