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With the UFC PPV tonight and me heading to a friends house to watch with 5 other guys, decided to treat myself to some wonderful burnt ends made from chuck roast.
bought 2 x 2.5 lb chuck roasts. They were about 1 - 1 1/2” think, perfect for burnt ends.
Treated it with Texas style rub then added...
Decided to do a brisket last night. The packers at Costco we’re $6/lb and were extremely fatty so i decided on a flat that was a few cents more per pound but significantly less fat.
6 lb brisket flat Seasoned with salt and pepper. smoked on the rec tec rt-700 at 215 for 11 hours using a mix of...
I should probably clarify, I have used a WSM for probably 5 years or so and have cooked on it hundreds of times. So I am not new to making Q. This was just the first smoke on the rectec I just bought. Thought it would be easiest thing to make to test it out. I’ve got an urge for a brisket cook...
Yep. When she saw the smoker after I put it together she asked how much it cost. So I told her. Then she asked if this was the smoker we talked about. And I said not really but it’s the bigger brother. She then rolled her eyes and shook her then walked away. Then I made some burgers on the...
I have the $$$ for the RT 700. The wife approved the price of the 590 and we didn’t really discuss the 700.
So I decided to just pull the trigger and just purchased the RT 700. Hopefully the wife doesn’t check the bank account anytime soon. She won’t know the difference between the 590 and 700...
I’ll be buying a Rec Tec smoker here soon. Having a hard time deciding between the 2. I see a lot of pros to the 700 over the 590 except the price point. Although $300 isn’t a ton of money in the grand scheme but it’s still $300.
anyone have the 590 or 700 and wish you did the other instead?
Here are pictures of the full brisket in question still in packaging.
any concerns about taste? I’m mostly worried about the fat having an off taste. Especially the fat seam between the point and the flat.
I am considering separating the point and flat and removing the fat that separates the 2...
should I still smoke this brisket? Originally planned to smoke it after 30 days but time got away from me.
Thinking of smoking Friday night. No air bubbles and still tightly vacuumed sealed in package.
Or should I pitch it and buy a new one.
any input would be appreciated
Cooked on a WSM 22 using green egg lump charcoal. 3 fist sized chunks of hickory and fist sized chunk of cherry. Placed chunks of wood in first then placed the charcoal on top of it. (Watched a recent video from harry soo where he recommended this).
Texas style: sea salt, course black pepper...
I will be doing an equilibrium brine for my maple bacon.
This is the rough draft plan #1.
Looking for some input on the maple flavor aspect.
All weights and measurements are in grams.
Equilibrium percentages
% Salt 2.0%
% Sugar 2.0%
PPM Sodium Nitrite 156
Using Cure #1 Nitrite 6.25%...
Wouldn’t there be a greater risk of imparting a bitter flavor by smoking after the IT gets to 160? How much smoke would the jerky really absorb once the IT reaches 160?
I may just leave out the smoking step on this batch and look to add a small amount of liquid smoke on future batches.
Past...
Quoted from the link above:
“In the jerky studies, some samples showed total bacterial destruction and other samples showed some bacterial survival — especially the jerky made with ground beef. Further experiments with lab-inoculated venison showed that pathogenic E. coli could survive drying...
The site doesn’t talk about pasteurizing the meat prior to drying. I can understand the drying process and cooling effect and why it may be an issue to just dry the jerky at 145.
In theory wouldn’t sous vide kill any bacteria present (except Botulism)? By immediately transfering the meat from...