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Not sure where you are getting those numbers from, but no - it's not going to be done in only 2 hours. A general rule that a lot of people go by is 1-1.5 hours per pound, but in my experience it doesn't hold true for smaller briskets (10 pounds or less). I give myself at least 8 hours, regardless of size. At 6 pounds, I think 8-9 hours would be good at 250. As always - it's done when it's done.
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Aug 16, 2015 01:50
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Assuming you can keep a consistent temperature, your cook time is determined more by the thickness of the meat at its thickest point than by the weight of the cut. You should expect a flat to cook much faster than flat+point because it's significantly thinner, but 2 hours at 250 will probably just get you to around 150F - you'll spend most of your smoke time on a brisket in the stall - not the 195-205 you want. It will be safe to eat, but that's about all you can say for it.ada shatan posted:Not sure where you are getting those numbers from, but no - it's not going to be done in only 2 hours. A general rule that a lot of people go by is 1-1.5 hours per pound, but in my experience it doesn't hold true for smaller briskets (10 pounds or less). I give myself at least 8 hours, regardless of size. At 6 pounds, I think 8-9 hours would be good at 250. As always - it's done when it's done. Vulture Culture fucked around with this message at 06:40 on Aug 16, 2015 |
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Aug 16, 2015 06:35
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Pulled it after 7.5 hours at 195. A little over my preferred 185-190 target (I like my brisket with a little something to the bite). Looks pretty daggum good, though.
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Aug 16, 2015 12:55
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Smoked ribs for the first time for lunch while the pork shoulder finishes off for tonight. This was half the ribs, I decided to sauce half and put back directly over the coals and go with just the rub for the other half to see the difference. Followed the amazing ribs last meal ribs recipe. Considering as can be seen the bone fell out while I was turning them over the coals it wasn't massively overcooked as I expected. No idea why The pork shoulder is in the oven after 5 hours or so in the smoker because i was running out of coal and struggling to keep the temperature up edit: I tried the minion method and it failed completely Jose fucked around with this message at 16:40 on Aug 16, 2015 |
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Aug 16, 2015 16:23
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Jose posted:The pork shoulder is in the oven after 5 hours or so in the smoker because i was running out of coal and struggling to keep the temperature up
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Aug 17, 2015 03:39
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Any recommendations for a reliable wireless thermometer? I bought a highly recommended Weber Style last year that was flaky out of the box. Replaced it with a cheap Char-Broil that lasted most of a year before going out of calibration. I suppose at $20 I can afford to replace it once a year but having it flake out mid-cook is a pain.
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Aug 17, 2015 05:25
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Someone gifted me a rub to use today on some ribs so I did. Why are some rubs just over the top outrageously salty? Is my palette that hosed up??
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Aug 17, 2015 06:23
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Are you using seasoned aka brined cuts of meat? . Some meats in cyropaks are sold seasoned and in those cases you need to cut/delete the salt from your rubs.
