Hoping for first smoke tomorrow, looking for input.

Discussion in 'General Discussion' started by thehoz, Dec 7, 2014.

  1. thehoz

    thehoz Fire Starter

    I am hoping to have my first smoke tomorrow.  I have 4.7 lb of pork spare ribs and 4.2 lb brisket.  I don't think I can start until 12:30pm.  I am considering cutting the brisket in half, smoke 2 lb and freeze 2lb... mostly because that's a lot of meat for my family and I don't want to ruin the whole 4 lbs if I don't half to.

    Anyway, I have a rub from the forums here, I think it's the FMCowboy All Purpose BBQ Rub.  I plan on using it on both meats.  I plan on the 3-2-1 for the ribs.  The brisket, not so sure.  I have an internal wireless thermometer so I can track the temp on the brisket.  I have a foil pan and heavy duty foil.  A spray bottle with apple juice.  Hickory chips and an MES 30.  I am guessing I'll be at 225 degrees.

    I am trying to come up with a game plan for timing and opening the smoker as little as possible.  Any advice is more than welcome.  Thank you
     
  2. That sounds like a good plan on the ribs. I have never done that small of a brisket so I will let someone else answer that. I would recommend that you fill your water pan with sand or pebbles then wrap it in foil. Also keep the door shut or [​IMG].

    Remember to post a Qview.

    Happy smoken.

    David
     
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  3. I like ribs at 275*F and brisket at 350*F pit temps. However, you are gonna be fine at 225*F. I'd cook the whole brisket and have leftovers for tacos, nachos, sammiches, etc. When the brisket hits 170*F wrap it until it is probe/fork tender. 3-2-1 ribs are a classic. Keep good notes and learn all you can. Best of luck!
     
    Last edited: Dec 7, 2014
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  4. red dog

    red dog Smoking Fanatic

    Like Bama I do my ribs a little hotter and I don't foil. Usually takes about 4 hours. The last brisket I did at 270 and foiled at 160 with some beef broth. Took it to 205 internal and it was moist and tender. I wouldn't cut it if it was me. I don't believe it will cook any faster and there would be more chance of getting dry. What you don't eat you can seal up for another meal. I would do the ribs and brisky at the same temp and they may get done at the same time.
     
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  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I agree with Bama and Red Dog. I run a bit hotter for ribs and I actually run my smoker around 265-285 when doing brisket. Your lower temp of 235 will be fine. For your brisket I'd start probing it with a tooth pick when you hit 185. Check multiple places. When it slides in with no resistance your brisket is ready for slicing. If you plan on pulling the meat take it to an IT of 200-205. With either method Don't forget to wrap the meat in foil and rest a good 45 minutes prior to slicing or pulling. In my opinion one of the best ribs is a simple rub if SPOG. Salt Pepper Onion Garlic add some chipotle it chili powder to that if you're looking for some heat. Let the meat shine. Cherry and pecan would be a good combo to use for both the beef and the pork. Good luck with your smoke and post up some Q-view for us all to see!
     
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  6. thehoz

    thehoz Fire Starter

    Thanks for the replies so far. Should I put the brisket in a foil pan or right on the grid? Or is that something that will vary along most?
     
  7. bear55

    bear55 Master of the Pit

    I cook my briskets and ribs at about 235.  I foil both of them with the brisket going into foil at 165 internal temp.  I usually play on 1 hour per pound plus 2 hours for my briskets and looking at the weight of yours this should go right with the 6 hours for your ribs.  Be sure and foil the brisket and I believe your finish very close to same time.  But remember every piece of meat has a mind of its own so keep checking for tenderness and internal temp.  Since I always foil mine I would not hesitate to start them at same time understanding I could pull the foiled brisket and place it in the oven if I needed to.

    Good Luck
     
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  8. bear55

    bear55 Master of the Pit

    I put mine right on the grill.
     
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  9. I don't like boiled in fat so I don't use a pan. I put it directly on the rack. I am not much on foil but it is ok if that is the way you want to go.

    Happy smoken.

    David
     
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  10. red dog

    red dog Smoking Fanatic

    [​IMG]
     
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  11. thehoz

    thehoz Fire Starter

    Does it make any difference where in the smoker the meats go? ie ribs higher than the brisket or vice versa
     
    Last edited: Dec 7, 2014
  12. red dog

    red dog Smoking Fanatic

    I don't have a MES 30, Mine is a MES 40 1st generation with controls on top toward the rear. Mine is hotter above the heating element so I tend to use the 2 middle racks with thicker cuts on the right hand side. Your mileage may vary. If you only have 1 meat probe put it in the brisket. I judge ribs by sight and bend test. So. in your case I would probably put the ribs on top with cut bone ends out so I can watch for pullback, i.e. bone starting to be exposed. Do a search for pullback and bend test for examples. Good luck with your smoke and post some mouth watering Q-view for us!

     
    Last edited: Dec 7, 2014
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  13. timberjet

    timberjet Master of the Pit

    If you have a cooling rack you could top a foil pan with that grid, put the briskie on top and catch all those wonderful juices for dipping sauce, gravy etc..I would put whatever you think will take longer on the top rack as that is the hottest spot most likely. I like apple on ribs and cherry on Beef. Don't forget pictures and don't hesitate to ask for assistance if you run into a snag.. Oops, I stand corrected on the heat thing. I do not have an electric smoker. 
     
    Last edited: Dec 7, 2014
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  14. thehoz

    thehoz Fire Starter

    I expect to stop the smoke after the first 3 hours. Is that what I should do?
     
  15. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG], watching... too  many telling you HOW to do it ...I'll wait to see the end . . .
     
  16. timberjet

    timberjet Master of the Pit

    You can move to the oven or stop smoke for the ribs after they are foiled and the brisket for that matter. Once foiled no smoke penetration anymore anyway. I usually throw some ABT's or other snacks on during this stage and keep on smoking. But that is just me. I love me some poppers and smoked eggs and such.
     
  17. Smoked brisket freezes well. I have a chunk in the freezer from my last smoke.

    Gary
     
  18. thehoz

    thehoz Fire Starter

    Waiting for the smoker to heat up
     
  19. timberjet

    timberjet Master of the Pit

    Woo Hoo! coffee in hand. Watching! Shoot, I really want to smoke something on this cold and foggy day in the northwest. Maybe quick thaw some spares.
     
  20. thehoz

    thehoz Fire Starter

    Well, I put the meat in. Temp dropped a lot upon opening. After a minute, a pop of blue smoke shot out of the side chip loader. Not sure what that was about.
     

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