The Smoker is going......
#161
Needs more Lemon Pledge
Cool, yeah, I rinse it really well and the salt still comes through a little in the meat.
It amazes me how much water the dry brine removes from the fish.
It amazes me how much water the dry brine removes from the fish.
#162
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O'rlly?
#163
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Mine was still juicy after smoking it with the dry brine...
#164
Needs more Lemon Pledge
If you dry brine, after about 12 hours of brining your dry brine pan should be full of syrupy goo, and the salmon should be reduced in moisture content by about 1/3 to 1/2. it concentrates the flavor of the fish. I think if you just smoke the salmon w/o the dry brine, you will get a smoky flavored grilled fish. Dry brining for 12-24 hours with a 1:4 Kosher salt to brown sugar mix changes the consistency as well as concentrating the flavor.
#165
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Right on, wasn't trying to argue, just thinking outloud...
#166
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Ah, I remember, I drizzled lime juice over the salmon as part of my "dry brine" that's why the moisture stayed I think
#167
Ex-OEM King
I've always made my own, I base mine off the McCormick - Grill Mates - Roasted Garlic and Herb and add what I see fit from there.
This site has some good info on making rubs and also sells them. I wish I would have discovered this site years ago...
Recipes for Rubs, Spice Blends, Pastes, Marinades, & Brines
I've also heard good things about Ralphie May's bbq
https://www.fatbabybbq.us/
And this place
Rub Your Meat Raw
But I haven't tried them. There's also a million options on Amazon
This site has some good info on making rubs and also sells them. I wish I would have discovered this site years ago...
Recipes for Rubs, Spice Blends, Pastes, Marinades, & Brines
I've also heard good things about Ralphie May's bbq
https://www.fatbabybbq.us/
And this place
Rub Your Meat Raw
But I haven't tried them. There's also a million options on Amazon
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97BlackAckCL (07-05-2016)
#168
Senior Moderator
Smoked some pork tenderloins for dinner yesterday. Rubbed with mustard, spiced, smoked for an hour at 350, wrapped up with some watered down BBQ sauce for 30 min, and then sliced thin.
#169
Ex-OEM King
Inaugural run tomorrow. Just dry brined a 5lb pork butt, ready to rock tomorrow. I had some pecan wood on hand so that'll have to do for now.
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#170
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Had a great time smoking yesterday despite the herniated disc in my neck that bothered me most of the day. I smoked a nice 2.25 lb fillet of salmon. It was actually folded over in the package and the piece that I bought was just big enough to fit in my casserole, so I had to improvise.
IMG_20160703_164438309_zpswjlzxh6c.jpg
Shown here with my "dry brine" with fresh squeezed limes over top
IMG_20160703_164920871_zpsmawyyndm.jpg
Also smoked 3 full racks of baby backs
First I coated them with olive oil
IMG_20160703_223920268_zpsrgtcyui0.jpg
Then applied the dry rub to let them sit over night
IMG_20160703_224520253_zps58shemsb.jpg
Rinsed the brine off and got the salmon ready for the smoker
IMG_20160704_124751864_zpsmzq8zxek.jpg
Here's the ribs after they sat over night with the rub on getting up to room temp before going on.
IMG_20160704_140900953_zpsq6blrl9g.jpg
I used jumbo lump charcoal, chunks of cherry wood and soaked cherry wood chips for the salmon
IMG_20160704_145331680_zpspos2kltk.jpg
I didn't think to get an after pic of the salmon right away and next thing you know it was half gone! So I hurried up and snapped a quick pic
IMG_20160704_150213358_zpspwhh4f0f.jpg
Yesterday was the farewell tour for my Brinkmann smoker, I've had it for 9 years ever since I bought my house and the lady that I was buying it from left it for me after telling me that she was going to throw it out. It served me well over these last 9 years, but this week I am ordering it's replacement. Here it is with ribs smoking away.
