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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-02-2012, 08:38 PM | #16 | ||
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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07-02-2012, 08:47 PM | #17 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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Sugar doesn't burn until 350 so that's not the issue. It's probably the amount of time and intensity of the smoke.
Are you able to share this amazing injection recipe? |
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07-03-2012, 05:53 AM | #19 |
Full Fledged Farker
Join Date: 05-17-11
Location: Baltimore, Maryland
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I use standard kingsford charcoal with chunks of apple wood. I do not soak the wood as I thought that I saw somewhere that soaked wood isn't wet any deeper than the first 1mm around the circumference of the wood and this evaporates about 10 sec into the burn? Not sure.
About the cleanliness of the fire. My method is the minion method where I have about 3/4 of the fire area with unlit coal and then I dump in about 1/2 chimney of lit coal. Then i toss in wood. Throughout the process I'll add in unlit coal. I do not oversmoke throughput the process. I'll have soft smoke for the first 6 or so hours then no more smoke after.
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Weber Performer, 18.5" WSM, UDS. |
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07-03-2012, 05:54 AM | #20 | |
Full Fledged Farker
Join Date: 05-17-11
Location: Baltimore, Maryland
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07-03-2012, 06:38 AM | #21 |
Take a breath!
Join Date: 03-11-12
Location: phoenix,arizona
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if it does not taste burned then its okay-i try to use the least sugar in general to cut calories relying more on water-logged hickort for the flavor and the marinades overnight
http://thebarbecuemaster.net
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alan weber smoker,one touch,go anywhere,masterbuilt |
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07-03-2012, 07:21 AM | #22 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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This is 100% smoked over Hickory, trust me, its not burnt.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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07-03-2012, 07:35 AM | #23 |
Full Fledged Farker
Join Date: 05-17-11
Location: Baltimore, Maryland
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Awesome! Let's focus on this picture. Now I know these aren't burnt but they are black. They look amazing but they are very dark. Did you use sugar anywhere in the cook? This is exactly what I'm talking about.
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Weber Performer, 18.5" WSM, UDS. |
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07-03-2012, 07:06 PM | #24 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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I use quite a bit of Turbo sugar but these cooked 10 hrs, unfoiled. This is what proper bbq should like. The bark is smokey, sweet n salty, not burnt tasting at all.
YMMV.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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07-03-2012, 07:13 PM | #25 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Here are some that I have done, either on a kettle or UDS, always over a mixture of lump, briquettes and applewood, sometimes pecan or peach too.
All of these have sugar in the rub, usually turbinado and I am pretty sure the heat is always around 270F to 280F as that is where I run my cookers normally. There is a range of colors, and some of it appears burned. There is no carbon taste at all to any of these. I believe it is not the sugar, if you are getting burned flavors, look to the fire and how clean it is burning.
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07-07-2012, 06:38 AM | #26 |
Full Fledged Farker
Join Date: 05-17-11
Location: Baltimore, Maryland
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So I think its worth posting some results. After reading the above info I realize that a sugary rub, mop, or injection is not the devil. In fact many of you show that you can use this stuff without getting the meat black. Yesterday I focused on not oversmoking, rather than cutting out the sugar. So for 12 hours I only used 3 small wood chucks (seasoned apple in chunks about the size of my fist or a bit larger). No smoke was added during the last few hours. Wood was added only during the first 6 hours, ever other hour.
I used Chris Lillys Injection which was awesome. None of the meat was charred black and I attribute it to less smoke. I "live blogged" the whole smoke day at http://www.grilling24x7.com/smokeday.shtml so the exact temperatures and about 15 photos are up there. Briefly, I aimed for 250 degrees, Kingsford charcoal, minion method, apple wood chunks on the 18.5 inch WSM. After 12 hours none of the meat was black. Everything was perfect.
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Weber Performer, 18.5" WSM, UDS. |
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07-07-2012, 08:05 AM | #27 |
On the road to being a farker
Join Date: 01-10-10
Location: peoria,il
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dangit, now im hungry...........
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07-07-2012, 08:12 AM | #28 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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07-07-2012, 08:13 AM | #29 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Glad you worked out your issues 'Grilling24x7' ..... . |
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Tags |
black, brisket, pork, rub, sugar |
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