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I plan on starting a brisket tonight before I go to bed...
Posted on 8/29/09 at 11:31 am
Posted on 8/29/09 at 11:31 am
first time I've tried this (cooking over night) ...what is the best way to keep it going during the night ... Will I only have to get up once ? .....i have a regular ol vertical water smoker .... my plan is to cook it for about 16 hours .... I'm gonna smoke it when it starts, adding wood when I get up 1 time, and then adding wood in the morning...once that smokes out, I will wrap it until I pull it around 2 PM ... then it will stay wrapped until serving at 4 ....any more advice for me ?
3
Posted on 8/29/09 at 1:18 pm to Zilla
keep it in a pan with foil over the top but dont seal it. put in a 10 lb bag of coal and turn down the vents. i bought an electric smoker b/c i was tired of fighting with the coals on long cooking times. it kicks arse
Posted on 8/29/09 at 1:34 pm to mooseknuckle
put that much coal in it ?
Posted on 8/29/09 at 11:01 pm to Zilla
I would use an oven thermoter to see how hot it stays inside the pit. It will give you a good idea what temp it is cooking. If it is a consistent temp of 225 degrees, then it will be more like a 12 hour cook time. Use a meat thermoter. That is for sure how you will know it is done.
Let us know how it turns out : )
Let us know how it turns out : )
Posted on 8/30/09 at 9:45 am to QueenOfTheBigAP
started it about 1 AM (as in thats when I came in from outside and it was actually hot enough to start cooking).... got up at 5, it was still PERFECT temp....added coals.... went back to bed.... just opened it and I was pretty worried because it was BLACK, but it was just the heavy layer of seasoning on the outside, superficial, meat is fine.... so, it must have gotten REAL hot in there with the heavy load of coals in the beginning...I probably could have not gotten up at 5 and just went out there around 7 or so
still needs a few more hours slow cooking though
....i emptied all the ash, wrapped the whole thing, and reloaded the coals/wood
...oh, funny thing, our guests cancelled on us !!
more for me !
still needs a few more hours slow cooking though
....i emptied all the ash, wrapped the whole thing, and reloaded the coals/wood
...oh, funny thing, our guests cancelled on us !!
more for me !
Posted on 8/30/09 at 9:52 am to Zilla
in the future, you might give the Minion Method a try.
Posted on 8/30/09 at 10:25 am to Eddie Vedder
great link, thanks .... i sort of did that... i added briquets, but on top :(
Posted on 8/30/09 at 11:06 am to Zilla
very cool zilla..just got a bubba keg smoker and i'm going to be trying out my brisket technique on it shortly...cant wait.
brisket is the best meat to smoke
brisket is the best meat to smoke
Posted on 8/30/09 at 11:43 am to mooseknuckle
quote:
with foil over the top
curious why you recommend this ?
Posted on 8/30/09 at 12:49 pm to CAD703X
quote:
brisket is the best meat to smoke
i disagree, try smoking a tri-tip. takes WAY less time and is juicy and delicious.
Posted on 8/30/09 at 5:59 pm to rutiger
Glad to hear more for you. That dark layer of seasoning on the outside is the best!
Posted on 8/30/09 at 8:03 pm to QueenOfTheBigAP
it turned out pretty good.... I think the seasonings burnt a little bit...next time I plan on a wet marinade, and Im going to start it wrapped this time .... 7 hours wrapped, 5 hours open and smoking, then an hour or so wrapped and an hour sitting wrapped...and when it is not wrapped I will lay the sheet of foil over the top
Posted on 8/30/09 at 9:10 pm to Zilla
quote:
and Im going to start it wrapped this time
If you want a nice smoke ring; you probably don't want to do that. The smoke stops getting absorbed by the meat once it reaches like 135 degrees or so. After that using wood chips is pretty much redundant..it smells good to have smoke going the whole time but the real action happens when the meat is initially put into the smoker.
The key of course is to keep the fire from going over 225..thats likely what happened while you were asleep. Have a few beers..hang out with the smoker and enjoy the feng shui of tending a smoker fire all night.
Posted on 8/30/09 at 9:14 pm to Zilla
I would start it unwrapped to absorb the smoke in the beginning and to get the bark to form on the outside. You will not get much of either if you start it wrapped.
Posted on 8/30/09 at 9:27 pm to Zilla
I typically start them with heavy smoke and unwrapped....after several hours when the smoker starts to cool, I take it off, wrap it and finish it off in the oven where I can control the temp and watch a meat thermometer stuck through the foil....
Posted on 8/30/09 at 10:03 pm to CAD703X
quote:
Have a few beers..hang out with the smoker and enjoy the feng shui of tending a smoker fire all night.
but i thought the bubba keg was a "set it and forget it" machine?
Posted on 8/30/09 at 10:28 pm to El Jefe
quote:
but i thought the bubba keg was a "set it and forget it" machine?
shhhh.
you trying to cut into my special time?
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