All day smoke (pics)

OrleansAg · 01-22-2013, 05:48 PM

OK, so over the weekend I had the smoker running all day and did a brisket, ribs, and salmon. I have some pics below and would appreciate it any advice. This was the first brisket I did, so I kept the temp around 250 in my BWS Chubby. I used two larger pieces of hickory (pic 1 for placement before I covered with briquets).

1.jpg

When I tested the temp at 4 hours it was around 175 depending on the place. So I took it out and wrapped it in foil. Seemed like it was cooking a little fast. It was 7.5 pounds. USDA Choice from Costco.

2.jpg

I pulled it at about 7 hours when the temp hit 200 and I let it rest for 30min still wrapped.

3.jpg

4.jpg

It was OK. I'd say it was smoky and tender in places, but overall not as moist and tender as a good one should be. I used briquets and the water pan always had water. I added some briquets during the smoke, unlit on top. Others have said this is fine, but the briquets smoke a bit when they light up, does that affect the meat?

I also started the ribs in the smoker and I did a 3-2-1. Cut the ribs in half to fit in the chubby. I also kept it at 250 degrees. I used apple wood...the hickory was done from earlier.

5.jpg

photo 1.jpg

Again, these were tender. Seems like 6 hours was a lot and I'd appreciate any recipes you'd recommend. I just did basic salt, pepper, garlic and onion powder. When I wrapped I added apple cider. And then for the last hour I just brushed on honey mixed with apple vinegar and some pepper.

Was a fun day having the smoker running all day. Also curious about when folks put on more briquets during the smoke. Seems like you don't want to add them too often or soon, but you want enough of the first batches' remnants to ignite them.

Oh and here's a shot of the salmon. I followed someone's "Easter Smoked Salmon" recipe on this board. Soaked in rum, then a 4 hour salt cure. Very good.

photo 2.jpg

JohnHB · 01-22-2013, 06:16 PM

The brisket looks a little over cooked. I'd aim for maybe 15 degrees less next time but overall the three products look like a fantastic job.
John

WineMaster · 01-22-2013, 06:21 PM

I would try to slice against the grain. Gives a better texture.

Militant83 · 01-22-2013, 06:30 PM

Looks good as said above brisky a tad over done but over all a good job

Pitmaster T · 01-22-2013, 06:39 PM

How anyone can tell a if a brisket is overdone based on pictures of a brisket incorrectly sliced is blowing smoke up your ass.

Unless its me.

I think you may have nailed it. Keep up the good work.

In addition. NEVER take doneness advice from anyone who dictates doneness by Internal temp. Especially considering the infamous margin of error on ANY brisket.

If you MUST use temp as a factor (or guide to when to poke) dial back or forward 5 degrees at a time. Of course, this is not a good idea because there are choice briskets done at 178 and choice briskets done at 205 with identical "feels" and baby, that's a HUGE margin of error.

One way to find the right feel is the Night Train Brisket.

OrleansAg · 01-22-2013, 07:05 PM

Thanks guys.

One other question. I haven't put the meat I'm smoking in a pan, I just let the drippings hit the water pan. I try to keep the pan from going dry, but do you guys recommend using a pan instead?

grantw · 01-22-2013, 07:24 PM

Putting it in a pan just saves a mess on the grills if i can fit a pan and not block air flow, i do. I dont like my grills all yucky

01-22-2013, 05:48 PM	#1
OrleansAg Is lookin for wood to cook with. Join Date: 10-16-12 Location: Seattle, WA	All day smoke (pics) OK, so over the weekend I had the smoker running all day and did a brisket, ribs, and salmon. I have some pics below and would appreciate it any advice. This was the first brisket I did, so I kept the temp around 250 in my BWS Chubby. I used two larger pieces of hickory (pic 1 for placement before I covered with briquets). 1.jpg When I tested the temp at 4 hours it was around 175 depending on the place. So I took it out and wrapped it in foil. Seemed like it was cooking a little fast. It was 7.5 pounds. USDA Choice from Costco. 2.jpg I pulled it at about 7 hours when the temp hit 200 and I let it rest for 30min still wrapped. 3.jpg 4.jpg It was OK. I'd say it was smoky and tender in places, but overall not as moist and tender as a good one should be. I used briquets and the water pan always had water. I added some briquets during the smoke, unlit on top. Others have said this is fine, but the briquets smoke a bit when they light up, does that affect the meat? I also started the ribs in the smoker and I did a 3-2-1. Cut the ribs in half to fit in the chubby. I also kept it at 250 degrees. I used apple wood...the hickory was done from earlier. 5.jpg photo 1.jpg Again, these were tender. Seems like 6 hours was a lot and I'd appreciate any recipes you'd recommend. I just did basic salt, pepper, garlic and onion powder. When I wrapped I added apple cider. And then for the last hour I just brushed on honey mixed with apple vinegar and some pepper. Was a fun day having the smoker running all day. Also curious about when folks put on more briquets during the smoke. Seems like you don't want to add them too often or soon, but you want enough of the first batches' remnants to ignite them. Oh and here's a shot of the salmon. I followed someone's "Easter Smoked Salmon" recipe on this board. Soaked in rum, then a 4 hour salt cure. Very good. photo 2.jpg __________________ >> BWS Chubby, DigiQ DX2, more to come...

01-22-2013, 06:16 PM	#2
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW	The brisket looks a little over cooked. I'd aim for maybe 15 degrees less next time but overall the three products look like a fantastic job. John __________________ John When you stop horsing around it is time to fire up the BBQ & Smoker

01-22-2013, 06:21 PM	#3
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	I would try to slice against the grain. Gives a better texture. __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

01-22-2013, 06:30 PM	#4
Militant83 is one Smokin' Farker Join Date: 05-05-11 Location: Circleville, OH	Looks good as said above brisky a tad over done but over all a good job __________________ Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ

01-22-2013, 06:39 PM	#5
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	How anyone can tell a if a brisket is overdone based on pictures of a brisket incorrectly sliced is blowing smoke up your ass. Unless its me. I think you may have nailed it. Keep up the good work. In addition. NEVER take doneness advice from anyone who dictates doneness by Internal temp. Especially considering the infamous margin of error on ANY brisket. If you MUST use temp as a factor (or guide to when to poke) dial back or forward 5 degrees at a time. Of course, this is not a good idea because there are choice briskets done at 178 and choice briskets done at 205 with identical "feels" and baby, that's a HUGE margin of error. One way to find the right feel is the Night Train Brisket. __________________ I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. ABOUT PITMASTER T Edict. Grace Jones Rubber Grabber Binder

01-22-2013, 07:05 PM	#6
OrleansAg Is lookin for wood to cook with. Join Date: 10-16-12 Location: Seattle, WA	Thanks guys. One other question. I haven't put the meat I'm smoking in a pan, I just let the drippings hit the water pan. I try to keep the pan from going dry, but do you guys recommend using a pan instead? __________________ >> BWS Chubby, DigiQ DX2, more to come...

01-22-2013, 07:24 PM	#7
grantw is One Chatty Farker Join Date: 09-13-12 Location: canada	Putting it in a pan just saves a mess on the grills if i can fit a pan and not block air flow, i do. I dont like my grills all yucky __________________ Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle.