Starting at midnight this weekend.
I ran into a similar issue this past weekend mneeley. I put a almost 7 lb on my new smoker and we were eating it at 10:30 that night.
Starting at midnight this weekend.
Starting at midnight this weekend.
quote:Originally posted by sarbuze:
What wireless thermometer is everyone using/recommending?
That's on my list to buy this week.
Thanks
quote:Originally posted by snipes:
I ran into a similar issue this past weekend mneeley. I put a almost 7 lb on my new smoker and we were eating it at 10:30 that night.
Starting at midnight this weekend.![]()
quote:Originally posted by g-man:quote:Originally posted by snipes:
I ran into a similar issue this past weekend mneeley. I put a almost 7 lb on my new smoker and we were eating it at 10:30 that night.
Starting at midnight this weekend.![]()
for a pork butt?
what time did you start?
quote:Originally posted by snipes:quote:Originally posted by g-man:quote:Originally posted by snipes:
I ran into a similar issue this past weekend mneeley. I put a almost 7 lb on my new smoker and we were eating it at 10:30 that night.
Starting at midnight this weekend.![]()
for a pork butt?
what time did you start?
I put it on at 6 a.m., pulled from fridge and started smoker about 45 min earlier. @225
quote:Originally posted by snipes:
Yup. Now it's a brand new smoker so I'll allow that I haven't validated the internal temp to what the meter says, but my old one was the same way. I never got 2 hrs. per pound at 225. But DAMN was it good.
quote:Originally posted by thelostverse:quote:Originally posted by snipes:
Yup. Now it's a brand new smoker so I'll allow that I haven't validated the internal temp to what the meter says, but my old one was the same way. I never got 2 hrs. per pound at 225. But DAMN was it good.
It's done when it's done. Although, that had to be a pretty serious stall. Did you foil?
quote:Originally posted by g-man:quote:Originally posted by thelostverse:quote:Originally posted by snipes:
Yup. Now it's a brand new smoker so I'll allow that I haven't validated the internal temp to what the meter says, but my old one was the same way. I never got 2 hrs. per pound at 225. But DAMN was it good.
It's done when it's done. Although, that had to be a pretty serious stall. Did you foil?
yea that's what i was thinking
I foil because of that after the 3 hour mark.
quote:Originally posted by thelostverse:quote:Originally posted by g-man:quote:Originally posted by thelostverse:quote:Originally posted by snipes:
Yup. Now it's a brand new smoker so I'll allow that I haven't validated the internal temp to what the meter says, but my old one was the same way. I never got 2 hrs. per pound at 225. But DAMN was it good.
It's done when it's done. Although, that had to be a pretty serious stall. Did you foil?
yea that's what i was thinking
I foil because of that after the 3 hour mark.
I usually go four hours and then foil. I really like to use the jus after I put it through a fat separator as a sauce. I've also used on later butts if I'm injecting.
quote:Originally posted by sarbuze:
What wireless thermometer is everyone using/recommending?
That's on my list to buy this week.
Thanks
quote:Originally posted by g-man:quote:Originally posted by thelostverse:quote:Originally posted by g-man:quote:Originally posted by thelostverse:quote:Originally posted by snipes:
Yup. Now it's a brand new smoker so I'll allow that I haven't validated the internal temp to what the meter says, but my old one was the same way. I never got 2 hrs. per pound at 225. But DAMN was it good.
It's done when it's done. Although, that had to be a pretty serious stall. Did you foil?
yea that's what i was thinking
I foil because of that after the 3 hour mark.
I usually go four hours and then foil. I really like to use the jus after I put it through a fat separator as a sauce. I've also used on later butts if I'm injecting.
oh you put a drip pan under the meat as you're smoking?
wsm it just goes straight into the water bowl, i'd be scared to pull anything outta that water since i only rinse off the bowl as oppose to actually cleaning it thoroughly
i do use the juice that drips out from the foil though. good stuff right there!
quote:Originally posted by thelostverse:
Instead, I normally foil the water pan so that I don't need to clean it after a cook.
quote:Originally posted by thelostverse:quote:Originally posted by snipes:
Yup. Now it's a brand new smoker so I'll allow that I haven't validated the internal temp to what the meter says, but my old one was the same way. I never got 2 hrs. per pound at 225. But DAMN was it good.
It's done when it's done. Although, that had to be a pretty serious stall. Did you foil?
quote:Originally posted by snipes:quote:Originally posted by thelostverse:quote:Originally posted by snipes:
Yup. Now it's a brand new smoker so I'll allow that I haven't validated the internal temp to what the meter says, but my old one was the same way. I never got 2 hrs. per pound at 225. But DAMN was it good.
