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#1
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Tried a 3 lb chuck on the "smoker"
Got a 3 lb boneless chuck at costco to smoke on the GMG.
Followed the cooking "recipe" as per weight and temperature as found on the line. Sadly I should have started it two or three hours longer before I did. Tastes great, but not the pull apart tender I've heard of described. I'm good with it, has a good smoke ring and flavor, not sure if it's going to pass muster with the other diner. Oh well, lesson learned. Next time more hours in the foil to break it down better.
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Hi I'm Tom. Darned if I can remember anyone else's name. MDCGA The Road Goes On Forever... To Ride is Life... In search of the Doof 43. . . . ....... . . Colorado Motel Wreckers 2012 ... Midnight Riders of The Beartooth 2013... Last edited by Fe Butte; 06-25-2017 at 12:43 PM. |
#2
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Sound good.
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Cloudrider 2010 Former Original Doof Creator of the 43 & 7 hand signs... Original Cat Herder KC. |
#3
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If you can find them, try a whole flatiron. Smoke it to 165*, then wrap it and let it go to about 215-220*, then rest for an hour. It'll stall for a long time due to the big piece of collagen in the center, so plan ahead.
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Tim Ancient '79 FXS w/ probably about the same HP as a tractor Equally ancient '79 Massey Ferguson 255 Somewhat dilapidated, yet functional, Kubota L2500 '20 Branson 3620 '18 Ram 3500 Diesel '02 Wrangler X, 4" lift on 33 x 12.50s Wilderness Systems Tarpon 140 Felt Nine 50 Killin' more bees than Monsanto . . |
#4
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Yeah, I think once wrapped the meat isn't going to dry out, just continue to get tender...
(Yes there is a huge softball in there, we await the mocking!) Sent from my SAMSUNG-SM-G891A using Tapatalk
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Hi I'm Tom. Darned if I can remember anyone else's name. MDCGA The Road Goes On Forever... To Ride is Life... In search of the Doof 43. . . . ....... . . Colorado Motel Wreckers 2012 ... Midnight Riders of The Beartooth 2013... |
#5
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I've never really been much of a smoker since I have always known friends that were great at it or did it for a living. I'm going to buy a Kamado Joe at Costco on the roadshow sometime next week and start learning.
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#6
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Unless you really love bark, there's no smoke really penetrating into the meat past 165*. I occasionally unwrap and dry things back out a little towards the end, but usually it's all getting pulled, so soft meat ain't a bad thing in that case.
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Tim Ancient '79 FXS w/ probably about the same HP as a tractor Equally ancient '79 Massey Ferguson 255 Somewhat dilapidated, yet functional, Kubota L2500 '20 Branson 3620 '18 Ram 3500 Diesel '02 Wrangler X, 4" lift on 33 x 12.50s Wilderness Systems Tarpon 140 Felt Nine 50 Killin' more bees than Monsanto . . |
#7
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Now that I'm retired,I get to do all the cooking, the dilemma is nothing is what the diner is expecting.
Yet the diner doesn't know what they want off the menu. Sigh... Sent from my SAMSUNG-SM-G891A using Tapatalk
__________________
Hi I'm Tom. Darned if I can remember anyone else's name. MDCGA The Road Goes On Forever... To Ride is Life... In search of the Doof 43. . . . ....... . . Colorado Motel Wreckers 2012 ... Midnight Riders of The Beartooth 2013... |
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