Great question! The smoke flavor comes from the last few minutes in there uncovered. Just looking for a little kiss of smoke at the end! You’re basically using the smoker as an oven for the vast majority of the cook then giving the smoke flavor at the end so it doesn’t just taste like you’re eating a campfire. Dough picks up smoke quick!
1) didn't spray foil pan or foil paper w/non stick 2) This isn't a "smoked" bread, it was covered and the smoker was used as an oven - I do it all the time, but doesn't quantify as "smoked" 3) it would have been raw in the middle, not a bad thing, but if you're truly looking for a pull apart, you're gonna need a few crispy edges 4) gonna need bacon... everything needs bacon.
Thanks for the feedback! Yeah since that video came out I've definitely learned a lot more and I'll be doing a new "proper" version in the coming months. Even as I go back and watch it now I think "c'mon man - rookie move..." 🤣
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Where is the bacon and diced green onions? Lol nice treat! Thanks for sharing!
Awesome thought! I'm not normally a green onion guy but DEFINITELY incorporating bacon next time!
Holy smokes! That’s an awesome recipe. Looks delicious! Cheers!
Haha thanks! So so good!
Could you do this on an electric smoker? 🤔
Absolutely!
This looks amazing. I absolutely have to try this!
Couldn’t agree more!
🤘🏻😎🤘🏻
Awesome stuff, dude
Gonna have to give that a try
You should!
Makes pull apart cheesy bread and uses fork to eat! Looks great! Gonna try this weekend
Hope you enjoy it! I couldn't wait until it was cool enough to pull apart 🤣
Being covered does it take on any smoke flavor? If not why not just bake them in the oven?
Great question! The smoke flavor comes from the last few minutes in there uncovered. Just looking for a little kiss of smoke at the end! You’re basically using the smoker as an oven for the vast majority of the cook then giving the smoke flavor at the end so it doesn’t just taste like you’re eating a campfire. Dough picks up smoke quick!
What it like when it cools down? Cann you reheat?
It would probably be ok to reheat it once, but probably not after that. Think of it as bread you’d bring home from a restaurant as leftovers.
1) didn't spray foil pan or foil paper w/non stick 2) This isn't a "smoked" bread, it was covered and the smoker was used as an oven - I do it all the time, but doesn't quantify as "smoked" 3) it would have been raw in the middle, not a bad thing, but if you're truly looking for a pull apart, you're gonna need a few crispy edges 4) gonna need bacon... everything needs bacon.
Thanks for the feedback! Yeah since that video came out I've definitely learned a lot more and I'll be doing a new "proper" version in the coming months. Even as I go back and watch it now I think "c'mon man - rookie move..." 🤣
The meat we are smoking will be at 225°. Do you think it would be ok to do these bread at the same heat and just do it for a little longer?
You should be fine as long as you keep an eye on it!
Why cook it on a smoker if it's covered the entire cook?
Good question. It was mainly using it like an oven. If I do it again, it’ll definitely stay uncovered.
Throw some left over brisket or pulled pork in there 🤔
Ha sounds like a good idea!