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Thanks for the info.
Decided to change the title of thread so that we could continue to post about our grilling adventures. Feel free to share secrets, or post pics of the results and the pits that you use to cook on. Gotta practice for the tailgates!! Hook'em
NP. Honestly, you can probably pick up a pretty good used offset pit from craigslist for about the same money. Unless you're just trying to stay away from offsets. You might even be able to find a Backwoods Chubby for that price. Backwoods are some damn fine smokers
Onward Through The Fog
Nice color. You glaze em?
This post was edited by Rambo 21 months ago
I'm going to attach a basic brisket tutorial. i don't agree with evrything this man says or does but for those of you who aren't in your 50's like me and haven't cooked a lot it will help you understand some of the terminologies you hear guys talk about and has quite a few photos. He does a good job explaining about the point and the Flat and he doesn't do a lot of trimming.
I personally trim the fat cap damn near off. you have to have a very sharp filet knife to execute this. my goal is to leave 1/16th of an inch of the fat side. And the oldest argument in the BBQ World, I cook Fat Side Down. Longhorn Realtor and I used to talk about that all the time. It's a preference for all but I absolutely think you must go Fat Side Down if you're using a Bullet type cooker where you are cooking over direct heat.
Use good dry, seasoned, wood. Any hardwood will produce a quality smoke. if you want to do it absolutely correct you should have a separate fire burning and only place hot coals in your cooking vessel but only the Pros are going to go to that trouble.
I'll be glad to answer any questions to the best of my ability. Hope you enjoy this link I'm attaching.
rejected the link, too large. i'll try again.
Basic Brisket Tutorial (pron heavy) Q-talk
Gosh I enjoyed reading that. As I stated earlier, fat side up is almost religion with the bbqers I know. This was so well documented particularly the slice against the grain.
275-0 scoring margin
Dana X Bible's National Championship team
Fat side up/fat side down. Hickory/Oak/Pecan/Mesquite. Wrap/Don't wrap. Rub early/Rub late. These are some of the biggest debates on proper cooking of a brisket.
I'm a proponent of putting the deckle between the heat and the meat. In other words, if your heat is coming down then you cook fat side up. If your heat is rising, cook fat side down. I've cooked both ways and had good success. But at the temps I like to cook at, that fat can be a powerful tool in helping protect the meat.
edit to add this pic. Brisket fat side down. This was my brisket from this weekend's cook.
This post was edited by ChampKind 21 months ago
Thanks for the link. Some of his method I agree with, some I do not.
One tip that is very helpful and is widely overlooked. Before you rub your brisket, slice of the corner of the flat at 90 degrees against the grain of the meat. This gives you a marker on which direction to slice your brisket. Especially helpful if you use a heavy rub and get a really good bark.
I use Pecan for most everything. I love the flavor that it gives. I did two pork shoulders for the 4th and they turned out awesome. No problem with being overly smoky.
On the matter of smoke density, does anyone have a general guideline? I typically try to load my firebox with enough wood that I can close the damper most of the way. I'd say it's usually about 90% closed if not a little more. This typically yields the longest burn time for the wood and minimizes the amount of fire tending I have to do in my offset smoker.
I do end up wrapping most of the meat I cook though, as there is sometimes a danger of the meat getting too smokey. Would this be less likely to occur if I used a little less wood and left the damper open more? That would seem to allow me to hit the same temp and probably produce less smoke.
I do that every time, comes in handy and make a huge difference in how tender the meat is.
To you Novices: PLEASE make sure you slice across the grain, VERY important.
The stack damper should always be wide open. Control air flow at the fire box
Yes, I only control it at the fire box. I never can get my terminology straight. I leave the stack wide open 100% of the time. My temp control is only the rotating plate on the fire box.
Here's the deal. The smoke coming out of your stack should be barely visible...just a light blueish-white color. If you have dense white smoke coming out then the combustion process wasn't completed and what you're doing is creating creosote within the cooking chamber. That "oversmoked" taste that most folks refer to is really the bitterness of the creosote.
You want to burn a clean fire. It's much easier to do that with less wood (rather than more) and good air flow at the intake damper. It helps to run a fan or something near the intake to get good airflow. You may have to tend your fire more often but sometimes that the price you pay for good product. OR...build yourself a charcoal basket and burn lump or briquette mixed with mini-splits or chunks. That way you can get long burn times and a really clean fire.
Lots of the top pros wrap after 5 or 6 hours Rich.
Cooked brisket and then the actual slices I turned in (soaking in a little juice bath before hitting the turn-in tray). This was an 11lb packer that cooked in 4.5 hours.
And a little pork to go with that beef. On the pit, on the board, and in the box. Three racks to get 7 really good bones.
Damn, that's rockin on
Yeah, I'm aware. I have typically wrapped in foil, and I don't like what that does to the bark. It also seems to accelerate the cook time by reducing the "stall" which can lead to the fat not breaking down quite as well.
For my last smoke, I went ahead and bought a big roll of butcher paper, and I'm going to wrap with that from now on. Seems like a better option all things considered.
I'm going to try to run the intake damper more wide open the next time out. I'll end up tending the fire more, but if it makes the end product better then it'll be worth it.
Wrapping will turn your bark to mush. But if you cook to 160, wrap and cook to 190, unwrap and finish, you can restore a lot of firmness to your bark. My .02
Agreed. What's your target temp Champ? I believe each brisket is one of a kind and it could be anywhere from 185 to 200.
Shit, the one I cooked on Saturday didn't get tender until 218 (according to guru and thermapen). I don't even start doing poke tests until 200.
But I agree...each brisket is one of a kind. I usually cook two briskets at comps and rarely have them "done" at the same time.
What do you mean by "poke tests"? I made the mistake of using 190 as done the last time and pulled a very tough brisket off of the grill.
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