Smoking Meat...

[barls]

just put some moink balls in the smoker from the book by this bloke
Smoking Meat - The Complete How to Smoke Meat Guide
they were a little bland the first time around so they have a rub on the outside of them this time.

 

[shaunous]

Man they look good. Im onto it...

 

[barls]

setting up for tomorrow with a pork shoulder
also have some lamb going in brine for next weekend

 

[Airgead]

Have some beef ribs on the smoker even as we speak...

 

[Airgead]

 

[Airgead]

 

[Airgead]

 

[jimmy86]

Airgead, after seeing your ribs I had to make my own. So I made up a Moroccan inspired rub and cooked them in the oven at 100degC for five hours wrapped in foil.
Then charred them on the gas BBQ and served with a simple coleslaw.
I forgot to take a photo when I ate them but they were delish'.

 

[Airgead]

Mine ended up a touch dry. I suspect wrapping in foil after an hour or three would have made for a better result. I'll give that a go next time.

Edit: My rub was really simple - some paprika, salt, pepper, garlic and fennel seed all smashed up in the mortar and pestle.

 

[Fents]

yea those asado cut ribs can end up dry fast!

try get some beef shorties next time much more meat and so much more forgiving.

 

[Droopy Brew]

**** you all.

Now I can see myself entering another hobbie vortex that will do neither my health nor my wallet any favours.

Found out the olds still have their old webber kettle that has been gathering dust for the past 15 years. Looks like Australia day will consist of drinking kegs of home brew and trying to master the charcoal snake.

Thanks a ******* million.

 

[seamad]

Cooked up some pork ribs for dinner, bloody kids ate as much as me, need to cook more next time.

 

[Droopy Brew]

So, a couple of questions for all you meat rubbers and smokers. I have a leg of lamb (about 2.5kg) on at the moment sitting at 120C.
With lamb, should I just let it run its course to optimum temp or is it worth giving it the 3-2-1 method and wrapping in foil for a couple of hours?
I didnt brine it, just covered it in mustard and put a dry rub on it and let it sit overnight. Will the foil make for a juicier meat?
Also what internal temp would you aim for?

 

[Seaquebrew]

Shoulder is better for low and slow cooking, but leg should be fine

65 deg c for internal temperature

I generally cover with foil once I'm happy with the bark (outside crust)

Foil, towel and esky rest for minimum of 1hr

Cheers

 

[WarmerBeer]

So, a couple of questions for all you meat rubbers and smokers. I have a leg of lamb (about 2.5kg) on at the moment sitting at 120C. With lamb, should I just let it run its course to optimum temp or is it worth giving it the 3-2-1 method and wrapping in foil for a couple of hours? I didnt brine it, just covered it in mustard and put a dry rub on it and let it sit overnight. Will the foil make for a juicier meat? Also what internal temp would you aim for?

Lamb leg is better going the traditional Weber method of 2 full baskets. Being a pretty lean cut, lamb leg doesn't have enough intra-muscle fat to break down during a low'n'slow cook.

Given that you've already committed, do as Seaquebrew says, and just take it to 65 C, then wrap and rest for a little prior to carving.

 

[Droopy Brew]

Thanks for the advice. As it turned out I had the lamb off the coals by 10am yesterday and had overshot the temp- it was closer to 75C after just 3 hours. It was a little overdone but to be honest I quite like my lamb on that side. Turned out to be a winner anyway. I tried the snake method and it worked but Im not convinced my hood thermometer is giving me a true indication of heat at meat level. I kept it between 120-130C but the time it took to cook, tells me it was probably hotter at the grill.

Anyway it was well received and washed down nicely with plenty of Smoked Porters and Blondes of tap.

 

[Hairy camel]

Just gathering some parts to build a offset smoker

Yes I know there gas bottles and yes they are getting degassed properly

 

[jimmy86]

I understand the bottles, but what's the wagon wheel going to do other than be a cool wheel to move it around?

 

[Mardoo]

Fuel.

 

[shaunous]

I low and slow everything Droopy brew. Except poultry, I learnt that the hard way :unsure: .

Like others have said, everything I baste as normal and remove them at their desired internal temps, which most of the time is about the 65-68*c mark, except pork shoulder for pulled pork being the 90*c. Then wrap, then carv. I mostly use my smoker for big cooks, so i'll cook 3,4 or 5 cuts at once, so everything in there sits at 110*c, its just their pulled out at different times, or put in a different times.