Did my first true egg smoke this weekend

[DvlDog4WVU]

Did a pork butt and 2 racks of ribs. Pork butt ended up being one of the best I’ve ever had. Beat the hell out of all the local stuff. Ribs still need some work. I wrapped the butt coming out of the stall. I didn’t wrap the ribs. I will next time. Did a 5 cheese Mac n cheese in a Dutch oven finished off on the egg while the butt and ribs were resting. Also did our signature collards. Fantastic results. I love this egg.

 

[WVUCOOPER]

Did a pork butt and 2 racks of ribs. Pork butt ended up being one of the best I’ve ever had. Beat the hell out of all the local stuff. Ribs still need some work. I wrapped the butt coming out of the stall. I didn’t wrap the ribs. I will next time. Did a 5 cheese Mac n cheese in a Dutch oven finished off on the egg while the butt and ribs were resting. Also did our signature collards. Fantastic results. I love this egg.

What size egg did you get? Can't get myself to plunk down the extra change (#poor). I have a Char Grill Akorn Kamado and a pellet smoker.

No comparison to home smoked meats v a restaurant.

 

[Pospecteer]

I went with a pellet smoker instead of a Kamado and glad I did. Can't say a bad thing about Kamado's but for me the pellet is doing what I want it do.

Any recs for a Rib Roast. I just bought a 7lb Prime rib roast and I think I'm going to smoke it as I normally make it like a prime rib..any thoughts.

 

[atlkvb]

Did a pork butt and 2 racks of ribs. Pork butt ended up being one of the best I’ve ever had. Beat the hell out of all the local stuff. Ribs still need some work. I wrapped the butt coming out of the stall. I didn’t wrap the ribs. I will next time. Did a 5 cheese Mac n cheese in a Dutch oven finished off on the egg while the butt and ribs were resting. Also did our signature collards. Fantastic results. I love this egg.

Sounds yummy...why didn't you save a plate for each board member? :stuck_out_tongue_winking_eye:

 

[MichiganHerd]

I went with a pellet smoker instead of a Kamado and glad I did. Can't say a bad thing about Kamado's but for me the pellet is doing what I want it do.

Any recs for a Rib Roast. I just bought a 7lb Prime rib roast and I think I'm going to smoke it as I normally make it like a prime rib..any thoughts.

That actually sounds good, as I've been trying to think of something to smoke this weekend, or maybe NYE. That will take around 3.5 hours to smoke on 215-225, and another 30-45 minutes to rest, assuming you want it rare/med rare. The trick on that is to let it get happy overnight, and to also go with a light wood. Something like Oak is too strong and ruins it (in my opinion). Seen too many people ruin a good smoke by using too strong of wood.

 

[DvlDog4WVU]

What size egg did you get? Can't get myself to plunk down the extra change (#poor). I have a Char Grill Akorn Kamado and a pellet smoker.

No comparison to home smoked meats v a restaurant.

I got the XL and the wood table to go with it. Have to buy a little metal stand with it. All in for all the stuff I bought with it, temp probes, accessories, etc. was about $2700.

Planning on doing some salmon this week, (I bought a pack of cedar planks) some steaks, and the Christmas Turkey on it. I’m planning a house full next week for New Years. Gonna do some more butts and a bunch of ribs.

 

[DvlDog4WVU]

That actually sounds good, as I've been trying to think of something to smoke this weekend, or maybe NYE. That will take around 3.5 hours to smoke on 215-225, and another 30-45 minutes to rest, assuming you want it rare/med rare. The trick on that is to let it get happy overnight, and to also go with a light wood. Something like Oak is too strong and ruins it (in my opinion). Seen too many people ruin a good smoke by using too strong of wood.

I’ve been using the FOGO super premium. Man, it’s got some great flavor.

 

[WVUCOOPER]

I went with a pellet smoker instead of a Kamado and glad I did. Can't say a bad thing about Kamado's but for me the pellet is doing what I want it do.

Any recs for a Rib Roast. I just bought a 7lb Prime rib roast and I think I'm going to smoke it as I normally make it like a prime rib..any thoughts.

