Maybe back strap or a deer roast.
39 replies [Last post]
Wed, 2007-10-17 22:05#21
Thu, 2007-10-18 21:01#22
I would probably do the roast for atleast 3 hours, when you add your chips check the temp, or get yourself a good glass faced meat therm. and leave it in as far as the back straps go probably about an hour depending on how dry or juicy you like.
Fri, 2007-10-19 13:29#23
I find that charcoal smokers tend to smoke hotter than electric smokers. Much of the flavoring comes from the "cure" that you use. I have used a variety of smokers over the years. Had really good results from a charcoal Weber grill.
I have found that I get the best results if I can maintain a temperature of 160 deg. The product comes out not fully cooked, but, when you finish cooking in an oven or barbecue, it has a good balance of flavor and moisture.
Fri, 2007-10-19 19:33#24
depending on what you are trying to achieve i think you will get more flavor from the smoke if you add the proper wood, i prefer meat being meat and not getting covered up by a bunch of spices rubs ect, a little is alright but i really want to taste the smoke, I would think that if you are using a weber bbq to smoke with its going to be a regular pain in the butt to keep that temp down, bbqs are made to such in air to increase heat thus cooking the meat faster smokers are made to allow minimal air flow resulting in a cooler cook time, when you want to bbq buy a bbq and when you want to smoke buy a smoker, now you can get a bbq with a side smoke box which seem to work pretty well due to the indirect heat.
Sat, 2007-10-20 06:34#25
I used to use the little/big chief smokers, but they just didn't cut it. Not enough room, never hot enough and too long of smoke time in the winter. Now I use an old cabinet/locker with a hot plate and propane as my smoker. It is roomy, I can use racks or bars and I can control the heat pretty darn good with the two heat options.
Sat, 2007-10-20 14:23#26
looks delicious, and a lot cleaner than some of the butcher shops ive been in
Thu, 2007-10-25 06:30#27
Have a question about preping the meat before I smoke it. Do I just throw it on there or do I need to marinate it and spice it up? What do you guys do?
Thu, 2007-10-25 12:03#28
I smoke game birds and hogs. I use a dry cure of 2-1/2 parts raw sugar to 1 part salt. I first spray with soy sauce then sprinkle the mixture liberally over the "meat". I allow it to sit for about 3-4 hours at room temperature. Rinse off any excess and smoke for about 6-8 hours.
Thu, 2007-10-25 13:06#29
It all depends on what you like. I've brined meat with plain old sugar/salt combos and have played with a variety of wines/juices as well. Though I found the wine an interesting flavor, I've decided I like the simpler preps more to my liking. So I stick with plain salt/sugar brines or rubs so the flavor of the smoke is the primary flavor, not the seasoning.
Beware that any time you brine or rub meat with a salt/sugar combo, you're basically curing so it changes the flavor and composition of the meat. I like the cures on chicken, turkey & pork, but I don't like it on beef and venison. So those will usually get plain old salt and maybe some soy sauce.
I like Haiku's suggestion, will try that next time.
Thu, 2007-10-25 20:49#30
If Im doing a dry rub I will take a small knife or razor and cut x's across the outside. then I put on a rub and put it in the fridge for a min of 24 hours and then smoke with all the rub still on it I prefer to have a crust on the outside, as far as a marinade goes if you want it to penatrate all the way through say a roast or any large chunk of meat should go for about 24 hours other wise you may not get a full marinade