jporter12 Posted September 3, 2012 Report Share Posted September 3, 2012 Sounds like you got it covered!Except the hour per pound rule is WAY off! That or my temperature is too low! Still going! Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 3, 2012 Author Report Share Posted September 3, 2012 I have read 1.5/hr for brisket. What I can tell you is the thermometer in the top of my grill is easily 50-100 degrees off, because its reading temps a lot higher inside. Instead of being right on the cooking surface . What time did you start ? Quote Link to comment Share on other sites More sharing options...
jporter12 Posted September 3, 2012 Report Share Posted September 3, 2012 It's been on there 5-6 hours now. I upped the temp to about 325 a couple hours ago. We went with plan b for dinner tonight, and we can have the brisket for tomorrow. I need the brisket for my chili anyway!It's only 150 degrees now, but seems to be pretty tender when probing it with another thermometer. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 3, 2012 Author Report Share Posted September 3, 2012 It may stall out between 150-170, for awhile. This is breaking down the fats and callogens. I had a pork shoulder stall out at 170 for 2 hours awhile back! Just be patient! It will be great! Quote Link to comment Share on other sites More sharing options...
jporter12 Posted September 3, 2012 Report Share Posted September 3, 2012 It may stall out between 150-170, for awhile. This is breaking down the fats and callogens. I had a pork shoulder stall out at 170 for 2 hours awhile back! Just be patient! It will be great!I'm not sure how late I can stay up with this thing! Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 3, 2012 Author Report Share Posted September 3, 2012 LOL its been in the smoke for quite awhile. You can always sprits it, foil it, and toss it in the oven at 250 and go to bed and check it in a few hours. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 3, 2012 Author Report Share Posted September 3, 2012 Is he still alive !? Has he fallen slave to the smoker !?! Quote Link to comment Share on other sites More sharing options...
jporter12 Posted September 3, 2012 Report Share Posted September 3, 2012 It got up to temp sometime pretty late, I pulled it off and put it in the oven to sit, warming it back up a little bit (in the oven) now. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 3, 2012 Author Report Share Posted September 3, 2012 I'm really pumped to hear how it turns out. Quote Link to comment Share on other sites More sharing options...
jporter12 Posted September 3, 2012 Report Share Posted September 3, 2012 I'm really pumped to hear how it turns out.Well, I can tell you it smells pretty good! I learned a couple things about smoking brisket. First, don't plan a dinner until you've tried it out before, make sure the cooking times will align with your plan, and I mean REAL cooking times, not projected! Second, doing things the way I have it setup takes more heat than I expected. It's warming up nicely, and I'll be slicing it soon. Quote Link to comment Share on other sites More sharing options...
Helmutt Posted September 3, 2012 Report Share Posted September 3, 2012 Can I have some pix for lunch? Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 3, 2012 Author Report Share Posted September 3, 2012 Well, I can tell you it smells pretty good! I learned a couple things about smoking brisket. First, don't plan a dinner until you've tried it out before, make sure the cooking times will align with your plan, and I mean REAL cooking times, not projected! Second, doing things the way I have it setup takes more heat than I expected. It's warming up nicely, and I'll be slicing it soon.A grill certainly won't hold heat as well as a smoker, but its a great way to get your feet wet and figure out if its a hobby your really interested in. It sounds like your learning well! I am slowly getting cook times more accurate , allowing for better sides than potato chips ! Quote Link to comment Share on other sites More sharing options...
redbarron77 Posted September 3, 2012 Report Share Posted September 3, 2012 Well, I can tell you it smells pretty good! I learned a couple things about smoking brisket. First, don't plan a dinner until you've tried it out before, make sure the cooking times will align with your plan, and I mean REAL cooking times, not projected! Second, doing things the way I have it setup takes more heat than I expected. It's warming up nicely, and I'll be slicing it soon.and remember, you can NEVER rush a brisket.Plus, you could have made the most perfect brisket in the world, but if you cut it incorrectly, it will turn out horrible. I had made a brisket, and a friend was over, and decided to "help out" by cutting the brisket up(I had set it in the kitchen to rest).....they cut with the grain, instead of against, and I had to take the whole thing and make chopped beef..... Quote Link to comment Share on other sites More sharing options...
jporter12 Posted September 3, 2012 Report Share Posted September 3, 2012 (edited) Well, the flavor is decent, but it wasn't the "fall apart" tender that I want to achieve. I did cut it properly, it just really needed to cook longer. It will work just fine for the chili though. Maybe I will try again next weekend, using a little more heat, and allowing more time. I also, didn't let it sit out to warm up some while I was preparing like I think I should have.Lessons learned, ready to try again. May be buying a smoker though. Edited September 3, 2012 by jporter12 Quote Link to comment Share on other sites More sharing options...
snot Posted September 3, 2012 Report Share Posted September 3, 2012 Looks good. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 3, 2012 Author Report Share Posted September 3, 2012 Damn it. Now I've gotta buy some brisket. That looks awesome Quote Link to comment Share on other sites More sharing options...
jporter12 Posted September 3, 2012 Report Share Posted September 3, 2012 Damn it. Now I've gotta buy some brisket. That looks awesomeDO IT! Just make sure you can cook it long enough! I think a couple more hours would have made mine a lot better. I'm debating going to get another and using a little more heat this time. Quote Link to comment Share on other sites More sharing options...
Bad324 Posted September 3, 2012 Report Share Posted September 3, 2012 I didn't get any pics of the before everything went in both the smokers so I'll try to remember to get some when it's all done Quote Link to comment Share on other sites More sharing options...
redbarron77 Posted September 3, 2012 Report Share Posted September 3, 2012 Well, the flavor is decent, but it wasn't the "fall apart" tender that I want to achieve. I did cut it properly, it just really needed to cook longer. It will work just fine for the chili though. Maybe I will try again next weekend, using a little more heat, and allowing more time. I also, didn't let it sit out to warm up some while I was preparing like I think I should have.Lessons learned, ready to try again. May be buying a smoker though.Not to be critical, but did you trim the fat off the brisket before cooking?I've found that if the fat isn't there, it tends to not be as tender. Quote Link to comment Share on other sites More sharing options...
jporter12 Posted September 3, 2012 Report Share Posted September 3, 2012 Not to be critical, but did you trim the fat off the brisket before cooking?I've found that if the fat isn't there, it tends to not be as tender.No, I left it there, and judging from my results, I'm definitely going to keep it there next time. I've heard that leaving the fat on it, with the fat side up will help keep it from drying out. The bottom side was nice and juicy, and I saw lots of juices under the fat that was on top. I'm pretty sure I did things right, just with my setup I needed the heat to be higher than I though. The bad thing about the heat being higher, the water pan needs filled much more often, due to placement. I have an idea to help with that, though! Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 11, 2012 Author Report Share Posted September 11, 2012 My next project is chili, since its cooling down outside and I can have a fire without melting my face off. I picked up this... I am going to make my hamburger into a loaf and smoke it on the smoker and while that's smoking , have the rest of the chili over the fire. Once the meat is done, I will add it to the chili and allow it to cook until dinner time over the open fire. Everything tastes better cooked on fire.... Right ? Quote Link to comment Share on other sites More sharing options...
Helmutt Posted September 11, 2012 Report Share Posted September 11, 2012 I am going to make my hamburger into a loaf and smoke it on the smoker and while that's smoking , have the rest of the chili over the fire. Once the meat is done, I will add it to the chili and allow it to cook until dinner time over the open fire. Everything tastes better cooked on fire.... Right ?Hell yes!! ANYTHING tastes better cooked over a fire imo! If you have a cast iron "Dutch Oven" ( no, not like in bed:D ) you could have cornbread baking under the fire/coals while the chili is simmering over the flame.....yumminess completed:hungry: Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 11, 2012 Author Report Share Posted September 11, 2012 I'm working on the cast iron part!! I think I may smoke all my peppers that go into the chili as well. Quote Link to comment Share on other sites More sharing options...
Gixxus Christ! Posted September 11, 2012 Report Share Posted September 11, 2012 I recently discovered Quaker steak's "lube seasoning". Best off the shelf dry rub I've found so far. Got mine at giant eagle. Quote Link to comment Share on other sites More sharing options...
Helmutt Posted September 11, 2012 Report Share Posted September 11, 2012 I will have to search the camping equip but I believe I have a Dutch Oven you can borrow, will let you know bro Quote Link to comment Share on other sites More sharing options...
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