MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 01-17-2021, 12:02 AM   #1
BBQEsquire
Knows what a fatty is.
 
BBQEsquire's Avatar
 
Join Date: 08-22-17
Location: South Florida
Default Hiding The Smoke

So, I went to a friend's house, a fellow Smoker, for a small get together. He was raving about his new seasoning profiles. As usual, the meat was cooked properly and was well seasoned. However, there was one big problem. I did not taste any smoke...or very little.

Now, the gentleman and I have a great relationship. We are honest to a fault about everything, especially BBQ. I told him that his seasonings overwhelmed the smoke. I told him that I'd be damned if I smoked something for 4 plus hours and not taste smoke. He actually agreed with me. Typically, he is a SPGOP guy. He thanked me for my honesty. I told him, "the next time you want to waste good Hickory, just give it to me."

Brethren, have you ever experienced BBQ that was so over-seasoned that it hid the smoke?
__________________
The Only Thing Better Than Getting Some Is Getting Ready To Get Some!
BBQEsquire is offline   Reply With Quote




Old 01-17-2021, 06:00 AM   #2
bschoen
Babbling Farker
 
Join Date: 12-27-17
Location: State of Denial
Name/Nickname : Bruce
Default

It seems to me that if it was (over)seasoned to the point of masking the smoke it would be inedible. But you said it was good, just not smokey. I would look for another cause of lack of smoke.
bschoen is offline   Reply With Quote


Thanks from:--->
Old 01-17-2021, 06:55 AM   #3
Nuco59
Babbling Farker
 
Join Date: 08-18-13
Location: Texas
Default

BBQ over seasoned to the point it covered up the smoke flavor? I have not -not sure if it's even possible. I treat smoke as a seasoning- it should not be the predominant thing tasted. I've had food -mainly cooked by others-that had just a faint hint- and I've had some with such heavy smoke that gave me the smoke belches hours later.

I greatly prefer the former over the latter.

Was the wood too dry? Cooked in deep or covered foil pans -not allowing some good smoke penetration? In either case, you could have a reduced smoke flavor. I might say it's "lacking/ could use more" but not that it's "covered up"
__________________
I started out with nothing and I got most of it left.
Nuco59 is offline   Reply With Quote


Thanks from:--->
Old 01-17-2021, 07:18 AM   #4
Lynn Dollar
is One Chatty Farker
 
Join Date: 01-19-18
Location: Oklahoma City
Name/Nickname : A man named Lynn
Default

I wonder whether there's any smoke flavor in competition barbecue. I watch BBQ Pitmasters and look at everything they put on the meats and think how could anyone taste smoke.


Local comp guy here, Travis Clark, whose won the Jack Daniels and the American Royal, says he could not eat three bites of his comp brisket because its flavored for the one bite a judge will take.


So yeah, I think its very possible for marinades, injections, rubs, and sauces to hide smoke flavor.


What's that thing about using sauce, that if the barbecue is done right, there's no need for sauce. Sauce is something ya put on bad barbecue to hide the flavor. Not saying I agree with that, just saying its a thing.


Also, depends on type of smoker ............. is it pellet, charcoal/chunk, or stick burner .......... each one of those is going to have a different level of smoke flavor.
Lynn Dollar is offline   Reply With Quote


Old 01-17-2021, 07:53 AM   #5
jzadski
Babbling Farker

 
jzadski's Avatar
 
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
Default

A guy at work a while back got an egg so he was asking for advice. The next week he came back saying it was the best pulled pork he ever had and proceeded to say that he put it on wrapped in foil then the last about 1/2 he crisped it up on high heat Me another smoker tried to explain to him that he didn't actually smoke it....but, he just didn't get it. Oh well, he was happy at least. Maybe your friend wrapped it too early?
__________________
14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36"
jzadski is offline   Reply With Quote


Old 01-17-2021, 07:56 AM   #6
chingador
is One Chatty Farker

 
chingador's Avatar
 
Join Date: 10-18-06
Location: Houston, TX
Default

Pellet cooker?
__________________
______________________________________________

Rec Tec 590 Stampede, Primo Oval XL, Weber 26" Kettle with Gabby Grills Santa Maria attachment. Lonestargrillz 42" pellet grill on order.
chingador is offline   Reply With Quote


Old 01-17-2021, 08:06 AM   #7
woody1949
Got Wood.
 
Join Date: 12-19-20
Location: Sapulpa, Oklahoma
Name/Nickname : Larry
Default Amen Brother.

Quote:
Originally Posted by Lynn Dollar View Post
I wonder whether there's any smoke flavor in competition barbecue. I watch BBQ Pitmasters and look at everything they put on the meats and think how could anyone taste smoke.


Local comp guy here, Travis Clark, whose won the Jack Daniels and the American Royal, says he could not eat three bites of his comp brisket because its flavored for the one bite a judge will take.


So yeah, I think its very possible for marinades, injections, rubs, and sauces to hide smoke flavor.


What's that thing about using sauce, that if the barbecue is done right, there's no need for sauce. Sauce is something ya put on bad barbecue to hide the flavor. Not saying I agree with that, just saying its a thing.


Also, depends on type of smoker ............. is it pellet, charcoal/chunk, or stick burner .......... each one of those is going to have a different level of smoke flavor.
I am always suspicious when I get a plate of meat that has already been covered in sauce.............I say let the meat speak fort itself........use the sauce as a condiment ........sparingly
woody1949 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 01:13 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts