1. Welcome to Tundras.com!

    You are currently viewing as a guest! To get full-access, you need to register for a FREE account.

    As a registered member, you’ll be able to:
    • Participate in all Tundra discussion topics
    • Transfer over your build thread from a different forum to this one
    • Communicate privately with other Tundra owners from around the world
    • Post your own photos in our Members Gallery
    • Access all special features of the site

Everything smoking...meat smoking !! Tips, tricks, and recipes + (poll added)

Discussion in 'Food Talk' started by Pudge, Feb 11, 2017.

?

What kind of smoker do you have?

This poll will close on Sep 27, 2024 at 9:10 PM.
  1. Electric

    58 vote(s)
    12.6%
  2. Propane

    30 vote(s)
    6.5%
  3. Pellet pooper

    234 vote(s)
    50.9%
  4. Stick burner

    41 vote(s)
    8.9%
  5. Charcoal

    95 vote(s)
    20.7%
  6. Ceramic/Egg/Kamado

    69 vote(s)
    15.0%
  7. Homemade

    21 vote(s)
    4.6%
  8. Other

    14 vote(s)
    3.0%
Multiple votes are allowed.
  1. Aug 12, 2022 at 12:03 AM
    #2191
    PermaFrostTRD

    PermaFrostTRD Tumescent Member

    Joined:
    Sep 20, 2016
    Member:
    #4612
    Messages:
    2,681
    Gender:
    Male
    Northern NY
    Vehicle:
    2019 CrewMax MGM Grocery Getter
    limited wannabe, suspension and tire improvements
    Do some searching on “ stalls “ and “ Texas Crutch” and that’ll give you some “why” and how to combat it.
    Here’s a good one:
    https://amazingribs.com/more-technique-and-science/more-cooking-science/understanding-and-beating-barbecue-stall-bane-all/?p=22469


    happy smoking. And like mentioned above, unless you’re competing, taste/tenderness is all that matters. Enjoy! It’s fun and a good way to empty a few beer cans.
     
    Terndrerrr[QUOTED] likes this.
  2. Aug 12, 2022 at 5:08 AM
    #2192
    aperezsh

    aperezsh Blessed are the peacemakers

    Joined:
    Dec 31, 2015
    Member:
    #2349
    Messages:
    2,222
    Gender:
    Male
    First Name:
    Ali
    cal-exit landed in GA
    Vehicle:
    16 Tundra SR5 4x4 Crew Max Magnetic Gray Metallic
    A little this and that...Broke now
    I got a rec teq 540 for about a year and a half now. It holds temps really well and makes and amateur cook like me way better than my skill set. Smoke on!
     
    Patch999 and PermaFrostTRD like this.
  3. Aug 12, 2022 at 6:41 AM
    #2193
    FredB32

    FredB32 New Member

    Joined:
    Sep 5, 2019
    Member:
    #35621
    Messages:
    559
    Gender:
    Male
    First Name:
    Fred
    Vehicle:
    2011 TRD RW
    I don't ever wrap anything, personally, but lots of people do. 197 seems like a really high temp for the stall to hit, it's typically around 160-165. It looks like it came apart easily enough, so it might just be one of those things with some pieces of meat being "unique". I typically run mine to 203-207ish. At the normal 225-245 temps, you're not going to overcook it, regardless, to temp isn't that critical. It's more of the time @ temp than the ultimate internal temp (i.e. 2 hours @ 200 IT will melt and render more fat than a run from 200-205 over the span of 30 mins, if that makes sense). So if it stalled and sat a while for real at that 195-197, you probably did just fine.

    There's lots of resources out there, but meat will only typically take on so much smoke up to a certain temp, so after it hits that on the outside, you can run the temp higher for a faster cook and won't really impact the smoke flavor at all. I would hazard a guess that most of the smoke is taken in within the first hour or so.
     
