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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 01-20-2013, 06:14 PM   #16
Muscrat
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I'm probably wrong but my guess is when the meat receives heat it tightens up that's why most smoke first.

That's my "swag". (Scientific Wild Ass Guess)
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Unread 01-21-2013, 05:29 PM   #17
K-Train
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I really am digging the baseball bats. Might have to go to the Louisville Slugger site and get a couple custom bats with my Team name on them and use those bad boys as handles!
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Unread 01-21-2013, 06:45 PM   #18
Derrick D
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Quote:
Originally Posted by popeye View Post
quistion on the ribs . Why not foil them for the first three and then unfoil them for the last two . that way you can sause them while they are hot and the pores are open . i am new and i ask quistions to learn
Because your meat is going to take in the best smoke for ring formation at the beginning when it's cool plus you want that pretty red color before you foil.
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Unread 01-21-2013, 06:52 PM   #19
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That is a nice looking cooker you made. Baseball bat handles AND a beer tap? You da man!
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Unread 01-21-2013, 07:29 PM   #20
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Saw what I needed in his first few paragraphs. Anytime a brisket is tough, it's undercooked. A tough brisket will be dry also Becaise the meat lignens haven't given up yet. I regularly take briskets as high as 210 to get the tenderness I'm looking for. A long rest to allow it to Soak back up the juices is a must! Good luck on the next cook, beautiful Jambo clone!
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Unread 01-21-2013, 09:20 PM   #21
Muscrat
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Thanks for all the insight. I will give it a try again this weekend.

Yeah the bats turned out cool. I've gotten lots of comments on them
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Unread 01-21-2013, 11:39 PM   #22
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Quote:
Originally Posted by Muscrat View Post
After finishing a project I started in June I finally got to give it a test drive.

I Put on a 11lb packer brisket on at 6am and struggled with keeping the temp steady at 260 for the first 3 hrs since I wasnt used to an offset. I started the fire using charcoal and mesquite and then used 100 percent mesquite wood. I have been using a UDS for the last 2 years.
At 10:45 I put the the brisket in an aluminum pan and covered it with foil. By this time I had figured out how to set thedampers and how large of fire to keep in the box.

At 1pm I put on 2 racks of spares. Temp was around 270 ish for the rest of the cook. At 2pm I checked the internal temp of the brisket and it was 187. At 3pm I checked it it was 192 and also at this time I wrapped the ribs in foil. I checked the internal temp again at 4:15 it is was 195. It stayed that way till I took it off at 5:45 making the total cook time just shy of 12hrs. The point probed uasy and the flat didnt pobe just real easy but I'm just not sure what real easy is exactly. I let it rest for 1:45 minutes in the pan with the juices, which almost ran over the side of the pan. I drained the juice and started cutting. The smoke ring was massive but it was dry and tough.

WHAT HAPPENED?

I let the ribs cook wrapped for 2 hrs. They literally fell apart when trying to take them out of the foil.
Any insight of what I may have done wrong I would appreciate any advise and criticism. I'll post a pick of the cooker on the very next post so Ya'll can see what type of cooker I'm using because I dont know how to post pics with the computer, just my phone using tapatalk. Yeah I'm an idiot!
You smoked your Brisket too long. It was likely about done in 9-10 hrs...
Extra time in the smoker dries it out.
Did you check your Pits thermometer? Could it have been hotter than you thought? Lots of time the temp in a Off set varies depending on where
the meat is on the grate.
ALSO...
It would have helped to use a water pan in your Off set to keep the moisture level higher. You don't need one on a UDS...
Your Ribs were steamed and fell apart. Sometimes it's better to either not foil them or foil them just for a little while. Depends...
I don't usually foil mine, but then I don't smoke in competitions either.
Ribs can gut mushy if they steam too long.
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Unread 01-22-2013, 06:25 AM   #23
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Quote:
Originally Posted by Muscrat View Post
The point probed uasy and the flat didnt pobe just real easy but I'm just not sure what real easy is exactly. I let it rest for 1:45 minutes in the pan with the juices, which almost ran over the side of the pan. I drained the juice and started cutting. The smoke ring was massive but it was dry and tough.

WHAT HAPPENED?

I let the ribs cook wrapped for 2 hrs. They literally fell apart when trying to take them out of the foil.
Any insight of what I may have done wrong I would appreciate any advise and criticism. I'll post a pick of the cooker on the very next post so Ya'll can see what type of cooker I'm using because I dont know how to post pics with the computer, just my phone using tapatalk. Yeah I'm an idiot!


Quote:
Originally Posted by Ole Man Dan View Post
You smoked your Brisket too long. It was likely about done in 9-10 hrs...
Extra time in the smoker dries it out.
Did you check your Pits thermometer? Could it have been hotter than you thought? Lots of time the temp in a Off set varies depending on where
the meat is on the grate.
ALSO...
It would have helped to use a water pan in your Off set to keep the moisture level higher. You don't need one on a UDS...
Your Ribs were steamed and fell apart. Sometimes it's better to either not foil them or foil them just for a little while. Depends...
I don't usually foil mine, but then I don't smoke in competitions either.
Ribs can gut mushy if they steam too long.
Did you read the first post? If a brisket is tough it's Because not given up yet and as a consequence it's usually dry Because the lignens in the muscle haven't melted down and rendered yet. There is no other explanation. I would love to hear your thinking behind "you cooked it too long, that's why it's tough." Pray tell.
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