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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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Old 03-27-2010, 02:37 PM   #1
rickthechef
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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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Old 03-27-2010, 02:39 PM   #2
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Good luck brother, Let us know how it turns out..
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Old 03-27-2010, 02:40 PM   #3
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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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Old 03-27-2010, 02:43 PM   #4
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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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Old 03-27-2010, 03:53 PM   #5
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Git er Done !!!!!!!!!!!!! Share to PR0N
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Old 03-27-2010, 04:10 PM   #6
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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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Old 03-27-2010, 11:12 PM   #7
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Keep us posted!
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Old 03-28-2010, 02:45 PM   #8
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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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Old 03-28-2010, 03:04 PM   #9
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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.
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Old 03-28-2010, 03:12 PM   #10
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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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Old 03-28-2010, 03:14 PM   #11
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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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Old 03-28-2010, 03:14 PM   #12
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Quote:
Originally Posted by rickthechef View Post
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?
Sure. They will just cook faster.
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Old 03-28-2010, 03:18 PM   #13
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thanks ron . glad your on here.
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Old 03-28-2010, 03:19 PM   #14
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should i bother adding more hickory? had 2 chunks on since 11am
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Old 03-28-2010, 03:55 PM   #15
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Quote:
Originally Posted by rickthechef View Post
should i bother adding more hickory? had 2 chunks on since 11am
Careful, it's easy to use too much. I wouldnt add more than 4 softball size pieces.
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