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Aug 17, 2015 12:09
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Vulture Culture posted:Do you have a WSM or similar smoker, by chance? They really suck at both of these things unless you can fix the leakage problems with some gaskets/food-grade adhesive or a better door. Yeah I was. Do you just add them on once its smoking and just remove as you need to take it apart? Jose fucked around with this message at 13:34 on Aug 17, 2015 |
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Aug 17, 2015 13:09
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Jose posted:Yeah I was. Do you just add them on once its smoking and just remove as you need to take it apart? I love the WSM, but it's a weird smoker because while most smokers work entirely off of indirect, radiant heat off the bottom coals, the WSM tends to use more convection because of the air leakage. This means that you need to be really good at working the top vent, which you just keep wide open on most other smokers, to keep your temperatures consistent. The best thing to do is try to cut off the air leakage with some of the common aftermarket modifications (and the Cajun Bandit door is supposedly a great one I haven't gotten around to yet), but I've also found it really helpful to build a wind break to help keep excess air out. (This will also help control your temperatures if you're smoking on a particularly cold day, since the WSM is badly insulated compared to a ceramic smoker like the Big Green Egg.) The folks over at VirtualWeberBullet.com have a lot of examples of stuff their users have done to keep the wind down using sheet metal, plywood, or crazy things: http://virtualweberbullet.com/coldtemp.html These examples are all the full height of the smoker, which is great if you want to provide a small amount of thermal insulation as well, but you really don't need to go much higher than the vents if your goal is just to keep the wind out. My super-ghetto wind break is made of three large coolers placed around the outside of the smoker. Once you have the wind under control, you can work the WSM like any other smoker. That means as you start to run low on coal, usually around hour 5-6 of the cook, you can fill up another chimney starter, get it right up to temp (budget anywhere from 20-60 minutes, depending on whether you're using paper kindling or a paraffin starter cube), and just dump it in. The coals won't burn any further until they get the fuel they need, and will just emit that great radiant heat. Vulture Culture fucked around with this message at 14:28 on Aug 17, 2015 |
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Aug 17, 2015 14:21
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Canuckistan posted:Are you using seasoned aka brined cuts of meat? . Some meats in cyropaks are sold seasoned and in those cases you need to cut/delete the salt from your rubs. No these are freshly butchered ribs. The rub is just unbelievably salty even by itself.
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Aug 17, 2015 15:18
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This is all great thanks.
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Aug 17, 2015 16:53
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sellouts posted:Someone gifted me a rub to use today on some ribs so I did. It's not your palate that's hosed up; it's everyone else's. And it's not just BBQ rubs, either - there's a fuckload of salt in drat near everything. It's a fast, easy, and cheap way for food manufacturers to make bad things taste good, because we're wired to crave salt by our biochemistry. That trick has been used so much that we eat way more salt than is really needed, and people think that's what good food tastes like. I do put some salt in my homemade rib rub, but it's way less than most of the other ingredients and a tiny fraction of the overall batch. On your bottled rub, I'd guess salt at or near the top of the list.
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Aug 17, 2015 17:50
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Something else to keep in mind is that a lot of these rubs are designed for competition BBQ, and that plays by a whole different set of rules than things you want to actually eat. Judges taste one or two bites of something, so you have to be really flavor-forward and pack that with every single taste that you plan on putting into your meat. The amount of salt that's right for a forkful of pork shoulder isn't right for a 4 oz. portion.
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Aug 17, 2015 18:14
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That's a really good point, I'm pretty sure it's from some competition bbq guys. I hate to waste a gift but it's borderline inedible, especially for something meant to be used on memphis style ribs.
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Aug 17, 2015 20:43
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well you could still add a bunch of other spices to it to lower the ratio of salt:spices.
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Aug 17, 2015 20:45
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Looks like I'm cooking Rosh Hashana dinner for my girlfriend's family. I want to get some brisket points, corn them myself, and them cook them. Can anyone recommend an online source for kosher beef?
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Aug 17, 2015 20:59
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While you're on the subject of different vessels and their cooking technique: I was at some family this weekend and they have a pellet smoker (Traeger, electronic control). They said their neighbor also got one and is going to sell their BGE (this is 800 miles away or I would make an offer)--is a Traeger nicer to smoke with than a BGE with HeaterMeater? Does the all-[strike]hardwood[/strike]sawdust pellet make a big difference? I guess another way to put it: if money were no object, would you smoke on both?
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Aug 17, 2015 22:44
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Phanatic posted:Looks like I'm cooking Rosh Hashana dinner for my girlfriend's family. I want to get some brisket points, corn them myself, and them cook them. Can anyone recommend an online source for kosher beef?
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Aug 17, 2015 23:10
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Hed posted:While you're on the subject of different vessels and their cooking technique: I was at some family this weekend and they have a pellet smoker (Traeger, electronic control). They said their neighbor also got one and is going to sell their BGE (this is 800 miles away or I would make an offer)--is a Traeger nicer to smoke with than a BGE with HeaterMeater? Does the all-[strike]hardwood[/strike]sawdust pellet make a big difference? I guess another way to put it: if money were no object, would you smoke on both? They're both great smokers though, so it really comes down to a matter of cooking style and personal preference.
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Aug 17, 2015 23:18
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Does anybody have any good uses for leftover ribs?
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Aug 17, 2015 23:49
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Vulture Culture posted:I assume you're familiar with the normal rules of kashrut including needing to use separate appliances and utensils that have not come into contact with non-kosher food (doing so renders them unclean). Yes, I am, but they're not really all that particular about it. They generally cook kosher at home, but other than that they don't care. First time she took me to meet her folks we met them at a restaurant and they had already ordered a lobster-and-cheese dip for an appetizer. As long as the beef has a K on it, they don't care what utensils get used and I don't need my kitchen supervised by a rabbi. lifts cats over head posted:Does anybody have any good uses for leftover ribs? Frittata. Leftover everything goes into a frittata. Phanatic fucked around with this message at 00:36 on Aug 18, 2015 |
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Aug 17, 2015 23:53
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lifts cats over head posted:Does anybody have any good uses for leftover ribs? Eat them.
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Aug 18, 2015 00:14
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Anyone here make chili out of leftover pulled pork? I smoked a Costco 2 pack a few weeks ago and froze a bunch of it. It occurs to me that it could be good in chili and I have a potluck coming up this weekend. I'm looking for recipes if you have a good one; a lot of the ones I ran across online seem a little weird.
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Aug 20, 2015 06:36
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Sorry if this isn't the right place but been reading this smoking thread and getting excited! I'm hopefully soon going to be moving into a place with outside space for the first time in all my life in London and I desperately want to get a fancy bbq/smoker. Space will be at a premium too. I've wanted a big green egg for years but now I actually have the space to get one I realise there are other Kamado grill available and I was wondering if anyone has experience with these and wether its just saving a few £100 in the short run but you'll regret it in the long term? I was thinking of the BGE Medium but the bundle tops out at about £1100 but I notice a Kamado Joe 18 inch for £800. This is in the UK since i'm guessing we dont have the selection of America.
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Aug 20, 2015 12:52
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therobit posted:Anyone here make chili out of leftover pulled pork? I smoked a Costco 2 pack a few weeks ago and froze a bunch of it. It occurs to me that it could be good in chili and I have a potluck coming up this weekend. I'm looking for recipes if you have a good one; a lot of the ones I ran across online seem a little weird. I've done it. It's pretty much the same as with beef although you don't need the meat to break down further. I found it was too greasy for my liking on account of the high fat content of the pork. Skimming would not be out of place. At the very least serve over a highly absorbent starch/carb such as rice. If you're open to other recommendations, I use left over pulled pork in my congee with fantastic results.
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Aug 20, 2015 12:54
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sellouts posted:That's a really good point, I'm pretty sure it's from some competition bbq guys. How much salt's i nthe drat thing? I have to put on an assload to oversalt. I've been in the habit of just keeping my rubs without salt though, and salting the meat first.
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Aug 20, 2015 13:00
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by.a.teammate posted:Sorry if this isn't the right place but been reading this smoking thread and getting excited! Medium BGEs are just too small. Large or bigger, even if you are considering the knock off options.
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Aug 20, 2015 16:37
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BraveUlysses posted:Medium BGEs are just too small. Large or bigger, even if you are considering the knock off options. Ah okay, so i've seen this Kamado Joe one... http://www.londonbarbecueschool.co.uk/barbecue-shop/barbecues/kamado-joe-classic-18-34-red-detail.html Is this a good size? it seems like you get a lot of kit for a lot less money, im not sure what the downside is though the plate setter/indirect heat plate looks a bit cheaper.
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Aug 20, 2015 17:00
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That Kamado Joe is the same size as the large BGE (18") My BGE is 15 years old now and still works great but if I were in the market I would definitely look at Kamado Joe. I helped some friends set theirs up and I liked the build quality.
