Thread: Saturday Smoking

Beef short ribs are the probably the best cut of beef to smoke.
These were just salt and peppered, and taken to about 185 (temps
vary due to thickness of each rib). I didn't pre-order these, so I
got the 3 inch ribs rather than whole ribs.

http://i41.tinypic.com/dmwmxd.jpg

The loins have been brined as per previous post.

[2 pieces cured with salt, sugar, garlic, potassium phosphate and
prague #1. The other should be a really spicy cajunish type
concoction - hot paprika, thyme, hot pepper, garlic and onion
puree/juice, sugar, #1. Smoking over pecan.]

The two where I used sodium and potassium phosphates in the brine
turned out very juicy, without being rubbery at all - a common side
affect of using to much phosphate. I used 1 tsp per half gallon of
brine. They look dry in the sliced picture, but they're very moist.

The cajun-brined loin, which was the largest piece of all, was
unphosphated and slightly dry. It was also hotter when I took it
out of the smoker even though they spent the same amount of time on
the smoker. Apparently the phosphates affect temp as well, probably
because of water retention within the meat. I expect the cajun-loin
to even out and improve as it rests. I've only tasted an end-piece.

http://i43.tinypic.com/33nhget.jpg (pork loins)'

The cajun loin was 172 when I took it off (oops), the two Canadians
were 162-164. You can see that I needed to brine just a few more
hours by the grey spot int he middle of the sliced loin. But I'm an
impatient SOB. Sosume.

http://i39.tinypic.com/wt9f80.jpg

All in all, a good smoke. And I have another one scheduled for
tomorrow. Spares, thymus, and sausage. Right now it's time to chow
down on some short ribs and brussels sprouts and a gift of Remy
Martin VSOP Cognac.

-sw