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Posted on 8/11/22 at 3:15 pm to LSUZombie
I know what I'm doing Sunday afternoon 
Posted on 9/3/22 at 11:16 am to LSUZombie
Has anyone done this in two phases? One day do the open smoke and wrapped smoke then rest it over night and do the cut up seasoned chunks smoke the next day? Our guests are coming too early one day to get 6 hrs of smoke in before they get here.
What do y’all think?
What do y’all think?
Posted on 9/3/22 at 12:34 pm to Royalfisher
It can be done but, cooling and reheating will definitely have an affect on the taste and texture of the meat. Will your guests be able to discern the difference? Most likely not but, there will be a noticeable change in taste and texture.
If you go this route, cut the meat while it is still cold and allow it to come to room temperature before executing phase two.
If you go this route, cut the meat while it is still cold and allow it to come to room temperature before executing phase two.
Posted on 9/3/22 at 12:37 pm to Royalfisher
quote:
What do y’all think?
Smoke them cubed.
Posted on 9/3/22 at 1:36 pm to LSUZombie
I do the real poor man's burnt ends - from Sams. Pretty good
Posted on 9/4/22 at 7:11 pm to Royalfisher
I can report that I took them of the foil wrapped smoke at 5:30pm sat night on and let them rest in foil juices over night. Got up Sunday and around 8am cubed them and sauced them in BBQ sauce and light honey and Tony Chaceres. They had absorbed all the liquid from foil smoke. 1/2 inch of liquid Then at 11am put them on smoker in aluminum pan uncovered for two hot smoke at 2225-250. Man o man. Males and females devoured them. Used pecan and oak wood. Almost too tender.
Posted on 6/23/23 at 12:13 am to Royalfisher
Bumping this to make this again
Posted on 6/23/23 at 12:23 am to Royalfisher
quote:
What is a Traeger?
Glue stick
Posted on 6/23/23 at 1:08 am to BigPerm30
quote:
I feel like a chuck roast is so fatty. Do you think you could do it with a leaner roast? I may have to try it with a London Broil and report back.
I’ll just go to Chevron and buy some jerky.
Posted on 6/24/23 at 3:30 pm to gizmothepug
Just wrapped them. Two hours, then chopped and sauced. Hope they’re as good as I remember.
Posted on 6/25/23 at 11:57 am to lsuguy84
I made some using pork belly a couple of months ago. They were pretty good. I used a peach habanero glaze to finish them.
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