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Old 12-06-2013, 04:56 PM   #10
Schmoke
On the road to being a farker

 
Join Date: 12-17-12
Location: Richmond, VA (Pittsburgh PA native)
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>> Any benefit to letting them sit out for an hour or so before going in the smoker

Letting them sit out ONE hour ... though it will be *better* than straight-from-fridge, one hour isn't enough. I agree with earlier posts, there'll be too much well-done and not enough pink in the middle.

I'm thinking ... four hours. Ok, at least three.

If you have time, YES trim, to 1/8" to 1/4" fat. THEN rub with salt. THEN sit for four hours.

That's what I would do.

J
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Brinkmann Southfork.
Grill Dome.
Kettle Pizza kit within a Weber Silver.
Homemade mortarless bread oven.

KCBS member ... primarily so I can get into Restaurant Depot.

Purple and pink Thermapens. The slow ones, as I'm not competitive.
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