If you know us, you know we prioritize good eats.
One of the Homestead Husband's passions is smoked meats. It's somewhat of an art, getting the meat to come out just right. It can be easy to over-smoke and dry out a cut. You also have to learn various methods for different protiens and cuts. Certainly, none of us mind him practicing. Along the way, I am picking up some of his tips and tricks as well.
We have used many a smoker, but currently we love using our Dyna-Glo propane smoker for the sake of ease, and efficiency. It starts up fast and there is less need to babysit it, whereas with charcoal, he'd make a day out of tending to it - which, on the right occasion, can be fun, too!
(Photo provided by Haze Photography, Maine)
While life is keeping us busy for now, though, it's nice to be able to trust a steady rise in temperature with our Dyna-Glo DGW1235BDP-D 36" Wide Body LP Gas Smoker. The size was the selling point for us on this one, as it would allow us to maximize the quantity of meats we could make at once - especially on busy days at the ranch where there is a full table by supper time!
Smoking meat imparts a new depth of flavor that can be customized based on the woodchips selected (apple, mesquite, whiskey barrel). It's also a great tool for getting the most out of cuts that might otherwise be considered tough or less palatable for regular cooking or grilling methods.
This is especially crucial to consider, when looking at current beef prices (for example). While prices are shooting sky high, you can opt for a less popular (more affordable) cut for the smoker, and end up with a very desirable platter.
We're currently working with beef shin - an up and coming beef cut that is otherwise overlooked. Due to it's affordability, it is gaining in popularity amongst the BBQing world. Similar to the progression of the brisket (what once was an unappealing cut of meat, is now recognized as the epitome of smoked BBQ), beef shin is a unique option to request from the butcher (even your local Market Basket).
We began by salting and seasoning the beef shin. For the sake of ease, we utilized a classic from McCormick's - Smokehouse Maple.
The beef is then placed inside the smoker until the temp reads 275°/internal temp of 150°.
At that time, the meat should be wrapped in multiple layers of tin foil- enough to pour a beer into without leaks (or use an oven-safe tray under it). Braise it with one can of beer into the foil.
We used Jack Daniels whiskey barrel chips and kept the moisture inside the smoker by adding 1 cup of water into the drip pan. The chips and water should be monitored to see if more is necessary, periodically throughout the smoke session.
You'll also want to check back to ensure the temp hasn't risen too fast. Thankfully with the propane smoker, it's unlikely that it would burn out (unless of course, you don't remember to fill your tanks - been there, done that!).
Continue smoking while wrapped until the internal temperature reaches 206° - the trick is to render out the fat within the meat.
The end result is a sight to behold.
We enjoyed this simply sliced or smothered in your favorite BBQ sauce on a bun!
We followed it up with a smoked bourbon blackberry skillet shortcake for dessert:
For more fun meals out of our Dyna-Glo, check our instagram @dirigoranchwife