Using a smoker… plus grilling and cooking

[homer]

I cooked a brisket this weekend using this method:

 

https://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html

 

I cooked it sous vide at 155 for 25 hours then put it in the refrigerator overnight. Today, I smoked it at 225 over oak for 2 hours. It was possibly the best thing I have ever cooked in my life.

 

The only beef I've done sous vide is a chuck roast, and it came out incredible.

 

Mostly followed this recipe: https://skillet.lifehacker.com/how-to-make-chuck-roast-taste-like-prime-rib-1824215335

 

Chicken thighs and pork loin are my go-to's for meal prep. So easy and re-heat so easily.

 

I did a NY Strip in the Sous Vide and then finished it in the cast iron pan. Key is to slather each side with mayo before you sear. Turned out great.

[GAME05]

I'm always so upset at how my beef roasts turn out, even on the smoker. I want 135 internal, but the connective tissue doesn't start breaking down until about 185. So if you've got a cheaper cut without the fat, you either get an overcooked roast or it's tough as Ray Nitschke. Just did three pastrami bottom round roasts and they're kinda terrible. Sous vide really sounds like the way to go to hold it at tissue-melting level but not get hotter, but it's hard to justify one for just beef.

[logan82]

So cooking then warming up on the grill. ugh

[LouisEly]

I'm always so upset at how my beef roasts turn out, even on the smoker. I want 135 internal, but the connective tissue doesn't start breaking down until about 185. So if you've got a cheaper cut without the fat, you either get an overcooked roast or it's tough as Ray Nitschke. Just did three pastrami bottom round roasts and they're kinda terrible. Sous vide really sounds like the way to go to hold it at tissue-melting level but not get hotter, but it's hard to justify one for just beef.

I don't know about sous vide for a beef roast, but I use chuck roast to make shredded beef via the slow cooker. Add in a little beef stock and season with garlic salt and onion salt and comes out of the slow cooker nice and tender, shreds easily with two forks.

 

Speaking of which, yesterday I heated up some leftover shredded chuck roast, put it on toasted & buttered marble rye bread and melted some horseradish cheddar cheese on top. It was fabulous.

[owbc]

Instant Pot is definitely the way to go for shredded meats. I've heard you can get good pastrami in the Instant Pot also but I haven't tried yet.

[GAME05]

Did two eye of round roasts on the smoker yesterday. Those are easy to make tough and not juicy. But I brined these in salt water for a few hours beforehand. Pulled them at 130 and they're awesome.

 

Today I'm gonna re-try smoking simple syrup. Last time I did it with stevia and it all separated again when frozen. So today I'll do regular sugar and see how it turns out. Smoked simple syrup should be awesome in whiskey cocktails.

 

Edit: I went ahead and smoked regular cane sugar. Came out great. Not much melted. Ran it through a sieve and then bashed up the harder bits.

[AKCheesehead]

Yesterday I did pork spare ribs on the Weber kettle using the snake method and 3-2-1 for hours on grill with the 2 hours wrapped in foil. First time for me. Ribs were delicious but not fall off the bone tender like I’d hoped. I’m thinking next time I’ll do an extra hour in the foil and open the vent more during that part of the smoke. Seems like I was actually running too cool. I can fully appreciate the value of a thermometer but I’m stubborn in some certain things. When I’m cooking with fire I don’t want to go involving technology. Fortunately the store had a nice special on ribs at $3.99/lb so I’ve got more in the freezer to work on getting this down. For this go around I’m going to slow bake the leftovers for tenderness while I hang my head in shame.

[CheezWizHed]

If you are doing pork ribs, the only way to be "fall off the bone" is to boil or steam. But I would challenge if you really want it that way? If the meat is tender, well-smoked, and it takes a light pull off the bone, I think it is better anyway.

