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Post by bowonlykindofguy1 on Nov 12, 2023 15:55:36 GMT -5
It sets out in the weather. When the temp dropped a couple weeks ago and it was snowing I figured that was it. Boy was I wrong!
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Post by deadeer on Nov 13, 2023 11:20:40 GMT -5
Cool idea with the brats Dave!👍 I made my first "off" brisket today. It looks fabulous, but I had to stop it at 197deg due to a busy schedule, and only 15min rest before slicing into it. BELIEVE ME, DON'T SKIP ON THE COOKING TIME AND TEMP AND REST PERIOD!!!! It taste ok, but we are all disappointed since it's nothing like the usual "melt in your mouth" finish we have been getting. I'm gonna try to save this by cooking more, maybe just slicing and frying it up. Dang it... So... I sliced up the brisket, and fried it in some bacon grease until it gets golden brown. That fixed it right up! Served with some fried eggs, and we are back in the game boys! A quick work around!
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Post by astronankin on Nov 14, 2023 11:18:50 GMT -5
Fried venison tenderloin for breakfast. Should have taste fine but I didn't clean it out well enough....... Yes I made some rookie gutting mistakes that left their mark on the meat.
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Post by esshup on Nov 15, 2023 0:33:16 GMT -5
Fried venison tenderloin for breakfast. Should have taste fine but I didn't clean it out well enough....... Yes I made some rookie gutting mistakes that left their mark on the meat. I use a small knife, straight point and when I open up the belly I keep a finger on each side of the point and make sure I don't cut any guts. I wash out the body cavity with a hose really, really well before I walk away from it.
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Post by marshallco on Nov 21, 2023 17:26:45 GMT -5
Ok guys, ham that weighs 16.4 lbs. best guess as to temp and approximate cook time for the smoker?
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Post by marshallco on Nov 21, 2023 17:28:45 GMT -5
Also, would it make sense to cut it in half once it’s thawed to put it in the smoker?
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Post by whitetaildave24 on Nov 21, 2023 17:53:10 GMT -5
Is it precooked or raw? I’d say precooked will be a few hours to reach 140 and raw will be at least twice that.
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Post by marshallco on Nov 21, 2023 18:02:54 GMT -5
It is pre cooked, or smoked, as they call it. I’m looking for even more smoke and tenderness. Thanks Whitetaildave.
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Post by Ahawkeye on Nov 21, 2023 20:31:25 GMT -5
You could do it spatchcock style and maybe get it warmed up quicker. I would focus on getting it thawed.
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Post by marshallco on Nov 21, 2023 21:32:19 GMT -5
Thanks guys. It will be thawed, Been in a warm water bath and will stay that way till tomorrow evening. I’m not sure what spatchcoked is. And so whitetail Dave, you think given that it is pre cooked it will only be few hours? Even if I cut it in half?
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Post by whitetaildave24 on Nov 21, 2023 22:17:52 GMT -5
Cutting it in half may let it go a little quicker as you’re not trying to penetrate the heat through the entire chunk. I’m still gonna guess at 250 degrees it’ll still take 2-3 hours. If you want longer you can always turn the temp down, but I wouldn’t go any higher than 275 especially for it to absorb as much smoke as possible.
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Post by marshallco on Nov 22, 2023 8:54:47 GMT -5
Thanks Whitetail Dave, that's what I will do.
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Post by Ahawkeye on Nov 22, 2023 10:23:04 GMT -5
Thanks guys. It will be thawed, Been in a warm water bath and will stay that way till tomorrow evening. I’m not sure what spatchcoked is. And so whitetail Dave, you think given that it is pre cooked it will only be few hours? Even if I cut it in half? You might consider looking tbat up, it's nothing fancy you just cut the spine out of the bird and it lays flatter on the grill.
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Post by marshallco on Nov 22, 2023 10:59:04 GMT -5
Thanks guys. It will be thawed, Been in a warm water bath and will stay that way till tomorrow evening. I’m not sure what spatchcoked is. And so whitetail Dave, you think given that it is pre cooked it will only be few hours? Even if I cut it in half? You might consider looking tbat up, it's nothing fancy you just cut the spine out of the bird and it lays flatter on the grill. Thanks Ahawkeye, I maybe wasn't clear enough, but this is a ham, not a turkey. I did look up spatchcock, and see what your talking about. Momma is in charge of the turkey inside, I get to do the fun stuff like the ham out on the smoker.
