First timer.

Discussion in 'Beef' started by jimtown, Jul 2, 2008.

  1. Ok, Just picked me up a Brinkmann "smoke' N Pit" SnP tonight has a nice 40" cooking surface. was a little to dark tongiht to assemble to tommorrow rush home from work, assemble, install Mods, and try and get it seasoned... (I will post Q-views as i do them)

    Also while at Wally World i picked up some meat to Christene it with for the parents on Friday, but i have a few quickie quesitons.

    Ok here is what i picked up (also prices for people to compaire around the country) I am in northern Indiana.

    1-Pork Butt 7.66 lb, $1.78#
    1-Full Brisket 12.73 lb, $1.67#
    3-Baby Backs Avg 2.79 lb $3.37#

    Ok i am trying to figure out timing for cooking everything... They want to eat about 4pm friday. So if i figure 12-14hr for the brisket do you get up at 4am to start them? also for a 12# brisket is it still about 1.5hrs per pound cooking time?

    Brisket i plan on doing the method mentioned elsewhere i the forums:
    "Smoke that brisket to 170 deg. Wrap in foil with a good splash of your spray/mop-back into the smoker until it reaches 190 deg. Wrap in several old towels and place into a blanket lined cooler for a couple of hours to rest and redistribute the juices then slice or pull and serve."

    Baby Backs: 3-2-1 method

    This first stage is the "3" in the equation and is over when you see the meat starting to pull back from the bone about a quarter inch. This normally requires about 3 hours or so if you are able to maintain 225 degrees in your smoker.
    The second stage of the process is removing the ribs from the smoker and wrapping them in heavy duty foil. Just before closing up the foil, splash on some apple juice.
    Place the ribs back in the smoker wrapped in foil and let them cook for 2 hours. This is the "2" in the formula for the most tender ribs you ever tasted.
    When the second stage is over, remove the foil and place the ribs back on the smoker grate unwrapped to firm them up a little before serving.
    You are now to the last and final stage in the process.. the "1". Keep a close eye on the ribs at this point and remove them when they reach 172 degrees which should take about 45 minutes to an hour.
    Let the ribs sit on the counter for about 15 minutes before slicing to allow the juices to redistribute throughout the meat.
    Butt, (still reading)

  2. gobbledot

    gobbledot Meat Mopper

    Jim sounds like ya got a good plan. If ya are doing Babyback's do the 2-2-1 method, the 3-2-1 method is for spare ribs.. It is hard to put time on smokes. I would suggest doing it all early and reheating. It will taste the same as just off the smoker, that is what i do almost all the time. The last time i tried to plan and have it done at a certian time it failed, everything else was done but not the meat it had to cook about another hour [​IMG]. So there i was with everything/everybody ready and not the meat.
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Jim sounds like a good plan as was stated by Gobbledot try 2-2-1 for baby backs. I would also suggest spritzing everything about every hour after the first hour and a half. My usual spritz is 3 parts Apple juice 1 part Captain Morgans spiced rum but most any alcohol will work. I would also put the rubs on the night before and cellophane wrap them and place in the fridge take em out about an hour before you put them on. As for time 1.5 hours is an estimate but can vary usually longer because of plateaus so start way earlier than you figure and just rest the meat in the cooler longer it will stay hot for hours in there with no problem. Good luck with the seasoning and the smoke and congrats on the new smoker

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