MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 11-05-2009, 06:57 PM   #1
douglas_p76
Knows what a fatty is.
 
Join Date: 10-18-09
Location: crossville tn
Default 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
douglas_p76 is offline   Reply With Quote




Old 11-05-2009, 07:02 PM   #2
Desert Dweller
Babbling Farker

 
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
Default

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.
__________________
[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT]
[FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT]
[FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT]
[FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT]
[FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT]
Desert Dweller is offline   Reply With Quote


Old 11-05-2009, 07:22 PM   #3
douglas_p76
Knows what a fatty is.
 
Join Date: 10-18-09
Location: crossville tn
Default

sounds good. i guess that is what i will have to do then
douglas_p76 is offline   Reply With Quote


Old 11-05-2009, 09:49 PM   #4
drbowden
Knows what a fatty is.
 
Join Date: 09-10-09
Location: Huntsville, AL
Post

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!
__________________
Dean --> :grin:
22" Weber OTS, Weber Smokey Joe, 18" WSM, Charbroil Gasser, Propane burner for Low Country Boils
drbowden is offline   Reply With Quote


Old 11-05-2009, 09:51 PM   #5
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Default

Quote:
Originally Posted by douglas_p76 View Post
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?
__________________







**************************
*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
* Ultra Fast Red Thermapen *
Projects
Kamado Restoration
Bandera Restoration




Midnight Smoke is offline   Reply With Quote


Old 11-05-2009, 09:52 PM   #6
douglas_p76
Knows what a fatty is.
 
Join Date: 10-18-09
Location: crossville tn
Default

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 is offline   Reply With Quote


Old 11-05-2009, 09:54 PM   #7
douglas_p76
Knows what a fatty is.
 
Join Date: 10-18-09
Location: crossville tn
Default

Quote:
Originally Posted by Pork Smoker View Post
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
douglas_p76 is offline   Reply With Quote


Old 11-06-2009, 12:26 AM   #8
Meat Burner
Quintessential Chatty Farker
 
Meat Burner's Avatar
 
Join Date: 02-22-07
Location: Springfield, MO
Default

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.
__________________
my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
Meat Burner is offline   Reply With Quote


Old 11-06-2009, 01:30 AM   #9
BRBBQ
Babbling Farker
 
BRBBQ's Avatar
 
Join Date: 06-05-08
Location: Council Bluffs, Iowa
Default

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!
BRBBQ is offline   Reply With Quote


Old 11-06-2009, 04:43 AM   #10
NorthwestBBQ
somebody shut me the fark up.
 
Join Date: 06-28-09
Location: Everett, WA
Default

go meat
NorthwestBBQ is offline   Reply With Quote


Old 11-06-2009, 07:01 AM   #11
indianagriller
is one Smokin' Farker
 
Join Date: 06-03-09
Location: Columbus,Indiana
Default

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.
__________________
JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO
indianagriller is offline   Reply With Quote


Old 11-06-2009, 07:39 AM   #12
maadjurguer
Is lookin for wood to cook with.
 
maadjurguer's Avatar
 
Join Date: 10-01-08
Location: 111 39' 53" W 33 30' 46" N
Default

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.
__________________
http://maadjurguer.blogspot.com/
maadjurguer is offline   Reply With Quote


Old 11-06-2009, 09:42 AM   #13
orangeblood
Full Fledged Farker
 
Join Date: 07-16-08
Location: Texas
Default

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.....?
orangeblood is offline   Reply With Quote


Old 11-06-2009, 10:39 AM   #14
monty3777
is One Chatty Farker
 
Join Date: 07-13-08
Location: Happytown, IA
Default

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.
__________________
John 21:9
monty3777 is offline   Reply With Quote


Old 11-06-2009, 06:47 PM   #15
douglas_p76
Knows what a fatty is.
 
Join Date: 10-18-09
Location: crossville tn
Default

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.
douglas_p76 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Brisket Question SmokinJoe70 Q-talk 9 09-22-2011 11:07 PM
Brisket Question TexMass Q-talk 5 05-19-2011 01:33 AM
Brisket Question Smoothsmoke Q-talk 21 03-11-2011 01:05 PM
Brisket question.... LMAJ Q-talk 13 02-21-2010 02:01 PM
brisket in chili - question on brisket prep Buster Dog BBQ Q-talk 2 11-07-2008 05:35 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:55 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts