Hello all,
Here is my earlier thread. I'm finishing up the smoke right now. I started with 12 lbs of Costco chuck roast. I used a basic Bulgogi recipe from a retired co-worker (soy sauce, white wine, sesame oil, garlic, sugar, sesame seeds, pepper, chopped green & white onions). I marinaded the roasts for 5 hours then smoked the meat with a half ring of KO, 1 chunk ea of apple & cherry. I panned/foiled after 4 hours then cook to 205/fork tender. I wanted to inject but my injector rubber plunger dried out so injecting was OBE.
The results are mixed. Meat is tender, moist with a good smoke ring. There is a faint flavor of sesame with a strong flavor of smoke; this was confirmed by my curious neighbor and fellow BBQer. It appears the small amount of wood I used overpowered the marinade (my first time marinading, I usually use rub). I did not give it enough time to soak and there was no spice. Next time, I will add more spicy heat to the marinade, let it soak overnight, inject and use less wood. Or maybe go back to using rubs.
Here are some pics. After sampling a lot of meat pre-rest, I will probably portion, bag and seal 6 lbs of meat. Total cook time, 6.5 hours.
1. After marinading 5 hours in fridge
2. Beginning of smoke. I did not use the bottom grate
3. Four hours into smoke. I panned/foiled and finished off.
PostScript:
Upon further review, I sampled the rested meat and there are noticeable sesame and garlic flavors in the meat. The meat came out buttah tender. Next time, I will add more spicy heat.
Lessons learned:
Don't sample before resting
Your sense or smell and taste is temporarily affected the longer you stand next to your WSM. Have a few adult beverages to regain your senses.
Here is my earlier thread. I'm finishing up the smoke right now. I started with 12 lbs of Costco chuck roast. I used a basic Bulgogi recipe from a retired co-worker (soy sauce, white wine, sesame oil, garlic, sugar, sesame seeds, pepper, chopped green & white onions). I marinaded the roasts for 5 hours then smoked the meat with a half ring of KO, 1 chunk ea of apple & cherry. I panned/foiled after 4 hours then cook to 205/fork tender. I wanted to inject but my injector rubber plunger dried out so injecting was OBE.
The results are mixed. Meat is tender, moist with a good smoke ring. There is a faint flavor of sesame with a strong flavor of smoke; this was confirmed by my curious neighbor and fellow BBQer. It appears the small amount of wood I used overpowered the marinade (my first time marinading, I usually use rub). I did not give it enough time to soak and there was no spice. Next time, I will add more spicy heat to the marinade, let it soak overnight, inject and use less wood. Or maybe go back to using rubs.
Here are some pics. After sampling a lot of meat pre-rest, I will probably portion, bag and seal 6 lbs of meat. Total cook time, 6.5 hours.
1. After marinading 5 hours in fridge
2. Beginning of smoke. I did not use the bottom grate
3. Four hours into smoke. I panned/foiled and finished off.
PostScript:
Upon further review, I sampled the rested meat and there are noticeable sesame and garlic flavors in the meat. The meat came out buttah tender. Next time, I will add more spicy heat.
Lessons learned:
Don't sample before resting
Your sense or smell and taste is temporarily affected the longer you stand next to your WSM. Have a few adult beverages to regain your senses.
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