Smoking Meat Questions and Discussion

[BACyclone]

Looking for a wireless thermometer that won't break the bank. Anybody have any good ones they've used over the years and like. TIA.

ThermoWorks is definitely the "industry standard" but generally you're going to pay a premium for it.

I've used the lower-priced ThemoPro line for quite a while, and the price to performance is quite good. I have one much like this in the picture and the range and accuracy is everything I need. My only quibble is for some unique situations I wish I had more than two probes...there are versions with 4 probes.

 

[hiltonisheaven]

ThermoWorks is definitely the "industry standard" but generally you're going to pay a premium for it.

I've used the lower-priced ThemoPro line for quite a while, and the price to performance is quite good. I have one much like this in the picture and the range and accuracy is everything I need. My only quibble is for some unique situations I wish I had more than two probes...there are versions with 4 probes.

View attachment 151778

I’ve used the ThermoPro wired 4-probes unit for 4 years and it’s excellent. Wireless weren’t really available back when I bought it. The wires are a pain to clean and untangle so I’d go with the wireless.

 

[IceCyIce]

If you want real good pork patties? Grind up the whole 1/2 hog into patties. Ham, loin,bellies, included.

Seems like a lot of patties, and wasting the better cuts of the hog.

 

[FLYINGCYCLONE]

Seems like a lot of patties, and wasting the better cuts of the hog.

See 4076. I think everyone there enjoyed what they ate. It was for a very good cause.

 

[BillBrasky4Cy]

ThermoWorks is definitely the "industry standard" but generally you're going to pay a premium for it.

I've used the lower-priced ThemoPro line for quite a while, and the price to performance is quite good. I have one much like this in the picture and the range and accuracy is everything I need. My only quibble is for some unique situations I wish I had more than two probes...there are versions with 4 probes.

View attachment 151778

I just plugged this bad boy into a couple of pork butts this morning. I've been using this ThermoPro wireless thermometer for at least 5 years now and it works great.

 

[tm3308]

Have had an RFX since Christmas. It's expensive, but fantastic. Highly recommend.

Seems those are hit or miss with the battery life. I got a couple for Christmas, and one of them suddenly started dying after just a couple of hours. The other one has been fine, though, and ThermoWorks has great customer service. After doing a battery drain test (which they can access the data for through the cloud), we verified that it wasn't working properly and they sent a new one via expedited shipping right away. The signal strength on the gateway is impressive. I can consistently monitor things from my apartment, which is on the far side of the building from my garage, so it's a good 35 yards or so through multiple walls and it stays connected to my WiFi (drops out once in awhile when I'm doing a longer cook, but always gets it back within a few minutes).

 

[AgronAlum]

 

[dmclone]

Tried something different yesterday. I wanted to try a hot/fast brisket. I was running about 325-375. Once it hit around 170it, I wrapped it in paper and then wrapped that in Reynolds Wrap. It took no time it get up to around 203.

Once I pulled it, I unwrapped it until it got to 160it, and then shoved it in the oven covered at 170 for 3 hours. The smoking piece on a 15lb brisket was around 6 hours

Final verdict was good smoke but a little tough and dry on the flat. There was plenty of juice in in the pan, so I saved that and will use that when I sous vide it to warm it up.

I got a little aggressive on my trimming because I was worried that the fat wouldn't get rendered. That's one thing I'd change. Also, damn meat has gotten expensive.

 

[dmclone]

 

[CHim]

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Just saw a video from Meat Church last weekend. They recommend doing a rest for as long as you cook a brisket. Which sounds wild but seems like there might be something to it. I always thought stuff was best either right from the smoker or after a day. Anyone tried resting a brisket that long?

 

[AgronAlum]

Just saw a video from Meat Church last weekend. They recommend doing a rest for as long as you cook a brisket. Which sounds wild but seems like there might be something to it. I always thought stuff was best either right from the smoker or after a day. Anyone tried resting a brisket that long?

Most BBQ places are holding for like a 12-24 hour period in a warmer at 140-150 degrees. That's really the way to go but most people can't do that at home. Regular ovens don't usually go that low.

I feel like resting that long would put the meat in the danger zone for bacteria growth.

 

[BACyclone]

$7 a lb for brisket, OUCH. I haven't bought one in awhile, but then again not surprising.

I think trying to rush a brisket with a higher smoke temp and ending up with at least the flat overdone or tough is wholly unsurprising. I doubt it was the rest time, it's just that the fat within the meat didn't get enough time to render well. You're in a gray zone between smoking and grilling.

Personally with any large piece of meat, I've gone to resting in a cooler for at least a couple hours wrapped in towels. I just set my schedule back far enough to allow for this.

However if for some reason I was pushed to not do this, I'd at least wrap in foil and let the meat rest for at least 30 minutes before I go to slice or pull/shred it for serving.

Trimming a whole packer brisket -- frankly I've been caught far more times on the opposite end, of trimming not nearly enough. Usually when I get to that point I'm too excited to get the meat on the smoker. However I've learned from making that mistake too often, it's better to trim that sucker down to have (guessing) no more than 1/4" of fat cap -- or even less. Most of the fat you really want for flavor is already inside the meat.

 

[BillBrasky4Cy]

Can someone explain to me why beef prices are insanely high?!?! Make it make sense.

 

[Clonehomer]

Can someone explain to me why beef prices are insanely high?!?! Make it make sense.

This was my understanding as the big cause:

The United States has temporarily suspended the import of live cattle and other ruminants from Mexico due to the detection of New World screwworm (NWS) in Mexico. This decision, announced by the USDA, aims to prevent the spread of the parasite, which can be deadly to livestock, into the United States. The ban was put in place on May 11, 2025, and affects ports of entry along the southern border.

 

[FLYINGCYCLONE]

Can someone explain to me why beef prices are insanely high?!?! Make it make sense.

A couple reason I have heard. Mexico has a problem with some insect. So imports from Mexico have been shut down. If the USA cattle get them our exports will probably go away. Second , from the time a calf is born until that calf has a baby and the baby ends up in the grocery store could be 2 years, maybe. So you can pay me now or pay me a lot later. If you are looking at grass feed, it takes longer. I DO NOT feed cattle so my time line could be off.

 

[CYdTracked]

Can someone explain to me why beef prices are insanely high?!?! Make it make sense.

US has been dealing with a shortage of cattle inventory for about the past 5 years. Good information here:

United States cattle inventory down 1%

Cattle Inventory Continues Contraction | Market Intel | American Farm Bureau Federation

Just not as many head of cattle being raised as there once was. I think it was 2022 when they had a bad blizzard in the Dakotas that a lot of cattle died that they are still recovering from as well. Not nearly as many cows in herd inventories as there has been and if you follow the cattle markets just buying females and bulls to increase your herd inventory has become more expensive as well. Breeding your own replacement females to retain in herd is the more profitable way to do it but that takes time and years to do to have a significant increase in your herd numbers as you are still culling cows for age, health, and performance issues while doing that.

 

[CYdTracked]

I don't even bother with brisket, too much $ to mess up a piece of big piece of meat that requires a lot of time and skill to get a nice result. Pork is much cheaper and more forgiving so I don't feel bad if I mess up cook with any cut of pork. I dabble with chicken once in awhile too, not nearly as forgiving as pork is but it's still cheaper than brisket.

 

[Blackhawk6515]

I don't even bother with brisket, too much $ to mess up a piece of big piece of meat that requires a lot of time and skill to get a nice result. Pork is much cheaper and more forgiving so I don't feel bad if I mess up cook with any cut of pork. I dabble with chicken once in awhile too, not nearly as forgiving as pork is but it's still cheaper than brisket.

Brisket is not really that hard. You need time and patience.

 

[CHim]

I don't even bother with brisket, too much $ to mess up a piece of big piece of meat that requires a lot of time and skill to get a nice result. Pork is much cheaper and more forgiving so I don't feel bad if I mess up cook with any cut of pork. I dabble with chicken once in awhile too, not nearly as forgiving as pork is but it's still cheaper than brisket.

I used to be of the same mindset but have been coming around. Grabbed the brisket from a couple people that got 1/2's of beef, so was maybe 6-8 pound cuts. Was easier mentally to cook those for experience than grabbing a full packer to see what happens and hoping it turns out well.

Pork loin is one of my favorite cuts though. Pretty cheap and versatile to make ahead as a protein for the week.

 

[mkadl]

Most BBQ places are holding for like a 12-24 hour period in a warmer at 140-150 degrees. That's really the way to go but most people can't do that at home. Regular ovens don't usually go that low.

I feel like resting that long would put the meat in the danger zone for bacteria growth.

I have an electric smoker and I use it like an oven. It will only go up to 275° and as low as you want.