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re: BBQ Q&A - Brisket
Posted on 6/8/18 at 3:17 pm to oOoLsUtIgErSoOo
Posted on 6/8/18 at 3:17 pm to oOoLsUtIgErSoOo
I'm sure Crawfish will have additional advice, but the one thing I'd do is switch from lump to briquets on your charcoal. Briquets will give you a much more even heat. I usually only start with about half a chimney of lit coals as well.
You're doing good with the minion method, and heating up your water can help your get up to temp a bit faster. I usually only heat the water when it's cool/cold outside. Not really necessary during the summer, for me at least.
You're doing good with the minion method, and heating up your water can help your get up to temp a bit faster. I usually only heat the water when it's cool/cold outside. Not really necessary during the summer, for me at least.
1
Posted on 6/8/18 at 3:22 pm to Centinel
quote:
I usually only start with about half a chimney of lit coals as well.
So more unlit coals and less lit would be a better option?
Posted on 6/8/18 at 3:27 pm to oOoLsUtIgErSoOo
Having a bottom vent would be extremely helpful. You should upgrade to WSM, 18" or 22" as these bad boys can be dialed in and hold temps for a very long time. Check craigslist and or FB Marketplace in your area for great deals on slightly to rarely used Weber Smoky Mountains.
Posted on 6/8/18 at 3:32 pm to jmon
As much as I use mine, I will upgrade eventually.
Posted on 6/8/18 at 3:35 pm to oOoLsUtIgErSoOo
Check the internet for doing vent mods for your smoker.
Posted on 6/9/18 at 10:58 am to jmon
I would like to put in a request for one of these threads discussing ribs.
Posted on 6/9/18 at 12:09 pm to DukeSilver
quote:
I would like to put in a request for one of these threads discussing ribs.
The plan was to save ribs for last. It's the one meat that got me started in bbq, that I feel the most passionate about, the one that I've had the most success with in competition, and the one that I feel like I'd have the most to offer.
I've struggled over the last day or so wether I should even do another bbq q&a, much less the one that will probably receive the most backlash. It's a meat that everyone thinks they make the best or knows someone that has the best, that they're method of cooking is the best and yours is terrible, that is cooked and served in so many different ways. It's basically the crawfish of the bbq world.
And the fact that someone would down vote a mere suggestion for it tells me a lot.
Posted on 6/9/18 at 1:08 pm to Crawfish From Arabi
Keep posting what you want. This is a food and drink blog. I learn more by reading everyone’s comments and thoughts.
Posted on 6/9/18 at 1:35 pm to Crawfish From Arabi
Start a dang rib discussion/throwdown/slugfest so we can have fun.
Posted on 6/9/18 at 1:37 pm to Crawfish From Arabi
quote:
Crawfish From Arab
Keep it going. People always get pissy about bbq. Much like the crawfish threads. Everyone has their own spin but there's good info in these
This post was edited on 6/9/18 at 1:38 pm
Posted on 6/9/18 at 6:12 pm to Crawfish From Arabi
quote:
A friend of mine has his eye on one of these. How do you like it?
I have a Daniel Boone and like it a lot but have had a few issues. They had to send a new cover because the first had gaps. I think it was because they changed the design. Also i get a bit of electric current conducted into the rest of the smoker, which i need to email them about. It did make the best piece ofbbq I've ever smoked in a brisket idid for friends a while back.
This post was edited on 6/9/18 at 6:17 pm
Posted on 6/10/18 at 11:13 am to Crawfish From Arabi
I'm loving this thread and discussion but feel like I'm late to the party.
I smoke on a BGE. Haven't had much success with briskets. At least as for what I'm aiming for (think Corkscrew or Roegels or LaBarbecue).
Some questions:
a) Is what I'm aiming for even doable on a BGE?
b) How would separating the point from the flat before smoking work?
c) Would it work to flip the fat side after a few hours? IOW, start with it down and finish with it up.
I smoke on a BGE. Haven't had much success with briskets. At least as for what I'm aiming for (think Corkscrew or Roegels or LaBarbecue).
Some questions:
a) Is what I'm aiming for even doable on a BGE?
b) How would separating the point from the flat before smoking work?
c) Would it work to flip the fat side after a few hours? IOW, start with it down and finish with it up.
Posted on 6/10/18 at 12:22 pm to AlwysATgr
Have two briskets that I put on around 8. Rain hit and dropped my smoker temp from 250 to 180 :(
** Edit: Pit dropped to 165. It's a propane smoker and I couldnt shield the whole pit from getting rain on it. Thin metal dropped the temp quickly. Made the judgement call to pull them in the downpour and stuck them in a 250 oven. They looked awesome but I'm pissed about the rain and temp. fluctuations.
** Edit: Pit dropped to 165. It's a propane smoker and I couldnt shield the whole pit from getting rain on it. Thin metal dropped the temp quickly. Made the judgement call to pull them in the downpour and stuck them in a 250 oven. They looked awesome but I'm pissed about the rain and temp. fluctuations.
This post was edited on 6/10/18 at 12:38 pm
Posted on 6/10/18 at 2:07 pm to Crawfish From Arabi
Do you find there is a good internal temp to let the brisket rest before you start slicing?
