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How often do you guys add wood to your smoker when doing a brisket? Do I need to wrap it at a certain point? Some things I've read say use foil, others say burcher's paper, any advice on that?
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Oct 5, 2020 23:08
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| # ? May 16, 2024 03:37 |
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Never done a brisket so can't speak to wrapping, but after the period of time as little as 30 minutes in, your food has absorbed pretty much all the smoke flavor it is going to absorb, and the rest of the time is just cooking meat and rendering fat. So it really shouldn't be necessary to add wood, just charcoal if needed to keep your fire up.
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Oct 5, 2020 23:31
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I've read, and go by, no more than two hours. This is usually around the same amount of time the smoke lasts in the WSM with chips or chunks. Brisket takes poo poo photos when it's cold, so instead have these photos   Time to feed the chest freezer.
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Oct 6, 2020 00:50
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10 Beers posted:How often do you guys add wood to your smoker when doing a brisket? Do I need to wrap it at a certain point? Some things I've read say use foil, others say burcher's paper, any advice on that? I have a MES 30 and I'll usually put in 2 batches of wood chips. I'd say that's probably enough for about 2 hours worth of smoke. I also don't preheat the smoker. I like to wrap with butcher paper. The times I tried foil it came out more like braised beef brisket. I also like to inject with beef broth before I put it on the smoker, but it seems like that wasn't 100% agreed upon in the thread. A tender flat has still alluded me. I think it needs to be cooked for a different amount of time. That's what I'll try next. Or maybe I'll just wrap it in foil and have something a little more like braised.
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Oct 6, 2020 01:32
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Random Hero posted:Which wifi/bluetooth multiple probe thermometer should I get in the $100-150 range? If you can go a little higher I love my Fireboard. Does both Bluetooth and wifi
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Oct 6, 2020 02:57
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Random Hero posted:Which wifi/bluetooth multiple probe thermometer should I get in the $100-150 range? Bob A Feet posted:If you can go a little higher I love my Fireboard. Does both Bluetooth and wifi You can get a deal on the original and three probes for one sixty. https://www.scheels.com/p/fireboard-thermometer---3-probes/86543400020.html?src=google_shipping_50
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Oct 6, 2020 12:01
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What's everyone's take on smoker temp for brisket? I'm seeing between 225 and 250.
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Oct 6, 2020 23:05
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I have been doing 225, but I have a lot of folks saying that hotter might be better. I'd say start with 225 for your first brisket and go from there.
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Oct 6, 2020 23:16
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My smoker swings between 220 and 260 so I couldn't even tell you what I smoke mine at.
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Oct 6, 2020 23:28
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Yea for most smokes I'm basically happy if I hover 25 degrees of 250, so anywhere from 225 to 275 and I'm just like whatever man.
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Oct 6, 2020 23:38
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With my mes I usually go to 235 or so 225 swings too low and takes forever
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Oct 7, 2020 00:54
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My smoker will naturally hold 260-275 better than any other temperature so I smoke there. I’ve noticed zero taste difference versus 225 and the time saved is wonderful. I may even be brave enough to try something at 300-325 one of these days.
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Oct 7, 2020 02:02
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Start at 325 and ramp down to 225.
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Oct 7, 2020 06:15
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12 hours in and I'm at 183, seems to be going well so far! I did 235 and couldn't find butcher's paper anywhere so I'm going unwrapped. Might use foil if I have to FTC it, though. e: what temp do you guys pull it at? 10 Beers fucked around with this message at 14:56 on Oct 7, 2020 |
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Oct 7, 2020 13:11
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Oct 7, 2020 17:18
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My weekend was productive.    A pile of jerk chicken, mixed pepper and char siu marinated pork tenderloin, and a breast of lamb with olive oil, rosemary, and garlic, all done with oak and olive. Lovely stuff,and I'm impressed with the tenderloin especially, it's a very quick cut to bring out... Going to be a party staple for sure.
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Oct 7, 2020 19:59
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I don't remember how to post pictures to the forums, but here's a link. The brisket turned out great, thanks everyone! The cutting job sucks but it was so tender it was shredding apart. I also need an actual slicer knife. Next time! https://imgur.com/a/0tcPr2x
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Oct 7, 2020 23:04
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Olpainless posted:My weekend was productive. Pork Tenderloin is one of those things where every time I have it I go "What the hell I should have this more awesome it was so good and easy" but then forget to actually commit that to memory. Queue 2 months passing and the cycle repeating itself. What recipe did you use on yours/what temps were you running? It looks great. Gwaihir fucked around with this message at 00:36 on Oct 8, 2020 |
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Oct 8, 2020 00:31
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10 Beers posted:I don't remember how to post pictures to the forums, but here's a link. The brisket turned out great, thanks everyone! The cutting job sucks but it was so tender it was shredding apart. I also need an actual slicer knife. Next time! You right-click on the picture, and choose Copy Image Address (or Link), and paste that into a post. Brisket looks nice!
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Oct 8, 2020 03:18
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Gwaihir posted:Pork Tenderloin is one of those things where every time I have it I go "What the hell I should have this more awesome it was so good and easy" but then forget to actually commit that to memory. Queue 2 months passing and the cycle repeating itself. Smoker running at 135c/275f - bring the pork up to just shy of 62c/145f, as it rests it'll pull itself to 62. The char siu loins were a typical marinade - hoisin, soy, 5 spice, shaoxing rice wine, honey, a drop of red colouring. The pepper loins were rubbed with ground long pepper, cubeb, szechuan pepper and grains of paradise, and crushed sea salt. Quite a lot of each has actually been saved for further cooking - it's something i can lift a portion of to quickly prepare further dishes with. Absolutely delicious fresh off the smoker though!
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Oct 8, 2020 14:23
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I need to replace the gasket on my BGE. If I do it now, is it just going to get degraded by winter? I use it in the winter and it's not always covered, but I am smoking a turkey this weekend for Thanksgiving and would like to have the better temperature control...
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Oct 8, 2020 14:26
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Subjunctive posted:I am smoking a turkey this weekend for Thanksgiving drat i had to check the date there a second...
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Oct 8, 2020 14:31
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Trastion posted:drat i had to check the date there a second... Sorry, Canucksgiving.
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Oct 8, 2020 14:56
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Subjunctive posted:I need to replace the gasket on my BGE. If I do it now, is it just going to get degraded by winter? I use it in the winter and it's not always covered, but I am smoking a turkey this weekend for Thanksgiving and would like to have the better temperature control... I’ve done it by the end of the season and it’s still fine through the winter but granted I’m below 40 degrees latitude.
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Oct 8, 2020 17:33
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Hed posted:I’ve done it by the end of the season and it’s still fine through the winter but granted I’m below 40 degrees latitude.
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Oct 9, 2020 14:38
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I must be terrible at setting my probes or this is the third cut of meat that just hasn’t stalled for me. Maybe that’s a psychological effect of smoking overnight? I put an ~8lb butt on at 10pm and at 7am it’s at 195-198 (two probes). Cooked at 250 with a nice spike to 300 for an hour in the middle of the night. Having something like a Fireboard can give you great peace of mind about your fire extinguishing but it can’t do poo poo about it getting over temp. I’m not too worried, always wanted to try a hot and fast smoke anyway!
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Oct 10, 2020 13:01
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I recently became a home owner and don't live 20 stories above the ground. With that comes the awesome option of purchasing a grill! I want to get a natural gas grill but love the taste/texture from charcoal/wood so some sort of smoking capability is key for me even if it's just a matter of wood chips or a smoker tray. In my research I've narrowed it down to Napolean or XO grills but do not know anyone with these grills or in fact know a ton about grills beyond my own googling. Wolf and Lynx seem to be the go-to top tier choices for people looking to spend $7K, I am looking to spend more like $3500 +/-. Also, I will be building an outdoor kitchen down the road so this needs to be able to come off the cart and turned into a built-in. Does anyone here have any strong recommendations or opinions on this they can share? I've got a family of 5 so I'm thinking 36" or maybe 42" should be the sweet spot and I'm not opposed to other grill options that's just where my research pointed me. Excited to hear everyone's thoughts and thanks in advance! (posted this from my own thread once I found this thread).
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Oct 10, 2020 21:32
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I have a Napoleon PRO500RSIBPSS-3 Prestige PRO 500 RSIB. Propane though, not gas. Mine doesn't have the little wood chip receptacle that the 665 and 825 have though so I can't comment on that, other than all the ones I've used in the past didn't work that well and I've had better luck just putting a wood chunk (not chip) on the grill grate in the corner and letting it smolder. I can say that the rotisserie burner is wimpy and most of the time you'll probably want to turn on one of the main burners to up the temps even though I think the manual says specifically not to do that. The infrared sear burner, if so equipped, will get to a legit 1000+ degrees, I checked it with an infrared thermometer. Napoleon CS seems excellent. One of the knobs on mine wasn't lighting up properly and they sent me a new knob very quickly.  
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Oct 11, 2020 01:07
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Thanks for the details, to make sure I understand, your infrared is on the side burner and not part of the main grill? For Lynx, Wolf and XO I know they have 2 burners and the third is infrared (when not customised), I assumed that was how it was for Napolean but maybe not? Edit: drat that looks delicious.
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Oct 11, 2020 02:31
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Yeah on the 500 it’s a side burner. I think on the 665 and 825 it replaces a regular burner inside the grill though.
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Oct 11, 2020 02:55
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Is this also the default grill chat thread? I posted this in general questions but I figure I might find more advice here: quote:Just used my weber kettle for the first time. Second time ever charcoal grilling.
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Oct 11, 2020 03:45
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You must be cooking with the cover on? With mine there's no way to keep your temps in the 500s with the cover on. Two zone cooking is a must for a weber charcoal grill. Put all your lit charcoal on one side and get that one side hot as fuk. Sear your meat on that side, then transfer off to the cool side and finish with indirect heat, or put the cover on and finish over direct heat at a lower temp.
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Oct 11, 2020 03:56
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Canuckistan posted:You must be cooking with the cover on? With mine there's no way to keep your temps in the 500s with the cover on. Well, hell. I was thinking that I would be hotter for longer with the lid on. Just google'd it, turns out charcoal grills get hotter with the lid off. Makes sense for oxygen flow now that I think about it. I am using the two-zone method. Going to try some chicken thighs tomorrow. Read somewhere to cook them on the cool side for 95% of the cook, then at the end jump them to the hot side for a quick sear.
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Oct 11, 2020 04:34
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Any tips for dialing in temp on a kamado? I know the practice ia adjust your vents high to low. After a few test burns I made some pork steaks today. Smoked them over indirect heat for about an hour and then dropped the grates and removed the diffuser plates to sear over high heat to finish. To start, I watched my temp come up to within 50 degrees of where I wanted and then further shut my vents until the temp slowed down snd seemed to stop right about where I wanted it, ahout 250. I was pleased with this and went inside, my temp had crept up to over 300. It wasn't a huge deal for these as it was just a quick smoke before a grill, but I was hoping to try my hand at doing a butt overnight for pulling soon. Do I just need a bit more practice or should I expect to adjust my vents repeatedly over a cook to maintain temp?
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Oct 11, 2020 06:39
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I have trouble with it to. I deal with it by lighting up and setting my vents about 1-1.5 hours before I want to start smoking. As soon as your fire is sustainable and you put in whatever ceramic heat deflector and your grill plates, set your vents to barely open. Let it come up to temp very slowly and you’ll lower your chances or an overshoot.
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Oct 11, 2020 12:42
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I generally keep checking every few minutes until the temp registers on the thermometer and then start closing vents - it's a lot harder to lower than raise temperature. Keep in mind that your thermometer is likely measuring dome temperature while the actual fire will be hotter, and the grill itself can hold lots of heat, so even when the flame equalizes the temp will keep increasing. Adding in the convection plate, drip pan, and meat will always drop the temperature significantly so it's ok to overshoot by a good bit (300 is probably fine). Counterintuitively you can also lower temperature by adding coals.
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Oct 11, 2020 13:19
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Vacuum sealer is an amazing combo with a smoker. Had an impromptu get together last night, and I was able to just pull a bag of pulled pork from the freezer, pop it in the sous vide for a few hours, and then serve up an awesome dinner with zero effort. Honestly could barely tell I hadn't just pulled it off the smoker.
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Oct 11, 2020 14:32
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Yeah, did a butt yesterday. Set it out at 2:30 am and was done at 7:30. drat delicious and tons of leftovers to vac and freeze.
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Oct 11, 2020 18:55
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C-Bangin' it 
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I’ve got a 9-pound turkey half (left half, I believe) on the smoker now where it’s been at about 250 for 2 hours. The probe in the thigh is already showing 183, but the breast is only 137. Hoping the leg doesn’t get dry by the time the rest is cooked.
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Oct 11, 2020 19:02
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| # ? May 16, 2024 03:37 |
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Subjunctive posted:I’ve got a 9-pound turkey half (left half, I believe) on the smoker now where it’s been at about 250 for 2 hours. The probe in the thigh is already showing 183, but the breast is only 137. Hoping the leg doesn’t get dry by the time the rest is cooked. It was very similar to a deep fried turkey. I really meant first turkey ever too, not just on kamado!
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Oct 11, 2020 22:03
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