Sat. Cook - Guidance needed - Page 2

kickassbbq · 04-19-2007, 11:17 AM

I hope so.
Smoke On!!!!!

Bigmista · 04-19-2007, 11:32 AM

bmarley, it might help us out more if we knew what you were cooking on.

One thing I have done in the past is to put brisket in the smoker a day or two ahead of time and smoke it until it gets to about 160 degrees. Then I spay it, wrap it in foil and pop it in the fridge when it cools off. Serving day, put it in the oven or the smoker and cook it the rest of the way. It won't take nearly as long and you still end up with a tender moist product.

thirdeye · 04-19-2007, 11:36 AM

One of my rules is "Never try new things when you are cooking for guests". But if you're comfortable and are getting good results with the fast track method. Go with it. It sounds like you are planning to cook the brisket and butts at about the same time and then will you follow with the chicken while they rest in a cooler? I prefer thighs or quarters to breasts, but that is just me.

bbqjoe · 04-19-2007, 11:42 AM

Quote:

Originally Posted by Bigmista

Then I spay it,

You wouldn't want it to reproduce?????

The_Kapn · 04-19-2007, 11:42 AM

Quote:

Originally Posted by Bigmista

bmarley, it might help us out more if we knew what you were cooking on.

One thing I have done in the past is to put brisket in the smoker a day or two ahead of time and smoke it until it gets to about 160 degrees. Then I spay it, wrap it in foil and pop it in the fridge when it cools off. Serving day, put it in the oven or the smoker and cook it the rest of the way. It won't take nearly as long and you still end up with a tender moist product.

That, combined with what ThirdEve offered--Is a plan !!!
Safe.
Save the "experimenting" for later.

JMHO.

TIM

Bigmista · 04-19-2007, 11:44 AM

Quote:

Originally Posted by bbqjoe

You wouldn't want it to reproduce?????

Nope. Then we would have brisket population explosion.

Will350z · 04-19-2007, 12:01 PM

Quote:

Originally Posted by willkat98

I would start the brisket earlier, and if its done sooner, 2-3 hours in the cooler, wrapped in foil, won't hurt anything.

Again, no fast track here either.

+1 on that... low and slow, wake up early and start drinking...

bbqjoe · 04-19-2007, 12:03 PM

Quote:

Originally Posted by Will350z

+1 on that...

What's that?
Is that like 10-4 good buddy?

bmarley5780 · 04-19-2007, 01:10 PM

This is what I am cooking with:

Lump and Hickory with Cherry

What is is cook time per lbs? 1.5 per?

Bigmista · 04-19-2007, 01:16 PM

Impossible to say for sure. I would allow at least that much time especially on an offset. How is your cooker at maintaining temps? Do you have dips and spikes or does it hold temp around 225?

bbqjoe · 04-19-2007, 01:25 PM

Also per Bigmista, are you going to spay it?

bmarley5780 · 04-19-2007, 01:25 PM

Should have mentioned that the smoker is modified to a reverse flow. the temp end to end has a variable of 7 degrees. and holds temp like a champ.

backyardchef · 04-19-2007, 01:28 PM

Nice.....Love to see pics of the mods....

Sometimes I spay, sometimes I don't....Haven't been spaying recently...

bmarley5780 · 04-19-2007, 01:52 PM

Plans for tonight are to get the rubs and injections togather so they can mingle...

All these are from this board... I do not take credit for any...
BOSTON BUTT

Dry Rub
1/2 cup Sugar
1/2 cup paprika
1/3 cup garlic salt (I used garlic powder)
1/3 cup kosher salt, finely ground
1/4 cup brown sugar
1 tablespoon chili powder (I used ancho chili powder)
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin

Injection Baste
3/4 cup apple juice
1/2 cup water
1/4 cup kosher salt, finely ground
2 tablespoons Worcestershire sauce.