This post was edited on 6/10/18 at 2:16 pm
Posted on 6/10/18 at 6:01 pm to Saskwatch
End result turned out pretty good!
Posted on 6/10/18 at 6:03 pm to Saskwatch
Looks great S!
Posted on 6/11/18 at 9:23 am to Crawfish From Arabi
So...I just set my own personal record for longest smoke ever this weekend.
14 pound prime packer from Costco. Trimmed about 2 pounds of fat off. Was feeling lazy so after I rubbed it with SPOG plus some paprika and let it sit for a few hours I put it in the MES 40 at 225 with alder and hickory in my AMNPS at 830pm. Wake up at 3am, AMPS still going strong, meat at 150.
6AM: Meat at 151. The stall has arrived.
730AM: Meat at 151. I go ahead and wrap in double layer butcher paper.
930AM: Meat at 152. Now I'm starting to get irritated at this damn brisket.
1130AM: Meat at 155. Hell with this I crank it to 250.
1230PM: Meat at 165. Finally some movement.
So on and so forth...slow climb until it finally hits 203 in the flat at 530PM. I pull, wrap in foil over the paper, and in the cooler it goes for two hours.
21 hours to cook, 2 to rest. Almost 24 freakin hours!
Anyway, probably some of the best brisket I've ever had. This just to show you that when people say cooking times can vary widely based on the meat, they're not kidding.
14 pound prime packer from Costco. Trimmed about 2 pounds of fat off. Was feeling lazy so after I rubbed it with SPOG plus some paprika and let it sit for a few hours I put it in the MES 40 at 225 with alder and hickory in my AMNPS at 830pm. Wake up at 3am, AMPS still going strong, meat at 150.
6AM: Meat at 151. The stall has arrived.
730AM: Meat at 151. I go ahead and wrap in double layer butcher paper.
930AM: Meat at 152. Now I'm starting to get irritated at this damn brisket.
1130AM: Meat at 155. Hell with this I crank it to 250.
1230PM: Meat at 165. Finally some movement.
So on and so forth...slow climb until it finally hits 203 in the flat at 530PM. I pull, wrap in foil over the paper, and in the cooler it goes for two hours.
21 hours to cook, 2 to rest. Almost 24 freakin hours!
Anyway, probably some of the best brisket I've ever had. This just to show you that when people say cooking times can vary widely based on the meat, they're not kidding.
Posted on 6/11/18 at 9:41 am to AlwysATgr
quote:
b) How would separating the point from the flat before smoking work?
I've considered doing this, but what you should also consider is getting two remote probes and watching the temp in the flat and the point so you can make sure not to overcook the flat.
I'm pretty sure you could do a nice brisket on the egg.
I posted when I made it, but here's a good shot of the flat of the brisket I did on my GMG.
This post was edited on 6/11/18 at 9:46 am
Posted on 6/11/18 at 10:30 am to AlwysATgr
quote:
I smoke on a BGE. Haven't had much success with briskets. At least as for what I'm aiming for (think Corkscrew or Roegels or LaBarbecue).
I predominantly smoke on a BGE... Took a while to figure briskets out on it but it's no problem now.. What issues are you having?
Posted on 6/12/18 at 10:28 am to NOLATiger71
I've got some catching up to do.
Same here.
It's coming.
That's what I love about it.
a) absolutely. b) it'll shorten your cooking time, provide more bark area, but create more work on your part having to monitor now 2 pieces of meat. c) really no need to flip at all as long as you keep a nice steady temperature and you're not blasting it with too high of a temp on 1 side for too long.
It's all about feel, and when you want to serve it. Is it cool enough to handle, and does it feel relaxed.
That seems excessively long for a 14# brisket (12# trimmed) even at 225*. Sounds like it's an equipment issue. The thermostat could be way off. Try putting one of those cheap oven thermometers in there and do a dry run at whatever temp you want to compare.
quote:
NOLATiger71: I learn more by reading everyone’s comments and thoughts.
Same here.
quote:
OTIS2: Start a dang rib discussion
It's coming.
quote:
Saskwatch: Everyone has their own spin
That's what I love about it.
quote:
AlwysATgr: a) Is what I'm aiming for even doable on a BGE?
b) How would separating the point from the flat before smoking work?
c) Would it work to flip the fat side after a few hours? IOW, start with it down and finish with it up.
a) absolutely. b) it'll shorten your cooking time, provide more bark area, but create more work on your part having to monitor now 2 pieces of meat. c) really no need to flip at all as long as you keep a nice steady temperature and you're not blasting it with too high of a temp on 1 side for too long.
quote:
Linkovich: Do you find there is a good internal temp to let the brisket rest before you start slicing?
It's all about feel, and when you want to serve it. Is it cool enough to handle, and does it feel relaxed.
quote:
Centinel: 21 hours to cook, 2 to rest. Almost 24 freakin hours!
That seems excessively long for a 14# brisket (12# trimmed) even at 225*. Sounds like it's an equipment issue. The thermostat could be way off. Try putting one of those cheap oven thermometers in there and do a dry run at whatever temp you want to compare.
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