If you are asking me, I wouldn't smoke the Rib Roast. I'd keep it traditional. Nothing better

 

[WVUCOOPER]

Planning on doing some salmon this week

F*ck yeah. Make a dip with any leftover for NYE

 

[Pospecteer]

That actually sounds good, as I've been trying to think of something to smoke this weekend, or maybe NYE. That will take around 3.5 hours to smoke on 215-225, and another 30-45 minutes to rest, assuming you want it rare/med rare. The trick on that is to let it get happy overnight, and to also go with a light wood. Something like Oak is too strong and ruins it (in my opinion). Seen too many people ruin a good smoke by using too strong of wood.

I have using pecan a lot...don't know why, I just like it. I have seen a couple of techniques where they use the smoker setting to let it set at the end...I'm not sure which way I am going to go.

 

[WVUBRU]

If you are asking me, I wouldn't smoke the Rib Roast. I'd keep it traditional. Nothing better

I would agree. One thing I would do on the BGE is a cheaper roast like a bottom round, make a Baltimore pit beef style roast. F'ing awesome sandwiches. The BGE is perfect for it as you can keep a higher temp, get flare ups to char it and still get just a little smoke on it. Use a drip pan to catch some of the drippings and add it to an awesome au jus. Can also turn it into Italian Beef's if one prefer Chicago style beef sandwiches to Baltimore style. Can also do Buffalo Beef on Wick sandwhiches. Potential is unlimited.

 

[Pospecteer]

F*ck yeah. Make a dip with any leftover for NYE

Kind of agree but I want to do something different and the smoker setting might give me the lightly smoked taste I am going for...but I agree, this is piece of meat that is too expensive to experiment with...at least for me.

 

[WVUCOOPER]

Kind of agree but I want to do something different and the smoker setting might give me the lightly smoked taste I am going for...but I agree, this is piece of meat that is too expensive to experiment with...at least for me.

If we are back to talking about the Rib Roast, I don't even care if it's experimenting or perfecting - that cut is just better traditionally, imo. But to each their own.

 

[WVUBRU]

Smoking is best with "cheaper" cuts of beef and pork as low and slow breaks down connective tissue and melts it into the meat. With a good piece of beef, you want the marbling not to totally melt away and come out of the meat as it will dry out trying to get a smoke on it. But one can roast in a BGE with smoke chips and get best of both worlds.

 

[WVUCOOPER]

Smoking is best with "cheaper" cuts of beef and pork as low and slow breaks down connective tissue and melts it into the meat. With a good piece of beef, you want the marbling not to totally melt away and come out of the meat as it will dry out trying to get a smoke on it. But one can roast in a BGE with smoke chips and get best of both worlds.

Fair enough.

 

[WVUBRU]

Fair enough.

I tell you what is becoming a big deal but many turn their nose up to it. Goat. Smoking it is a great way to prepare it. You will start seeing goat being offered as BBQ more and more in the coming 10 years.

 

[linguini-eer]

Did a pork butt and 2 racks of ribs. Pork butt ended up being one of the best I’ve ever had. Beat the hell out of all the local stuff. Ribs still need some work. I wrapped the butt coming out of the stall. I didn’t wrap the ribs. I will next time. Did a 5 cheese Mac n cheese in a Dutch oven finished off on the egg while the butt and ribs were resting. Also did our signature collards. Fantastic results. I love this egg.

Definitely recommend wrapping the ribs for the last 1-1.5 hours. They get a little dry if you don't. Also, Fogo is awesome. I like it best on the Large BGE. I like Rockwood the best of the XL since Fogo seems to burn pretty quickly on the XL.

 

[bornaneer]

Going to do a 45 day wet aged USDA Prime strip loin and a CAB USDA Choice tenderloin for Christmas.

 

[WVUCOOPER]

Going to do a 45 day wet aged prime strip loin and a CAB tenderloin for Christmas.

I thought the point of wet aging was that it didn't need to be for 45 days?

 

[WVUBRU]

I thought the point of wet aging was that it didn't need to be for 45 days?

born knows a lot on the subject and I know some as well and I'm currently bored so I will discuss one of my favorite topics. Dry aging will develop flavor. Wet aging does more for tenderizing the meat. It is not unusual for wet aging 60 days. But in most cases for the type of cuts that are already to be thrown on a grill, 14 days is plenty for wet age. For a loin, yes it is very appropriate going 45-60 days.

 

[bornaneer]

I thought the point of wet aging was that it didn't need to be for 45 days?

