We borrowed my neighbors smokers yesterday and smoked some fresh trout, it came out amazing. So before I return the smoker, I want try smoking a few other things, namely some beef. So I'm hoping someone else here is a smoker and has some good recipes/techniques to smoke a roast. I'm also wondering about jerky, too.
Smoker recipes any one?
- Thread starter Dave_W
- Start date
BackdoorArts
Senior Member
I do brisket, and did a prime rib once, but not jerky or other roasts as beef goes. In both cases, rub the outside with fresh cracked pepper and kosher salt (nothing else necessary) keep the smoker temp at around 220 and cook to desired internal temp (medium rare for the roast, beyond well for the brisket). Don't open the smoker too often.
What kind are you using?
What kind are you using?
It's an electric smoker and I have both mesquite and oak chips. Man, the trout we did last night was the best tasting smoke fish I've ever had in my life. Just phenomenal stuff. So before I return it, I'd like to give it a good "once over". I wonder how long you have to marinade slices of meat before you can turn them into jerky? I suppose if they're really thin it'll take on the juice fairly quickly, right? Maybe a couple hours?
BackdoorArts
Senior Member
I've never done jerky or used an electric smoker. I'm sure you can find something online.
Don Kuykendall_RIP
RIP :(
Y'all were making me hungry go I went out and fired up the gas grill and threw on some bratwurst for lunch. Nice to be retired.
BackdoorArts
Senior Member
Don Kuykendall_RIP
RIP :(
And somewhere where it's above freezing at lunch time.
61 degrees BUT I have been known to cook outdoors at below freezing. I cook outdoors every week no matter what.
Fred Kingston_RIP
Senior Member
Beef Jerky takes 6hrs. at 140º in a dehydrator... the marinade takes 24hrs. before dehydration... I suppose that electric smoker can do it, but the critical component of a dehydrator is the fan to move the humid air away from the product... most die hard beef jerky makers guard their marinade recipes...
Jerky is more a cold smoke product... cold smoking is smoking below 140º.... something most big box store smokers can't do... Above those temps, and you're cooking the product... The marinade stage effectively "cooks" the product, the smoking/dehydration phase is only effectively finishing the product... Example, Salmon is preserved in the marinade, and cold smoking process and retains a nice texture... Hot smoking cooks the salmon, and it's texture will be different... the product will lose it's natural juices too fast and flake apart... Same product (salmon), same marinade, one hot, one cold, and you end up with two different products...
Jerky is more a cold smoke product... cold smoking is smoking below 140º.... something most big box store smokers can't do... Above those temps, and you're cooking the product... The marinade stage effectively "cooks" the product, the smoking/dehydration phase is only effectively finishing the product... Example, Salmon is preserved in the marinade, and cold smoking process and retains a nice texture... Hot smoking cooks the salmon, and it's texture will be different... the product will lose it's natural juices too fast and flake apart... Same product (salmon), same marinade, one hot, one cold, and you end up with two different products...
BackdoorArts
Senior Member
I will too - but not bratwurst for lunch. LOL
Fred Kingston_RIP
Senior Member
Better to slice up London Broil for jerky... not steaks... Steaks want fat for flavor... jerky wants lean, no fat... fat doesn't dry properly before it goes greasy and rancid...
Don Kuykendall_RIP
RIP :(
What I bought for storage but have found is great for marinating is a Vacuum Sealer Just put your meat in and add the marinate and and vacuum seal it. It will suck the marinate all through the meat. Also a good tool is the Amazon.com: Deni MT45 Meat Tenderizer, 45 Blade: Kitchen & Dining I use both methods when grilling a steak and they are tender and juicy and tastes great.
Years ago I worked for a BBQ joint. Here are a few pointers for you. Note - we didn't marinade anything we just used dry rub.
You need to have a small amount of bark mixed in with the heartwood to give the meat a little color and flavor.
When you smoke briscuits, prok shoulders and butts, and pork tenderloins you need to be very very generous with the rub.
When you smoke ribs you have to be somewhat conservative with the rub...to much and it is to salty and dries everything out...to little and it just doesn't turn out right.
Chicken and turkey you have to be very conservative with the rub. Turkey needs to stay moist inside. Chicken use split fryers.
As mentioned above keep the smoker closed!
Generally speaking ribs and chicken take about 6 hours at 250. Big briscuits and pork shoulders and the such take around 12 hours. You can tell if ribs are done by grabbing a slab and seeing how flexible it is...if it just somewhat bends it is not done if it nearly folds in half when you pick it up it is done. The briscuits and chickens and turkeys you need to probe and make sure they are 140 and above I like 160.
For rub and bbq sauce I like to use Head Country.
You need to have a small amount of bark mixed in with the heartwood to give the meat a little color and flavor.
When you smoke briscuits, prok shoulders and butts, and pork tenderloins you need to be very very generous with the rub.
When you smoke ribs you have to be somewhat conservative with the rub...to much and it is to salty and dries everything out...to little and it just doesn't turn out right.
Chicken and turkey you have to be very conservative with the rub. Turkey needs to stay moist inside. Chicken use split fryers.
As mentioned above keep the smoker closed!
Generally speaking ribs and chicken take about 6 hours at 250. Big briscuits and pork shoulders and the such take around 12 hours. You can tell if ribs are done by grabbing a slab and seeing how flexible it is...if it just somewhat bends it is not done if it nearly folds in half when you pick it up it is done. The briscuits and chickens and turkeys you need to probe and make sure they are 140 and above I like 160.
For rub and bbq sauce I like to use Head Country.