| spanky |
| (Veteran Tracker) |
| 06/26/08 05:41 PM |
Start or Finish
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We have talked about smoking, and I have a question. Do you smoke the meat at the begining when the meat is raw or when the meat is almost cooked.
I believe, and it's just me, that at the begining is the best and here is why.
As meat cooks it is less porous, meaning that the meat closes up, as heat is applied.It would seem that if this is so it would be harder to get smoke throught the meat, and just not on the outer layer.
Therefore if my statement is true, you could actually smoke the meat at the begining, to achieve a more all thru smoke than at the end.
For your consideration...........
| Crazyhorse |
| (THF Celebrity) |
| 06/26/08 07:39 PM |
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Re: Start or Finish
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I feel pretty muchily the same way about it.
Once the meat has been seared over, there is not much going to penetrate it, including smoke. JMO.
| atascosa_red |
| (Pro Tracker) |
| 06/26/08 07:51 PM |
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Re: Start or Finish
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Most of the barbeque outfits smoke their meats the whole time they are cooking it, don"t they? I know Bill Millers smokes theirs with oak for the whole process. I am not saying that is real bbq but I know that is what they do cuz I do work for them!!
| Sethfish |
| (THF Trophy Hunter) |
| 06/26/08 08:09 PM |
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Re: Start or Finish
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From the start
| easton1025 |
| (Pro Tracker) |
| 06/26/08 09:31 PM |
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Re: Start or Finish
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the "smoke ring" on smoked meats is developed the first 2 hours of smoking..Like others here i always smoke then wrap if need be..
| Guy |
| (THF Trophy Hunter) |
| 06/26/08 09:54 PM |
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Re: Start or Finish
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Smoke pretty much enters the meat the first 10 minutes, if you wanted too, you could then put it in the oven, cook it for 5 hours, and it would still have a good smoke taste. Smoking all the way thru is better, but just making a point.
One thing I try not to do is give meat a big dose of smoke right before serving, that not good, that is like eating an ashtray.
So for that reason, I usually give my bbq a big dose of smoke up front (this is normal anyway because when a fire is just starting, it smokes a lot), and I usually wrap my meat, or at least cover it, so it does not turn meat black, even if you wrap it good, smoke goes thru everything, then the later half of the BBQ time I let the vents open, and let the fire burn clean (all coals) this results with minimal if any smoke. That’s how I roll.
| 11BSquadScoutSniper |
| (Pro Tracker) |
| 06/29/08 11:07 AM |
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Re: Start or Finish
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NO NO NO NO
you cant upset the smoking gods. It is very important to follow these steps= First make sure your meats are room temp before making there way to the smoker as to not shock the meat (makes it bitter) second season with your dry rub as if you use any sauces too early the sugars in the sauce will over carmelize and the sauce will burn long before the meat is done, third place meat in the smoker over low indirect heat (have no heat directly below the meat)the key to good bar b q is LOW AND SLOW. it should take 6-8 hours for a good pork shoulder. If you dont have a grill with a fire box get a barrell grill and place all cooking woods on the end farthest from the stack and put the meat under the stack. Also DO NOT open the lid every so often just let it go. Happy B-B-Q'ing.