The more age the better on some beef cuts for tenderness.......a strip loin is one.......the tenderloin is not one. 24 to 30 days is usually good on a strip loin.......but I bought the Prime strip on a good sale at Costco and did not want to freeze it.....so it will get more age.

 

[DvlDog4WVU]

Smoking is best with "cheaper" cuts of beef and pork as low and slow breaks down connective tissue and melts it into the meat. With a good piece of beef, you want the marbling not to totally melt away and come out of the meat as it will dry out trying to get a smoke on it. But one can roast in a BGE with smoke chips and get best of both worlds.

Why couldn’t/wouldn’t you do a reverse sere on it? Go low and slow for a couple of hours and then sere the hell out of it. I was thinking doing that with a Prime Rib, myself.

 

[WVUBRU]

Why couldn’t/wouldn’t you do a reverse sere on it? Go low and slow for a couple of hours and then sere the hell out of it. I was thinking doing that with a Prime Rib, myself.

Yes, whether roasting in an oven or setting up your BGE to "roast", yes a slow cook and then a reverse sear is my preferred method cooking of that type of cut. Only thing I would do in both cases is put the roast in a roasting pan in both cases. That will distribute the heat around the roast at a temp around 275 keeping it moister.

Enjoy your new purchase and I will love hearing about it. And I promise not to comment as much as I have today in the future.

 

[DvlDog4WVU]

Yes, whether roasting in an oven or setting up your BGE to "roast", yes a slow cook and then a reverse sear is my preferred method cooking of that type of cut. Only thing I would do in both cases is put the roast in a roasting pan in both cases. That will distribute the heat around the roast at a temp around 275 keeping it moister.

Enjoy your new purchase and I will love hearing about it. And I promise not to comment as much as I have today in the future.

Comment away. I’m new to this. Been wanting to do it for years but with zero experience, I was a little intimidated. Spent the last month using the time I’m usually on here fvcking around to instead do a bunch of reading and watching of videos to get me prepped for it. I’m beyond being less than a novice and I’ve picked up you know what you’re doing over the years. I welcome the input.

 

[bornaneer]

Why couldn’t/wouldn’t you do a reverse sere on it? Go low and slow for a couple of hours and then sere the hell out of it. I was thinking doing that with a Prime Rib, myself.

If you or anyone that is looking for a very good rub....I suggest this one. McCormicks Western Seasoning .......I use it on beef,chicken and pork. It is very similar to McCormick Montreal seasoning but has a finer grind. I worked with McCormicks at Hunt Valley many years ago to develop this blend. You won't find it at your local grocery store......I get it online at Amazon.

 

[WVUCOOPER]

Comment away. I’m new to this. Been wanting to do it for years but with zero experience, I was a little intimidated. Spent the last month using the time I’m usually on here fvcking around to instead do a bunch of reading and watching of videos to get me prepped for it. I’m beyond being less than a novice and I’ve picked up you know what you’re doing over the years. I welcome the input.

Nerd out on that ****. Keep a notebook on everything (cooking temps, outdoor temps, brine, rub, spritz, wrap, time, etc). Also, who gives a f*ck. Get drunk and do nothing all day.

 

[MichiganHerd]

I have using pecan a lot...don't know why, I just like it. I have seen a couple of techniques where they use the smoker setting to let it set at the end...I'm not sure which way I am going to go.

Pecan is actually the best, in my opinion, as it doesn't overwhelm the meat. It's best on chicken and pork. Like somebody else said though, I typically don't like smoking beef, as it ruins the flavor (in my opinion) Think I would just slow cook them with a creative sauce w/o smoke.

 

[DvlDog4WVU]

Nerd out on that ****. Keep a notebook on everything (cooking temps, outdoor temps, brine, rub, spritz, wrap, time, etc). Also, who gives a f*ck. Get drunk and do nothing all day.

Do you focus more on dome temp or grid temp? I’ve been going off of dome temp.

 

[bornaneer]

Pecan is actually the best, in my opinion, as it doesn't overwhelm the meat. It's best on chicken and pork. Like somebody else said though, I typically don't like smoking beef, as it ruins the flavor (in my opinion) Think I would just slow cook them with a creative sauce w/o smoke.

