Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
The Water Cooler
General Discussion
Who's smokin/grillin what this weekend?
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="Coded-Dude" data-source="post: 2753762" data-attributes="member: 16918"><p>Yes...too much smoke can bitter the meat which is why many wrap. That, and keeping the moisture in are the only two valid reasons I know of(although the latter is not necessary if you do it right). It can be done without wrapping, but it really depends on what kinds of wood you are using. Hickory and Mesquite are the biggest culprits(that I know of). When I did my 10lb pork shoulder on memorial day(13 hours), I used a combination of hickory and cherry. It tasted great out of the grill, but after reheating it a day or two later I could taste a little smoke bitterness. It was still damn good, but I think had I only used hickory and not mixed in the cherry it would have been much more bitter. /prefers smoking with fruit wood of any kind(cherry, peach, apple, pear, etc.)</p><p></p><p>I'll probably do a nice sized brisket in the next week or two if my busy schedule allows it. Although I will likely use my tried and true sous vide method as it does wonders for tougher meats..</p><p></p><p>Since we are on the subject of smoking...how many of you leave the backstrap on a pork shoulder? I usually take mine off because I love bark and it gives you way more surface area to create a good bark.</p></blockquote><p></p>
[QUOTE="Coded-Dude, post: 2753762, member: 16918"] Yes...too much smoke can bitter the meat which is why many wrap. That, and keeping the moisture in are the only two valid reasons I know of(although the latter is not necessary if you do it right). It can be done without wrapping, but it really depends on what kinds of wood you are using. Hickory and Mesquite are the biggest culprits(that I know of). When I did my 10lb pork shoulder on memorial day(13 hours), I used a combination of hickory and cherry. It tasted great out of the grill, but after reheating it a day or two later I could taste a little smoke bitterness. It was still damn good, but I think had I only used hickory and not mixed in the cherry it would have been much more bitter. /prefers smoking with fruit wood of any kind(cherry, peach, apple, pear, etc.) I'll probably do a nice sized brisket in the next week or two if my busy schedule allows it. Although I will likely use my tried and true sous vide method as it does wonders for tougher meats.. Since we are on the subject of smoking...how many of you leave the backstrap on a pork shoulder? I usually take mine off because I love bark and it gives you way more surface area to create a good bark. [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Water Cooler
General Discussion
Who's smokin/grillin what this weekend?
Search titles only
By:
Top
Bottom