It's done when it's done. Although, that had to be a pretty serious stall. Did you foil?
I foiled it this time, but a bit different than the norm. I left it on until it passed the stall ~170 and then put the butt in a cheap aluminum throw away pan, added some liquid (dr. pepper) and foiled over the top. -Tried a new technique...meh.
I don't typically foil any of my bbq, but may have to rethink that if I start doing more butts again. I did it on my original charcoal smoker years ago, but at the time didn't quite grasp the nuances on why I was doing it and the juices were a PIA along with losing some of the crust.
quote:Originally posted by mneeley490:
A few things:
I use a Maverick ET-732 remote thermometer, around $60; a slightly older model than the 733. It still works like a champ and I highly recommend it for overnight cooks. You can monitor meat temp and smoker temp from the comfort of your warm bed, instead of babysitting the smoker all night.
Cooking time is only an estimate. Every piece of meat is different, and cooks differently. I've had an 8 lb. pork butt take only 6 hours, and I've had one go 16, with identical smoking techniques. The ones I did Sunday never did an actual stall, but moved steadily but slowly upward. Even so, I still foiled at 165° IT, and I also save the juices to pour back onto the meat after pulling. The gravy separator is a must, as about 1/3 of it is fat. Then comes a vinegar-based finishing sauce for an extra layer of flavor.
The water bowl serves 2 purposes. It keeps the smoker environment moist on long smokes for lean cuts of meat like brisket (not necessary for fatty things like pork butt), and it acts as a heat sink to help regulate and steady the temp inside the smoker. When smoking something that doesn't need extra moisture, I fill mine with playground sand and foil the top. That way I still get the benefit of the heat sink feature.
quote:Originally posted by mneeley490:
I'm happy to give tips to anyone that wants them.
quote:Originally posted by PurpleHaze:quote:Originally posted by mneeley490:
I'm happy to give tips to anyone that wants them.
Tips, shmips. I say... BBQ and IPA offline at mneeleys.
PH
quote:Originally posted by Red guy in a blue state:quote:Originally posted by PurpleHaze:quote:Originally posted by mneeley490:
I'm happy to give tips to anyone that wants them.
Tips, shmips. I say... BBQ and IPA offline at mneeleys.
If an offline at Mneeley's with cooking tips included ever gets set up, I'll fly out with a bottle of Screaming Eagle (seriously). Would be a lot of fun and the hands-on learning would last a lifetime
That all said, agree with MNeeley's comments about brisket being different every time
This is actually the one cut of meat I've done pretty well with but it's incredibly effortful IMO. On my BGE, I have had whole packer briskets (about 11-13 pounds) go as little as 15 hours and as long as 26+. I rarely use the "Texas crutch" foil-method but that's only because I am still experimenting and trying to learn through doing. Greatest difficulty for me is trying to maintain a consistent temp (within ~25 or so degrees) on the BGE. I use the Maverick dual thermometer and have on probe in the brisket (shooting for anywhere between 190 - 203 depending on what I am going to do with the brisket) and one probe hovering ~1 inch above the grates. I have the grate thermometer alarm whenever the temp goes below 205 or above 250. The results in maintaining this stable temp are always great but makes for some horrible interruptions to my sleep . . . and my wife now makes me sleep in the basement if I am going to have the grill alarm going through the night!
PH
In!![]()
quote:Originally posted by snipes:
Well after many years of running a smoker I did my first overnight smoke Friday night. I put a pair of 9 lb. butts on at 9 pm and took them off at 1 pm the following day. They held temp in a cooler until we pulled them for dinner and man they turned out good.
Ended up doing pulled pork tacos on corn tortillas. Excellent all the way around.
quote:Originally posted by g-man:
do you guys wet brine or dry brine?
been hearing from folks there's really no point in wet brining anymore
quote:Originally posted by g-man:
do you guys wet brine or dry brine?
been hearing from folks there's really no point in wet brining anymore
quote:Originally posted by g-man:
do you guys wet brine or dry brine?
been hearing from folks there's really no point in wet brining anymore
quote:Originally posted by mneeley490:quote:Originally posted by g-man:
do you guys wet brine or dry brine?
been hearing from folks there's really no point in wet brining anymore
I would say it depends on what you're brining, and your level of expertise, or comfort level. Also, are we talking about brining or curing? There is a big difference.