I agree with you about smoking beef......no smoke....just a good rub. I use Top Rounds in the smoker when I do Maryland Style Pit Beef.

 

[WVUCOOPER]

Do you focus more on dome temp or grid temp? I’ve been going off of dome temp.

Dome Temp

 

[dedhoops24]

I’ve been using the FOGO super premium. Man, it’s got some great flavor.

I got a buddy who is big into the Green Egg and he recently became a dealer for Wicked Good Charcoal - Weekend Warrior Blend.....

It’s getting some great reviews from people I know locally......but I haven’t tried it yet...

 

[bamaEER]

Did a pork butt and 2 racks of ribs. Pork butt ended up being one of the best I’ve ever had. Beat the hell out of all the local stuff. Ribs still need some work. I wrapped the butt coming out of the stall. I didn’t wrap the ribs. I will next time. Did a 5 cheese Mac n cheese in a Dutch oven finished off on the egg while the butt and ribs were resting. Also did our signature collards. Fantastic results. I love this egg.

What temp and time. Did you use BGE charcoal?

 

[Pospecteer]

I agree with you about smoking beef......no smoke....just a good rub. I use Top Rounds in the smoker when I do Maryland Style Pit Beef.

Do you guys smoke Brisket? I did a whole brisket over the summer and it was amazing...I understand not smoking beef but I have been using my smoker to cook steaks and then reverse sear...not a bad way to go.

 

[WVUBRU]

Brisket is a great piece to smoke. The comment is not every cut of beef is meant to be done low and slow on indirect heat and infused with smoke.

Yes, I've smoked a brisket or two in my day.

 

[bornaneer]

Do you guys smoke Brisket? I did a whole brisket over the summer and it was amazing...I understand not smoking beef but I have been using my smoker to cook steaks and then reverse sear...not a bad way to go.

I have done Briskets.....but I don't put a lot of smoke on them. I have never done steaks in the smoker......I do them on a infrared TEC grill that gets very...very hot very...very fast.

 

[Pospecteer]

I have done Briskets.....but I don't put a lot of smoke on them. I have never done steaks in the smoker......I do them on a infrared TEC grill that gets very...very hot very...very fast.

That is the way I usually do it but I have seen some chefs cook the steaks on a pellet grill and then reverse grilling to finish them off...I do agree the hotter the better for steaks.

 

[WVUCOOPER]

That is the way I usually do it but I have seen some chefs cook the steaks on a pellet grill and then reverse grilling to finish them off...I do agree the hotter the better for steaks.

I cook mine on my pellet smoker, but don't do the reverse sear method. I don't see what the fuss is about? I sear on both sides first, close the sear zone and finish.

Or when it's too cold, I'll sear in cast iron (both sides) and transfer to oven to finish.

 

[Airport]

Yes, whether roasting in an oven or setting up your BGE to "roast", yes a slow cook and then a reverse sear is my preferred method cooking of that type of cut. Only thing I would do in both cases is put the roast in a roasting pan in both cases. That will distribute the heat around the roast at a temp around 275 keeping it moister.

Enjoy your new purchase and I will love hearing about it. And I promise not to comment as much as I have today in the future.

While you are cooking, do you have to stick around to keep an eye on everything? Seems like a lot of time to not be able to do anything worthwhile like play golf!

 

[WVUBRU]

I cook mine on my pellet smoker, but don't do the reverse sear method. I don't see what the fuss is about? I sear on both sides first, close the sear zone and finish.

Or when it's too cold, I'll sear in cast iron (both sides) and transfer to oven to finish.

This comment is representative of my opinion on the subject. Enjoy what you are doing and find what is best for you. People that try and proclaim their method is better than someone else's, it may be a little bit true in certain circumstances but those are not the type of people I enjoy. I love trying other people's methods and the best part of cooking meat is getting an invitation to enjoy it with the person and some cold beer.

And yes, I too often cook steaks (not ribeyes though) in my cast iron cookware. Great way to build a crust and develop flavor.

 

[WVUBRU]

While you are cooking, do you have to stick around to keep an eye on everything? Seems like a lot of time to not be able to do anything worthwhile like play golf!

Yes, it is a commitment. With many things one might smoke, there isn't a whole lot of keeping an eye on though. A key thing to remember, the larger the cut the more commitment it is typically.

I golf more than I smoke meat.