Post new topic Reply to topic  [ 7 posts ] 


Author
Search for:
Message

Offline
Chitown-Angler

Joined: 04:22pm - Feb 13,05
Posts: 112
Location: Plainfield

Post Posted: 05:53pm - Dec 29,10 
Top  
My wife got me a smoker for Christmas and I would like to try it this weekend. Wonder what would be the best cut of beef to try smoking.
Thanks for any info

Tim

_________________
Get The Net

 Profile  

Offline
Chitown-Angler

Joined: 06:32am - Dec 13,10
Posts: 182
Location: chicago

Post Posted: 05:56pm - Dec 29,10 
Top  
try to get your hands on some kobe beef. 1" fillets

 Profile  

Offline
Chitown-Angler
User avatar

Joined: 07:36pm - Feb 11,06
Posts: 258
Location: Romeoville IL

Post Posted: 06:45pm - Dec 29,10 
Top  
A BRISKET BUT COSTLY

 Profile  

Offline
Chitown-Angler
User avatar

Joined: 05:51am - Aug 20,03
Posts: 3482
Location: Orland Park, IL

Post Posted: 07:12am - Dec 30,10 
Top  
I have tried to smoke 3 different pieces of beef, all turning out fair to poor, ending up in Chili come monday.

A 6lb pork shoulder for about $11 turned out GREAT all the time. I have done some chicken, turkey breasts, and polish sausage. All turned out great. Beef and Salmon have been tricky for me.

_________________
Bass is for guys that can't catch walleyes.......or coho.
I troll because I have too, I jig because I want to!

 Profile WWW  

Offline
Chitown-Angler

Joined: 06:47pm - Feb 10,03
Posts: 9747
Location: West Burbs

Post Posted: 07:25am - Dec 30,10 
Top  
JohnN makes a killer Brisket but I have to go with Komo on this one. Reach out for JohnN, his brisket comes out perfect!

Big fan of the pork shoulder.

_________________
A man wrapped up in himself makes a very small bundle.
Benjamin Franklin

 Profile  

Offline
Salmon Unlimited Member
Salmon Unlimited Member
User avatar

Joined: 09:09am - Mar 15,09
Posts: 4187
Location: north side

Post Posted: 12:00pm - Dec 30,10 
Top  
Mark Komo wrote:
.
Beef and Salmon have been tricky for me.

mark Queequeg wrote a post that makes smoking salmon great and it comes out great every time he covered everything from brine to temps*
viewtopic.php?f=1&t=43736&hilit=smoking+salmon%2F+fish
give this a read and your salmon smoking troubles will be over.
dd

_________________
God created whiskey so the Irish wouldn't rule the world
dd

 Profile  

Offline
Chitown-Angler

Joined: 03:19pm - Nov 24,06
Posts: 806
Location: Lombard

Post Posted: 08:02pm - Dec 30,10 
Top  
Brisket is good, but 12 hrs is recommended. The idea of bbq/smoking is to take a poor cut of meat, and cook it low and slow for a long time. This breaks down all the connective tissue, and makes it nice and tender. There is cold smoking, and hot smoking. Do a little research and you should be able to come up with what you think is best for you. Pork shoulder is a good starter, it's fatty enough that it won't dry out if you over cook it. A lot of meats/fish need to be brined. Trial and error is another good method. I smoke a lot of meats at work, so if you have any questions ask, and hopefully I can help. Mops

 Profile  
Display posts from previous:  Sort by  
Post new topic Reply to topic Latest Topics  [ 7 posts ] 

Board index » The Podium » Food for thought
Jump to:  


Who is online

Users browsing this forum: No registered users and 2 guests

You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum