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PostPosted: Sat Dec 13, 2014 9:46 pm 
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How about all you meat smokers out there " not pole smokers yall get your own thread"
Just got a smoker and I made some steaks this evening they were good but I bet they can be better
I know it's an electric smoker and blasphemy but it's quick and easy and tasted pretty smoky


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PostPosted: Sat Dec 13, 2014 9:48 pm 
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What I did was kosher salt coarse pepper olive oil and rubbed it in then I let them set for a few hours and smoked to internal temp of 145 with mesquite


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PostPosted: Sat Dec 13, 2014 9:51 pm 
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Where are the pics?

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PostPosted: Sat Dec 13, 2014 9:51 pm 
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Ya no good electric pole smoker, ya!


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PostPosted: Sat Dec 13, 2014 9:54 pm 
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Plumb Bob wrote:
Where are the pics?


In the $25 truck light thread


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PostPosted: Sat Dec 13, 2014 10:02 pm 
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Mesquite smoked cracked pepper venison tenderloin. Shot thanksgiving morning ate for thanksgiving dinner


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PostPosted: Sat Dec 13, 2014 11:07 pm 
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TX MECH PLUMBER wrote:
Mesquite smoked cracked pepper venison tenderloin. Shot thanksgiving morning ate for thanksgiving dinner


That's the pic that made me buy a smoker!!
Now give me the details I got venison tenderloins in the freezer begging for that


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PostPosted: Sun Dec 14, 2014 1:54 am 
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I didn't want to piss in your Cheerios on other thread, steaks are meant to be high heat seared never smoked.

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PostPosted: Sun Dec 14, 2014 9:36 am 
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It's pretty simple I rubbed it with spices and put it on 1/2 hour later. 225 for about 2 hours. Charcoal and mesquite chunks from my fire wood pile. I use only choice chunks and remove all bark that's a must
I use a digital multi meter with a temp probe wire ran in to the smoke chamber. So my temp is very accurate I find the dial thermometers arnt reliable

So 2 hrs ltr ur done

Wrap in foil after it cools for about1/2 hr. Then leave cool or put in fridge
Don't spice the nite before or early at all. The salt will start to cure the meat over nite and u don't want that.


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PostPosted: Sun Dec 14, 2014 10:25 am 
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Mr. Q wrote:
I didn't want to piss in your Cheerios on other thread, steaks are meant to be high heat seared never smoked.


I have had them both ways, what I had last night was very good and with a little less salt would probably be borderline best I have had.


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PostPosted: Sun Dec 14, 2014 10:26 am 
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TX MECH PLUMBER wrote:
It's pretty simple I rubbed it with spices and put it on 1/2 hour later. 225 for about 2 hours. Charcoal and mesquite chunks from my fire wood pile. I use only choice chunks and remove all bark that's a must
I use a digital multi meter with a temp probe wire ran in to the smoke chamber. So my temp is very accurate I find the dial thermometers arnt reliable

So 2 hrs ltr ur done

Wrap in foil after it cools for about1/2 hr. Then leave cool or put in fridge
Don't spice the nite before or early at all. The salt will start to cure the meat over nite and u don't want that.


What internal temp?
What was your spice mixture?


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PostPosted: Sun Dec 14, 2014 12:46 pm 
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Here's the spice I use on brisket ribs ect ect. Added cracked pepper for the tenderloin. I wanted a temp of 200 but it never got ther. Only to 175. But it was done


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PostPosted: Sun Dec 14, 2014 2:00 pm 
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deerslayer wrote:
How about all you meat smokers out there " not pole smokers yall get your own thread"
Just got a smoker and I made some steaks this evening they were good but I bet they can be better
I know it's an electric smoker and blasphemy but it's quick and easy and tasted pretty smoky


I can't knock the electric because that's what I just got recently. I've done ribs and a brisket in it so far, ribs come out delicious but the brisket wasn't so hot.

I make a rub of paprika, chilli powder, garlic and onion powder, cayenne pepper, black pepper. I brush them with creole mustard throw the rub on and salt with a jalapeño sea salt right before they go on. Brush with sweet baby rays after 2 hrs and every hr after that until they're done.

Image


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PostPosted: Sun Dec 14, 2014 2:18 pm 
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On 2" thick steaks I have used cherry wood chips. I cooked them high heat and indirect. Finished with a sear at the end.


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PostPosted: Sun Dec 21, 2014 5:21 pm 
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Ok got this started early this morning
Attachment:
image.jpg


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