[AKCheesehead]

Yeah I don’t want falling-apart tender but I definitely wanted more tender than what I got. Wanted the fat and connective tissue broken down more. The 2 hours wrapped in foil was supposed to accomplish that and I think the next rack I do will turn out better. If I was eating alone I would have just let it go longer, but my girlfriend is one of those who go delirious when somewhat hungry and the clock was ticking. It wasn’t dog food but there’s room for improvement.

[FVBrewerFan]

Yea, there's a saying around my house when I'm smoking. The meat tells me when it's done. Start early, you can always slow it down. Even hold it in a cooler, they'll stay hot a long time. But you have to have a thermometer to know your grill temp. 225-250 is where you need to be. Let em ride until they're done, I never foil.

[AKCheesehead]

That’s a great saying.

 

Do you sauce them periodically then?

 

Maybe I’ll bite the bullet and get a thermometer to get the hang of the smoking temps.

[FVBrewerFan]

That’s a great saying.

 

Do you sauce them periodically then?

 

Maybe I’ll bite the bullet and get a thermometer to get the hang of the smoking temps.

 

No, I don't sauce periodically, it doesn't penetrate the ribs anyhow. Just a nice glaze at the very end when they're done. Crank up the heat and let the sauce sizzle for a few minutes.

[CheezWizHed]

I'll admit that I'm not crazy about my ribs either (but even failures taste good). My smoker hangs the ribs, so I can't foil them either. Though I think the off for 2 hours, on for 2, off for one is a good way to mitigate soggy (no bark) ribs. I also normally run around 250 for my smoker, so 225 might do better for ribs being so thin.

 

I highly recommend a thermometer for the smoker. Even a good smoker goes through a lot of variations with outside temp, fuel, wind, etc... No good way to regulate if you don't have one.

 

But yes, the meat is done when the meat is done!

[AKCheesehead]

For what it's worth, when I baked the leftovers at 250 for 2 hours they came out realllly good. And I redeemed myself on Monday by grilling a king salmon I caught out of the Kuskokwim that afternoon, it was a crowd pleaser.

[BMuch25]

I'm in analysis paralysis. Please help.

 

I've been using propane grills for years as a matter of convenience. I'd like to take the next step up.

 

Should I buy a smoker, a pellet grill, green egg, sous vide?

 

Convenience is still important. Thank you in advance for recommendations/reasoning.

[CheezWizHed]

This reminds me of when Tom Hanks asks his limo driver to take him clothes shopping in "Joe vs. the Volcano". The limo driver says he can't tell him what clothes to buy because he doesn't know who Joe is and clothes define who you are.

 

What to buy for grilling/smoking is very much dependent on the type of cook you are. Can you characterize what you want to do and/or accomplish? What do you want to cook? For how many? How often? Cooking skill?

[RobDeer 45]

I'm in analysis paralysis. Please help.

 

I've been using propane grills for years as a matter of convenience. I'd like to take the next step up.

 

Should I buy a smoker, a pellet grill, green egg, sous vide?

 

Convenience is still important. Thank you in advance for recommendations/reasoning.

 

 

Smoking is a whole other endeavor compared to grilling. It's usually an all day event. Nice thing about some smokers like the Green Egg, you can grill or smoke on them. For grilling, I use my gas grill 99% of the time. It's actually not that much harder to throw charcoal in the egg and start it up, but gas is just so quick. I have a little smoke box deal in my gas grill that I throw wood chips in. Gives a some extra flavor to your grilled food. If you think you'd be in to smoking, I'd say go for it, but I'd suggest to still keep your gas grill.

 

Speaking of grilling, I did a reverse sear on a few fillets on the gas grill and my wife made an herb butter that we put on after and let melt for a bit. WOW! That was a game changer, especially for the summer, with the fresh herbs. She grabbed some herbs from the garden, garlic, and a little lemon I think. I don't know how I go back to eating steak without it.

[nate82]

If you want a set and forget it grill and you have a lot of money to waste a Traeger grill is really good. You kind of get close to a smoker with a Traeger. But beware the price tag for a Traeger.