    Terndrerrr[QUOTED] likes this.
  4. Aug 12, 2022 at 6:42 AM
    #2194
    FredB32

    FredB32 New Member

    Joined:
    Sep 5, 2019
    Member:
    #35621
    Messages:
    559
    Gender:
    Male
    First Name:
    Fred
    Vehicle:
    2011 TRD RW
    You're spot-on. That's why I asked how the taste was. I've had meat with a great smoke ring but not much actual smoke, and vice versa. But it does look cool :D
     
    JMB[QUOTED] likes this.
  5. Aug 12, 2022 at 8:25 AM
    #2195
    Terndrerrr

    Terndrerrr guzzling dealer repellent

    Joined:
    Jul 8, 2019
    Member:
    #32965
    Messages:
    4,911
    Gender:
    Male
    Music City
    Vehicle:
    Dual 5.7s
    TRD Fox, RAS, 285/75 DTs, dual battery, SS3 Pro
    The weather changed and rain moved in. I was wondering if that had something to do with the stall.
    I wrapped it tight at the suggestion of a friend; he said doing that quickly may trap more heat and help melt all that collagen. I’m thrilled with how it came out, even if I don’t yet fully understand everything that happened.
     
  6. Aug 12, 2022 at 8:55 AM
    #2196
    FredB32

    FredB32 New Member

    Joined:
    Sep 5, 2019
    Member:
    #35621
    Messages:
    559
    Gender:
    Male
    First Name:
    Fred
    Vehicle:
    2011 TRD RW
    There's a lot of different stall theories...I believe it's a matter of the hunk of meat hitting an equilibrium point, and the heat reaching the inner, more moist areas. As the moisture moves outward, it cools the meat until as much moisture as is possible is pushed out, at which point the temp starts to climb again. There could be a lot of factors there too - moisture content, size, type, cook temp, even external temp like you said. I've seen people have really short stalls in the normal range (that 160-165ish), but if it rained and got more humid outside, there's a chance it could have been fighting to expel moisture to the outside air, which is now higher in moisture, and less prone to accepting more until it hits a higher temp. Kind of makes sense if you think through it.

    Wrapping basically seals all that in, and the inside of the meat reaches a faster equilibrium with the external air (of which there isn't much in a tightly-wrapped hunk of meat), so it pushes through that stall faster. I tend to like my meat a little more on the "dry" side when it comes to actual moisture content, hence the no wrapping (I don't wrap ribs either, lots of people love the mushy fall-of-the-bone "ideal", but I'm just not a fan) or injecting anything. Every injected meat I've eaten from somewhere always feels slightly mushy to me, and tastes weirdly watered down with whatever the injection was; I don't think the standard apple juice adds anything positive to a good pork butt, as the flavor of the meat is pretty good on its own. But that's personal preference.
     
  7. Aug 12, 2022 at 9:54 AM
    #2197
    JMB

    JMB Not new, just a little old.

    Joined:
    Jan 20, 2014
    Member:
    #156
    Messages:
    6,603
    Gender:
    Male
    First Name:
    John
    Chesapeake, VA
    Vehicle:
    2013 Super White Tundra DC
    5100s all around, 295-70-18 Defenders, 1.25 Spidertrax spacers, BD reverse lights, de-badged, interior LEDs, footwell LEDs, reverse LEDs, ARE cap, front receiver hitch for cooler holder, cooler holder/rod rack, backup camera, Kenwood HU, Westin nerf bars, Husky floor liners, folding rear seats, remote battery posts, plastidip grill chrome, Powder coat bumpers.
    That's also why I leave the sauce on the side when cooking for a group. Tastes range from KC to eastern Carolina to Kraft. I prefer eastern Carolina but have several family members that prefer the other styles.
     
    PermaFrostTRD likes this.
  8. Aug 12, 2022 at 11:45 AM
    #2198
    Pillslinger

