rikun
Full Fledged Farker
Yeah, I know this sounds kinda crazy, but does anyone else get that sh*tty smell with big meats after they are cooled down?
No matter what wood I use, what cooker I use, or how long I put smoke on my butts or briskets, they pretty much always smell like sh*it after I've cooled down the leftovers (or the whole meats if reheating later on). I think it's the combination of smoke and fat that makes the smell, but I'm not sure. The smell is almost a bit gamy, but more biased on the sh*tty side...
They taste good, the meat is handled properly, it's fresh and apart from the smell there is nothing wrong with my butts/briskets. Also, the smell goes away after I reheat the meat! It's almost like they smell like that only when they are cold. I think it's more pronounced with butts, but it's also present with briskets. A bit different, but still there.
I don't think the smell is there with less fatty meats like pork tenderloin, or chicken. Maybe because it spends less time in the smoker, or maybe because of the lower fat content.
And it's just not me, my wife's nose also agrees on this. I cook with these smokers: several UDS', DIY big baby double drum stickburner and BGE Large.
No matter what wood I use, what cooker I use, or how long I put smoke on my butts or briskets, they pretty much always smell like sh*it after I've cooled down the leftovers (or the whole meats if reheating later on). I think it's the combination of smoke and fat that makes the smell, but I'm not sure. The smell is almost a bit gamy, but more biased on the sh*tty side...
They taste good, the meat is handled properly, it's fresh and apart from the smell there is nothing wrong with my butts/briskets. Also, the smell goes away after I reheat the meat! It's almost like they smell like that only when they are cold. I think it's more pronounced with butts, but it's also present with briskets. A bit different, but still there.
I don't think the smell is there with less fatty meats like pork tenderloin, or chicken. Maybe because it spends less time in the smoker, or maybe because of the lower fat content.
And it's just not me, my wife's nose also agrees on this. I cook with these smokers: several UDS', DIY big baby double drum stickburner and BGE Large.
