Kev Posted May 22, 2020 Share Posted May 22, 2020 This was my first attempt at smoking anything, took about 7 hours before I took off smoker with temp probe showing 95°c. I think it went well, definitely not a set and forget smoker, bit of modding needed to access charcoal easier. 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 22, 2020 Share Posted May 22, 2020 Looks a great cook. 👍 Quote Link to comment Share on other sites More sharing options...
TrulySNAFU Posted May 22, 2020 Share Posted May 22, 2020 6 hours ago, Kev said: I took off smoker with temp probe showing 95°c. I had a few times some supermarket short ribs on the kettle, but below 100C they were all a bit chewy. So I wonder how your cook came out with 95C? Quote Link to comment Share on other sites More sharing options...
Kev Posted May 22, 2020 Author Share Posted May 22, 2020 11 minutes ago, TrulySNAFU said: I had a few times some supermarket short ribs on the kettle, but below 100C they were all a bit chewy. So I wonder how your cook came out with 95C? They were a little chewy but only a little and the daughter approved too Quote Link to comment Share on other sites More sharing options...
TrulySNAFU Posted May 22, 2020 Share Posted May 22, 2020 2 minutes ago, Kev said: They were a little chewy but only a little and the daughter approved too If the daughter approves you've done them right! I ordered now from two online butchers. The problem with the supermarket produce is that you always get a big and a small one because the package weight is more important than the quality... Quote Link to comment Share on other sites More sharing options...
Kev Posted May 22, 2020 Author Share Posted May 22, 2020 27 minutes ago, TrulySNAFU said: If the daughter approves you've done them right! I ordered now from two online butchers. The problem with the supermarket produce is that you always get a big and a small one because the package weight is more important than the quality... I ordered off gridiron meat Quote Link to comment Share on other sites More sharing options...
TrulySNAFU Posted May 22, 2020 Share Posted May 22, 2020 3 minutes ago, Kev said: I ordered off gridiron meat The last four cooks O made with Ocado short ribs. The were nice, except of the uniformity. The next will be from Hook'n'Block or from Campbells. Quote Link to comment Share on other sites More sharing options...
Tabs Posted May 23, 2020 Share Posted May 23, 2020 Looks good Kev! If you're looking to get them more tender next time let them come up to 95 and then check them periodically for tenderness by inserting a wooden skewer. If it slides in like a hot knife in butter you're good to go. If not leave them on. Once they hit that sweet spot taken them off, wrap in a towel and put it in a coolbox. Can't stay in there for hours and be served when you want. Both brisket and short rib are done when they're done. Finishing temps are only a guide and every price of meat is different. Quote Link to comment Share on other sites More sharing options...
Justin Posted May 23, 2020 Share Posted May 23, 2020 You might consider double wrapping in foil and putting in cool box to let them rest for 30 mins. They will stay hot enough and may tenderise more. The temp can go up 5c during a rest. Good work on keeping the temp on the smoker at 120c. Quote Link to comment Share on other sites More sharing options...
Kev Posted May 23, 2020 Author Share Posted May 23, 2020 1 hour ago, Justin said: You might consider double wrapping in foil and putting in cool box to let them rest for 30 mins. They will stay hot enough and may tenderise more. The temp can go up 5c during a rest. Good work on keeping the temp on the smoker at 120c. It was very hands on to keep the temp Quote Link to comment Share on other sites More sharing options...
Justin Posted May 23, 2020 Share Posted May 23, 2020 I understand. I am happy to keep within 20 degs or so as a tolerance. Quote Link to comment Share on other sites More sharing options...
Kev Posted May 23, 2020 Author Share Posted May 23, 2020 12 minutes ago, Justin said: I understand. I am happy to keep within 20 degs or so as a tolerance. That’s good to know going forward, think I got hung up on temp of bbq an kept feeding the fire Quote Link to comment Share on other sites More sharing options...
Tabs Posted May 23, 2020 Share Posted May 23, 2020 Without sounding like the 40 year old virgin, my first time was like that 😁 Quote Link to comment Share on other sites More sharing options...
Kev Posted May 23, 2020 Author Share Posted May 23, 2020 55 minutes ago, Tabs said: Without sounding like the 40 year old virgin, my first time was like that 😁 😂 Quote Link to comment Share on other sites More sharing options...
Justin Posted May 23, 2020 Share Posted May 23, 2020 We have all been their mate. Quote Link to comment Share on other sites More sharing options...
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