IMG_20160704_150511100_HDR_zps9qmmuij1.jpg
And here's the finished product of the ribs, I had to cut the racks in half to fit them on the smoker, but they turned out to be the perfect serving size. My gf was impressed with the depth of flavors that I was able to cram into the meat.
IMG_20160704_183116918_zpsvmk8gahf.jpg
And check out that smoke ring!
IMG_20160704_184444704_zpsvg89xraf.jpg
IMG_20160703_164438309_zpswjlzxh6c.jpg
Shown here with my "dry brine" with fresh squeezed limes over top
IMG_20160703_164920871_zpsmawyyndm.jpg
Also smoked 3 full racks of baby backs
First I coated them with olive oil
IMG_20160703_223920268_zpsrgtcyui0.jpg
Then applied the dry rub to let them sit over night
IMG_20160703_224520253_zps58shemsb.jpg
Rinsed the brine off and got the salmon ready for the smoker
IMG_20160704_124751864_zpsmzq8zxek.jpg
Here's the ribs after they sat over night with the rub on getting up to room temp before going on.
IMG_20160704_140900953_zpsq6blrl9g.jpg
I used jumbo lump charcoal, chunks of cherry wood and soaked cherry wood chips for the salmon
IMG_20160704_145331680_zpspos2kltk.jpg
I didn't think to get an after pic of the salmon right away and next thing you know it was half gone! So I hurried up and snapped a quick pic
IMG_20160704_150213358_zpspwhh4f0f.jpg
Yesterday was the farewell tour for my Brinkmann smoker, I've had it for 9 years ever since I bought my house and the lady that I was buying it from left it for me after telling me that she was going to throw it out. It served me well over these last 9 years, but this week I am ordering it's replacement. Here it is with ribs smoking away.
IMG_20160704_150511100_HDR_zps9qmmuij1.jpg
And here's the finished product of the ribs, I had to cut the racks in half to fit them on the smoker, but they turned out to be the perfect serving size. My gf was impressed with the depth of flavors that I was able to cram into the meat.
IMG_20160704_183116918_zpsvmk8gahf.jpg
And check out that smoke ring!
IMG_20160704_184444704_zpsvg89xraf.jpg
Last edited by 97BlackAckCL; 07-05-2016 at 12:28 PM.
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97BlackAckCL (07-05-2016)
#172
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Having it again for dinner tonight!
#175
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Awesome work, that looks really good. I can only hope my pork butt turns out half as good...
Anyway, here's a pick of the cook in progress. I have a small deck and an uncovered patio so I thought it would be best to keep an electric smoker indoors and dry. I vented it out the garage window so my whole garage doesn't get smoked out...
Pics later if it turns out. No pics if I end up going out to dinner.
Anyway, here's a pick of the cook in progress. I have a small deck and an uncovered patio so I thought it would be best to keep an electric smoker indoors and dry. I vented it out the garage window so my whole garage doesn't get smoked out...
Pics later if it turns out. No pics if I end up going out to dinner.
#176
Ex-OEM King
Welp, we lost power for 12 hours yesterday so this whole thing was stalled. I pulled the meat, covered, and put in the fridge. Will continue the cook today or tomorrow. Only got up to 156F before losing power.
#177
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I don't know about any scientific ratio like that, I only follow smoker cook temp and internal temp, it's really by feel since every smoker is different. Also what kind of wood chips are used, and how much smoke you are going for.
#178
Ex-OEM King
Smoked a 5lb pork butt a few days ago. Pics as required.
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stogie1020 (07-08-2016)
#180
Needs more Lemon Pledge
Ack, that meat looks amazing...
Did you have any texture issues with the salmon? I only ask because the acidity in the lime juice marinade actually cooks the flesh as soon as it contacts it, and the longer you leave it on, the more "mushy" it can make the flesh. Your "pre" photo salmon looks like the flesh got a little white from the acidity cooking it. Did it affect the outer texture at all once it was done?
