Smoking Meats

[rs242]

We got wings, brisket, and chili.
First time doing a chili, i used this:
http://www.slapyodaddybbq.com/2013/01/texas-style-smoked-chili-adapted-from-johnny-triggs-recipe/

How is the chili. I don’t know why I’m not big into chili (not that I really tasted it)

[Sport]

How is the chili. I don’t know why I’m not big into chili (not that I really tasted it)

Didmt try it yet, just got it on the smoker now. I'll let you know

[henche]

I make a mean chilli. Never thought of putting in smoker b4. Next thyme

[Sport]

Chilli was a hit.

[Entrepreneur]

Doing a major cook started last night.
3 packers

Before wrap
After wrap
Stated cutting

Edit: all in the PBC

How many lbs each? How did you fit all in the PBC after the wrap?

[rs242]

How many lbs each? How did you fit all in the PBC after the wrap?

12-13-15 after wrap went to oven

[henche]

Amazing

[Entrepreneur]

12-13-15 after wrap went to oven

How long were they in the pit for? Do you set it and forget it?

[rs242]

How long were they in the pit for? Do you set it and forget it?

About 5 hours. The pbc couldn’t really handle it I had to open the intake to get the temps up

[Entrepreneur]

About 5 hours. The pbc couldn’t really handle it I had to open the intake to get the temps up

So 5 in the pit and like another 5-7 in the oven @250?

[rs242]

So 5 in the pit and like another 5-7 in the oven @250?

Less time at 275

[ADG]

@Sport Your brisket looks amazing! great job. Can you share your steps (including what rub you used)?

@rs242 incredible! Those briskets look really untrimmed. Where do you get them? and also what rub do you use?

[Sport]

@Sport Your brisket looks amazing! great job. Can you share your steps (including what rub you used)?

@rs242 incredible! Those briskets look really untrimmed. Where do you get them? and also what rub do you use?

Thanks, it was a full packer, trim fat cap to about 1/4". I used the memphis dust this time, it was my first time using it for a brisket and it had a lot more sugar than the bbb rub I usually use so I added extra  black pepper. Smoked it at 225-235 for about 16 hrs. I was aiming for an IT of 205 but for some reason it peak at 192 and held there for the last hour and a half. At that point I just took it off, wrapped in heavy duty foil and held it in a faux cambro for about an hour.

[ADG]

wow! that is a serious cook!
What do you mean full packer? Is that first and second cut?

[henche]

wow! that is a serious cook!
What do you mean full packer? Is that first and second cut?

That's the only kind he smokes.  This guy is competition level

[ADG]

@Sport what smoker do you use?

Do you inject to keep moisture in such a long cook?

Do you rap at the stall?

Do you marinate?

Would you mind sharing tips on how you relax while you are in such a long cook. I have done 8 hours before but i am so stressed out when I attempt long cooks. I guess it is just because I could mess it up so easily (as I did over cooked the second cut.)

Thanks

[henche]

@Sport what smoker do you use?

Do you inject to keep moisture in such a long cook?

Do you rap at the stall?

Do you marinate?

Would you mind sharing tips on how you relax while you are in such a long cook. I have done 8 hours before but i am so stressed out when I attempt long cooks. I guess it is just because I could mess it up so easily (as I did over cooked the second cut.)

Thanks

Smoking is about relaxing. If you're stressed during a smoke, you're doing it wrong.

First of all, no more partial briskets. That's like trying to bake half a pizza and expecting it to come out right. Or fry half an egg. 

Second, drink a beer.  Or a few.  Or get a prescription.

Third, get a PBC. Last purim, I smoked a brisket (note I don't specify a part, I smoked a brisket) (16 lb) for the seudah.  Purim was sunday.   I started the PBC after megillah, and hung the brisket.  Then I went to a mesibah, then went to sleep.  To sleep! To sleep! With my PBC running.

Because I estimated that the PBC would cool off right around the stall anyway.  In the morning, first thing, I ran outside, pulled the warm brisket off the PBC, wrapped, stuck in oven at 250 or so, and let finish, sliced right before seudah.  There were 10 adults, handful of kids, and approx 2 slices left over (plus I'd previously cut off about half a lb for one of the other dishes being made for the seduah that needed some smoked meat).

[ADG]

Smoking is about relaxing. If you're stressed during a smoke, you're doing it wrong.

First of all, no more partial briskets. That's like trying to bake half a pizza and expecting it to come out right. Or fry half an egg. 

Second, drink a beer.  Or a few.  Or get a prescription.

Third, get a PBC. Last purim, I smoked a brisket (note I don't specify a part, I smoked a brisket) (16 lb) for the seudah.  Purim was sunday.   I started the PBC after megillah, and hung the brisket.  Then I went to a mesibah, then went to sleep.  To sleep! To sleep! With my PBC running.

Because I estimated that the PBC would cool off right around the stall anyway.  In the morning, first thingright after negel vaser, brochos and krias shma, I ran outside, pulled the warm brisket off the PBC, wrapped, stuck in oven at 250 or so, and let finish, sliced right before seudah.  There were 10 adults, handful of kids, and approx 2 slices left over (plus I'd previously cut off about half a lb for one of the other dishes being made for the seduah that needed some smoked meat).

Firstly, I smoke cigars and drink bourbon so I wont be needing a prescription.

Second, I have been debating an overnighter, but that is a huge fire hazard especially with a PBC

Third, no matter how good a cook I will be, I will be really nervous knowing that the whole seuda is resting on my shoulders and if I blow it then I sunk the meal. ( I would through on ribs as a backup because it is really hard to overdo them) 

[henche]

Firstly, I smoke cigars and drink bourbon so I wont be needing a prescription.

Second, I have been debating an overnighter, but that is a huge fire hazard especially with a PBC

Third, no matter how good a cook I will be, I will be really nervous knowing that the whole seuda is resting on my shoulders and if I blow it then I sunk the meal. ( I would through on ribs as a backup because it is really hard to overdo them)

Ah, if you have bourbon, should be set.  I don't smoke cigars, but I get it.

Can always order pizza as a backup 

[Sport]

@Sport what smoker do you use?

Do you inject to keep moisture in such a long cook?

Do you rap at the stall?

Do you marinate?

Would you mind sharing tips on how you relax while you are in such a long cook. I have done 8 hours before but i am so stressed out when I attempt long cooks. I guess it is just because I could mess it up so easily (as I did over cooked the second cut.)

Thanks

This was actualy  a pretty eventful smoke. I use the wsm, and Usually itll hold temps for 6-8 hrs pretty well. I put it up at 1 am ms anticipating to take it off somehwere between 2-3 pm sunday. But it was really cold outside and the smoker went through charcoal at a much faster rate, temp dropped to under 200 at around 6 am and I was too tired to fix until 7.
Then I wasn't home from 9-230. I put my thermometer screen in front of my yi camera so I could monitor and had my brother on call.

Usually a wrap, but didnt need to this time.
Ive only injected once and it made the brisket really salty, probably due to the injection i used.

Dont have any real tips, the only thing I would recomend is dont be nervous, read up alot, get better quality brisket, and dont be afraid to put too much rub on.