    Pillslinger New Member

    Joined:
    Jun 28, 2020
    Member:
    #48612
    Messages:
    858
    Gender:
    Male
    First Name:
    Rollin
    SWMO
    Vehicle:
    2018 Cement TRD CrewMax
    Bed light kit Jerry can mount Badge overlays (removed 2021) Pin stripe / TRD decal / pillar vinyl removal Raised tailgate lettering Center console badge/tray/divider Interior/exterior LED upgrade VLED footwells TVD Vinyl TRD Offroad wheels Icon 17x8 rebound titanium Bubbas Garage grab handles WeatherTech floor mats (Eagle Klaw added) Rough country front shackles (removed 2021) DD SS3 yellow fogs MESO map light replacement Softopper MESO Chrome delete
    This closely follows a remark by Franklin regarding water pans. Basically he theorized that the extra moisture provided by a water pan created a more humidity environment making it more difficult for the meat to lose heat through evaporation. At that critical point around 160 the meat is losing heat due to evap as quickly as you are adding it so you hit a stall. So with more humid air, you get through the stall eaiser and don't lose excess moisture from evap. Kinda strange to have it all scienced it all out, but like you said it makes sense.
     
  9. Aug 13, 2022 at 5:16 PM
    #2199
    Taco-Blender

    Taco-Blender Old Guys Rule

    Joined:
    Sep 17, 2017
    Member:
    #9710
    Messages:
    1,797
    Gender:
    Male
    AZ
    Vehicle:
    2010 DC 4x4
    Listen to everybody else on here and don't over think it man.

    You already have a good grill/smoker. Light it up, get it stable at around 220, throw your butts on around 8pm, and go to bed. Get up in the morning to delicious pork yummyness.

    I'll usually throw 2 or 3, 8/9lbers, on my BGE and call it good. The stall thing will drive you crazy if you let it. Just plop em on there and go to bed. By the time you get up they'll be a perfect 203. Besides you really can't ruin a pork butt unless you're really trying.

    IMG_20190203_073833620.jpg
     
  10. Aug 13, 2022 at 6:50 PM
    #2200
    PermaFrostTRD

    PermaFrostTRD Tumescent Member

    Joined:
    Sep 20, 2016
    Member:
    #4612
    Messages:
    2,681
    Gender:
    Male
    Northern NY
    Vehicle:
    2019 CrewMax MGM Grocery Getter
    limited wannabe, suspension and tire improvements
    Not knocking the “set it and forget it” approach mentioned above but a little beer & a little hot honey or your neighbors maple syrup for your crutch is pretty hoss.
    IMO the difference between a good smoked shoulder/butt and some legendary “cue”
     
  11. Aug 14, 2022 at 2:43 PM
    #2201
    FredB32

    FredB32 New Member

    Joined:
    Sep 5, 2019
    Member:
    #35621
    Messages:
    559
    Gender:
    Male
    First Name:
    Fred
    Vehicle:
    2011 TRD RW
    One other thing that could help I'll highly recommend is a thermometer with a built-in fan to monitor and control the whole thing (I don't recall you saying your have one, but if you do, ignore me). I'm a big Inkbird fan...I actually have one of these for my GMG that I use to cold smoke cheese, and can simplify your life a lot.

    https://www.amazon.com/Inkbird-Blue...mzn1.fos.18ed3cb5-28d5-4975-8bc7-93deae8f9840
     
  12. Aug 14, 2022 at 2:45 PM
    #2202
    FredB32

    FredB32 New Member

    Joined:
    Sep 5, 2019
    Member:
    #35621
    Messages:
    559
    Gender:
    Male
    First Name:
    Fred
    Vehicle:
    2011 TRD RW
    Also - today's endeavor:

    IMG_20220814_090818853.jpg
     
  13. Aug 26, 2022 at 6:18 AM
    #2203
    TeamGoose

    TeamGoose Threat Level Midnight, Michael Scarn

    Joined:
    Jan 3, 2020
    Member:
    #40663
    Messages:
    87
    Gender:
    Male
    Temple, TX
    Vehicle:
    2020 Tundra TSS 4x4 Cement
    OEM LED Headlights, TRD Shifter, Interior LEDs, 6112(1.9) & 5160 reg. height
    Here she is, a little late on the post but…. Lonestar Grilllz 42x20 offset.

