wayne_sw
04-06-2015, 01:35 PM
I've been doing briskets for awhile now. This weekend it came to my attention that my MIL isn't a big fan of the smoke taste. She has always loved my cooking and the comment is taken with a grain of salt because she's on chemo so she's the first to admit her taste buds are out of whack.
It did get me thinking though and I couldn't really taste much smoke in it at all anyways. My wife concurred that there was no definable smokiness to it as far as she could tell either.
Has anyone else noticed a tendency to get used to something and not notice it anymore?
The cook:
11lb packer on my UDS HnF-ish.
About 50-60 briquets (just a guess). Filled my 12x12 basket about 2 inches deep. Using Kingsford Competition
I was out of wood chunks but had a bag of the chips so I put a couple handfuls of apple sprinkled around the over the briquets.
I lit 12 briquets in my chimney and put them in the UDS basket after they were glowing red.
I let the UDS come up to about 200 then put a water pan on the lower tray to the side. Then put my meat on with the fat cap down and the point over the water tray to protect the thin side a bit from direct heat.
Closed the lid and watched till temp hit about 300 and closed off one of the three vent holes on the bottom. Smoke was rolling pretty good at that point.
Closed off the other vent at 325 and let it go for the next 4 hours. My temp started dropping towards the end which was ok as it had just hit about 166. So I pulled, double foil wrapped and put it in the oven @ 350 for about 45 - 60 mins till it hit about 200 and probe checked it. All good so I turned off the oven and we headed over for dinner. Started slicing and it had a beautiful 1/4" pink ring around it, smelled heavenly and tasted great.
It did get me thinking though and I couldn't really taste much smoke in it at all anyways. My wife concurred that there was no definable smokiness to it as far as she could tell either.
Has anyone else noticed a tendency to get used to something and not notice it anymore?
The cook:
11lb packer on my UDS HnF-ish.
About 50-60 briquets (just a guess). Filled my 12x12 basket about 2 inches deep. Using Kingsford Competition
I was out of wood chunks but had a bag of the chips so I put a couple handfuls of apple sprinkled around the over the briquets.
I lit 12 briquets in my chimney and put them in the UDS basket after they were glowing red.
I let the UDS come up to about 200 then put a water pan on the lower tray to the side. Then put my meat on with the fat cap down and the point over the water tray to protect the thin side a bit from direct heat.
Closed the lid and watched till temp hit about 300 and closed off one of the three vent holes on the bottom. Smoke was rolling pretty good at that point.
Closed off the other vent at 325 and let it go for the next 4 hours. My temp started dropping towards the end which was ok as it had just hit about 166. So I pulled, double foil wrapped and put it in the oven @ 350 for about 45 - 60 mins till it hit about 200 and probe checked it. All good so I turned off the oven and we headed over for dinner. Started slicing and it had a beautiful 1/4" pink ring around it, smelled heavenly and tasted great.