I wet brine chicken for a few hours, and turkeys up to 2 days. But if you're curing something like bacon, it can be done either wet or dry.
I've done both, but I still use a fool-proof wet cure for bacon and always get good results. I also like the texture of the finished product a little more, but many people swear by dry. However, imo, working with nitrites (cure) in dry brining is generally not for first timers. You need to pay close attention to weights and percentages. Too little, and your bacon can grow toxics and kill you. Too much, and you can die from nitrite poisoning. You need some experience to know what's "just right".
quote:Originally posted by g-man:
only talking about brining
been curing for the past 2 years and havne't killed myself yet ;-)
the idea is, wet brine you waste alot of water and salt and space in the fridge
This is true. I've outgrown my mini beer fridge, and am looking at buying a used, full size for the garage, if I can ever clear enough space.
dry brine you just slap it on, wrap in paper towel, let it come to room temp and put it down to the smoker.
was curious about people's experiences
I think i'm in agreement with galvezguy, I'm just not good at dry-brining salmon, comes out way too salty Also true with me. I've had many people rave over my smoked salmon, but it never seems quite right to me. I like a harder, sweeter version, as opposed to something like lox. Sometimes called squaw candy around here.
looks like teh lowest published lethal dose of sodium nitrite is 71mg/kg . so fat person like me needs 6.4gs of immediate consumption before it'd kill me =)
quote:Originally posted by g-man:
heh i've got 5 gallons cold chilling in my fridge right now ;-)
wet brining a ham/butt means i've onyl got room left for some hot sauce and the gallon of milk for the kids!
quote:Originally posted by sarbuze:
~7.5 lb pork shoulder just went on with apple wood, will brush every 45 mins with an apple cider vinegar based liquid, for pulled pork tonight
Plan on brining to ~195, which apparently is best for making the pork pull easily. Any other advice is appreciated, have about 8 hours to make adjustments![]()
quote:Originally posted by sarbuze:
~7.5 lb pork shoulder just went on with apple wood, will brush every 45 mins with an apple cider vinegar based liquid, for pulled pork tonight
Plan on brining to ~195, which apparently is best for making the pork pull easily. Any other advice is appreciated, have about 8 hours to make adjustments![]()
quote:Originally posted by sarbuze:
Sorry gman hoping for an expert to chime in
![]()
quote:Originally posted by g-man:quote:Originally posted by sarbuze:
Sorry gman hoping for an expert to chime in
![]()
Tis OK. I'll post pics of my ready to eat pulled pork while you're still basting![]()
quote:Originally posted by g-man:quote:Originally posted by sarbuze:
~7.5 lb pork shoulder just went on with apple wood, will brush every 45 mins with an apple cider vinegar based liquid, for pulled pork tonight
Plan on brining to ~195, which apparently is best for making the pork pull easily. Any other advice is appreciated, have about 8 hours to make adjustments![]()
opening the wsm every 45 minutes will have you hitting the stall for alot longer.
quote:Originally posted by thelostverse:
I never start spritzing until after the three hour mark, and then only if the bark is set. If you spray or mop before bark set, the crust, rub and the all important Maillard reaction will fall off when you foil. I almost always foil - don't give me any of your Texas crutch crap.![]()
Once I put the pork butt on the smoker, I don't open the lid for three hours. If the bark is set sufficiently at that point, I will spritz every hour until I hit the stall. Once it hits the stall, I foil with some liquid (apple juice or beer or whatever is on hand), and let it go to 195 before I start checking for probe tender. BBQ is done when it's done - don't get caught up in x/lbs per hour. Once it is probe tender (be it 195 or 205), I take it off the smoker and open the foil to stop the cooking. Once the temp gets back down to 170 or so, I'll pull if eating soon, or seal in the foil to hold until pulling later. Once I've pulled the butt from the smoker, I pour off the liquid from the foil and de-fat it, using the au jus if necessary in the pulled product. I've also frozen the remaining au jus to use for injection on the next butt, but I don't always inject.
quote:Originally posted by snipes:
I'm not a texas crutch guy
quote:Originally posted by thelostverse:quote:Originally posted by snipes:
I'm not a texas crutch guy
I never quite understand why people are anti-foil/butcher paper. To me, it's merely a tool that makes most BBQ taste better. It also happens to speed up the cooking time on some things, but if I'm BBQ'ing, I'm never in a hurry anyway.
I'm not specifically talking about you here snipes, your post just happened to catch my attention this morning. Good luck with the brisket - I'm still struggling with that particular cut myself.
quote:Originally posted by snipes:
Doing my first beef brisket tomorrow. Reading up on techniques. I'm not a texas crutch guy, but will do it on this thing.
