Smoked my first meat today....

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Lockhart,_Texas_BBQ_and_Big_Red_at_Kreuz.webp
 
wob said:
This thread has jumped the shark.
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Yeah, but it really makes me want to come to the barbeque cook-off, just to hear the smack talking.

I could make a Norwegian BBQ. I guess I'd have to brine the pork butt in lutefisk lye or something.
 
Atticus said:
BBQ isn't "quality meat." It's a method of preparing what would otherwise be crappy meat and making into ambrosia. Barbecued veal is one of the most fxxxed up idiotic things I have ever heard in my entire life and it is so patently homoerotic that I am surprised that even you would come up with it. Don't forget barbecued caviar and barbecued truffles, Julia Childmolester.
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liam's ass jut got bbq'd.
 
Brian in Oregon said:
My mom (a Texican) made oven pork ribs, with the meat falling off the bone, in her own sauce. Good stuff, but it wasn't BBQ. No smokey flavor. Yet, it was more enjoyable to eat than most of the local BBQ places, because they don't cook the meat enough. You have to knaw at it and a lot of meat is left on the bones. She usually served her ribs on a bed of fried saurkraut, with steak fries so large you could side your house with them.

As for this Big Chief Smoker, I dunno if it is possible to cook a large chunk of meat completely in it, even if it is cooked all day. I don't think it gets hot enough. They work great for jerky and fish, but that ain't a pork shoulder. I'm not worried, because after I get some experience I'll know what to look for in a dedicated grill/smoker, maybe even make my own.

Someone mentioned in this thread to get the meat temp up to 225, whereas I went to 170. Care to elaborate on that?

And, unless this thread has been hijacked enough, anyone care to share marinades and BBQ bastes?
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No the air temp in the smoker should be 225; that post was poorly written. I smoke a Boston butt to an internal terperature of 185 using a smoker at 225. It takes at least 180° to break down the fibers and make it tender.

It will get there, it takes time, and low and slow is what makes it good.

I can tell from your photo that we are not talking about the same thing though. I am talking pulled pork. When it reaches 185° wrap it in foil and let it rest for 20 minutes, then pull (shred) it with two big forks. If it doesn't shred easily then you didn't cook it long enough. Put on some bread and add a sauce if you like. Heaven.

If you're in a hurry it won't be as good, but if you're in a hurry you can make it 75% as good by smoking for two or three hours at 225° and then wrapping in foil and finishing in your oven at 250-275° for a few more hours.
 
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120°F/50°C -- Meat develops a white opacity as heat sensitive myosin denatures. Coagulation produces large enough clumps to scatter light. Red meat turns pink.

140°F/60°C -- Red myoglobin begins to denature into tan colored hemichrome. Meat turns from pink to brown-grey color.

140°F/60°C -- Meat suddely releases lots of juice, shrinks noticebly, and becomes chewy as a result of collagen denaturing.

160°F/70°C -- Connective tissue collagen begins to dissolve to gelatin.

NOTES: At 140°F changes are caused by the denaturing of collagen in the cells. Meat served at this temperature med-rare is changing from juicy to dry. At 160°F/ 70°C connective tissue collagen begins to dissolve to gelatin. This however is a very lengthy process. The fibers are still stiff and dry but meat seems more tender. Source: Harold McGee -- On Food and Cooking


http://www.edinformatics.com/math_science/science_of_cooking/slow_cooking.htm
 
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