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Message
2
Posted on 6/21/19 at 1:37 pm to CarRamrod
quote:
not you should try a hot and fast brisket.
I'd do it for the hell of it.
Posted on 6/21/19 at 1:47 pm to t00f
it is the new hot thing in the circuit. i bumped my last one up but not all the way to what some guys are doing.
The science behind it is pretty solid
The science behind it is pretty solid
Posted on 6/21/19 at 1:51 pm to CarRamrod
quote:
now you should try a hot and fast brisket.
I did one of those 2 or 3 weeks ago, inadvertently. I bought a 11.5 lb. brisket. Had it on the smoker by 7:30 am, internal temp was 200 by noon. Smoking temp was 225-235. I thought my probes were off so i kept repositioning. Turns out, i just bought a thin brisket. Weight doesn't mean much in terms of cooking, if it's not more consolidated. Also, the cut i bought was from Alexander's when they were having a $2.99/lb brisket sale for select briskets. Next time, i'm spending the money and buying a better, thicker, brisket.
This post was edited on 6/21/19 at 1:54 pm
Posted on 6/21/19 at 1:55 pm to BugAC
for the money it is hard to beat costco, but you have to trim a lot.
Posted on 6/21/19 at 2:02 pm to CarRamrod
Posted on 6/21/19 at 3:21 pm to gringeaux
No Webber Kettle here, just one of those charcoal upright smokers. My rub is simple, Slap Ya Mama, Black Pepper, Garlic Powder, Cumin, Chili Powder and some Paprika. Put this on the night before and let sit covered in the fridge.
I light my coals and let them come up to 225, put on some chunks of wood for smoking that I let sit in a bucket of water overnight to slowly release smoke and not start burning. I also fill my water pan above the coals to keep some moisture in the smoker as the roast cooks.
I'll keep an eye on it for about 4 hours and then add more charcoal and wood chips and cook a couple hours more. Then wrap it and finish it off since by the time I wrap it, it has a great smoke ring and flavor to it and wrapping keeps in the moisture left in the meat.
When done, it's fall off the bone tender and easily pulled apart for pulled pork sandwiches, fajitas, etc.
I light my coals and let them come up to 225, put on some chunks of wood for smoking that I let sit in a bucket of water overnight to slowly release smoke and not start burning. I also fill my water pan above the coals to keep some moisture in the smoker as the roast cooks.
I'll keep an eye on it for about 4 hours and then add more charcoal and wood chips and cook a couple hours more. Then wrap it and finish it off since by the time I wrap it, it has a great smoke ring and flavor to it and wrapping keeps in the moisture left in the meat.
When done, it's fall off the bone tender and easily pulled apart for pulled pork sandwiches, fajitas, etc.
Posted on 6/21/19 at 3:26 pm to CarRamrod
quote:
for the money it is hard to beat costco, but you have to trim a lot.
I agree. I've bought, and smoked several prime beef briskets from Costco. I also make my own brine and do corned beef and pastrami with them. Can't beat the price for the quality of meat.
Posted on 6/21/19 at 11:44 pm to gumbo2176
quote:
put on some chunks of wood for smoking that I let sit in a bucket of water overnight to slowly release smoke and not start burning
They're slowly releasing steam, not smoke. In the meantime, your pork is tightening up as it cooks...allowing less and less smoke in. To get that smoke flavor you desire, the wood has to burn. For it to burn, it has to be dry.
Scientifically tested and debunked
But do you bro.
This post was edited on 6/21/19 at 11:45 pm
Posted on 6/22/19 at 2:26 pm to GeauxTigers0107
quote:
They're slowly releasing steam, not smoke
Guess you missed the part where I said I fill up my water pan over the coals to generate moisture, so there's going to be moisture from the time that water starts to boil. If I keep my temperature in the 225 to 250 range, it's going to slowly boil.
Oh, and I've never had any complaints about the meat not being smoky enough doing it my way. The meat has good smoke, nice bark and comes out fork tender.
Posted on 6/22/19 at 3:25 pm to gumbo2176
quote:well I guess you don't know science because he is right. Wetting your wood does not help.
Guess you missed the part where I said I fill up my water pan over the coals to generate moisture, so there's going to be moisture from the time that water starts to boil. If I keep my temperature in the 225 to 250 range, it's going to slowly boil.
Oh, and I've never had any complaints about the meat not being smoky enough doing it my way. The meat has good smoke, nice bark and comes out fork tender.
This post was edited on 6/22/19 at 5:18 pm
Posted on 6/22/19 at 4:20 pm to CarRamrod
quote:
well I guess you don't know science because he is right. Wetting your wood does help.
I'm the one who wets the wood prior to putting it over the coals. Think you intended it for the guy who responded to me with some link about putting your wood on dry. All that does is help it catch fire quicker and raise the temperature in the smoker.
Really doesn't matter though, I'm not changing my way of smoking because I know the results.
Posted on 6/22/19 at 5:17 pm to gumbo2176
I know... I meant to say does not.
And with your catching fire issue, well that's a downside of a charcoal burner. There are ways to mitigate it though. Adding the wood at the bottom and letting it smolder under the charcoal, pushing the wood under the charcoal. And your only need smoke until the Maillard reaction happens.
And with your catching fire issue, well that's a downside of a charcoal burner. There are ways to mitigate it though. Adding the wood at the bottom and letting it smolder under the charcoal, pushing the wood under the charcoal. And your only need smoke until the Maillard reaction happens.
quote:and that's the wonderful thing about smoking. Everyone does it different, but science doesn't lie
Really doesn't matter though, I'm not changing my way of smoking because I know the results.
This post was edited on 6/22/19 at 5:26 pm
Posted on 7/6/19 at 1:37 pm to gringeaux
Just an update, I did one for a 4th of July party and it turned out great.
I used Meat Church Honey Bacon BBQ for the rub, and cherry wood for the smoke. I went for a higher temp about 265 for 5 and half hours. After 2hrs I sprayed it with a mix of water/apple juice/apple cider vinegar every hour. I wrapped up once it hit 165 and put it in the oven (we were in a time crunch) and let it go till it hit 200. I kept it wrapped until we got to the party about 45 min after it cam out of the oven. It was supper moist and the bone slid right out.
I can't wait do do the next one, this time I will skip the wrap and see how long it takes.
I used Meat Church Honey Bacon BBQ for the rub, and cherry wood for the smoke. I went for a higher temp about 265 for 5 and half hours. After 2hrs I sprayed it with a mix of water/apple juice/apple cider vinegar every hour. I wrapped up once it hit 165 and put it in the oven (we were in a time crunch) and let it go till it hit 200. I kept it wrapped until we got to the party about 45 min after it cam out of the oven. It was supper moist and the bone slid right out.
I can't wait do do the next one, this time I will skip the wrap and see how long it takes.
Posted on 7/6/19 at 7:58 pm to gringeaux
quote:
Meat Church
I've used a few different rubs from them and they all have been damn good. Congrats on the good butt
Posted on 7/6/19 at 8:17 pm to gringeaux
Good job Hamma, Butts are really forgiving and hard to mess up. Glad you had good results.
Posted on 7/7/19 at 7:55 am to CHEDBALLZ
Iv tried the snake method on a Weber kettle but only got about 4-5 hours without having to replenish coals.
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