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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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03-27-2010, 02:37 PM | #1 |
Found some matches.
Join Date: 03-25-10
Location: NJ
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1st time ever
Well I am finally breaking out my Weber bullet that I got for Christmas. Live in NJ and it was a rough winter so didnt have the chance. Been a chef for 25 years and Im actually nervous about my first smoke ever. Doing a 9 lb brisket and 2 racks of spare ribs. Made a rub , rubbed the brisket w/ spicy brown mustard and added the rub. Going to let it sit all night and will throw it on in the morning. I guess I wont season the ribs til right before the smoke. Any chance this whole thing can be done in 6 hours? I cant wait. I also have hickory chunks and was wondering how many to use. Ill be back tomorrow with the results.
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03-27-2010, 02:39 PM | #2 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Good luck brother, Let us know how it turns out..
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03-27-2010, 02:40 PM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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You can do it in 6 hours if you kick up the temp. You'll probably need to run at 325 or so. I have no idea about timing on the ribs at that temp, however.
When I cook in my WSM I bury 4 or 6 fist sized chunks at various points in the charcoal in he ring and I put one in the chimney to start.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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03-27-2010, 02:43 PM | #4 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Congrats and good luck! If you can get the temps up, as suggested above, that will help with the time. You may also want to foil the brisket after few hours. That will help speed things up too.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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03-27-2010, 03:53 PM | #5 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Git er Done !!!!!!!!!!!!! Share to PR0N
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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03-27-2010, 04:10 PM | #6 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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That is quite a 1st smoke, trying a Brisket! Post some pic's of the cook progress.
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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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03-27-2010, 11:12 PM | #7 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Keep us posted!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-28-2010, 02:45 PM | #8 |
Found some matches.
Join Date: 03-25-10
Location: NJ
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Put brisket on at 11am. temps have been in 230-250 range all day. threw in some ribs at 2:30 . its now 3:45 and the temp has gone down to 200 barely.brisket was 140 and need to get it up to at least 160 before foiling. cant get it up, all vents are open. should i add more charcoal?
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03-28-2010, 03:04 PM | #9 |
Full Fledged Farker
Join Date: 12-28-09
Location: Wilmington, Delawhere
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Def. want to get your temps up. How did you start your charcoal and how much did you add? Do a search for Minion Method for the best way to fire up your WSM. If you didnt start Minion, may want to add some unlit charcoal to the ring and then 3/4 chimney of lit on top. A filled water pan can also cause your temps to be low.
Are you reading temps from the lid? They can usually report higher temps than the temps at the grate, but it's not usually significant.
__________________
Mark aka Earl [URL="http://www.slowerlowerbbq.com/"]Slower Lower BBQ[/URL] (2) 22.5" WSM, (2) 18.5" WSM, (3) 22.5" Weber Kettles, BWS Chubby, Super Fast [COLOR=Red][B]Red [/B][/COLOR]Thermapen, (2) BBQ Guru DX2, and our trusty Airline Cart! (wouldn't leave home without it) KCBS MABA 180 CHICKEN - KEYSTONE CLASSIC BARBEQUE, HARRISBURG, PA (10/4/2014) |
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03-28-2010, 03:12 PM | #10 |
Found some matches.
Join Date: 03-25-10
Location: NJ
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just added a full lit chimney. i think i didnt have enough charcoal originally. didnt fill it up all the way. its starting to climb. just foiled the brisket. ribs look raw still. is it ok to do ribs at 300?
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03-28-2010, 03:14 PM | #11 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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The difference between dome temp and top grate temp can be 30 - 40 degrees, so if you are reading the temp at the dome and it is 200, your top grate may be as low as 160! The brisket will never be done if that is the case. Check you fire to see how it is burning. You'll probably have to add both unlit and lit charcoal as Mark suggested to get the temp up and keep it going long enough to finish the brisket.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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03-28-2010, 03:14 PM | #12 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Sure. They will just cook faster.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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03-28-2010, 03:18 PM | #13 |
Found some matches.
Join Date: 03-25-10
Location: NJ
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thanks ron . glad your on here.
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03-28-2010, 03:19 PM | #14 |
Found some matches.
Join Date: 03-25-10
Location: NJ
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should i bother adding more hickory? had 2 chunks on since 11am
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03-28-2010, 03:55 PM | #15 |
Full Fledged Farker
Join Date: 12-28-09
Location: Wilmington, Delawhere
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Careful, it's easy to use too much. I wouldnt add more than 4 softball size pieces.
__________________
Mark aka Earl [URL="http://www.slowerlowerbbq.com/"]Slower Lower BBQ[/URL] (2) 22.5" WSM, (2) 18.5" WSM, (3) 22.5" Weber Kettles, BWS Chubby, Super Fast [COLOR=Red][B]Red [/B][/COLOR]Thermapen, (2) BBQ Guru DX2, and our trusty Airline Cart! (wouldn't leave home without it) KCBS MABA 180 CHICKEN - KEYSTONE CLASSIC BARBEQUE, HARRISBURG, PA (10/4/2014) |
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