Smoking Meat Questions and Discussion

[NickTheGreat]

Salt, pepper and garlic. Anything else is just overcomplicating it.

Then cook it until the probe slides it like melted butter. Literally will feel like that.

Rest for an hour then eat it.

 

[CHim]

Can’t remember what the best plan of attack here is. Put it on a little after 5AM at 180. Been running closer to 200. Flat is 117 and point is 92. Is this a concern? I’ve only done a handful of briskets and they’re often separated or done just the flat. I’m not like you high rollers.

View attachment 147019

200 seems low unless you are intentionally lengthening the cook. I also follow the meat church guys and have had good luck. I thought they usually ran closer to 250 but I didn’t go back and double check.

 

[Gonzo]

Once trimmed, look for where the thickness of the brisket changes. The flat is pretty uniform and once the cut starts to thicken, give it about an inch or so, then slice in a parallel line with the flat.

When it comes time to cut the point make a cut 90 degrees (perpendicular) to your first cut. Then cut one inch thick slices, cube, apply your burnt end magic, and enjoy!

Yeah I've watched the tutorials and it's clear to me where to make the cut to separate them based on the direction of the grain of the meat in the different sections. I just always seem to miss by a little bit and end up f*cking the cut up.

 

[JP4CY]

Im sure it's in here somewhere, I'm looking at the Yoder YS640s it's like $3500-3,800, does anyone have this grill is it worth the extra money. Thanks in advance

Have the YS640s.
Standard base added slide out drawer.
Purchased options:
Stainless front grease shield
Aftermarket racks
Pizza oven
Solid stainless shelves

It's a beast.

 

[BCClone]

200 seems low unless you are intentionally lengthening the cook. I also follow the meat church guys and have had good luck. I thought they usually ran closer to 250 but I didn’t go back and double check.

Yeah, i run 225 most times. Will do 250 if I want to speed it a smidge. It’s hard to get the meat to 195 (where you have the collagen all broken) when at 200.

I know a few who cold smoke things like loins so they go a low temp. These guys also like to pull the meat in the low 140s and it just seems to have a cold feel by the time it’s served. I run to 150-152.

 

[BCClone]

Have the YS640s.
Standard base added slide out drawer.
Purchased options:
Stainless front grease shield
Aftermarket racks
Pizza oven
Solid stainless shelves

It's a beast.

Did you have to rent a crane to set that thing? Holy moly.

 

[JP4CY]

Do you guys inject briskets? Seems weird

Traeger class I went to years ago in Jesup, the teacher, Curtis Nations injected with:

 

[JP4CY]

Did you have to rent a crane to set that thing? Holy moly.

She's heavy that's for sure.
Would have liked competition cart but there was no drawer option with that at the time.
Now they have a drawer in comp cart.

 

[Clonehomer]

Traeger class I went to years ago in Jesup, the teacher, Curtis Nations injected with:

View attachment 147022

OK couple things. First of all, there are Traeger classes? Really?

Secondly, do people not enjoy the taste of beef? Why inject it with all sorts of salt and other flavors? Let the taste of the meat come out. I can’t recall any time I’ve used anything more than salt pepper and garlic on beef. Maybe I’m missing something, but I don’t want my beef to taste like it came from Texas Roadhouse. (Sorry to the TR faithful for the stray there).

 

[JP4CY]

OK couple things. First of all, there are Traeger classes? Really?

Secondly, do people not enjoy the taste of beef? Why inject it with all sorts of salt and other flavors? Let the taste of the meat come out. I can’t recall any time I’ve used anything more than salt pepper and garlic on beef. Maybe I’m missing something, but I don’t want my beef to taste like it came from Texas Roadhouse. (Sorry to the TR faithful for the stray there).

There were Traeger classes, unsure if that's still a thing. They were cocktails, meat, giveaways, free pellets, etc. A good time actually.
I personally don't inject much. He was using SNF brand beef which is pricey but said he won competitions injecting.
I usually just add some tallow at wrap. I tend to think injecting can just be messy and have gotten away from doing it.

 

[JM4CY]

There were Traeger classes, unsure if that's still a thing. They were cocktails, meat, giveaways, free pellets, etc. A good time actually.
I personally don't inject much. He was using SNF brand beef which is pricey but said he won competitions injecting.
I usually just add some tallow at wrap. I tend to think injecting can just be messy and have gotten away from doing it.

The meat church guy adds tallow right on top of the paper during rest. Is this what you’re talking about? He warned against over doing it due to neutralizing the rub.

 

[JM4CY]

Someone talk about about a WiFi thermo that’s won’t break. My thermometers are all over the damn place today and I’m tired of it. The two on the Traeger aren’t reading right and my little probe one I got I think from Ace line 6 years ago just busted. I’d like to be able to check a temp on my phone without opening it. I’ve looked into this in the past but didn’t have good wifi in my garage, I’ve since fixed that.

 

[snowcraig2.0]

Do you guys inject briskets? Seems weird

I injected your mom.

 

[Clonehomer]

Someone talk about about a WiFi thermo that’s won’t break. My thermometers are all over the damn place today and I’m tired of it. The two on the Traeger aren’t reading right and my little probe one I got I think from Ace line 6 years ago just busted. I’d like to be able to check a temp on my phone without opening it. I’ve looked into this in the past but didn’t have good wifi in my garage, I’ve since fixed that.

I love my Thermoworks RFX probes. Seem pretty consistent. Battery life has been good so far (got them for Christmas). Use them in the oven and in the smoker.

 

[JM4CY]

I love my Thermoworks RFX probes. Seem pretty consistent. Battery life has been good so far (got them for Christmas). Use them in the oven and in the smoker.

Damn. Those are expensive. Is there a cheaper version? Google says tree fiddy…

 

[Clonehomer]

Damn. Those are expensive. Is there a cheaper version? Google says tree fiddy…

I just have the 2 probe version. $240 for that. You can get a single probe for $160. I don’t ever do enough to need the 4 or 6 probes. The two gets me in the ballpark and I’ll use the instant read to verify different locations or cuts.

 

[JM4CY]

I just have the 2 probe version. $240 for that. You can get a single probe for $160. I don’t ever do enough to need the 4 or 6 probes. The two gets me in the ballpark and I’ll use the instant read to verify different locations or cuts.

What kind of instaread do guys have? Gonna need a new one of those too since mine literally fell apart today,

 

[JM4CY]

I just have the 2 probe version. $240 for that. You can get a single probe for $160. I don’t ever do enough to need the 4 or 6 probes. The two gets me in the ballpark and I’ll use the instant read to verify different locations or cuts.

Would you recommend this for a cheaper options?

https://www.thermoworks.com/dot/?ut...xcqfNFcswFP9XT7MrU1tTMDEE6f8igTEaAqw5EALw_wcB

 

[Clonehomer]

What kind of instaread do guys have? Gonna need a new one of those too since mine literally fell apart today,

I got the thermoworks pop at the same time as the RFX.

 

[Clonehomer]

Would you recommend this for a cheaper options?

https://www.thermoworks.com/dot/?ut...xcqfNFcswFP9XT7MrU1tTMDEE6f8igTEaAqw5EALw_wcB

I’ve been happy with thermoworks products so far. I had ordered a thermopro brand wireless thermometer from Amazon and returned it as the readings were all over the place. Would not recommend.