Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
Vacuum seal and freeze the pulled pork and chicken salad
Tried something different today and it worked pretty good. Smoked just a flat, it was a tad bit dry, which isn't surprising but the bark and texture was great.
Have a point on right now. Started at 150 for an hour. Then went to 220. Wrapped with butcher paper after 3 hours. Have not check the temp yet at the 5 hour mark.
I probably need to be better about that. When I do a brisket, I have probes on both sides at all times.
Anyone know what the going rate is per pound for hung weight for a cow? Friend is giving me a half so want to make sure I pay him a fair price. Locker is charging me for the processing.
Just paid 3$/pound back in May, plus the processing
Scratch that, it was 3.6/pound and that included the processing
$3.60/ lb including processing? Either you got to steal on the cow or have a really cheap locker. That's unbelievably cheap.
Edit: are you talking live weight or hanging weight?
Brisket went into these. Poblanos from the garden, cream cheese with BBQ rub. Got around 40 of them.
Experiencing some ignition issues on my DB the last couple of smokes, took over 30 minutes to finally get it to light. I ordered a new ignitor for it this morning. Was able to get these done before the rain. 4 hours pritzed with ACV. These will go into the deep fryer at our tailgate tomorrow .
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Went to look at Yoders last night at Scheels.
Holy **** are those heavy duty.
Holy **** are those heavy duty.
Smoked Salmon today. 225 for about 1 hour on the kettle with apple wood. Pulled it at 130 degrees, which is perfect for us. Left it on the foil as I was afraid it would stick. The meat was really moist and perfect but I think I could get more smoke flavor right on the grates. Anybody have success putting theirs directly on the grates or is foil the better way?
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