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Started By
Message
Smoker is rolling
Posted on 8/6/17 at 11:01 am
Posted on 8/6/17 at 11:01 am
Been out of town the last 10 days. Hot as hell in Dallas today. Smoker is rolling, yardwork done. Trying boneless beef ribs and a chuck roast. Probably be tough but we'll see.
Posted on 8/6/17 at 11:09 am to JoseVargasTX
Dog in background made me laugh out loud.
Posted on 8/6/17 at 11:12 am to JoseVargasTX
same here... got a meaty plate rib going
dog is awesome
dog is awesome
This post was edited on 8/6/17 at 11:12 am
Posted on 8/6/17 at 11:49 am to JoseVargasTX
Dog is saying " why are there no bones on that damn rib"
Posted on 8/6/17 at 12:34 pm to JoseVargasTX
Looking good. About to smoke a tri tip myself
Nice setup btw
Nice setup btw
This post was edited on 8/6/17 at 5:36 pm
Posted on 8/6/17 at 4:14 pm to JoseVargasTX
Nothing like a good smoke. Got a Boston butt on my smoker as well. Never tried boneless beef ribs. Let us know how they come out.
Posted on 8/6/17 at 4:44 pm to JoseVargasTX
Had some meat rolling today!
2 butts and 2 briskets... can't see the briskets. Checked out adam Carroll at the red dragon last night, when we got back I dropped the meat on at midnight. Let rest for an hour and was on point.
Posted on 8/6/17 at 4:55 pm to HebertFest08
Seriously, what will you do with all that meat?
You must have many mouths to feed
You must have many mouths to feed
Posted on 8/6/17 at 8:11 pm to JoseVargasTX
Checking in for the update. Where's the money shot?
Posted on 8/7/17 at 12:18 am to JoseVargasTX
Is that a Ridgeback? Love those dogs
Posted on 8/7/17 at 12:56 pm to Yesca11
smoked some pork chops yesterday, got up to internal temp much faster than i thought it would (was targeting 140), by the time i go out and check, it was already at 144...so carry over prob brought it a few degrees higher. but, nice smokiness and great flavor. wasn't dry, but could have been juicier if i'd monitored the temp more diligently.
Posted on 8/7/17 at 4:28 pm to The Egg
quote:
smoked some pork chops yesterday,
Looks good I want to try that. How long did it take?
Posted on 8/8/17 at 3:29 pm to BigDropper
Been busy--still eating these leftovers. This is today's lunch--ribs and roast. Potatoes and green beans. Just missing the home grown tomatoes.
And yep--that's a Rhodesian Ridgeback. Fantastic dog. Stubborn but a great part of our family.
And yep--that's a Rhodesian Ridgeback. Fantastic dog. Stubborn but a great part of our family.
Posted on 11/1/17 at 10:28 am to JoseVargasTX
Hey Fellas, got a question I need some input on. I smoked a chicken this last Sunday, and while the meat was solid, the skin was really rubbery to the point it was inedible. I haven't had that issue before, and think I might have a few guesses as to what caused it, but curious if others have experienced this before. A couple specifics on the smoke to help inform any responses.
- I brined it longer than I usually do...it was in there for almost two days (thought I might smoke it for football on saturday, but didn't until Sunday)
- I ran it at about 260 for most of the smoke, but cranked it up to about 325 for the last hour to get it to temp and hopefully crisp the skin
- Total smoke was almost 5 hours, but I pulled it off at 158 because it had taken longer than I expected and we were hungry
- When I smoked a brisket this last time, I left the vent open (I have a gas masterbuilt vertical smoker) because I read that the airflow will help the bark. I left that vent open for the smoking of the chicken
Here's a pic. As you can see the meat is nice and juicy, but the skin is darker than I've seen in chickens I've done before. So I'm really thinking that either the vents being open, the length of the smoke, or the length of the brine might be the culprit. Or I just got a shitty chicken.
Thoughts?
(the line across the breast is from twine I used to tie the wings in tight so they didn't overcook)
- I brined it longer than I usually do...it was in there for almost two days (thought I might smoke it for football on saturday, but didn't until Sunday)
- I ran it at about 260 for most of the smoke, but cranked it up to about 325 for the last hour to get it to temp and hopefully crisp the skin
- Total smoke was almost 5 hours, but I pulled it off at 158 because it had taken longer than I expected and we were hungry
- When I smoked a brisket this last time, I left the vent open (I have a gas masterbuilt vertical smoker) because I read that the airflow will help the bark. I left that vent open for the smoking of the chicken
Here's a pic. As you can see the meat is nice and juicy, but the skin is darker than I've seen in chickens I've done before. So I'm really thinking that either the vents being open, the length of the smoke, or the length of the brine might be the culprit. Or I just got a shitty chicken.
Thoughts?
(the line across the breast is from twine I used to tie the wings in tight so they didn't overcook)
This post was edited on 11/1/17 at 10:30 am
Posted on 11/1/17 at 10:47 am to Chucktown_Badger
I'm probably in the minority but I find too much wood can do this as well as make the poultry too smokey.
I don't use a lot of wood when smoking poultry for that reason. I use mostly hardwood charcoal.
If you do use wood ventilation is important.
I don't use a lot of wood when smoking poultry for that reason. I use mostly hardwood charcoal.
If you do use wood ventilation is important.
Posted on 11/1/17 at 11:07 am to t00f
Dang. I hadn't even considered that. I will need to do some research to see if that might be it.
ETA a couple things I found.
You can go low and slow, but the skin will absorb LOTS of smoke and usually get rather rubbery. I usually smoke my chicken's much higher as @Sean Hart suggests and have great luck there. Low and slow works best with cuts of meat that are particularly fatty - the meat in chicken isn't especially and doesn't really gain that much from it. If you go low and slow, you need to add moisture and/or fat to help the meat out. Additionally, since the skin absorbs smoke very easily it, depending on your wood, may become bitter with smoke.
And another:
Cooking at really low temperatures can result in a rubbery skin. Chicken is one meat where I've never seen the need to go low/slow. Brine the bird if you're worried about drying it out or if you want to get some extra flavor into the meat, but it's not necessary. In any event, make sure you get the skin dry before cooking. Overnight in the fridge should do the trick. I like to rub the skin with vegetable oil and BBQ rub (or sometimes just salt & pepper) and cook it at around 300-350f on the smoker. Not only does it cook faster, it also doesn't take on an overwhelming amount of smoke.
---------------
So I was kind of guilty on both of those fronts. I probably hit it with too much smoke and I didn't dry the skin out before throwing it on. It was out of the brine, rub, and into the smoker. Others are saying that tossing it on the grill or in the oven at higher heat will help mitigate rubbery skin.
ETA a couple things I found.
You can go low and slow, but the skin will absorb LOTS of smoke and usually get rather rubbery. I usually smoke my chicken's much higher as @Sean Hart suggests and have great luck there. Low and slow works best with cuts of meat that are particularly fatty - the meat in chicken isn't especially and doesn't really gain that much from it. If you go low and slow, you need to add moisture and/or fat to help the meat out. Additionally, since the skin absorbs smoke very easily it, depending on your wood, may become bitter with smoke.
And another:
Cooking at really low temperatures can result in a rubbery skin. Chicken is one meat where I've never seen the need to go low/slow. Brine the bird if you're worried about drying it out or if you want to get some extra flavor into the meat, but it's not necessary. In any event, make sure you get the skin dry before cooking. Overnight in the fridge should do the trick. I like to rub the skin with vegetable oil and BBQ rub (or sometimes just salt & pepper) and cook it at around 300-350f on the smoker. Not only does it cook faster, it also doesn't take on an overwhelming amount of smoke.
---------------
So I was kind of guilty on both of those fronts. I probably hit it with too much smoke and I didn't dry the skin out before throwing it on. It was out of the brine, rub, and into the smoker. Others are saying that tossing it on the grill or in the oven at higher heat will help mitigate rubbery skin.
This post was edited on 11/1/17 at 11:20 am
Posted on 11/1/17 at 1:31 pm to Chucktown_Badger
quote:
Hey Fellas, got a question I need some input on. I smoked a chicken this last Sunday, and while the meat was solid, the skin was really rubbery to the point it was inedible.
Kinda new to smoking and still learning a lot, but I have heard others with this same question. The advice given to them is this:
1. Start out with the chicken skin as dry as you can. I assume that means pat it dry with a cloth/paper towel and use a dry rub.
2. Start out with a higher heat. I think I read recs of about 325-350 for the first hour maybe more.
3. Dial the heat back down for the remainder.
Posted on 11/1/17 at 2:22 pm to Boudreaux35
quote:
3. Dial the heat back down for the remainder.
I had read kicking it up at the end to crisp the skin, but obviously I effed it up this last time. I'm going to either hit it with the grill or broiler next time, limit the smoke, allow it to dry more thoroughly, and close the smoker vents next time (and keep it at 300 or above the entire smoke.)
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