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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-25-2005, 10:07 PM   #1
jgh1204
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Well, my first cook with all lump and chunks failed miserably. The large brisket that was on the bottom shelf was overcooked, parts of it were ok. 1 butt, I just chunked it, it was dry as a bone, not worth eating.

There are 2 other butts and the smaller brisket in the frig and hopefully they are better, but I am not hopeful.

Somebody was asking if people talked about their bad experiences on here and this was definitely mine.

You know its bad when your family agrees it is not up to par they agree it is not worth keeping!

BBQ is a lot like golf I am finding out. Just when you think you got it figured out, you shoot 120.

The ribs did come out decent. If I get up the nerve to try the other, I will let you know.
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Unread 12-25-2005, 10:28 PM   #2
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Keep at it. It will all pay off.
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Unread 12-25-2005, 10:30 PM   #3
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Sounds like temps were to high. Bottom shelf means what?/ immediatly above the water pan? or a few 4-5 niths higher. I never went and loower than 3-4 th from the bottom.


next.. I try to take briskets out not very much higher than 180.. I prefer it sit at 180 for hours to tenderize, or cooler it under its own heat load than to bring it to 190-200 the way some of us do. Give us details of what ya did.. Dont give it up.. we'll get ya there.
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Unread 12-26-2005, 05:25 AM   #4
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jgh, don't despair, we all have less than stellar moments from time to time. My prime rib got done way too soon yesterday (I managed to recover from that) but then some of our guests were 45mins late so what would have been great beef was just so-so. We learn and do better next time.
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Unread 12-26-2005, 06:11 AM   #5
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I had temps too high on my stuffed loin and it finished way to soon also. I thought it was too dry but everyone else raved about it. The turkey turned out great even though the wifey threw out over half of the butter and wine basting liquid I had on the counter while I was tending the fire. Go back in to get it and she asks, "what are you looking for? OH! I thought you were done so I threw it out and washed the pan." My wife is obsessive when it comes to things being neat and clean. I have to keep an eye on everything I'm using or when I reach for it, it will be gone. The good thing is that I know I'll find it in the drawer or cupboard already washed, dried and put away.
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Unread 12-26-2005, 06:13 AM   #6
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JGH, chop up that leftover brisket and make some kickass chilli for the bowl games next week.
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Unread 12-26-2005, 07:59 AM   #7
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The temps were too high. It was a 12lb brisket and it hit 160 after only 4.5 hours and it probably was a little too low in the chamber. My baffle extends a little too far into the smoker chamber for the water bowl to sit on the bottom shelf, so it is up 2 or 3 slots. The 12lb brisket was just above that.

My main problem was that I was not monitering everything as well as I should have been.

The brisket is good once I chopped off all the charred hunks around the eges and just a little on the dry side, which means to me, that I did not pull it soon enough.
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Unread 12-26-2005, 10:02 AM   #8
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Personally, I find lump burns too hot and fast for longer cooks. I use it for grilling, but use KF for smoking.
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Unread 12-26-2005, 12:09 PM   #9
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Quote:
Originally Posted by The Woodman
Personally, I find lump burns too hot and fast for longer cooks. I use it for grilling, but use KF for smoking.
And always "K" side up........

I agree that lump might have not been your best choice for a low and slow cook. I mainly use lump to help get the initial cooker temp up, and when I have drastic temp drops that needs attention (like when I fall asleep), other than that, I use it for grilling.

Question: Where you spraying the meat with something to help keep from drying out?
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Unread 12-26-2005, 03:14 PM   #10
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Yep, apple juice/water/vinegar combo.
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Unread 12-26-2005, 03:23 PM   #11
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In Austrailia, do they have to cook with the K side down?
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Unread 12-26-2005, 03:35 PM   #12
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Quote:
Originally Posted by jgh1204
In Austrailia, do they have to cook with the K side down?
Yes, Southern hemisphere is K down.
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Unread 12-26-2005, 05:56 PM   #13
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How often did you spray? Did you wrap in foil at any point through your cook?
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Unread 12-26-2005, 06:04 PM   #14
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If it was like my day, we had 20mph wind with 30mph gust. Hard to keep a steady temp. Backyard was like a cyclone.
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Unread 12-26-2005, 06:27 PM   #15
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JGH - you'll do all right. There are a ton of brothers in TX - maybe one can be there persoally some day for some troubleshooting and a 'coached' cook.
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