|
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. |
|
Thread Tools |
12-10-2013, 11:01 AM | #1 |
Found some matches.
Join Date: 08-25-13
Location: Houston, TX
|
First cook on stick-burner and thoughts from a novice
I was planning to update a previous thread but I had a lot more to talk/ask about so I decided it would be more relevant to begin another. In my previous thread, I stated that I would be cooking on a stick-burner for the first time, which I did this past Sunday. My other BBQ cooks have been done on a 22'' WSM and a medium BGE.
The meat of choice was an 11lb brisket from Cost Co. It was a USDA Prime whole packer. It was a hot and fast brisket based on Bludawg's recipe. Salt, pepper, 4 hours at 300...fat cap down...point towards firebox, wrap in butcher paper...fat cap up, 1-2 more hours until probes like butter. Rest for 2 hours in paper. Here is my pop's smoker. Pretty solid hunk of steel. It wasn't air tight but it did a fine job. Here are pictures of the finish product. The first cut of the flat, below the point was money. Sooo good. The furthest end of the flat was pretty tough. If I could, I would have left it on for another hour (probably pulled after 5 hours) but I was being rushed and had to bring it to another location. As everyone had advised me...START EARLY! The point, was even better. I don't have pictures of it because I saved it for dinner the next night but I just sliced it up and enjoyed the extra fatty goodness. ================== Thoughts (Bottom line, I was thrilled with the results. My first ever brisket was pretty bad. But I would like to share my thoughts to get better and help others) I haven't been doing real BBQ for very long...smoking and fire building are concepts I don't have 100% grasp of. Especially the parts about building a clean fire, thin blue smoke, etc. My process in starting this fire was laying some lump charcoal in the bottom of the fire box, 3 large pieces. Then I lit a full chimney of Kingsford and poured it on top of the lump. Finally I threw in 3 large pieces of pecan wood and let the smoker come up to temp. It took a while, but when it did, everything in the fire box had charred over and was black. From then, temperature maintenance was a process of adding another piece of wood every 30 or so minutes. After a couple of hours, one piece wasn't enough so I'd add two or three to get a little over the target temperature of 300 and bring it back down around there. The biggest thing is I don't know if what I'm doing is 100% correct. From my research you want the TBS which I got before putting on the meat. But once the temp starts to trend down, I add wood, and I'll get a burst of chalky smoke. That should be fine I assume? Comparing this cook to the cooks on the WSM, I always feel like I have trouble achieving the TBS that people advocate. It seemed much easier on the offset. Maintaining the temperature on the WSM is no problem though. Cooking on the stick-burner is definitely not a "set it and forget it" affair. That being said, I do see the appeal of tending to a fire...I just can't put a finger on it. Moving forward, I would like to try to cook more on my dad's smoker. I'm planning to do two briskets this NYE so hopefully that goes well. I can only imagine based on the set up, that the one closest to the firebox will cook much more quickly. If you've made it this far, thanks for reading. I hope you enjoyed the pictures. And please add to the discussion, so we can all benefit |
|
12-10-2013, 11:08 AM | #2 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
|
Ya cook lt a lil longer 6hrs +\-. Some say to put splits on top of firebox to preheat them. You'll always get some white smoke when adding split.
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
|
12-10-2013, 11:10 AM | #3 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
|
Nice first cook Try putting you wood on top of the smoker so they warm up That will help you keep that TBS
__________________
Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
|
12-10-2013, 11:12 AM | #4 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
|
Looks and sounds to me like you have a pretty good grasp of it...it help to preheat the splits before adding them to the fire and to keep the firebox door open until it "bursts" into flames shortly after adding it to the coals. To preheat with that pit, keep a couple or a few resting on that flat spot on the FB lid, flipping them as needed since it is cold out.
__________________
- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
|
12-10-2013, 11:15 AM | #5 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
|
Quote:
__________________
Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
|
|
12-10-2013, 11:20 AM | #6 | |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
|
Quote:
On Earl, I have a solid plate in my grill-top area under the firebox lid when I am just gonna be smoking and I put them under the lid on that plate. If I'm not using the plate and have the grill-top grate in place, I stick them off to one side of the grate under the lid.
__________________
- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
|
|
12-10-2013, 11:22 AM | #7 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
|
Nice first go.
|
|
12-10-2013, 11:22 AM | #8 |
Babbling Farker
Join Date: 11-18-10
Location: Callahan Fl
Name/Nickname : Rick
|
^^^^^^^^^^ THIS^^^^^^^^^^ My thoughts exactly
__________________
Rick |
|
12-10-2013, 11:25 AM | #9 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
|
Quote:
I started doing this when I forgot to put them on the firebox lid
__________________
Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
|
|
Thanks from: ---> |
12-10-2013, 01:04 PM | #10 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
|
Keep it up....looking good. sorry if I'm missing the explanation, but what is the green color on the meat from?
__________________
Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
|
12-10-2013, 01:55 PM | #11 |
Full Fledged Farker
Join Date: 04-02-13
Location: stoutsville ohio 43154
|
stickey burners
fine looking briskey try wraping in butcher papper when cooking more than one it`s ok to move them from side to side to even out the cook
__________________
LANG 60,BUD, AND A WHOLE PILE OF WORNOUT CHARGRILLER HORZ. weber kettle collection |
|
12-10-2013, 02:46 PM | #12 |
Found some matches.
Join Date: 08-25-13
Location: Houston, TX
|
I had used some of this "pepper supreme" in my dad's spice cabinet. It may be some kind of green peppercorn. Or poor lighting? I ate it all the same!
|
|
|
|