Smokers and Smoke Ring

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Chris Klindt's picture
Chris Klindt
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Joined: 2015-12-21 04:11
Smokers and Smoke Ring

I have been amazed at how nice Mucho does his beef brisket and the bark on the meat.

I used to do that but changed processes but what changed, what am I doing different today? I bought an electric smoker for convenience. So what is the difference between wood in an electric and wood in a wood or charcoal smoker?

So I started reading Dr. Greg Blonder's website where he has the instrumentation to test. It turns out that the issue is CO and NO in the combustion control, http://www.genuineideas.com/ArticlesIndex/sranoxring.html . In the literature, he show the different gas produced in different smoking techniques.

More reading material http://www.genuineideas.com/ArticlesIndex/sratlas.html 

My last experiment with charcoal briquettes and wood.

First picture of a brisket just cured with Cure#1, salt and, no spices added. The cure was calculated for meat weight, water weight, cure and salt. Brine cure.

Seconded picture, spices added just before moving to smoker, smoked and cut.

You will notice the fat through the center of the brisket, I did not separate the point from the flat in the brisket.

Cooked the meat to an internal temperature of 209 F. using a 2 probe system for deck temperature and meat temperature, about 8 hours total. The meat was seasoned right after coming from refrigerator and not allow to come to room temperature. I cut off a big slice for my wife's chef to try. The smoked brisket was really good.

Notice how far the smoke ring moved into the meat with the cure and controlling the air movement through the smoker.

I am moving away from using spices during the cure process and just adding spices before smoking. My opinion is the spices are wasted during the cure process because the spice molecule is to large to have much penetrations into the meat.

I am going to do another experiment with using pickling spices in the cure the cure today.

Chris
 

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Mucho Bocho
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Joined: 2015-01-26 09:37

Clint, I'd say you nailed it. I can almost taste it, nice brisket porn right there! Good to know you has results both ways. When do a whole packer, I inject brine and use a vacuum tumbler and leave under pressure for 24hrs. Then right before smoking I add spices and such. 

 

So are you saying that you like the electric smoker or not?

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so just wanted to post this Puttanesca sauce. 

Man it is such a great dish. Lovely change of pace from the common sweet sauce. 

 Doesn't look like much But it makes the house smell like the sea and it sure is good. 

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I'm currently listening to your newest - SCS 032. In my podcast app (Doggcatcher), I have your feed set to keep all episodes. And I just noticed that I had only 31 episodes.

So I checked the episode listings on the website to try to find the missing episode and saw that their is apparently no episode 030!

While that resolved the discrepency between the numbering of the episodes and the number of episodes I have saved, it made me curious:

What happened to episode 030?

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Hello one and all, 

 

I have just finished watching the pan seared salmon video on YouTube - thank you Chef Jacob and read the associated show notes.      

I was wondering if you served salmon as a main - what sort of sides and/or  vegetables could I serve it with?  Thank you for your time.   

I see that you used seseme seeds and some herbs that I am unfamiliar with.     

Just thinking about my vegetarian friend who only eats fish, chicken and turkey.  I thought salmon might be a good thing to serve.   

 

Thanking you :-) 

RobynH 

Comments: 1

 

 

 

 

 

 

 

So my question is this

 

I have friends who are coming for dinner - and I usually do dumplings with pork mince, however she does not eat pork.  I posted this picture on facebook earlier today, and she asked for the recipe which is :

Comments: 1

I have friends coming for dinner in a couple of weeks, and the lady eats vegetarian dishes mainly but she also enjoys chicken and fish dishes.   

Her husband - eats anything and everything.  

What is your favourite chicken or fish dish - something that presents well on the plate.   

It is the end of summer in NZ - so - if you could think about that in your reply.   I would be interested in trying something new.  

She is an accomplished cook - and usually serves many little dishes when they host.   I would be very interested in hearing from you.  

Comments: 2