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Posted on 4/11/20 at 12:28 pm to lostNkansas
quote:
What is your smoking temp for the sirloin?
125 to 140 depending on what I am doing with it. 125 being rare and 140 being closer to medium.
Posted on 4/11/20 at 1:02 pm to thadcastle
I'm trying meathead's ultimate smoked ham recipe this weekend:
LINK
LINK
This post was edited on 4/11/20 at 1:02 pm
Posted on 4/12/20 at 8:27 am to YOURADHERE
Cured 7 days, air dried in the fridge over night, about to hit the smoker.
Posted on 4/12/20 at 8:05 pm to YOURADHERE
Posted on 4/13/20 at 3:13 pm to Turftoe
quote:
I’m smoking a chuck roast this weekend
I did this a few weekends ago. Basically treated it like a brisket in my method of cooking and it came out great. Definitely not a brisket but had that same flavor and the marbling became butter after the long slow smoke. If you don't have a ton of people to feed and looking to save money and have an alternate to brisket, I would recommend trying this
Posted on 4/13/20 at 3:19 pm to YOURADHERE
What temp did you smoke at and to what internal temp? I’ve got a belly curing in the fridge right now that will be ready for smoke on Friday and I’ve never done it before
Posted on 4/13/20 at 3:55 pm to malvin
My temps fluctuated from about 175 to 190, with a couple flares to 200, pulled them off when they were 150 internally. I think the wind gust and weather accounted for the swings in temperature, I'm usually good at holding a steady temp on my Big Blue Egg(Costco knockoff) but never have tried to smoke anything in rough weather like that.
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