Help please - first attempt at smoking...

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Bro , this should help with your first attempt at smoking.
After you cut the cap , roast the foot with a flame then insert into your mouth and light the foot again. Best , Kirk.

 

Head to youtube. While this isn't maybe as instructional as you'd want I really love these guys.



As for the salt brine, I've seen two ways. Sprinkle on it or completely cover it. I just do a sprinkle what I feel is an appropriate amount up to a day before on whatever cut of beef I'm using and place on a cooling rack in a pan in to the fridge.

When it comes to smoking, you've just gotta do it over and over again. I spent too much time trying to read instead of experiementing.

 

I know nothing about pellet stoves, so take this with a grain of salt...

0. Big honking chunk of beef like that, take it out of the fridge well in advance of cooking.
1. For beef, no wood flavor is better than oak in my opinion. If you can't get that, mesquite and pecan are good too.
2. I don't know about pellet stoves, but the smokers I have used always seem to take a while for the temp to equilibrate, so make sure things are stable temp-wise before smoking.
3. For a 3" steak & reverse sear, make sure you have a reliable thermometer. Nice, thick steak like that, the poke taste will not do you much good.
4. Don't use pepper until after it is cooked. The pepper will char when you do the high-temp sear step.
5. Best fat for searing, bacon fat! If it were me, I would do the searing outside, keeps smoke detectors from going off.
6. For a big fat steak like that, you may need to sear it on the edges!

Have fun with the new smoker and post up some pics...T

 

I would salt it with good grey salt liberally....most will fall off. Sit on counter several hours to let the water soluble proteins to surface and warm the meat. If I was to smoke it first, lowest heat/high smoke setting on pellet grill, mine does 180 on high smoke, Rec Tec grill. I think it would be critical to have a temp probe in the middle of the steak. Take it off at 126-8 degrees, crank the pellet to 550 or highest setting or use another direct heat grill for the final browning. Should come out around 130 ish for medium rare. or 1-3 degrees more for hotter pink... sounds pretty good! Costco road show meat or do they always have that size monster laying around? Cheers and let us know how it comes out.

 

Those rib caps are great. I cook them in my carbon steel pans then to 500 degree oven to finish. Nice crust forms...great with my 2013 Lodi Calif Cabernet I bottled a few years back.


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Glad it worked well for you!

 

Really liking my Rec Tec as well. Try beer butt chicken...I'd never cooked one before this grill....really comes out juicy. Dry brine it with salt for 24 hours in frig then smoke it. Great for pulling apart and having tacos or whatever. Steak looks great. I am going to get one of the those next time I see them.

 

Knocked it out of the park!
T

 

My dad has the same brand.

 

Nice! dry brine for super crispy chicken skin!

 

Next time, try to get quarters.

Carefully seperate skin from meat. Don't remove, just seperate.

Massage BBQ rub under skin into meat.

Rub skin with oil then BBQ rub.

Smoke at 225 for one hour.

Increase heat to 350 for 30-45 minutes or internal temp of 165.

Slap your Momma and eat.

 

Not with dark meat.

 

I revert to what PP says.

 

I like to salt dry rub the skin and leave in frig for 24 hours on a rack. dries out the skin for crispness but PP method looks good too. Might have to try it. I usually don't do a BBQ style flavoring rub as it's just not to my taste. Let us know the turnout!!

 

That's a pain. To be honest, I usually grill/smoke chicken with the skin on and then remove before serving. I've never been a big fan of the skin of chicken, unlike crispy duck skin.

T

 

Chicken gets smoked at a much higher temperature than pork or beef, 325-350 degrees. They cook much quicker too, I always spatchcock my chicken before I cook.

Look up www.amazingribs.com

Best website ab book you can use if you are new to this. I promise


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