What's in your smoker? - Page 101

OLS · 05-03-2011, 08:13 PM

Peter, I have determined to my mind that there are three factors...high sugar content in the rub,
Long and slow cook times, and Temps over 225 degrees. But I like what MarkinCA says, Adam knows best, lol.

T.G · 05-03-2011, 08:30 PM

Quote:

Originally Posted by pnoon

So I have a question for the experienced (food) smokers here. What does it take to get that really dark crunchy bark? Is it a really thick layer of rub? Higher temps? Longer smoking? A combination of the above? Something else I'm missing?

BBQ is one of those things where everyone eventually develops their own style and technique for this and many other things since we all cook a bit differently and prefer different combinations of ingredients and methods and individual pits work and behave differently.

For me, it can be a garlic paste coating (on lamb for example), or a heavier coating of rub - the rub having some brown sugar in it and no salt, so I can get away with this. That and 230F-240F pit with some smoke and that's about it for me. I hardly ever baste or mop.

Personally, I think Brad, gator and Luke get better looking barks than I do most of the time, so take my advice for what it's worth.

Traegers burn very clean, so you might never see a super dark bark.

Another thing to keep in mind is that these photos might not be representing the color correctly. A lot of the food I take pictures of looks darker on the screen than it actually is (or at least on my monitors - which might or might not be properly calibrated).

BTW - I've had dark crunchy bark that looked great but when you bit into it, it was due to oversmoking or overtemp and was bitter and nasty, so ehhh.

T.G · 05-03-2011, 08:38 PM

Quote:

Originally Posted by MarkinCA

Wet rub prior to closing the grill cover to kick things off. Basically, Worcestershire sauce liberally sprinkled on top, followed by a handful or two of dry rub thrown on top and rubbed in to it forms a paste. The meat is turned over and the same is applied to that side. Its rather pasty looking on both sides, but taste dam good after its cooked!

If you go to www.texasbbqrub.com , its called the 1-2-3 method and appears to work

Thanks - I've been doing something similar for some time, I just couldn't tell from the photo.

T.G · 05-03-2011, 08:42 PM

I don't know about best Brad, but I'd probably win the award for longest, technical and most boring answers.

pnoon · 05-03-2011, 09:54 PM

Quote:

Originally Posted by MarkinCA

Wet rub prior to closing the grill cover to kick things off. Basically, Worcestershire sauce liberally sprinkled on top, followed by a handful or two of dry rub thrown on top and rubbed in to it forms a paste. The meat is turned over and the same is applied to that side. Its rather pasty looking on both sides, but taste dam good after its cooked!

If you go to www.texasbbqrub.com , its called the 1-2-3 method and appears to work

That is the website and method I used for my first brisket. Winner!

fwiw - I didn't like the puddle when sprinkling Worcestershire so I put some in a spray bottle and it works really well.

pnoon · 05-03-2011, 10:01 PM

Quote:

Originally Posted by T.G

BBQ is one of those things where everyone eventually develops their own style and technique for this and many other things since we all cook a bit differently and prefer different combinations of ingredients and methods and individual pits work and behave differently.

For me, it can be a garlic paste coating (on lamb for example), or a heavier coating of rub - the rub having some brown sugar in it and no salt, so I can get away with this. That and 230F-240F pit with some smoke and that's about it for me. I hardly ever baste or mop.

Personally, I think Brad, gator and Luke get better looking barks than I do most of the time, so take my advice for what it's worth.

Traegers burn very clean, so you might never see a super dark bark.

Another thing to keep in mind is that these photos might not be representing the color correctly. A lot of the food I take pictures of looks darker on the screen than it actually is (or at least on my monitors - which might or might not be properly calibrated).

BTW - I've had dark crunchy bark that looked great but when you bit into it, it was due to oversmoking or overtemp and was bitter and nasty, so ehhh.

Thanks, Adam.
That helps a lot.

Aero95 · 05-03-2011, 10:09 PM

Quote:

Originally Posted by MarkinCA

Wet rub prior to closing the grill cover to kick things off. Basically, Worcestershire sauce liberally sprinkled on top, followed by a handful or two of dry rub thrown on top and rubbed in to it forms a paste. The meat is turned over and the same is applied to that side. Its rather pasty looking on both sides, but taste dam good after its cooked!

If you go to www.texasbbqrub.com , its called the 1-2-3 method and appears to work

Bingo!! Though I have always waited a half hour after putting the meat on to spray it. Always comes out with a thick dark bark. Bourbon and Applejuice is my choice of spray.

MarkinAZ · 05-03-2011, 11:30 PM

Quote:

Originally Posted by T.G

I don't know about best Brad, but I'd probably win the award for longest, technical and most boring answers.

Quote:

Originally Posted by aero95

Bingo!! Though I have always waited a half hour after putting the meat on to spray it. Always comes out with a thick dark bark. Bourbon and Applejuice is my choice of spray.

So if I have a sprayer bottle Aaron, whats the ratio of bourbon to applejuice that you use?

Aero95 · 05-04-2011, 07:05 AM

Quote:

Originally Posted by MarkinCA

So if I have a sprayer bottle Aaron, whats the ratio of bourbon to applejuice that you use?

Mark 1 part Bourbon 2 parts apple juice. Though I usually just pour what I like.

replicant_argent · 05-04-2011, 07:50 AM

Maple and brown sugar bacon to go on the smoker this morning while I work. A little alder, and maybe some apple.
I may have to take my work out to the deck a bit anyway today with the actual pseudo-spring weather. 65 degrees is very exciting for a Minnesotan in early May.

cricky101 · 05-04-2011, 09:19 AM

I didn't fire up the smoker, but I did make some chicken drumsticks on the Weber kettle last night. A few with Plowboy's Yardbird rub and a few with Plowboy's Jerk rub. Added a little cherry wood to the coals for some smokey flavor.

