Smoking for taste - avoiding overcooked meat

[crashmeister]

Our family has a saying: "The cow is already dead, there is no need to kill it again!"

So I'm not a huge fan of Southern BBQ, because everything seems way overcooked.

I have successfully smoked Salmon and Chicken. I have yet to find a recipe and/or technique that produces ribs that I love. And I am just starting to look into doing beef cuts.

Most of the recipes and advice for BBQ seem to embrace really high internal temperatures.

Any like minded folks out there that enjoy food that has not been overcooked?

 

[old sarge]

Ribs, like anything else smoked, is a matter of taste. I do baby back and back ribs with a simple dry rub - salt, pepper, garlic powder, onion powder, brown sugar.  I smoke them at 225/230, 2 or 3 ounces of hickory. While I always tell people not to peak, I do give a quick look between the 4 and 4 1/2 hour mark.  I look for pull back from the bone. If there is pull back of half inch or more, I consider them done.  We either eat at that time or, if someone wants theirs sauced, I sauce them and let them go for another half hour. If dinner is not ready, the ribs get wrapped in heavy foil, a large old beach towel and placed in a cooler till we are ready to eat.  Works well for me and the family. 

 

[Lonzinomaker]

I like some BBQ that is cooked medium well like a pork loin or a brisket.  But you can't get pulled pork unless it is cooked to well done.

 

[OldeSmoker]

My go to for short smokes and medium pork or medium rare beef. Whole pork tenderloins and thick cut pork loin chops 1.5 to 2 inches thick brined and smoked at 225 degrees to an internal temperature of 145 degrees. Beef tri-tip rubbed and smoked at 225 degrees to an internal temperature of 125-130 degrees. All of these meats are excellent fare for a short smoke and lower internal temperatures. Also thick cut beef ribeye steaks smoked to an internal temperature of 120-125 degrees with a reverse sear are excellent as well. Good luck and welcome to the SI forum.

 

[barelfly]

Tough cuts of beef usually need the higher finishing temp. You mentioned you liked the look of the pastrami in another thread but that was cooked to 195F. The pink is from the cure process.

Do you not care for brisket? You mention ribs, is it pork ribs or beef ribs? I’ve never tried ribs cooked to a low finishing temp. Always cooked to where they were pulling off the bone.

Tri tip, I think you would really like tri tip like OldeSmoker mentions. How about chuck roast? But this is a tricky cut as well - sous vide que a chuck roast, and you get some good beef!

 

[crashmeister]

EDIT: Added pictures. Can also confirm that this was very moist and the flavor was just about perfect (touch too much pepper).

160º Corned Beef Brisket:

Last week, I saw a Corned Beef Brisket at Aldi, and couldn't resist. I have previously cooked these in a slow cooker covered with water, then finished under the grill.

This time:
1. Water bath in the fridge for 12 hours.
2. Trim fat. Seasoned with the little packet that came with it, plus Robertson's BBQ spice (from South Africa) and fresh ground black pepper.
3. +- 2.5oz Pecan. 225º. Internal temp to 158º. Took 2.5 hours.
4. Brush on a light coat of Sweet Baby Ray's.
5. Back in the smoker at 250º until IT reached 162º. +- 30 minutes.
6. Placed under grill to crisp top.
7. Rested 30 minutes.

There was clear juice seeping out during the grill and resting phase.
I really liked this and see no need to go to a temp over 160º. Next time I will aim for 155º, baste, then 160º.

Finally, a note about two things y'all really, really should try.
1. Roberton's BBQ spice - Available at your local South African store (if you have one) or you can get it from Amazon.
    https://www.amazon.com/gp/product/B003UAARI2
2. Mrs Ball's Chutney - Available at Publix in the British section, or from your local South African store. Do NOT buy from Amazon - their price is insane.

The BBQ spice + garlic salt is perfect for pork chops, steaks, burgers and just about any meat you put on a grill.
I use Mrs Ball's Chutney for sandwiches (lamb, beef, brisket, pastrami, curry chicken), in spaghetti meat sauce (1-2 Tbsp) and any other sauce where you want a touch of sweetness.
It is unique and NOTHING like the other chutneys you find in the grocery stores.