Shawn W
TVWBB Emerald Member
145ºF for 16 Hours - Double Diffuser Smoked CuredBeef
Hi all!
I'm cooking mostly on my Big Steel Keg these days .. haven't used my WSM for perhaps 3 years now, but I fired it up to smoke some beef I cured. I managed to run it at 140ºF to 150ºF for 16 hours on a load of briqs by doing a double diffusion method.
I had the regular 1 gallon WSM water pan in filled with loose crumpled foil and covered with foil. Then I put my brinkmann 2 gallon water pan on the lower grate. The WSM water pan shielded the brinkmann pan containing water from direct radiant heat. I only lost an inch of water from the brinkmann pan through the whole cook!
Top vent was open about 1/3, bottom vents were open about 1/6 each. Once it was stabilized I went to bed, checked it in 4 hours, a strong wind had come up and the temp was down to 110ºF. I adjusted the vents to get the temp back up and carried on. If only I had used my Guru.
The beef was $2/lb eye of round sale, dry cured for 28 with nothing more than granulated garlic, fresh ground pepper before smoking. Using the meat as is, in salads, fried as 'beef back bacon', topped an omelette with it and I'll be doing Ruben's this week for sure
Hi all!
I'm cooking mostly on my Big Steel Keg these days .. haven't used my WSM for perhaps 3 years now, but I fired it up to smoke some beef I cured. I managed to run it at 140ºF to 150ºF for 16 hours on a load of briqs by doing a double diffusion method.
I had the regular 1 gallon WSM water pan in filled with loose crumpled foil and covered with foil. Then I put my brinkmann 2 gallon water pan on the lower grate. The WSM water pan shielded the brinkmann pan containing water from direct radiant heat. I only lost an inch of water from the brinkmann pan through the whole cook!
Top vent was open about 1/3, bottom vents were open about 1/6 each. Once it was stabilized I went to bed, checked it in 4 hours, a strong wind had come up and the temp was down to 110ºF. I adjusted the vents to get the temp back up and carried on. If only I had used my Guru.
The beef was $2/lb eye of round sale, dry cured for 28 with nothing more than granulated garlic, fresh ground pepper before smoking. Using the meat as is, in salads, fried as 'beef back bacon', topped an omelette with it and I'll be doing Ruben's this week for sure
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