You have to take a bite on video. We watch the whole thing, and don't even get to see if it tastes good. It's the last selling point to going out and doing it.
Nicely done Mr Jeff, I seen this video I received from you by e mail. I came to you tube to ask you a question if I may. When you added the charcoal you put the wood split on the outside of the fire basket and not on top of the coals. What’s the benefit, better flavor, save wood??????
@@tulsajeff Hey bro, I just discovered we are the hero of a movie called "The last Lovecraft : The Legend of Cthulhu" . I havent seen the whole movie yet but so far its really really cheesy. Sokay, Im a guy I love cheese.
Every smoker is different but in this smoker, I have found that it is best to start with lump charcoal and a stick laying just on the outside of that fire management basket gives me the perfect amount of smoke. Once I am into the cook for about an hour, I start laying very small splits on top of the coals and let them catch fire before closing the door all the way. In this way I reduce the heavy white/brown smoke which is not what you want. I am looking for that perfect thin blue smoke that gives you the best flavor.
@@tulsajeff I have a LSG with the fire management basket also. This is why I'm asking. I do agree that sometimes the smoke flavor is just a little too strong. I think I will try this method of yours. Also, I tried your rubs and sauce for the first time a few weeks ago. I am very pleased with your products. Two Thumbs UP my friend. I will be making another order this week. :-)
Some people wrap in foil and take them on up to 200 or so but I prefer the texture to be more like steak with just a little bite and chew to it and you have that at 185-190.
Thanks Jeff, makes Id be like you and like the chew. BTW I have made your rub after getting recipe but I just prefer to buy it now. It lets me add my own amount of salt. since yours has much less. Thanks for all your recipes!!
Mine were around ½ inch. You can cut them thicker if you like but they will take a little longer to get done. You can also cook them hotter if you prefer and speed up the process a little bit.
Jeff, I use several of your rubs, BBQ sauce, And follow many of your recipes, Their Great, But one question I have to ask? With how delicious your recipes, how do you maintain a resonable and healthy weight?
Derek, I did not flip them at all once they were in the smoker. The pans have racks which allow the meat to sit up off the bottom. The smoke flows under and all around the meat in the same way as if they were sitting on the grates. The smoke ring on these was edge to edge and the flavor was incredible. Based on my tests, the smoke flavor is just as good with the pan as without and it keeps the smoker clean.. win-win. The heavy duty SS pans I use can be found at www.smoking-meat.com/ss-pans-with-racks
Jeff, what pans are those, with racks that fit perfectly like that? I always have the issue, whereas after I dry brine one side, that I lose some in a slurry on the side that was previously seasoned on the foil.
Those are standard half pan rimmed aluminum baking sheets. You can find them (and racks that fit them) on Amazon and at restaurant supply sites. One suggestion ... buy racks that are stainless steel. Don't skimp by buying chrome plated steel racks to save a few buck ... because sooner or later they will rust. Also, another very handy size is quarter pan rimmed baking sheets ... there are racks made for them as well.
I've BBQed many of pork steaks and those are some nice looking steaks.
Awesome video! Keep up the good work. I'll be making another batch of rub this weekend.
I've been making and using Jeff's rubs for a long time. My family loves it!
Glad to hear you and your family are enjoying the rubs! Keep on smokin'!!
I've got a lot of soon to be pork steaks in the freezer. Gonna try your method--real soon.
Keep the videos coming love your content
Got some in the freezer will give this a try.
Man, those look delish😎👍
That looks great!
Great job Jeff, really like the way you did the pork butt! Thanks for sharing with us and your recipe are definitely worth the purchase. Fred.
You have to take a bite on video. We watch the whole thing, and don't even get to see if it tastes good. It's the last selling point to going out and doing it.
Nicely done Mr Jeff, I seen this video I received from you by e mail. I came to you tube to ask you a question if I may. When you added the charcoal you put the wood split on the outside of the fire basket and not on top of the coals. What’s the benefit, better flavor, save wood??????
That looks amazing , I miss pork . Keep up the good work bro
Thank you 😋
@@tulsajeff Hey bro, I just discovered we are the hero of a movie called "The last Lovecraft : The Legend of Cthulhu" . I havent seen the whole movie yet but so far its really really cheesy. Sokay, Im a guy I love cheese.
lookin' tasty
Looks great, can you post a link to those grates you used. Thanks
Sure… Here’s the link for those: www.smoking-meat.com/ss-pans-with-racks
I'm curious as to why you placed your log on the outside of the fire basket and not directly on the coals? Thanks,
Every smoker is different but in this smoker, I have found that it is best to start with lump charcoal and a stick laying just on the outside of that fire management basket gives me the perfect amount of smoke.
Once I am into the cook for about an hour, I start laying very small splits on top of the coals and let them catch fire before closing the door all the way. In this way I reduce the heavy white/brown smoke which is not what you want. I am looking for that perfect thin blue smoke that gives you the best flavor.
@@tulsajeff I have a LSG with the fire management basket also. This is why I'm asking. I do agree that sometimes the smoke flavor is just a little too strong. I think I will try this method of yours.
Also, I tried your rubs and sauce for the first time a few weeks ago. I am very pleased with your products. Two Thumbs UP my friend. I will be making another order this week. :-)
Rather than the dry brine I prefer to marinate my pork steaks in Italian dressing before smoking them. Try it. It's wonderful!
Looks good ! why 185 degrees when a whole but needs 200 plus to break down collagen? Do you just eat like a ribeye?
We eat them just like a pork chop. I would guess if you went to 200- 205, you would end up making pulled pork.
Some people wrap in foil and take them on up to 200 or so but I prefer the texture to be more like steak with just a little bite and chew to it and you have that at 185-190.
Thanks Jeff, makes Id be like you and like the chew. BTW I have made your rub after getting recipe but I just prefer to buy it now. It lets me add my own amount of salt. since yours has much less. Thanks for all your recipes!!
Wondering how thick those pork steaks are cut? I have a few boneless butts and thinking this would be a great idea.
Mine were around ½ inch. You can cut them thicker if you like but they will take a little longer to get done. You can also cook them hotter if you prefer and speed up the process a little bit.
Jeff, I use several of your rubs, BBQ sauce, And follow many of your recipes, Their Great, But one question I have to ask? With how delicious your recipes, how do you maintain a resonable and healthy weight?
It's not easy, brother!😉
Did you turn them over once they were on the smoker? Also, I like the convenience of the pan but will they get more smoke without?
Derek, I did not flip them at all once they were in the smoker. The pans have racks which allow the meat to sit up off the bottom. The smoke flows under and all around the meat in the same way as if they were sitting on the grates. The smoke ring on these was edge to edge and the flavor was incredible. Based on my tests, the smoke flavor is just as good with the pan as without and it keeps the smoker clean.. win-win.
The heavy duty SS pans I use can be found at www.smoking-meat.com/ss-pans-with-racks
Jeff, what pans are those, with racks that fit perfectly like that? I always have the issue, whereas after I dry brine one side, that I lose some in a slurry on the side that was previously seasoned on the foil.
Those are standard half pan rimmed aluminum baking sheets. You can find them (and racks that fit them) on Amazon and at restaurant supply sites. One suggestion ... buy racks that are stainless steel. Don't skimp by buying chrome plated steel racks to save a few buck ... because sooner or later they will rust. Also, another very handy size is quarter pan rimmed baking sheets ... there are racks made for them as well.
Aaron, the racks can be found at www.smoking-meat.com/ss-pans-with-racks
what kind or brand is your pit ??
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