Did you have any texture issues with the salmon? I only ask because the acidity in the lime juice marinade actually cooks the flesh as soon as it contacts it, and the longer you leave it on, the more "mushy" it can make the flesh. Your "pre" photo salmon looks like the flesh got a little white from the acidity cooking it. Did it affect the outer texture at all once it was done?
#181
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Wow, that looks amazing!
Nope, it was still soft and moist
Texture was perfect
Ack, that meat looks amazing...
Did you have any texture issues with the salmon? I only ask because the acidity in the lime juice marinade actually cooks the flesh as soon as it contacts it, and the longer you leave it on, the more "mushy" it can make the flesh. Your "pre" photo salmon looks like the flesh got a little white from the acidity cooking it. Did it affect the outer texture at all once it was done?
Did you have any texture issues with the salmon? I only ask because the acidity in the lime juice marinade actually cooks the flesh as soon as it contacts it, and the longer you leave it on, the more "mushy" it can make the flesh. Your "pre" photo salmon looks like the flesh got a little white from the acidity cooking it. Did it affect the outer texture at all once it was done?
Texture was perfect
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stogie1020 (07-11-2016)
#182
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Vent is cool and all but what happens when you open the door? Smokey house? Lol
#183
Three Wheelin'
for those of you that use electrical smokers like the Masterbuilt 30" how is the smoking flavoring? I have did some research and some people are saying that the smoke flavor is weak because the wood chip tray is too far up from the heating element. I was really planning on getting a masterbuilt 30" electric smoker but if it is weak on the smoke flavor than i might have to look for something else.
Last edited by Jakes_tl; 07-11-2016 at 10:21 AM.
#184
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For flavor, nothing beats charcoal. I had leaned toward a masterbuilt electric, but just couldn't make the change from charcoal
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Jakes_tl (07-12-2016)
#185
Ex-OEM King
for those of you that use electrical smokers like the Masterbuilt 30" how is the smoking flavoring? I have did some research and some people are saying that the smoke flavor is weak because the wood chip tray is too far up from the heating element. I was really planning on getting a masterbuilt 30" electric smoker but if it is weak on the smoke flavor than i might have to look for something else.
#187
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Never open the door hmmm?
I have no issues with smoke flavor with my MB. And that's with using mild woods. Throw something stronger in there I imagine it could be overpowering.
I have no issues with smoke flavor with my MB. And that's with using mild woods. Throw something stronger in there I imagine it could be overpowering.
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Jakes_tl (07-12-2016)
#189
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#190
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Like apple or pecan is mild. Hickory or Mesquite is 'strong'...
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#191
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Just remember you're not going to get competition level smoking out of a MB electric. But for home smoking it's ease of use and convenience is great.
Also remember ANYTHING that is slow cooked and smoked is generally going to be good.
Also remember ANYTHING that is slow cooked and smoked is generally going to be good.
#192
Three Wheelin'
I know i am looking to start off with a MB electric smoker for the convenience and ease of use and further down the road i'll possibly looking into a good charcoal smoker (big green egg if i hit the lottery)
#193
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That was my idea as well. Maybe eventually just building my own 'pit'...
#194
Ex-OEM King
Cherry, apple, pecan, etc are all light. Hickory is pretty strong and mesquite is VERY strong in flavor. You usually cater the wood to the meat, you wouldn't want mesquite on beef because it would overpower the beef flavor. Similarly, you wouldn't want hickory on fish because it would be too much. Chicken is fairly universal.
#195
Ex-OEM King
Speaking of ribs...pecan smoked with the 3-2-1 method. Turned out awesome.
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#196
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You take this one Ack... I'm tired today.
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97BlackAckCL (07-12-2016)
#197
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#199
AZ Community Team
#200
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Everyone has their own style and flavor setups, I personally am not a fan of using sugar, the only sugar I use is in the bbq sauce. A lot of people use mustard but I've never tried it, I use olive oil as my liquid base because I use more flavor profiles in my rub. I pretty much do the same method as 3-2-1 but I don't wrap the ribs for 2 hrs, more like 1-1.5 max. Definitely may try going longer next time though