New method of wrapping?

[golfpro2301]

Thanks OMAK. a few quick things. All these would be competition related. first thing is I inject my briskets then apply my rub. Is there a noticeable difference between starting at 140 and 210ish?

You say you rub overnight. I am assuming this is to just let the rub get into the meat. I arrive at comp sites around 12-1PM immediately get meat inspected then setup. Usually done around 3. Then I start prepping Briskets and butts (trimming and injecting). After is usually my down time where I relax, talk with the guys I know competing, and calling the Mrs. and telling her the stuff I forgot so she can bring it. I would imagine if I did that low of a temp with no foiling I would have to immediately put the fan on the meat after the rub and get it on the pit by 4PM and let it run all night so It can be off and rested by 11AM two hours before turn in? I dont know if 19Hours at 210* would be enough for a 15-17LB brisket. IT might have to be 225-230 dont you think? 

I know you have been a round smoking a lot longer than me. I dont know if you compete or not but if a FDA rep walks by and sees two briskets on table with fans blowing on them would they say anything?

For those who have not competed and want to FDA reps are a pain. Checking meat temps, making sure you have 3 step wash rinse sanitize setup. Last comp I had to refill my sanitize pan 5 times because I had a little too much bleach then not enough finally she let it slide. This was all 20 min before my first turn in.

 

[daveomak]

For injected meats, you need to start the smoke at 210 or higher... say 225.... You need to get the internal temp of the meat hunk up to 140 ish within 4 hours to reduce the chance of pathogens growing in the meat...

Competition rules are a whole different ball game.... rules must be followed.... safety and food codes, set by the alphabet agencies and the competition committee must be followed.....

I've never done a comp...

Food safety rules are only a PITA if you don't understand them.... That is a MUST DO to keep the public safe from contaminated, "unsafe" foods...


I know you have been a round smoking a lot longer than me. I dont know if you compete or not but if a FDA rep walks by and sees two briskets on table with fans blowing on them would they say anything?

Probably.... not in the refer and not in the smoker.... sitting out on an open table would probably get you disqualified.... Ask them about forming pellicles on meats using fans on the table....