What have you smoked lately? Q-view...
Did a chuck roast on the weber kettel today, stalled at 145 wrapped it and pulled it at 195. Wraped it for an hour and a half. Sliced beautifully, as good as a brisket. My sons only question was if there was more. I used the snake method took about 51/2 hours.
Off topic but really no where else to ask. I was given a masterbuilt propane smoker this winter, a big upgrade from my big chief electric smoker. However, I'm not able to get the burner to light. The propane will light if I remove the burner plate and light it directly from the gas line where the burner tube sits, but not when I put the burner back on. I've checked for spider webs and blockage as I read this is typically the reason but that wasn't it. I was able to get it to light partially a few times, but the gas would instantly get used up and it was pretty much a little poof and then out. It seems like there isn't enough gas being pushed out to get up to the burner to allow it to light. I'm not sure how much pressure there should be coming out of the gas line, but when I light it here it is about a 4" flame.
Any thoughts? Maybe needing a new gas line?
12Pack- I tried a chuck roast last summer.. Followed my normal brisket process with an additional foil wrap once the meat hit 150 (smoked at 225).. I let the meat hit 195 and tried to slice after a 1-2 hour rest .. I found the meat to be "too chewy" so I put in the crock pot for 6-7 hours and ended up making pulled beef sandwiches. Turned out delicious.. I know the chuck is from the shoulder area and it does not have to overall fat content as a full packer brisket.. Also the grain seemed to run in 3-4 directions so it was tougher to slice.. Would do the pulled beef process again..
I had a buddy who made burnt ends from a chuck roast and those were great tasting little pieces of beef candy!!! May try that down the road.
Smoked a chuck roast (3.5lbs) on the Masterbuilt. Smoked at 225F from 7am-2pm(ish), then wrapped in foil, increased temp to 275F, pulled from smoker and put in cambrio for 1 hour. Wrapped the roast at 154F until it got to 180F then put in the cambrio.
Used a rub applied yesterday (salt, pepper, cayenne, oregano, chili powder)...
Was pretty damn good. Not quite as good as a brisket, but in 1/2 the time and 1/2 the price, seemed like a good thing to try.
Anyone else smoke chuck roasts?
Whitefish fillets. I took the pin bones out, and skinned them. brinned them longer because the weather kept blowing the flame out.
Spread them on the racks on parchment paper. 2 hours on low with heavy smoke. 3 hours higher.
Let them cool, pealed of with spatula.
GREAT!! I will try this other fish.
No food pix.
Actually, I think I will leave the butts "un-pulled" from now on. They are very easy to pull when cold, they hold moisture better, and it's easier to separate out the large chunks of fat, unless you like to eat that sort of thing...
Keep in mind, when I smoke a butt, it's just me and the wife, so we never have to prep a lot of food for any one sitting....(that's relative...this last 10-ish pound butt is so good it will be gone after 3 meals for me and 2 for the wife...)
12Pack- I always shred the whole pork butt when I take them off the smoker and have never tried to keep them whole like a brisket.. Interesting question.. I do like my shredded pork butt leftovers and they are easy meals to make.
Curing my first pork belly right now and hope to smoke it on Sunday. Will give an update next week on the "bacon" thread..
Smoked a prime butt over the weekend, turned out fantastic (especially since the wife got it for $11....prime 10 pounder).
I did not pull the whole thing, I forgot after pulling enough for my plate for dinner Sunday night. Afterward, I realized I never failed to pull the whole roast before while it's hot. I know briskets are best left whole and sliced as you use them to save moisture...does the same hold true for a pork butt?