Smoked Chuck
will syrup
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Charles Kelley
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will syrup
A simple rub of salt,pepper,garlic,cayenne, this was smoked naked at 250 degrees for 8 1/2 hours using oak for smoke! I know I will end up going to hell for this but the last few I did I smoked at 250 till 140 internal temp. then wrapped in foil and cooked for 2 hours then 1 more hour naked resulting a better end product. I will be using foil for both beef chuck and pork butts in the future.
Charles Kelley
One other question. When you say "smoked" are you referring to the use of smoking using water? I sometimes use my water smoker to "smoke" meats, and a weber or barrel grill to "grill" meat (I'm not a professional like I suppose many of you are. I just love the exchange of ideas that I read. I'm just your average "backyard" griller who likes to think he's a pro!).
Best!
-ck
From: will syrup <wsy...@gmail.com>
To: The Smoke Ring BBQ List <smoker...@googlegroups.com>
Sent: Sun, May 19, 2013 9:35:39 PM
Subject: Re: [BBQ] Smoked Chuck
Nick
its a new verb. as in "Willbeaut that Will you"?
Park it! Grill it! Eat it!
ParkAQ.com
will syrup <will...@yahoo.co.jp> wrote:
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Drew
Not sure of what you are asking here... the smoking action of a smoker doesn't have anything to do with the water, but rather fire that you have. The water pan in the smoker is to provide a buffer that smooths any temperature "bumps" throughout the cook. Usually when the term "smoked" is used, it means a cooking process where the cooking is done indirectly over a fire that has smoking wood providing flavor. There are some here that direct smoke their meats without a water pan, so that the fat drips onto the fire, creating a different flavor (more authentic?).
Kurt Lucas
Yep…definitely going to hell! No doubt about it. :)
Kurt
From: smoker...@googlegroups.com
[mailto:smoker...@googlegroups.com] On Behalf Of will syrup
Sent: Sunday, May 19, 2013 6:36 PM
To: The Smoke Ring BBQ List
Subject: Re: [BBQ] Smoked Chuck
A simple rub of salt,pepper,garlic,cayenne, this was smoked naked at 250 degrees for 8 1/2 hours using oak for smoke! I know I will end up going to hell for this but the last few I did I smoked at 250 till 140 internal temp. then wrapped in foil and cooked for 2 hours then 1 more hour naked resulting a better end product. I will be using foil for both beef chuck and pork butts in the future.
Drew
Drew
Holy Cow! What a difference. Fire up and forget it.
Very happy with the results. As good as the best I ever made on the ECB with only 10% of the effort.
Gary in Massena.
ParkAQ
Man oh man – they look lovely but I get distraught at seeing all these lonely grills/smokers.
It’s time for the “lonely grill (smoker) blues http://www.youtube.com/watch?v=WKINwPQ0YNQ
Will I have an offsett too
Its got a built in ParkAQ tray because the store bought well - they just don’t give you enough area to set down food or equipment or those mighty beverages ….
Park it! Grill it! Eat it and Smoke-em if you got em…
Nick