Unsure exactly what I have, as the in-laws brought it with them yesterday. It's 6 1/2 lbs. and part of a butchered half a cow they purchased.
That size is right in the window between start before bed or first thing in the a.m.
quote:Originally posted by CSM:quote:Originally posted by thelostverse:quote:Originally posted by snipes:
I'm not a texas crutch guy
I never quite understand why people are anti-foil/butcher paper. To me, it's merely a tool that makes most BBQ taste better. It also happens to speed up the cooking time on some things, but if I'm BBQ'ing, I'm never in a hurry anyway.
I'm not specifically talking about you here snipes, your post just happened to catch my attention this morning. Good luck with the brisket - I'm still struggling with that particular cut myself.
if you leave the meat in the foil too long the meat gets mushy like it does when it's parboiled before being smoked, and falls of the bone when doing ribs, neither of which you want.
quote:Originally posted by aphilla:
and I remember scrambling to figure out how to keep it warm until we were ready to eat.
quote:Originally posted by thelostverse:quote:Originally posted by CSM:quote:Originally posted by thelostverse:quote:Originally posted by snipes:
I'm not a texas crutch guy
I never quite understand why people are anti-foil/butcher paper. To me, it's merely a tool that makes most BBQ taste better. It also happens to speed up the cooking time on some things, but if I'm BBQ'ing, I'm never in a hurry anyway.
I'm not specifically talking about you here snipes, your post just happened to catch my attention this morning. Good luck with the brisket - I'm still struggling with that particular cut myself.
if you leave the meat in the foil too long the meat gets mushy like it does when it's parboiled before being smoked, and falls of the bone when doing ribs, neither of which you want.
I'm in full agreement on mushy meat or ribs falling off the bone. But if that happens, it's not the foil's fault - that's just overcooking the protein. It's done when it's done - not at a certain preconceived time.
quote:Originally posted by thelostverse:quote:Originally posted by aphilla:
and I remember scrambling to figure out how to keep it warm until we were ready to eat.
A finished brisket will hold for hours if you wrap it in foil after finished cooking (let the temp come down to about 170* to stop the carryover before wrapping it in foil), wrap it in several towels, and hold it in an empty cooler.
quote:Originally posted by aphilla:quote:Originally posted by thelostverse:quote:Originally posted by aphilla:
and I remember scrambling to figure out how to keep it warm until we were ready to eat.
A finished brisket will hold for hours if you wrap it in foil after finished cooking (let the temp come down to about 170* to stop the carryover before wrapping it in foil), wrap it in several towels, and hold it in an empty cooler.
Yeah. I did this with a full packer brisket that also got done a lot quicker than I thought. I left it in the butcher paper (I wrap it half way through the cook), and wrapped those in towels, and set them in an empty cooler. Five hours later it was still too hot to handle.
quote:Originally posted by aphilla:
Has anybody finished brisket in the oven after starting it on the smoker? I've done that with pork butt (first 5 hours on smoker, rest in oven) and am wondering about doing it with the brisket.
quote:Originally posted by aphilla:
Has anybody finished brisket in the oven after starting it on the smoker? I've done that with pork butt (first 5 hours on smoker, rest in oven) and am wondering about doing it with the brisket.
quote:Originally posted by thelostverse:quote:Originally posted by aphilla:
Has anybody finished brisket in the oven after starting it on the smoker? I've done that with pork butt (first 5 hours on smoker, rest in oven) and am wondering about doing it with the brisket.
I have a couple of times when I've run out of fuel or just don't feel like adding more for a short time. Heat is heat. I know of several people that will take a brisket off the smoker after four or five hours and if the bark has set. A protein will only take smoke for so long. After that, the BBQ smells good, but the brisket is not getting anymore smoke. Pop it in the oven and finish it off at the temp you would have used on the smoker.
quote:Originally posted by Shane T.:quote:Originally posted by aphilla:
Has anybody finished brisket in the oven after starting it on the smoker? I've done that with pork butt (first 5 hours on smoker, rest in oven) and am wondering about doing it with the brisket.
Pretty sure that's a felony in 37 states.![]()
quote:Originally posted by Shane T.:quote:Originally posted by aphilla:
Has anybody finished brisket in the oven after starting it on the smoker? I've done that with pork butt (first 5 hours on smoker, rest in oven) and am wondering about doing it with the brisket.