    4DD02C9D-913B-4E48-A4DD-86697F4933E1.jpg
    4BAA602B-2435-4553-9BE0-D649663DACDC.jpg
    0AD5BB63-7DB4-4298-8919-F1FFB62C91AD.jpg
    06C1E127-39C4-4D7A-9A92-AA13C18A21C1.jpg
    7159F442-57AE-490E-9B60-C53790B16228.jpg
     
    Last edited: Oct 6, 2022
    OV-1794, aperezsh, Casper3 and 6 others like this.
  14. Sep 24, 2022 at 5:35 PM
    #2204
    Pillslinger

    Pillslinger New Member

    Joined:
    Jun 28, 2020
    Member:
    #48612
    Messages:
    858
    Gender:
    Male
    First Name:
    Rollin
    SWMO
    Vehicle:
    2018 Cement TRD CrewMax
    Bed light kit Jerry can mount Badge overlays (removed 2021) Pin stripe / TRD decal / pillar vinyl removal Raised tailgate lettering Center console badge/tray/divider Interior/exterior LED upgrade VLED footwells TVD Vinyl TRD Offroad wheels Icon 17x8 rebound titanium Bubbas Garage grab handles WeatherTech floor mats (Eagle Klaw added) Rough country front shackles (removed 2021) DD SS3 yellow fogs MESO map light replacement Softopper MESO Chrome delete
    Anybody ever deal with one of these? 20220924_160451.jpg
     
  15. Oct 16, 2022 at 7:07 PM
    #2205
    MatthewPTguy

    MatthewPTguy Not a new member

    Joined:
    Jun 30, 2016
    Member:
    #3727
    Messages:
    1,506
    Gender:
    Male
    Eugene, Oregon
    Vehicle:
    2017 Tundra 5.7 DC TRD MGM
    Borla dual cat back exhaust system, K&N replacement air filter, Headlight Revolution 40" Stealth LED light bar, Headlight Revolution LED fog light replacement bulbs, Line X bed liner, de-badge
    F74EDD5E-8056-4B29-9040-A2A4002F90BF.jpg
    6EF999AE-43FB-4EBF-9CAA-6160CB2D5E9C.jpg 499B7015-D6C7-4F76-B8D2-269746DB48D7.jpg
    4.5 lb chuck roast ( poor man’s brisket )
     
  16. Oct 21, 2022 at 2:36 AM
    #2206
    Trdwillie14

    Trdwillie14 New Member

    Joined:
    Sep 23, 2018
    Member:
    #19743
    Messages:
    2,181
    Gender:
    Male
    First Name:
    Billy
    Vehicle:
    2014 trd off road
    2.5 fox 2.5 ads triple bypass T/C uppers Nfab front bumper Westin rear Bajas Rci skids All pro sliders Icon rxt leafs Stt pros Method 701s 37 Mickey Thompson
    Anyone have a rec tec I’m looking at getting the 1250
     
    PermaFrostTRD and Patch999 like this.
  17. Oct 21, 2022 at 2:37 AM
    #2207
    Trdwillie14

    Trdwillie14 New Member

    Joined:
    Sep 23, 2018
    Member:
    #19743
    Messages:
    2,181
    Gender:
    Male
    First Name:
    Billy
    Vehicle:
    2014 trd off road
    2.5 fox 2.5 ads triple bypass T/C uppers Nfab front bumper Westin rear Bajas Rci skids All pro sliders Icon rxt leafs Stt pros Method 701s 37 Mickey Thompson
    Anyone have the Rec tec 1250 I’m looking at getting one for my 1st smoker
     
  18. Oct 21, 2022 at 4:33 AM
    #2208
    Patch999

    Patch999 SSEM #17 You are what you do when it counts

    Joined:
    Jul 28, 2018
    Member:
    #17466
    Messages:
    3,398
    Gender:
    Male
    First Name:
    Kyle
    TX
    Vehicle:
    2017 Bad@$$ TRD Pro
    I have the 700 and a Bullseye.

    The 700 has been solid. No issues beyond a dent on folding shelf that they sent me a new one for as soon as I told them about it. Holds temp. Cooks meat.

    The Bullseye has had a few issues from the auger backing out to the hinge breaking and a couple other that kept it from cooking. Their customer support is really great. They have called me back on a weekend to try and help me with the issue and have sent whatever parts were needed.
    It's a much cheaper build than the 700 and it shows in the quality. It has been working fine for the last few months.

    I don't think you will regret getting a 1250.
     
