Discussion in 'Beef' started by zzrguy, Jan 16, 2016.

  1. zzrguy

    zzrguy Smoke Blower

    Well just got done doing two eye rounds at the firehouse I used a Comercial rid that I like (McCormicks brown sugar bourbon) I smoke the meat at 275 cause I was pressed for time the meat was a bit on the spicy side but the rub is not really spicy is this from my chose of wood (hickory and apple) or is it from cooking to hot? I'm new to all this so I'm learning. Thank in advance.
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Hickory and apple are both a sweeter smoke...somewhat sharper with hickory, but should not be an overwhelming flavor on beef. If there was not a bitter flavor and/or numbing/tingling of the lips or tongue, then your smoke chamber ventilation would be adequate...if bitter taste or tingling/numbness, you need more ventilation (creosote is forming on your food from stagnant smoke). A very strong flavor can occur if your smoke was thick and white for extended periods with the meat in the smoke chamber. Some white smoke when wood is added is normal, and nothing to be concerned about...it should turn from white to thin blue eventually, and at times be translucent (so thin you can't even see it, but can still smell it coming out of the vent). At higher chamber temps the meat isn't smoked as long due to taking less time to cook, so there would be less opportunity for smoke accumulation on the meat, translating to less smoke flavor.

    A heavy dose of the rub may push the taste buds a bit. Higher chamber temps can sometimes change the overall flavor profile of rubs, depending on the ingredients...makes them a bit more intense at times, bringing out more flavors of the spices by releasing their oils. Sugars in rubs don't generally stand up to higher heat or low & slow on really long smokes, as sugars can caramelize (browned), then scorch (nearly or completely blackened)...this can cause quite a bite to the flavor of the bark on the meat.

    I'm just shooting in the dark here...does any of this seem to hit on what you experienced and what the conditions were during cooking? Come on back and we'll figure this out...just need more info to identify the likely cause(s).

  3. zzrguy

    zzrguy Smoke Blower

    I keep the top vent on my MES closed I guess I'll open it up a littleand see if if makes a difference.
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    You want to keep the top vent wide open all the time.
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]   What Dan said!

  6. zzrguy

    zzrguy Smoke Blower

    Well trying the meat this morning with my eggs it seems to have mellowed and is quite taste strange the thing you learn.
  7. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    That definitely sounds like excessive smoke on the meat, and likely creosote...especially if you had the top vent closed. But, yeah, as Dan & Al mentioned, keep the vent wide open and you'll get much better results. Plus, your grate temps will be more in line with the thermometer and thermostat setting. If the smoke chamber gases can't flow, the heat and smoke just lay there...cooking will be erratic and slow, at best. Grate temps will be hotter near the heat source and cooler on top. If it's a propane or solid fuel-fired smoker a closed vent can actually put out the fire...electric still makes heat, but it just won't cook like it should.

    Keep on smoking and learning!!!

  8. zzrguy

    zzrguy Smoke Blower

    Well the next beef o smoke I'll leave the grate open I seem to get a lot of stream out the vet when close so may be this will release the extra moisture and not let the extra smoke stick too the meat
  9. hoity toit

    hoity toit Master of the Pit SMF Premier Member


Share This Page