Cooked about 45 minutes indirect with the smoke and then over high heat for a few minutes to crisp up the skin.

I like cooking the drumsticks because from the time I start up the coals until it's time to eat, it's about the perfect amount of time for a cigar and a couple of beers

Chainsaw13 · 05-04-2011, 09:28 AM

Quote:

Originally Posted by cricky101

I didn't fire up the smoker, but I did make some chicken drumsticks on the Weber kettle last night. A few with Plowboy's Yardbird rub and a few with Plowboy's Jerk rub. Added a little cherry wood to the coals for some smokey flavor.

Cooked about 45 minutes indirect with the smoke and then over high heat for a few minutes to crisp up the skin.

I like cooking the drumsticks because from the time I start up the coals until it's time to eat, it's about the perfect amount of time for a cigar and a couple of beers

Can't argue with this. Sounds good.

pnoon · 05-04-2011, 09:32 AM

Pizza on the Traeger tonight.

Posted via Mobile Device

Aero95 · 05-04-2011, 09:35 AM

Quote:

Originally Posted by pnoon

Pizza on the Traeger tonight.

Posted via Mobile Device

What do you plan on using.

Chainsaw13 · 05-04-2011, 09:37 AM

Quote:

Originally Posted by pnoon

Pizza on the Traeger tonight.

Posted via Mobile Device

Too bad you live so far away...

pnoon · 05-04-2011, 10:26 PM

Quote:

Originally Posted by pnoon

Pizza on the Traeger tonight.

Posted via Mobile Device

Homemade pizza dough w/tomato sauce, salami, black olive, shredded mozzarella, garlic powder, oregano, basil, red and black pepper.

before:

after:

Aero95 · 05-04-2011, 10:51 PM

Quote:

Originally Posted by pnoon

Homemade pizza dough w/tomato sauce, salami, black olive, shredded mozzarella, garlic powder, oregano, basil, red and black pepper.

before:

after:

Hope you made enough to share

forgop · 05-04-2011, 11:51 PM

This brisket is taking forever right now.

MarkinAZ · 05-05-2011, 01:28 AM

Quote:

Originally Posted by aero95

Mark 1 part Bourbon 2 parts apple juice. Though I usually just pour what I like.

Thank you Aaron...

Quote:

Originally Posted by pnoon

Homemade pizza dough w/tomato sauce, salami, black olive, shredded mozzarella, garlic powder, oregano, basil, red and black pepper.

That does look simply delicious Pete Did I mention that looks delicious?

OLS · 05-05-2011, 08:39 AM

Quote:

Originally Posted by T.G

I don't know about best Brad, but I'd probably win the award for longest, technical and most boring answers.

Ahh, but that's what people are LOOKING for, they WANT to have every little detail. You combine FIRE
and expensive meat and people don't like to jump into things blind like that. They want a manual, lol.

Like Adam said, pictures are tough, they are too black, too blue, to this, too that. I need to remember,
while the food is on the grate, to shoot it, cause that's the best place for me. I get inside and there
is FOIL in the photo, and not enough light in the kitchen to balance the outside color temp. It's a
whole thing. Well dammit, I am smoking me up some meatsziz this weekend, I have worked myself up
into a lather now, lol.

And not for nuttin, I think this is the best thread in the entirety of CA.

05-03-2011, 08:13 PM	#2001
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? Peter, I have determined to my mind that there are three factors...high sugar content in the rub, Long and slow cook times, and Temps over 225 degrees. But I like what MarkinCA says, Adam knows best, lol.

05-03-2011, 08:42 PM	#2004
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: What's in your smoker? I don't know about best Brad, but I'd probably win the award for longest, technical and most boring answers.

05-04-2011, 07:50 AM	#2010
replicant_argent Gravy Boat Winnah. Join Date: Oct 2008 First Name: Pete Location: my attorney has advised against giving this information to insane people Posts: 5,326 Trading: (22)	Re: What's in your smoker? Maple and brown sugar bacon to go on the smoker this morning while I work. A little alder, and maybe some apple. I may have to take my work out to the deck a bit anyway today with the actual pseudo-spring weather. 65 degrees is very exciting for a Minnesotan in early May. __________________ www.stogietorch.com Some days call for a stiff Pomade.

05-04-2011, 09:19 AM	#2011
cricky101 Micro brew tester Join Date: Oct 2008 First Name: Chris Location: St. Paul, Minnesota Posts: 684 Trading: (8)	Re: What's in your smoker? I didn't fire up the smoker, but I did make some chicken drumsticks on the Weber kettle last night. A few with Plowboy's Yardbird rub and a few with Plowboy's Jerk rub. Added a little cherry wood to the coals for some smokey flavor. Cooked about 45 minutes indirect with the smoke and then over high heat for a few minutes to crisp up the skin. I like cooking the drumsticks because from the time I start up the coals until it's time to eat, it's about the perfect amount of time for a cigar and a couple of beers __________________ "A witty saying proves nothing." - Voltaire

05-04-2011, 09:32 AM	#2013
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: What's in your smoker? Pizza on the Traeger tonight. Posted via Mobile Device

05-04-2011, 11:51 PM	#2018
forgop Not a puffer Join Date: Oct 2008 First Name: Duane Location: Indianapolis, IN Posts: 2,869 Trading: (40)	Re: What's in your smoker? This brisket is taking forever right now.