    MS22 and Trdwillie14[QUOTED] like this.
  19. Oct 21, 2022 at 6:52 AM
    #2209
    Trdwillie14

    Trdwillie14 New Member

    Joined:
    Sep 23, 2018
    Member:
    #19743
    Messages:
    2,181
    Gender:
    Male
    First Name:
    Billy
    Vehicle:
    2014 trd off road
    2.5 fox 2.5 ads triple bypass T/C uppers Nfab front bumper Westin rear Bajas Rci skids All pro sliders Icon rxt leafs Stt pros Method 701s 37 Mickey Thompson
    Ok great thank you I didn’t know if I should go with the 1250 or 700 but by the time I add the stuff it comes with I figured why not. I don’t know much about smokers i just know this one can get as hot to cook a steak so why not
     
    Patch999[QUOTED] likes this.
  20. Nov 5, 2022 at 12:11 PM
    #2210
    PermaFrostTRD

    PermaFrostTRD Tumescent Member

    Joined:
    Sep 20, 2016
    Member:
    #4612
    Messages:
    2,681
    Gender:
    Male
    Northern NY
    Vehicle:
    2019 CrewMax MGM Grocery Getter
    limited wannabe, suspension and tire improvements
    Wife picked up a shoulder from Costco with the bone removed. Not sure how I feel about it. Cooking a little faster at 225° than I’d like but whatever. Looks good so far and we’ll see how it tastes.
    7852AACE-A7AA-4817-AFC5-C4BDDDE7DADB.jpg
     
  21. Nov 6, 2022 at 6:17 AM
    #2211
    Wrongside

    Wrongside New Member

    Joined:
    May 25, 2016
    Member:
    #3447
    Messages:
    772
    Gender:
    Male
    AB
    Vehicle:
    2016 Tundra
    Just took my first attempt at smoking brisket out. It is unreal good! Still going to let it rest for 4ish hours before we dig in, but I snuck a taste. ;) (should’ve taken a better pic)4D2E7B25-13F5-4736-A0F8-39B2436280F5.jpg
     
  22. Nov 6, 2022 at 7:12 AM
    #2212
    sask3m

    sask3m New Member

    Joined:
    Aug 9, 2018
    Member:
    #17939
    Messages:
    620
    Gender:
    Male
    Alberta
    Vehicle:
    Black 2019 SR5
    Regarding the smoke ring I recall reading somewhere that the temp of the meat, when you throw it on the smoker, has some bearing on it. Can't remember for sure but I think the colder the meat the more the ring.
     
    PermaFrostTRD likes this.
  23. Nov 7, 2022 at 4:57 PM
    #2213
    Taco-Blender

    Taco-Blender Old Guys Rule

    Joined:
    Sep 17, 2017
    Member:
    #9710
    Messages:
    1,797
    Gender:
    Male
    AZ
    Vehicle:
    2010 DC 4x4
    Sweet!! Looks like a good, long cook.
     
    Wrongside[QUOTED] likes this.
  24. Nov 8, 2022 at 4:18 AM
    #2214
    PermaFrostTRD

    PermaFrostTRD Tumescent Member

    Joined:
    Sep 20, 2016
    Member:
    #4612
    Messages:
    2,681
    Gender:
    Male
    Northern NY
    Vehicle:
    2019 CrewMax MGM Grocery Getter
    limited wannabe, suspension and tire improvements
    Update to the “bone removed” pork shoulder.

    it checked all the boxes. The only think I didn’t like was they almost fell apart trying to get them off the grill and into the cooler to rest.


    I really need to write down my rub ingredients. Always turns out great, but I’m always wondering if I forgot one from the spice cabinet when I set it in the fridge overnight
     
    Wrongside and MatthewPTguy like this.
  25. Nov 8, 2022 at 1:27 PM
    #2215
    Wrongside

    Wrongside New Member

    Joined:
    May 25, 2016
    Member:
    #3447
    Messages:
    772
    Gender:
    Male
    AB
    Vehicle:
    2016 Tundra
    It turned out really good! I was a little stressed about screwing up a 16 pound piece of meat, but did okay in the end. I’ve done bacon and a few other small smokes before, but this was the most labor intensive one by far.