Pretty sure that's a felony in 37 states.![]()
quote:Originally posted by aphilla:quote:Originally posted by thelostverse:quote:Originally posted by aphilla:
Has anybody finished brisket in the oven after starting it on the smoker? I've done that with pork butt (first 5 hours on smoker, rest in oven) and am wondering about doing it with the brisket.
I have a couple of times when I've run out of fuel or just don't feel like adding more for a short time. Heat is heat. I know of several people that will take a brisket off the smoker after four or five hours and if the bark has set. A protein will only take smoke for so long. After that, the BBQ smells good, but the brisket is not getting anymore smoke. Pop it in the oven and finish it off at the temp you would have used on the smoker.
I imagine that would be the case - glad to hear someone has experienced it. Right now I don't want to be slogging around outside in the mud that used to be my lawn more than I have to, so may give it a try.
quote:Originally posted by fusionstorm:
If you subscribe to the "Texas crutch" style of smoking brisket, then it's all the more justification for taking the brisket out of the smoker and finishing it in an oven. Here's a somewhat dense analysis of a couple Texas crutch styles versus "naked":
http://www.genuineideas.com/Ar...Index/thecrutch.html
Logically (unless you think that smoke can readily penetrate aluminum foil) if you use the Texas crutch method, then there's little difference between continued heat coming from a smoker versus a conventional oven to finish off your brisket.
quote:Originally posted by aphilla:
Now, what are your top suggestions about what to do with leftovers?
quote:Originally posted by aphilla:
The brisket turned out really well. I *think* I could have left it on a little more - the points were great but the flat could have been a little easier to pull apart. I guess I'll get to a point where I can tell easily when to pull them off.
Toothpick test. It's perfect when you can slide a toothpick into it, and it feels like warm butter.
Now, what are your top suggestions about what to do with leftovers? We served 7 and still have a bunch of brisket left.
Mine usually start out at 15-18 lbs, so I have lots of leftovers, too. Hash is good, so is chili.
quote:Originally posted by Wine and Food Expert:
I am smoking a delicious loin of albacore, which will be spice and brown sugar rubbed, and smoked for 2.5 hours, removed, and "pulled", much like, pulled pork.
With this, I create a wonderfully delicious smoked albacore taco. Served atop my fluffy homemade tortillas, is a refreshing and colourful cabbage, spring onion and green apple slaw, a healthy serving of the smoked albacore. Finally, a sweet and spicy mango habanero sauce is drizzled atop for a refreshing, delightful Sonoma afternoon, al-fresco lunch, absolutely! I trust you will follow my lead and prepare this dish for yourselves, with due reverence!
Cheers!
~W&FE~
![]()
quote:
otherwise i had these at some parkdale hipster taco joint for lunch the other day and they were kind of menh... with a few micheladas absolutely!
quote:Originally posted by WinoCA:
I'm attempting my first brisket of 2017 this weekend using the Franklin method I watched on YouTube. Only the flat and no point so I'll save some $$ if it's a failure.
quote:Originally posted by thelostverse:
Cured some bacon last week and smoked it yesterday. Homemade bacon is so delicious and easy, why would you get store bought?
quote:Originally posted by mneeley490:
They all cook differently. I might have sprayed it a couple more times, as the flat is much leaner than the point, but that's all. Sometimes you can do everything right, and it will still turn out a little dry. Blame it on the cow.
What kind of bbq or smoker are you using?
quote:Originally posted by thelostverse:
Decided on brisket for the Superbowl, so fired up a 14 lb. packer on Saturday night. The meat hit the rack at about 9 PM and went through the night. Temps were in the 20's overnight so I figured the smoker might need some tending. The Weber Smokey Mountain usually finds it's temp and will run pretty smoothly, but I was fighting it most of the night due to the outside temp.
quote:Originally posted by WinoCA:quote:Originally posted by mneeley490:
They all cook differently. I might have sprayed it a couple more times, as the flat is much leaner than the point, but that's all. Sometimes you can do everything right, and it will still turn out a little dry. Blame it on the cow.
What kind of bbq or smoker are you using?
I was using Black Angus beef (choice) and a medium size Big Green Egg.
quote:Originally posted by aphilla:
What do you use for fuel?
quote:Originally posted by WinoCA:quote:Originally posted by mneeley490:
They all cook differently. I might have sprayed it a couple more times, as the flat is much leaner than the point, but that's all. Sometimes you can do everything right, and it will still turn out a little dry. Blame it on the cow.
What kind of bbq or smoker are you using?
I was using Black Angus beef (choice) and a medium size Big Green Egg.