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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-17-2012, 12:34 PM | #16 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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In the general sense, what one does in a WSM or BGE or whatever is you decide how many chunks you want, and you place them through your charcoal in the ring. Then you light it up Minion style, and the charcoal, as it's heating, preheats the chunks, and when it comes up to temp it's burning sweet blue all the way.
Once you get used to how many chunks you like, typical advice is "a few fist sized chunks" but obviously your tastes may vary, you'll never have to add in more chunks through the cook, but if you do! Simply preheat.
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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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11-17-2012, 01:38 PM | #17 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Absolutely correct. Different rules for charcoal smokers.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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11-17-2012, 09:16 PM | #18 | |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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11-18-2012, 08:30 AM | #19 |
Full Fledged Farker
Join Date: 04-01-12
Location: Marietta, GA
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275 has been my choice of temp lately.
Don't get me wrong, I love me egg and the food always gets raves, but I definitely prefer the flavor I'm getting from the offset so far. Although, I'm sure the extra work will get old.....
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LBGE Weber 26" Jumbo Joe Smokey Joe Silver RecTec |
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11-18-2012, 08:55 AM | #20 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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So if you're into your cook on a WSM would you put chunks on the top rack for say a half hour before putting them on the fire?
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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11-18-2012, 09:04 AM | #21 | ||
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Any hunk of meat will suck up smoke as long as it remains in a smoky environment.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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11-21-2012, 06:27 PM | #22 |
Is lookin for wood to cook with.
Join Date: 11-14-12
Location: Ca
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So the brisket is done when internal temp reaches 210-215?
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11-21-2012, 07:35 PM | #23 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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Actually the couple of times I decided early on my WSM days to add more wood in because I didn't have the right amount in I just lit them up in my charcoal chimney, on top of some coals, lmao. Threw the whole chimney in there, and it did me fine. I can't remember the last time I added chunks into my WSM though, nowadays I know how many chunks I want in there, so I just add them through the ring as I'm laying in the briquettes.
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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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11-21-2012, 07:37 PM | #24 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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It is done when it probes done. Once it reaches about 190 internal, quit looking at the thermometer and go to a probe. it should easily slide in. Each brisket is done at somewhat different temperatures ranging from about 190 to 210 or so.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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11-21-2012, 07:37 PM | #25 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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Depends on your tastes, in the end. It's "when it gets like butter." You have to remember that while it rests it continues to cook as well. I think, realistically, I pull mine off the pit more in the 185-190 stage, and when it's done resting it's at the "target temp" of whatever it is, in all honesty the only time I really use my therms for target temps is when I'm cooking some kind of steak on the grill I'm not used to cooking on the grill, and I want it to be the perfect temp, at which point I start feeling the meat to see what it feels like as I press it, and can remove the therm from that "equation" as well.
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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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