[BMuch25]

The price of a Traeger seems fine. I look at Home Depot and see so many options.

 

I'm typically under time demands (4 kids) so if a Traeger is nearly as fast as a propane gas grill, then that might be where I lean.

 

I am typically grilling burgers, brats, chicken breasts, & steak (& veggies), so I need a larger cooking space. My grilling skill is novice, but I'm wanting to learn.

 

FYI-I currently place wood chips in a burn box in my gas grill. Thank you all thus far.

[nate82]

Traeger is good just need to sometimes replace the pellets if you are cooking something that takes a long time. Traegers cost anywhere from $999 to $1999.

 

To me that is a lot for a grill.

 

The most expensive one I believe is their biggest one.

[Baldkin]

So, if you're under time demands, I will highly recommend a sous vide + vacuum sealer.

 

It has made meal prepping and cooking large amounts of food extremely easy for me.

 

Why?

 

First: It is set it and forget it. If someone is working from home in your household, you can prep in the morning, then just drop it in and start the bath x-hours before you want dinner.

Second: It's easy to cook & then freeze (or fridge for up to a week). Thaw at a later date and use a cast iron or a grill to get a good sear.

Third: It will cook the juiciest and most delicious pork and chicken you've ever had.

 

That's my two cents as a guy who has enjoyed my sous vide way too much over the past 3 or so years.

[CheezWizHed]

I can't speak to sous vide and how it turns out. I have friends that swear by it, but seems like a specialty thing where it is harder to make large quantities of food. I'll let Baldkin sing its praises. But that isn't grilling or smoking, so I'd probably go there after figuring out what you want for a grill.

 

From what you are cooking, it sounds like you want to grill, not smoke. So you probably want a Green Egg or Weber. Either of those will handle charcoal grilling well while still allowing you to do intro to smoking stuff with indirect cooking (poultry or smaller roasts). I have a Weber 26" charcoal grill with grill "wings" you can lift and add charcoal without removing the grate for longer cooks like a turkey. I've done longer cooks like pulled pork on it, but it is annoying to be feeding it every hour.

 

FYI, I've had my weber grill for about 20 years now. I've replaced the grate a few times and the ash collection system once. I used to put a cover on it, but it really doesn't need it. Just a really simple well-made product that has stood the test of time.

 

From what I've heard, Traeger's are not great for grilling, wonderful for "leave it and forget it smoking", but don't leave a strong smoke flavor to foods (none of the pellets do). But I don't own one. This would be the high-cost "easy entry" to smoking.

 

I personally have a Pit Barrel smoker and have heard good things about the Weber Smokey Mountain. I love my Pit Barrel for its simplicity, but everything hangs so if I smoke a large quantity, I can't finish it on the grate when the meats get very tender. For most things it is great, but occasionally it is annoying. Right now, I'm looking into the Chargriller Gravity Fed 980.

 

Just don't waste your money at the big-box store cheap smoker grills. They tend to leak and you will fight them tooth and nail to keep them at temperature.

 

I'll do anything from burgers and brats to pulled pork, ribs, brisket, and hot-smoked bacon on my setups. I've cooked enough pulled pork for a picnic of 100 people or so (32 lbs) at one time.

 

I'll also recommend amazingribs.com as my favorite website. They'll do product reviews, but also lots of recipes and coaching on how to get better at grilling and smoking.

 

Welcome to the family!

[MrTPlush]

Don’t get a smoker or Traeger if you want convenience and/or speed. The wife and kids will hate you when it when you start something at 6am and at 6pm you are still screwing around with it. Traegers suck for normal grilling too. They claim it can do “quick” cooks...but it sucks. Everyone hates when my dad insists on pulling out his Traeger to do brats for 5+ hours.

 

I’d recommend a charcoal grill if you want to get a bit more in depth with your outdoor cooking. There are some fancier ones that can do some level of smoking if you feel fancy one day, but can still do quick normal grilling.

