Yeah I didn't really think it was Tofu. I did see a youtube video recently where someone tried to make what they called "Tofu burnt ends" He basically cut it up in cubes and dusted it in regular bbq seasonings then put it on the smoker for awhile then sauced it and finished it off on the grill. Basically did it the same way you would do meat burnt ends. He said the flavor wasn't too bad but the texture was pretty awful. It just sounds so wrong.Bologna
I tried it because it sounded interesting. It's okay, but I won't do it again.
Smoked a brisket point today. Turned out very well
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What method do you use for shaving the meatPut some pork loin jerky on my Green Mountain pellet pooper over lunch, should be done shortly after I get home from work. This will be the 3rd time I've done jerky on the pellet grill, it turns out awesome. The first time was beef and the second was pork just like this run. I use Hunt Chef jerky seasoning kits, they are the best I have ever had.View attachment 235749
I just us my brisket slicing knife, it is an absolute razor. Once the loin is trimmed and ready, I put it in the freezer for 30 minutes or so until it stiffens up. I then slice it into 1/4" slices, putting it back into the freezer as I need to. I do have a cheapo slice from rural king, but it doesn't work very well.What method do you use for shaving the meat
There's still plenty of time this year. No need to wait.Can't believe I didn't see this thread yet....sadly, haven't fired up my grill all year. I need to get back to it next year
There's still plenty of time this year. No need to wait.
I smoke it at 180 for around 4 hours. It should still be a bit bendable, but start to crack on the top when you bend it. If it break it is too dry.What's your smoke temp and time for that jerky?