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douglas_p76 11-05-2009 06:57 PM

brisket question
 
i am planning on "smoking" a brisket this weekend but i have limited time to keep an eye on it, i have an ecb for now. i also have a smokehouse big chief electric smoker that will only get to temp of 205 deg. faren. or so. my question is does anyone know if i would have any success with this if i let it sit in the electric smoker all nite from say 11 til 8 in the morning then fire up the ecb to about 250 for a few hours to finish it off until i get the internal temps right,. sorry for the long post but i really dont want to mess this thing up and i have to work all day sat. and i want to eat some good brisket. thanks for any advise in advance

Desert Dweller 11-05-2009 07:02 PM

I can see no reason your plan would not work. In fact, I suspect you "may" get deeper smoke penetration due to lower heat, slower cooking.

douglas_p76 11-05-2009 07:22 PM

sounds good. i guess that is what i will have to do then

drbowden 11-05-2009 09:49 PM

it will work - the smoking phase works as long as the meat temp is low enough, and the very low temp will work well for the overnight hours.

Good luck and good eating!

Midnight Smoke 11-05-2009 09:51 PM

Quote:

Originally Posted by douglas_p76 (Post 1077562)
i am planning on "smoking" i also have a smokehouse big chief electric smoker that will only get to temp of 205 deg. faren. or so. my question is does anyone know if i would have any success with this if i let it sit in the electric smoker all nite from say 11 til 8 in the morning

How do you do the wood in one of those?

douglas_p76 11-05-2009 09:52 PM

one more ? i have mesquite and hickory wood chips, any preferences on which would be best for a brisket. i havent tasted one smoked in either one so any feedback will help, thanks

douglas_p76 11-05-2009 09:54 PM

Quote:

Originally Posted by Pork Smoker (Post 1077685)
How do you do the wood in one of those?

it has a pan in the bottom to put the chips in . i have not tried it out yet, this will be my first run with it, i just hooked it up with the thermometer in it at different levels to check the temps

Meat Burner 11-06-2009 12:26 AM

Sounds like a good plan, the only question I would have is how long the meat is in the danger zone. Smoking at 225 + seems to work out okay. Is 205 keeping it safe enough. Just throwing this out as we don't cater or have to deal with the health department. I hope more experienced brethren out there will chim in.

BRBBQ 11-06-2009 01:30 AM

In this part of town Famous Daves smokes their beef in an eletric smoker. I don't care for it but it's easy to set it and forget it!

NorthwestBBQ 11-06-2009 04:43 AM

go meat

indianagriller 11-06-2009 07:01 AM

As far as wood selection i would use a little of both, but remember mesquite is a ver strong wood, hickory is as well but used in moderation it will taste great.

maadjurguer 11-06-2009 07:39 AM

As a personal fan of mesquite, I have no issue going 100%....it's more of a Southwest thing I guess. Given that, I recently did a briskie for the OU-Texas bash I throw and did 25%Mesquite, 75%hickory. It turned out great...but next time I'm going to stick to 50/50 on the wood....I missed the mesquite too much.

orangeblood 11-06-2009 09:42 AM

i would'nt leave any cooker completely un tended for 9 straight hours (11pm - 8am). stuff happens even when it shouldnt.

any chance you could take a quick peek at 4:30am? just in case something goes wrong...power goes out or the cooker gets too hot or stop working or.....?

monty3777 11-06-2009 10:39 AM

When I have limited time I start the meat in a smoker and smoke for as long as possible. Then I finish in a roaster. No worries that way.

douglas_p76 11-06-2009 06:47 PM

i will probably be putting it on closer to 1-2 a.m. i am letting it sit in the fridge right now with a rub on it, i will prob. pull it out a little while before i put it in the smoker so that it will be not so cold when i put it in so it doesnt kill my temp. then i will probably wake up around 6 or and get the ecb fired up and get the temp. set before i put it in there, so it will actually only be in the electric smoker for 5 or so hours.


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