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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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11-05-2009, 06:57 PM | #1 |
Knows what a fatty is.
Join Date: 10-18-09
Location: crossville tn
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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
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11-05-2009, 07:02 PM | #2 |
Babbling Farker
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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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.
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[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] |
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11-05-2009, 07:22 PM | #3 |
Knows what a fatty is.
Join Date: 10-18-09
Location: crossville tn
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sounds good. i guess that is what i will have to do then
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11-05-2009, 09:49 PM | #4 |
Knows what a fatty is.
Join Date: 09-10-09
Location: Huntsville, AL
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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!
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Dean --> :grin: 22" Weber OTS, Weber Smokey Joe, 18" WSM, Charbroil Gasser, Propane burner for Low Country Boils |
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11-05-2009, 09:51 PM | #5 | |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Quote:
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************************** *** 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 |
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11-05-2009, 09:52 PM | #6 |
Knows what a fatty is.
Join Date: 10-18-09
Location: crossville tn
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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
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11-05-2009, 09:54 PM | #7 |
Knows what a fatty is.
Join Date: 10-18-09
Location: crossville tn
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11-06-2009, 12:26 AM | #8 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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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.
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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 |
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11-06-2009, 01:30 AM | #9 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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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!
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11-06-2009, 04:43 AM | #10 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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go meat
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11-06-2009, 07:01 AM | #11 |
is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana
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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.
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JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO |
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11-06-2009, 07:39 AM | #12 |
Is lookin for wood to cook with.
Join Date: 10-01-08
Location: 111 39' 53" W 33 30' 46" N
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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.
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http://maadjurguer.blogspot.com/ |
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11-06-2009, 09:42 AM | #13 |
Full Fledged Farker
Join Date: 07-16-08
Location: Texas
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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.....? |
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11-06-2009, 10:39 AM | #14 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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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.
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John 21:9 |
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11-06-2009, 06:47 PM | #15 |
Knows what a fatty is.
Join Date: 10-18-09
Location: crossville tn
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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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