Smoking Meat Questions and Discussion

[cycloner29]

Smoked some rib eyes last night. 300 for about 30 minutes. IT temp was about 140. Turned around a couple hours later and put a full brisket on. I’ve had it in a cooler wrapped and a towel over it. It’s been in there for about 6 hours.

 

[Acylum]

 

[cycloner29]

Looking to smoke some pork steaks tonight. Have them marinating in AJ, maple syrup, and kosher salt brine. Anyone smoke pork steaks before? I'm used to doing pork shoulders, but not steaks. Fareway had them for $1.49/lb so I got three of them.

 

[RagingCloner]

Looking to smoke some pork steaks tonight. Have them marinating in AJ, maple syrup, and kosher salt brine. Anyone smoke pork steaks before? I'm used to doing pork shoulders, but not steaks. Fareway had them for $1.49/lb so I got three of them.

i smoke pork steaks frequently. be careful, because you can over season them if you are using a more potent rub. Typically a 90 minute-2 hour smoke. Usually i flip them halfway and baste them, just a personal preference

 

[Acylum]

Very similar to the recipe I use.

 

[swiacy]

Pork steak is the one of the biggest secrets in grilling or smoking. With the high per cent of fat mixed into this cut, the end result stays moist instead of drying out. Which is a general problem with pork due to the nature of the industry. Almost all pork is too lean as the industry went overboard on promoting a high protein low fat product. That’s why the high end Berkshire and Heritage specialty breeds cornered a niche place in the market. They feature a pork product that has fat veins laced thru out. Pork steak is about the only commodity cut that comes close to those featured in the niche market at a far cheaper price.

 

[NickTheGreat]

Isn't a pork steak just a butt cut into slices?

 

[BACyclone]

Isn't a pork steak just a butt cut into slices?

Yes, they come from the shoulder roast.

 

[swiacy]

Looking to smoke some pork steaks tonight. Have them marinating in AJ, maple syrup, and kosher salt brine. Anyone smoke pork steaks before? I'm used to doing pork shoulders, but not steaks. Fareway had them for $1.49/lb so I got three of them.

What’s the recipe for your maple syrup brine? I just bought some pork steak & I want to try it out.

 

[cycloner29]

What’s the recipe for your maple syrup brine? I just bought some pork steak & I want to try it out.

I'm not real big on measuring things out. I found that buying like a eight or 10 pack of apple juice boxes really saves from having to a 32 oz bottle of apple juice for a small amount of AJ. If I'm smoking ribs I will dump a box into the spritz bottle. Pretty handy to have around.

One AJ box around a 1/2 cup
1/4 cup maple syrup
roughly 2 TBS of kosher salt

(I tasted to make sure I didn't overpower the salt part)

I had three steaks and put a 1/3 of the mixture in each bag and vac sealed for around 5 hours as this was mid morning decision to try this for supper that night. I added rub and smoked them for almost 2 hours. Cold and wind made it take longer than I wanted too. I need sauce the last 30 minutes. Turned out pretty well.

 

[mkadl]

I'm not real big on measuring things out. I found that buying like a eight or 10 pack of apple juice boxes really saves from having to a 32 oz bottle of apple juice for a small amount of AJ. If I'm smoking ribs I will dump a box into the spritz bottle. Pretty handy to have around.

One AJ box around a 1/2 cup
1/4 cup maple syrup
roughly 2 TBS of kosher salt

(I tasted to make sure I didn't overpower the salt part)

I had three steaks and put a 1/3 of the mixture in each bag and vac sealed for around 5 hours as this was mid morning decision to try this for supper that night. I added rub and smoked them for almost 2 hours. Cold and wind made it take longer than I wanted too. I need sauce the last 30 minutes. Turned out pretty well.

View attachment 138362

I use thawed apple juice concentrate. Then split in thirds and freeze.

 

[swiacy]

I'm not real big on measuring things out. I found that buying like a eight or 10 pack of apple juice boxes really saves from having to a 32 oz bottle of apple juice for a small amount of AJ. If I'm smoking ribs I will dump a box into the spritz bottle. Pretty handy to have around.

One AJ box around a 1/2 cup
1/4 cup maple syrup
roughly 2 TBS of kosher salt

(I tasted to make sure I didn't overpower the salt part)

I had three steaks and put a 1/3 of the mixture in each bag and vac sealed for around 5 hours as this was mid morning decision to try this for supper that night. I added rub and smoked them for almost 2 hours. Cold and wind made it take longer than I wanted too. I need sauce the last 30 minutes. Turned out pretty well.

View attachment 138362

Just brined in a bag & will start cooking in 3 hours. Thanks

 

[RagingCloner]

looking for some guidance here-

Had some thanksgiving plans change and wondering if any of you have had experience with wet brining a turkey for 48 hours. Is it going to get mushy/too salty?

 

[CycloneDaddy]

looking for some guidance here-

Had some thanksgiving plans change and wondering if any of you have had experience with wet brining a turkey for 48 hours. Is it going to get mushy/too salty?

Out of This World Turkey Brine

This turkey brine recipe makes a juicy, flavorful turkey. It's easy to make with water, salt, brown sugar, Worcestershire, garlic, and pepper.

www.allrecipes.com

Just did this one … wife loved it.

 

[tm3308]

looking for some guidance here-

Had some thanksgiving plans change and wondering if any of you have had experience with wet brining a turkey for 48 hours. Is it going to get mushy/too salty?

You should be okay, but maybe cut back the salt a little if you're still unsure. I typically do 1-2 hours per pound, but Google says it's okay to go up to 4 hours.

 

[tm3308]

Has anyone smoked cajun turkey for Thanksgiving before? I've seen some people do it, and Meat Church has it among their recipes. I'm just curious how that flavor (I'm using MC Holy Voodoo seasoning and some creole butter injection) meshes with traditional Thanksgiving sides (I'm definitely looking forward to seeing how it affects the flavor of the gravy I make from the drippings, though). I've made cajun turkey several times before, and it's fantastic, but I've only ever used the meat for sandwiches.

 

[CyPhallus]

Has anyone smoked cajun turkey for Thanksgiving before? I've seen some people do it, and Meat Church has it among their recipes. I'm just curious how that flavor (I'm using MC Holy Voodoo seasoning and some creole butter injection) meshes with traditional Thanksgiving sides (I'm definitely looking forward to seeing how it affects the flavor of the gravy I make from the drippings, though). I've made cajun turkey several times before, and it's fantastic, but I've only ever used the meat for sandwiches.

Holy Voodoo is great but extremely mild, if you are going for the Cajun flavor that has a little kick to it I would mix in some cayenne.

 

[cstrunk]

Holy Voodoo is my favorite MC rub.

 

[tm3308]

Holy Voodoo is great but extremely mild, if you are going for the Cajun flavor that has a little kick to it I would mix in some cayenne.

I know it's not authentic cajun, just cajun influenced. It's just easier to say cajun.

 

[tm3308]

Holy Voodoo is my favorite MC rub.

It's by far my favorite rub for chicken wings, and I've loved the turkey sandwich meat I've made with it (I love making sandwiches with all the fixings, plus bacon, on toasted bread).