BRISKET

Big Cow Beef Injection
Makes 2 and 1/4 cups

2 cups beef broth
1/4 cup Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper

Combine all ingredients in a bowl, mix well and refrigerate before injecting.

Brisket Brown Sugar Rub
1/3 cup brown sugar
1/3 cup salt (coarse salt works best)
1/3 cup paprika
1/3 cup chili powder (choose a hot or mild powder depending on your tastes)
1/3 cup ground black pepper
Mix ingredients and pack firmly around brisket 12-24 hours before
smoking. Wrap in plastic wrap or place in a large plastic bag.

AlabamaGrillBillies · 04-19-2007, 02:01 PM

Quote:

Originally Posted by bbqjoe

What's that?
Is that like 10-4 good buddy?

+1 is like saying you agree with what the person you are quoting said. Its a way of giving your advise without having to restate what the poster before you said.

04-19-2007, 11:17 AM	#16
kickassbbq is One Chatty Farker Join Date: 10-20-05 Location: mn	I hope so. Smoke On!!!!! __________________ Smoke On!!!!!! [URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL]

04-19-2007, 11:32 AM	#17
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	bmarley, it might help us out more if we knew what you were cooking on. One thing I have done in the past is to put brisket in the smoker a day or two ahead of time and smoke it until it gets to about 160 degrees. Then I spay it, wrap it in foil and pop it in the fridge when it cools off. Serving day, put it in the oven or the smoker and cook it the rest of the way. It won't take nearly as long and you still end up with a tender moist product. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

04-19-2007, 11:36 AM	#18
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	One of my rules is "Never try new things when you are cooking for guests". But if you're comfortable and are getting good results with the fast track method. Go with it. It sounds like you are planning to cook the brisket and butts at about the same time and then will you follow with the chicken while they rest in a cooler? I prefer thighs or quarters to breasts, but that is just me. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

04-19-2007, 01:16 PM	#25
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Impossible to say for sure. I would allow at least that much time especially on an offset. How is your cooker at maintaining temps? Do you have dips and spikes or does it hold temp around 225? __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

04-19-2007, 01:28 PM	#28
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City	Nice.....Love to see pics of the mods.... Sometimes I spay, sometimes I don't....Haven't been spaying recently... __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

04-19-2007, 01:10 PM	#24
bmarley5780 On the road to being a farker Join Date: 04-09-07 Location: Jacksonville,NC	This is what I am cooking with: Lump and Hickory with Cherry What is is cook time per lbs? 1.5 per?

04-19-2007, 01:25 PM	#26
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	Also per Bigmista, are you going to spay it?

04-19-2007, 01:52 PM	#29
bmarley5780 On the road to being a farker Join Date: 04-09-07 Location: Jacksonville,NC	Plans for tonight are to get the rubs and injections togather so they can mingle... All these are from this board... I do not take credit for any... BOSTON BUTT Dry Rub 1/2 cup Sugar 1/2 cup paprika 1/3 cup garlic salt (I used garlic powder) 1/3 cup kosher salt, finely ground 1/4 cup brown sugar 1 tablespoon chili powder (I used ancho chili powder) 1 teaspoon cayenne 1 teaspoon black pepper 1 teaspoon dried oregano 1 teaspoon ground cumin Injection Baste 3/4 cup apple juice 1/2 cup water 1/4 cup kosher salt, finely ground 2 tablespoons Worcestershire sauce. BRISKET Big Cow Beef Injection Makes 2 and 1/4 cups 2 cups beef broth 1/4 cup Worcestershire sauce 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper Combine all ingredients in a bowl, mix well and refrigerate before injecting. Brisket Brown Sugar Rub 1/3 cup brown sugar 1/3 cup salt (coarse salt works best) 1/3 cup paprika 1/3 cup chili powder (choose a hot or mild powder depending on your tastes) 1/3 cup ground black pepper Mix ingredients and pack firmly around brisket 12-24 hours before smoking. Wrap in plastic wrap or place in a large plastic bag.

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