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[RayClem]

Well. They sucked. lol. I'm going to have do it again, but it will take some time to get this flavor memory out of my head

What specifically did you not like about the short ribs? Seasoning? Smoke flavor? Other?

What do you plan to try differently next time? Perhaps you have concluded that short ribs are not your thing. You can always try baby back ribs, St. Louis style ribs, or even country style ribs cut from pork shoulder.

 

[Hogan]

Grass-finished 8.5# brisket (pricey). Applied rub, refrigerated uncovered for 24 hr, 3 hr to room temp, then on to Traeger (Furtado Oak pellets) at Smoke setting. Increased to 250° (temp compensation due to Calgary’s 3500’ ASL) after one hour, and added water dish. OAT is -12°C (10.4°F); both Traeger and dual ThermoPro doing well. Applied a little Wagyu fat on the flat after 2 hr. Hit the stall at 4+ hr, wrapped in foil for the last 2 hr, then rest, uncovered, on the counter for 1 hr, then into the insulated box for 7 hr. Quick reheat @ 170° (wrapped) in the oven as well as the drippings in the pan and then I introduced my 12" Mercer.
Sadly, it was overcooked - flat was dry, tho the point was pretty fine. Should have pulled it 5° (half hour) sooner. Nice ring, great bark, tasty drippings for dipping sauce.

 

[RayClem]

Grass-finished 8.5# brisket (pricey). Applied rub, refrigerated uncovered for 24 hr, 3 hr to room temp, then on to Traeger (Furtado Oak pellets) at Smoke setting. Increased to 250° (temp compensation due to Calgary’s 3500’ ASL) after one hour, and added water dish. OAT is -12°C (10.4°F); both Traeger and dual ThermoPro doing well. Applied a little Wagyu fat on the flat after 2 hr. Hit the stall at 4+ hr, wrapped in foil for the last 2 hr, then rest, uncovered, on the counter for 1 hr, then into the insulated box for 7 hr. Quick reheat @ 170° (wrapped) in the oven as well as the drippings in the pan and then I introduced my 12" Mercer.
Sadly, it was overcooked - flat was dry, tho the point was pretty fine. Should have pulled it 5° (half hour) sooner. Nice ring, great bark, tasty drippings for dipping sauce.

I am not a brisket expert, but based on what I learned about heat and mass transfer as a chemical engineer, water boils more quickly at higher altitudes. The boiling point of water at 3500 ft is 205F. With temperatures well below freezing, the air contained little moisture. That increases the rate of evaporation of moisture in the meat. Perhaps you should try using a water pan from the start.

You never mentioned the final temp. Although a temp of 203F is common at sea level, that would be too high at your altitude. Did you check for "probe tender"?
When you wrapped your brisket, you added fat, but you did not add any moisture. You might try adding water, apple juice, beer, etc. when you wrap. Also, if you removed the brisket from the smoker, and unwrapped it while it was still hot, steam would have escaped. That would also contribute to the meat being dry.

I hope your next brisket is perfect.

 

[smokeyiowan]

What specifically did you not like about the short ribs? Seasoning? Smoke flavor? Other?

What do you plan to try differently next time? Perhaps you have concluded that short ribs are not your thing. You can always try baby back ribs, St. Louis style ribs, or even country style ribs cut from pork shoulder.

We do pork ribs all the time. The flavor was a little off and the were tough. I think i tried to cook them to fast for their size and used the wrong seasoning. I will do them again just a slower cook and a different seasoning. Not going to give up yet

 

[Toddramey63]

0-400 Chicken rubbed with Kinders Buttery Poultry Rub.

 

[RayClem]

0-400 Chicken rubbed with Kinders Buttery Poultry Rub.

What is your opinion of Kinders Poultry Rub. I have tried other Kinders sauces and seasonings, but not that one.

 

[RustyJake]

Not cooked outdoors, but an ode to BBQ. Used a couple of different mock rib patty recipes and turned them into lunch meats.
Used the ham press and SousVide


And figured I would see what they were like fried like bacon

Definitely could use these like a ham or bacon in an egg muffin or just fried to have like a bacon side

 

[Hogan]

When you wrapped your brisket, you added fat, but you did not add any moisture. You might try adding water, apple juice, beer, etc. when you wrap. Also, if you removed the brisket from the smoker, and unwrapped it while it was still hot, steam would have escaped. That would also contribute to the meat being dry.

I hope your next brisket is perfect.

Both good points, thanks.

 

[smokeyiowan]

Not much posted lately and realized I never posted my turkey and ham from Thanksgiving. Still trying to figure out if there is a way to smoke on of these pretty birds without drying them out. Also a little cow tongue action.

 

[GTHDOOK]

How about a smoked bison/ground beef meatloaf. Turned out great.

 

[Hogan]

Bacon. 5 lbs, cured 12 days, hickory smoked 4 hrs to IT 150º. Savoury, not sweet. Very tasty, nice chew. The scrap pile in the back will be frozen in small portions, then chopped and fried for bacon bits as needed.

 

[RustyJake]

Bacon. 5 lbs, cured 12 days, hickory smoked 4 hrs to IT 150º. Savoury, not sweet. Very tasty, nice chew. The scrap pile in the back will be frozen in small portions, then chopped and fried for bacon bits as needed.

Those look like nice and meaty slices. Bacon looks really good.

 

[Hogan]

Costco 1" sliced. Meatier than their whole bellies.

 

[RustyJake]

Costco 1" sliced. Meatier than their whole bellies.

Nice, I have bought those before. Just never thought to make bacon with them
What bacon recipe did you use? Did you brine all the pieces together?

 

[Hogan]

My first attempt at bacon used these pieces but tried hand-slicing, which was not successful, and I felt the result was too sweet. This is my fourth attempt; I honed in on a good brine on the third batch but ended up slicing the belly WITH the grain, ending up with “smoke pork belly jerky”. So stuck with the recipe and went back to the pre-cut belly at Costco because they have a better meat/fat ratio. The recipe was a simple mix of (quantities for 2.1 kg) Kosher salt,40 gm, sea salt 15 gm, pink curing salt 5 gm, cane sugar 35 gm, granulated garlic and granulated onion 1 t each, and 2 t pimenton for colour.

Dry-brined them all together in a zip-lock bag for 12 days, turning and “mashing” it up daily. Removed from the bag, washed the brine off and dried the pieces, then set them uncovered on a rack in the fridge overnight. Smoked using Lumberjack hickory pellets, initially for 1 hr on “Smoke”, then upped to 225º for 1 1/2 hr, then to 250º for 45’, reaching an IT of 150º. Removed from the smoker, let them cool, then back in the zip-lock bag in the fridge overnight to firm them up. Used my Chef’s Choice slicer to get even slices, though some of the end slices were scraggly (refer to the photo) so will use them for bacon bits or whatever.

Very happy with the results.