I just started smoking with my Bradley Smoker and thought I would post some of my pics for feedback. I noticed my Canadian bacon came out darker than some of the other posts I've seen, tomorrow will be tasting day. The ribs and pork butt I did came out delicious and our guest love them. However, since I got the smoker it seems like I'm feeding the neighborhood ??? Please provide feedback because I'm always willing to learn more secrets of smoking.
(http://i295.photobucket.com/albums/mm156/drahtharr/CanadianBaacon15May08.jpg?t=1210960035)
(http://i295.photobucket.com/albums/mm156/drahtharr/PorkButt30Apr08.jpg?t=1210960174)
(http://i295.photobucket.com/albums/mm156/drahtharr/Ribs1may08.jpg?t=1210960134)
Drahtharr,
First off, welcome to the site! You will learn as much as you are willing to learn here. There is a wealth of knowledge to be had and an abundance of knowledgeable people who are more than willing to share their secrets, experiences, etc.
As far as your meat, it looks great to me. However, the true test is in how it tastes. If the neighbors are already stealing your food, I say you're well on your way. Don't be afraid to ask questions....there are no dumb ones.
SD
Hi Drahtharr;
Welcome to the forum.
What internal temperature did you take the Canadian Bacon? I only take mine to 140-145°F. How long was it in the smoker? Mine is generally finished in 4 hours. How much smoke did you apply? I generally will apply 1:40 - 2 hours of smoke. What type flavor of bisquette(s) did you use? I prefer pecan, and also use maple and apple. All of these will have a factor on the color.
Habs is your man for the perfect food prep. I would recommend that you enter into a verbal contract with the guests and neighbors for them to provide at least the other covered dishes, adult beverages, and anything else you need. ;D
Drahtharr,
Welcome to the forum.
Judging from the pics and the neighbors feedback, the only advice to give you right now is to make sure you buy extra meat so there is enough for yourself after the vultures, I mean neighbors, are done circulating. Actually here is a great tip - it is time to break out the tip ($$) jar.
Habenero Smoker,
I pulled it when it hit 150 and it was in there give or take 4 hours. I did two hours of smoke and used the maple pucks. I couldn't wait until tomorrow so I had some tonight. It had a nice smoke ring that was about 1/16 in the edge and had a nice pink color to it. It was very good and the neighbor liked it as well ;) My next task is chicken; do you have any suggestions on how I should do it? I was planning on soaking it in brine and then smoke it. I would like to thank everybody for their feedback and welcoming me to the site.
Welcome Drahtharr
Lots of excellent help on this forum, not sure how much will come from me ;D Meat looks good to me, and as ready stated if the neighbors liked it I believe you hit a homer!
C
W E L C O M E to the forum Drahtharr
Did you rub anything on the meat that had sugar in it ?
I had brown sugar in the curing blend for the bacon...
Some will put maple syrup on a the bacon after the drying process. Sometimes that will make the surface of the finished product darker. It does not sound like that is the case.
Welcome aboard!! Can't add about the Canadian bacon because Habs is the expert on all things smoked. For the chickens, open your vent all the way as poultry holds a lot of moisture, especially if you brine it first, which I really recommend.
Let us know how it comes out.
KyNola
HABS Canadian bacon...is the bomb....I can't make enough(everybody has a taste and I give it away, they love it!!) Once again thanks Habs... You'll never go for something else!!
C
That kinda came out wrong....Habs is the bomb(I'm new) but the CB receipe is incredible....what do I know I'm a newbie!! ;D
C
Welcome to the forum!! You can learn a lot from the pros on this site. By the way the pics look great.
Drahtharr,
Welcome to the forum. Awesome smoke you have posted. Did anyone mention the tithe due to the board for such outstanding work? I will send you my address shortly...... :D Great stuff 8)
Arcs_n_Sparks
Quote from: Drahtharr on May 16, 2008, 03:57:11 PM
Habenero Smoker,
I pulled it when it hit 150 and it was in there give or take 4 hours. I did two hours of smoke and used the maple pucks. I couldn't wait until tomorrow so I had some tonight. It had a nice smoke ring that was about 1/16 in the edge and had a nice pink color to it. It was very good and the neighbor liked it as well ;) My next task is chicken; do you have any suggestions on how I should do it? I was planning on soaking it in brine and then smoke it. I would like to thank everybody for their feedback and welcoming me to the site.
You may want to take the Canadian Bacon out at 145°F; I now take mine out at 140°F; with the carry over the internal temperature will rise another 2-5°F while at rest. I'm not sure about the 1/16 inch pink ring. I don't know what caused that; you generally can't get a "smoke ring" using the OBS.
Chicken is one of the easiest things to smoke/cook in the Bradley. In today's market, if you want to brine chicken try to find a brand that is minimally processed; which is a brand that is not already injected with a brine of more then 2%. If they are already injected, I'm not sure if brining will have any added benefit. Either way, you should let the chicken air dry uncovered in the refrigerator overnight to allow the pellicle to from (it will feel tacky to the touch); or leave it at room temperature with a fan blowing on it for about 1.5 hours; just prior to apply the rub and placing it in the smoker. Apply a light coat of olive oil, and the rub of your choice.
I only use 2 hours of smoke on chicken, but many others use 3 hours. My favorite for chicken is apple or maple. I smoke/cook as hot as I can get my smoker, which is generally no hotter then 250°F with a load. I set the vent at about 3/4 open to allow the moisture to escape (after a couple of hours you can usually turn the vent to 1/4 open). For whole chickens or dark meat I take the internal temperature to 162-165°F measured at the thickest part of the thigh, if I'm only smoking breast I take them out at 155°F.
You may find that the skin may be rubbery or leather like if you fully cook them in the smoker. To improve skin texture you can sprinkle the skin with a light dusting of cornstarch when you apply your rub, and/or take them out of the smoker early and finish on the grill or hot oven.
I guess I shouldn't have said smoke ring, the outside of the meat where it is darker is probably what I seen when I first looked at it. I included a picture of it cut, it's not the best picture. I'm getting ready to have some for breakfast. Thanks for the chicken tips HS.
(http://i295.photobucket.com/albums/mm156/drahtharr/100_2058.jpg?t=1211021886)
Very nice. Seems you are off to a great start!. Using a rub with sugar component will tend to darken but yours seems about perfect to me. I tend to use a higher internal temp as well, but you can try it different ways to see what you like. The "ring" thing is just the cure action concentrating on the outside as it is pulled into the meat and then tends to migrate out with fluids and in again - so to speak. I have become a great fan of CB using HabS posting as the guide. We end up using it as snacks with crackers / cheese etc as much as anything else. Great Pictures! WELCOME :D
Welcom to the forum Drahtharr, Looks good so far, keep up the good work and keep posting the pictures
Flip