[Baldkin]

I can't speak to sous vide and how it turns out. I have friends that swear by it, but seems like a specialty thing where it is harder to make large quantities of food. I'll let Baldkin sing its praises.

 

The only thing holding you back from cooking large amounts of food sous vide is how much water your sous vide can heat up and how big of a basin you have.

 

I have a 24L basin which I could probably max out at around 25lbs of meat comfortably - I've done two large pork shoulders simultaneously before.

[GAME05]

Charcoal smoker--Absolutely nothing beats the taste of charcoal. But you'll be babying it a lot. Certainly not as much with something as fancy as the Egg, but still you'll be monitoring the temperature constantly and adding charcoal/wood regularly. Although monitoring is easy with a wi-fi thermometer. The cheaper you go with charcoal smokers the thinner the exterior is the more often you'll be out to add more charcoal. The biggest downside when I used mine wasn't so much the monitoring (I'm single so I got the time) but having to get up early and then stay up on a long cook like a pork shoulder. Pulled pork is about a 12-hour cook plus a couple hours to rest, so something to consider if you want that for lunch. But if you see smoking as more of an art, so to speak, charcoal is the way to go since you're getting both the best possible result as well as having to put the most work in.

 

I also have a pellet grill. The flavor is still good and still smokey, though again nothing like charcoal. But it's definitely the easiest. Last weekend I put a brisket on at 9pm and then went to bed. When I woke up I pulled it off. Simple. Mine does get up to about 600 degrees, so it'll grill ok, but because there's no direct heat on a pellet grill you lose that, and the direct heat is really where the flavor comes from in grilling. Best to think of a pellet grill more like a smoker and an outdoor oven. Pellets run basically the same price as charcoal and are easy to find in stores. Worth noting that the hotter you go the less smoke you produce, so don't expect much smokey flavor if you're out to grill a steak in five minutes. I use mine all the time. It's great to have both the grill and smoker in one, and you really can't beat the convenience of being able to turn a knob to set the temperature, closing the lid, and then forgetting about it until dinnertime. I've heard varying opinions of Traeger since they're now made in China, though many folks still love them. Yoder is the top brand if you've got money coming out your ears. I have a Rec-Tec. There's one brand where you can attach a pizza oven and a Woodwind model where you can attach a small propane grill to the side. Price obviously depends on the size you get, but also the quality of the PID controller (controls temperature/pellet auger) and the quality of the build. Cheaper ones will have more temperature spikes where it'll go up 50 degrees for 20-40 minutes for no reason, though a temperature spike like that isn't the biggest deal in the world with the finished product. Most now will come with Wi-Fi though you usually need a decent internet at home to get it working.

 

Offset smokers--Same as charcoal smoker. Nice if you have your own supply of wood. Can get them cheap and the quality depends on the thickness of the metal.

 

Electric smoker--Also cheap to get going. Also very convenient to just set the temperature and that's it. Most typically there's one burner in it to control both the temperature and get the wood smoking, and so it doesn't end up making much smoke since the burner is off and on. Low final food quality but a great entry cost to get into it and super convenient.

 

For a pellet smoker in Wisconsin you may also want to consider getting a welder's blanket so you can insulate it during a winter cook and save on pellets.

 

Size-wise, I've got the $600 Rec-Tec one and I believe the grate is 15"-20" which is fine for 1-2 people, but that's it. The outer edges of a pellet grill will be hotter than the center since that's where the heat comes up from, so I don't overstuff mine, but I can fit a couple of pork shoulders on it. Fashioning yourself an upper rack is easy and gives you a lot more room, too. Extra room is also nice because chicken wings sure take up a lot of room, plus you'll want to do all your vegetables on there, too. I don't know what it is, but asparagus, specifically, is 1000x better on a smoker even though it doesn't take long to heat up.