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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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11-29-2004, 09:51 AM | #1 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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1st brisket is in the smoker!
OK,
I am working on my first brisket. Wish me luck! I put it in the smoker at about 6:30 this morning. Here are pics before it went in...
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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11-29-2004, 11:09 AM | #2 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Help!
My flat is at 135° and my point is at 148° and it's only been on for 2.5 hours. Is it cooking too fast or will it slow down once it hits a plateau?
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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11-29-2004, 11:25 AM | #3 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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You mista..thats not a brisket.
Kiddin.. Relax.. what temp you cooking at? No higher than 250 I hope.. I like mine around 230-235. Temps are a little high for the 3 hour mark, Did you put the meat in cold or was it room temp? Just relax... being your cookin next too the heat, maybe you should flip front to back occassionally. maybe even foil shield whats next to the fire if your real close. It will will lock in and get stuck for 3-4 hours anywhere between 155 and 175. Once it breaks that it will climb 1-2 degrees every 15-20 minutes. May even drop a degree or 2 here and there. Stay no higher than 235, spray anytime you peek, have a beer and relax. Let the smoke do the work, you just make sure your in the range.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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11-29-2004, 11:38 AM | #4 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Thanks Phil! I'll keep you posted!
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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11-29-2004, 12:01 PM | #5 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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OK I was in here chit-chatting and my temp got away from me. 135° in the middle. 171-185° at the ends. Probably ruined. Put a a foil heat shield and closed the vent completely. Only the chimney is open now along with whatever draft gets it. Hope I can save it...
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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11-29-2004, 12:37 PM | #6 |
On the road to being a farker
Join Date: 08-04-04
Location: Tulsa
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Relax..you are on track ...Burnt ends are highly sought after ....Jerky type stuff
a true Delicacy...Seriously I dont think you should worry I would go with the middle temperature and not worry so much about the ends wrap them if your afraid they will be to crispy.
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Cheers Chris Electric Hibatchi and Mud Mod Bandera |
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11-29-2004, 12:56 PM | #7 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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yup.. just wrap the ends like a drumstick. and if you havend already, make a foil damper between the meat and the fire. Drop it down tween the grates so its higher than the meat on top and leave a couple inches on the bottom for the heat to pass thru. it will decrese the direct heat from the fire.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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11-29-2004, 01:22 PM | #8 |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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Neil -
I'll have you over next time I do one, but it's really about your cooker. Your pit temps as others have suggested, seem too high based on the characteristics you're describing. I wrap about 2 inches of the flat after about 3 hours, assuming cook temperatures in the 220-240 range. Move the meat like Phil says, foil what you have to, quick baffle/heat shield mod, spray the meat occassionally, and smaller fire. You do not need a big fire. Also - I don't remeber if you can add fuel through the side of your cooker or if you come in through the top.
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tk PitBitch |
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11-29-2004, 01:39 PM | #9 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I come in thru the top to add fuel. Temps are starting to even out. I think I had issues because I had too much fuel. Using mesquite lump. Tried to do minion method. I think the lump catches too fast and burns too hot for that. Foil damper is helping though.
Temp in the middle is 154. Ends are back down to 165. I'll post pics after I fix some breakfast. Just got back from the gym and my stomach is growling.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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11-29-2004, 03:12 PM | #10 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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OK here is the latest pic after 6 hours...
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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11-29-2004, 03:18 PM | #11 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Thats a pretty smart probe.
How does it know its beef?
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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11-29-2004, 03:40 PM | #12 |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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Think it's supposed to say BEER. Digital read problem.
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tk PitBitch |
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11-29-2004, 03:59 PM | #13 | |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Quote:
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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11-29-2004, 04:35 PM | #14 |
is one Smokin' Farker
Join Date: 09-22-04
Location: North Sentinel Island
Name/Nickname : samichlaus
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lol@TK
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11-29-2004, 05:14 PM | #15 |
is one Smokin' Farker
Join Date: 07-28-04
Location: Elizabeth CO
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LOL - he has the Inspector Gadget thermo!
Hey Mista, looks like you are right on track and doing a great job. We all have our way of doing things so the advice you will get will range. I tend to cook my briskets reeaaalll slow. I try to keep the temps between 210-230. I also am a foiler--gotta love "Texas Crutch". Burnt ends are highly sought after coming in second after a nice bark. However, maybe I get all senior citizen on my brisket and prefer it to be NOT crisp n such, so I foil at 140 degrees internal temp. Hey, that brisket is looking good and surely it will taste GREAT!!!
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