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Post by deadeer on Nov 22, 2023 11:45:02 GMT -5
Our internet and phone service is out at home for couple days now.😡
I'd agree on cutting in half and low and slow, couple hours on the ham.
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Post by deadeer on Nov 22, 2023 11:46:33 GMT -5
I am working 2 smokers, and working thru 30# of jerky! Mouth watering. 😋 Lol.
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Post by deadeer on Nov 22, 2023 16:43:31 GMT -5
Internet back up and running.
Got 2 batches, 20# done, and vac packed. 3rd batch going on.
Observations...
The Masterbuilt jerky is much drier, and much smokier flavored. I even put in a small amount of wood chips and carefully rotated the jerky to check doneness. Its plenty edible, but... we will be giving it away. Lol.
Almost can't believe to say this yet again, and again, and again, but, the Z Grille performed great and flawlessly! The jerky was done faster, more even and consistent cooking, and less smoke taste. Really can't say enough good about it.
The Cabelas jerky slicer is awesome! Only thing is cleanup takes some time, but what doesn't? You just have to make sure you cut the meat to consistent size to get evenly sized strips. The cut thickness is the same, 3/8", but the width can vary, depending how thick the piece is you start with. It took a few tries, but I got it figured out already. The different size cuts cooked up evenly on Big Z, I presume because the convection fan keeping the air moving.
I am sure it sounds like I'm bragging about the Z Grille, again. Well, I guess I am. I know a couple guys with Traegers, but never hear any great input from them. Im sure it's similar, and can perform magic as well, just at a lot higher starting price. I have no ties to the Z Grille company, just want to keep saying how satisfied I have been. Anybody on the fence about a smoker, I 110% recommend one.
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Post by Ahawkeye on Nov 22, 2023 18:26:18 GMT -5
You might consider looking tbat up, it's nothing fancy you just cut the spine out of the bird and it lays flatter on the grill. Thanks Ahawkeye, I maybe wasn't clear enough, but this is a ham, not a turkey. I did look up spatchcock, and see what your talking about. Momma is in charge of the turkey inside, I get to do the fun stuff like the ham out on the smoker. Sorry missed that very important detail.
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Post by whitetaildave24 on Nov 22, 2023 19:11:01 GMT -5
Internet back up and running. Got 2 batches, 20# done, and vac packed. 3rd batch going on. Observations... The Masterbuilt jerky is much drier, and much smokier flavored. I even put in a small amount of wood chips and carefully rotated the jerky to check doneness. Its plenty edible, but... we will be giving it away. Lol. Almost can't believe to say this yet again, and again, and again, but, the Z Grille performed great and flawlessly! The jerky was done faster, more even and consistent cooking, and less smoke taste. Really can't say enough good about it. The Cabelas jerky slicer is awesome! Only thing is cleanup takes some time, but what doesn't? You just have to make sure you cut the meat to consistent size to get evenly sized strips. The cut thickness is the same, 3/8", but the width can vary, depending how thick the piece is you start with. It took a few tries, but I got it figured out already. The different size cuts cooked up evenly on Big Z, I presume because the convection fan keeping the air moving. I am sure it sounds like I'm bragging about the Z Grille, again. Well, I guess I am. I know a couple guys with Traegers, but never hear any great input from them. Im sure it's similar, and can perform magic as well, just at a lot higher starting price. I have no ties to the Z Grille company, just want to keep saying how satisfied I have been. Anybody on the fence about a smoker, I 110% recommend one. Absolutely agree with your thoughts on the Z Grille. When the one I have finally goes I will replace it with another just like it. It gets used 4-5 times every week and never ceases to amaze me. Cooks anything I throw at it just the way we want it to turn out. Trying to decide to do the electric masterbuilt for a heavier smoke flavor or the big z for the turkey tomorrow.
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Post by esshup on Nov 22, 2023 19:18:47 GMT -5
I want to see how the Masterbuilt turns out with no wood chips. Can you put a pan of water or apple juice in the bottom to have a higher humidity in there?
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