    Learnt a few things-

    I’ll smoke it a little less next time, mostly to save on Bradley bisquettes and, from what I’ve read, the meat has absorbed most of the smoke it’s going to by 6 hours.

    And I won’t ‘rest’ it in foil next time. The bark went all soft. I talked with a buddy who is a more experienced smoker and he recommended butchers paper. Says the bark stays as is better.

    Thanks for all the tips and tricks in this thread guys. I’ll be back, I’m hooked now. :)
     
    PermaFrostTRD and DZ_ like this.
  26. Nov 8, 2022 at 4:55 PM
    #2216
    DZ_

    DZ_ New Member

    Joined:
    May 31, 2019
    Member:
    #31242
    Messages:
    485
    Frederick Co., MD
    Vehicle:
    2019 Tundra Crewmax Limited TRD Praux
    I've been eyeballing a Pitts & Spitts pellet grill for a while. Leaning towards the 1250. The things look like works of art from the pictures I've seen and it seems like they've got a great company. Any folks on here had on for a while? Thoughts?

    I've been a life-long lover of barbeque, and have always wanted to tend a fire the old time way, but that won't be happening for the next couple decades at least!
     
  27. Nov 8, 2022 at 7:09 PM
    #2217
    PermaFrostTRD

    PermaFrostTRD Tumescent Member

    Joined:
    Sep 20, 2016
    Member:
    #4612
    Messages:
    2,681
    Gender:
    Male
    Northern NY
    Vehicle:
    2019 CrewMax MGM Grocery Getter
    limited wannabe, suspension and tire improvements
    Congrats. Looked great. Regarding smoke flavor - just like the entire cook process it isn’t about time but temperature. Meat stops absorbing “smoke” flavor between 140°f & 150°f

    so all of my cooks get the specific flavor/type of pellets until that point and just classic mix/competition blend afterwards. Honestly you can finish these things in your oven after that because that’s what your smoker becomes after 150° in terms of flavor profile.

    I’d advise against it unless an emergency as the kitchen may smell like smoked meat for a while and it can get messy.
     
    Wrongside[QUOTED] and JMB like this.
  28. Nov 8, 2022 at 9:48 PM
    #2218
    Cortez11

    Cortez11 New Member

    Joined:
    Nov 6, 2020
    Member:
    #54561
    Messages:
    118
    Gender:
    Male
    Vehicle:
    2013 DblCab 5.7 4x4
    Anyone smoke a duck before? We’re thinking about doing a duck for Thanksgiving this year instead of turkey. It’ll be on a kamado style smoker. Thanks I’m advance.
     
    PermaFrostTRD likes this.
  29. Nov 9, 2022 at 6:32 AM
    #2219
    PermaFrostTRD

    PermaFrostTRD Tumescent Member

    Joined:
    Sep 20, 2016
    Member:
    #4612
    Messages:
    2,681
    Gender:
    Male
    Northern NY
    Vehicle:
    2019 CrewMax MGM Grocery Getter
    limited wannabe, suspension and tire improvements
    Nope, but depending on the duck, it should remove some gamey-ness from it. Should be very enjoyable. For any kind of smoking of any whole bird, spatchcocking it is the way to go. Just a more even, easily managed cook. You can pretend to be outside "with the bird" and just sit out and enjoy the smell and a few healers.
     
    Cortez11[QUOTED] likes this.
  30. Nov 21, 2022 at 10:48 AM
    #2220
    texasrho83

    texasrho83 DGAF#1

    Joined:
    Mar 30, 2017
    Member:
    #7025
    Messages:
    8,720
    Gender:
    Male
    First Name:
    Charles
    Conroe TX
    Vehicle:
    2016 DC MGM 4x4
    See build link
    Had my mind made up to smoke the turkey today and the weather decided to not cooperate but that's what cheap canopies are for :p

    Anybody else smokin their turkey today?

    IMG_20221121_112413_964.jpg IMG_20221121_112413_991.jpg IMG_20221121_112414_024.jpg IMG_20221121_112414_073.jpg
     

Products Discussed in

To Top