MMMM.. BRISKET..
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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 07-24-2016, 06:10 PM   #1531
Kaptain Kadian
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I cooked 16 butts in my standard smoker and had room to spare. I had read on each rack and could have probably fit 5 easy and 6 with some maneuvering. Search 16 butts and you should find the thread.
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Old 07-24-2016, 06:58 PM   #1532
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Quote:
Originally Posted by Kaptain Kadian View Post
I cooked 16 butts in my standard smoker and had room to spare. I had read on each rack and could have probably fit 5 easy and 6 with some maneuvering. Search 16 butts and you should find the thread.
How many people did you feed on that much?
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Old 07-24-2016, 07:00 PM   #1533
Burnt to a T
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How many of you cook sides in the smoker vs oven, and stove? How much smoke flavor do you get if you do it in the smoker? What temps do you cook them at?
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Old 07-24-2016, 07:14 PM   #1534
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How many people did you feed on that much?
We fed the entire crew at Sams club for 2 days. I don't know the exact head count, but it was a bunch of hungry workers taking full advantage of free food.
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Old 07-25-2016, 04:30 PM   #1535
THoey1963
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Hey SmokinGreene, Thanks for the advice on smoke ring on briskets. I got some Mesquite chunks, and kinda overloaded it with that and Pecan in with the KBB. I loaded them up when the pit was still coming up to temp and straight from the fridge. Didn't use any water, I forgot that hint. I think they turned out alright, if slightly over cooked:



Regular photo:



With filter...

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Old 07-25-2016, 04:32 PM   #1536
Southstar
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Got the email this morning that my smoker will be ready in 7 to 10 days!!! Just enough time to do a few cooks before football season. Can't Wait!!
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Old 07-25-2016, 04:34 PM   #1537
Smokin' Greene
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Looks great, Terry!!! Nice smoke ring and bark!!!
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Old 07-25-2016, 04:39 PM   #1538
Big Swole
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THoey1963

How was the smoke flavor using that much mesquite and pecan wood?

If it made it more and heavy smoke flavoring, I might have to start using Mesquite in my brisket cooks.
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Old 07-25-2016, 04:44 PM   #1539
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Big, I was just about to ask Terry the same thing.
I grew up on mesquite and it is all I use on red meat, but I see that it is not very well received on this forum.
I have tried the lighter woods, but mesquite with brisket, beef ribs, steaks, etc. is just the go to in my house.
So, I am curios as well how was the smoke?
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Old 07-25-2016, 04:50 PM   #1540
THoey1963
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Yeah, it was smokier than I want, but not bad, just strong. Next time I will cut down some...
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WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].
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Old 07-25-2016, 04:51 PM   #1541
Big Swole
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Quote:
Originally Posted by Smokin' Greene View Post
Big, I was just about to ask Terry the same thing.
I grew up on mesquite and it is all I use on red meat, but I see that it is not very well received on this forum.
I have tried the lighter woods, but mesquite with brisket, beef ribs, steaks, etc. is just the go to in my house.
So, I am curios as well how was the smoke?
Good deal...

Seeing as how beef is the hardest to get smoke into, that I have seen, I think I will try a brisket with all Mesquite when I get my new smoker and see if that can satisfy my heavy smoke flavor taste.
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-Old Country Brazos Offset --------- "UNBROKEN "
-1970's Vintage Kamado Lrg. Egg -- "DADDY MAX" (RIP Daddy Max)
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Old 07-25-2016, 04:52 PM   #1542
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Quote:
Originally Posted by THoey1963 View Post
Yeah, it was smokier than I want, but not bad, just strong. Next time I will cut down some...
Thank you... I'll try it and see if it's what I'm after.
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-Old Country Brazos Offset --------- "UNBROKEN "
-1970's Vintage Kamado Lrg. Egg -- "DADDY MAX" (RIP Daddy Max)
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Old 07-25-2016, 05:02 PM   #1543
Smokin' Greene
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Terry, I have found that if you can remove the bark from the mesquite it is not quiet as strong.
I don't mess with it on the LSG, but I have observed the smoke isn't as strong, and I believe the bark is where the bitterness of mesquite comes from.
I could be wrong here, it could be too many beers speaking at the end of my cooks? HA!
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Old 07-25-2016, 05:14 PM   #1544
THoey1963
somebody shut me the fark up.

 
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Heh, I am not even sure if there was bark on the wood chunks or not. I'll take a look next time. Like I said, it wasn't bad, just more smoke than I prefer. A couple less chunks each and spread them out a little more, and It'll be better...
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :)

Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle

WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

Last edited by THoey1963; 07-25-2016 at 05:36 PM..
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Old 07-25-2016, 05:31 PM   #1545
cheez59
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Quote:
Originally Posted by Big Swole View Post
Good deal...

Seeing as how beef is the hardest to get smoke into, that I have seen, I think I will try a brisket with all Mesquite when I get my new smoker and see if that can satisfy my heavy smoke flavor taste.
Mesquite is really good on beef. It's just hard to find in our state. You can get some pretty heavy smoke flavor from hickory in the LSG cabinet if you go 50/50 chunks to charcoal..
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