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Aug 20, 2015 17:12
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Hobospider posted:That Kamado Joe is the same size as the large BGE (18") That's good to hear it looks a solid build, It's such a big saving its hard not to go for it, it seems the only thing you can't get is a snuffer but I assume you can just close the top vent and get the same effect? If no one has anything bad to say about the build quality, etc i think i'll go for this.
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Aug 20, 2015 17:27
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Crazyeyes posted:It's pretty much the same as with beef although you don't need the meat to break down further. I find that tomato doesn't go very well with pulled pork, so I tend to use a lot of fresh chilies to complement the brightness and delicate flavors of the pork. Roast or broil some anaheims and poblanos and use those to form the foundation of the chili. Chipotles are nice for adding a little extra smokiness, but don't overdo it; I find that overusing stuff like anchos or smoked paprika gives the wrong kind of flavor profile.
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Aug 20, 2015 20:15
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therobit posted:Anyone here make chili out of leftover pulled pork? I smoked a Costco 2 pack a few weeks ago and froze a bunch of it. It occurs to me that it could be good in chili and I have a potluck coming up this weekend. I'm looking for recipes if you have a good one; a lot of the ones I ran across online seem a little weird. I know this isn't what you were asking but I love reheating the leftover pork in a little butter and then adding lime and making carnitas tacos. Easy to just add it to a crock pot or Dutch oven and let people make their own. Hadn't thought of doing chili with it but I look forward to seeing some of the responses. I agree with adding it real late because I fear it would get mushy really quick and would detract from the rest of the chili.
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Aug 20, 2015 21:01
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I've used it. I basically just throw it in to warm it since early on it would get dry I would think... my go tos for leftover pulled pork are carnitas for sure (let it get a little crispy though, and it's better if it's more chunky than ribbons), hash, or eggs benny. I actually threw some on a pizza I made recently and that was rad too.
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Aug 20, 2015 21:47
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Pulled pork nachos. You're welcome. 
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Aug 20, 2015 22:00
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BraveUlysses posted:Pulled pork nachos. Those are soooooo good. I also put some in mashed potatoes.
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Aug 21, 2015 01:12
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Vulture Culture posted:Read: add the meat towards the end, and do not overcook, or you'll be unhappy with the result. 100% all this. Expanding on my original statement: if you put the pork in for the whole cook time it will break down into slop and the texture will be kinda foul. Like a really weird and perhaps gritty ground beef chili. A great option is doing a green chili rather than red/brown. The flavors will work a lot better with the flavor of the pork which will be easily masked/overpowered by peppers and tomato. Green chili rocks and anyone who says it aint chili is a damned fool. Pulled pork is good for nearly anything as far as reuse, just avoid cooking it any more than you have to. Reheat and eat. Crazyeyes fucked around with this message at 03:32 on Aug 21, 2015 |
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Aug 21, 2015 03:29
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Thanks for all the thoughtful replies. I will take a look at some green chili recipes and see if I can pull something off. It is an afternoon party with hamburgers and such so I don't think I'll go with congee (had to look that one up) this time, although I think we have had congee at a dim sum place before and it was great. I'll try that with the leftovers from the next batch.
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Aug 21, 2015 05:06
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Crazyeyes posted:A great option is doing a green chili rather than red/brown. The flavors will work a lot better with the flavor of the pork which will be easily masked/overpowered by peppers and tomato. Green chili rocks and anyone who says it aint chili is a damned fool.
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Aug 21, 2015 06:09
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Vulture Culture posted:Depends on the peppers. Cubanelles (which are commonly used for sofrito) are super-mild, have a lot of subtlety, and do a great job with roasted or smoked pork. Green chili is great, though. Never had those peppers before so I'll defer to your expertise on that. As much as I could talk for days about chili, this is the smoking thread, daggumit!  Nice butt for tomorrow. Mustard coated followed by Butt Rub spice mix and a little brown sugar. Gon' be goooooood.
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Aug 21, 2015 15:00
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