First smoke coming up this weekend. Suggestions requested.

bvbull200 · Aug 28, 2013

I did a whiskey tasting in Las Vegas at a place called The Whiskey Attic (inside a bar called Freakin' Frog) and ever since then, I have discovered that Knob Creek doesn't rank terribly high for me. It is a good whiskey, but I'm not a huge fan, not that I'd ever turn down a glass ;).

By the way. If you are ever in Vegas, I highly, highly recommend going to Freakin' Frog and then doing the whiskey tour upstairs in the Whiskey Attic. I was in Vegas fairly recently and it was easily the most fun I had while I was there. It is only about a mile off of the strip.

biscuithead · Aug 28, 2013

my wife keeps wanting to go to Vegas....you may have just given me a reason!

flash · Aug 28, 2013

A friend had me try Crown Royal mix one time. Nice but expensive. Recently I tried again with Wisors Deluxe and really not bad.

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tx smoker · Aug 29, 2013

I agree that this thread has taken a great turn!! Nothing like good bourbon talk after some great BBQ discussion. I have gained some information on stuff that I had never seen or heard of before and am loving it. As for Knob Creek, that is an outstanding bourbon also. It was pretty much my mainstay for a long time when I was single. Every weekend I'd get together with the same group of friends, they would provide all the food and I brought the Knob Creek and cigars. It was a match made in Heaven!! Having gotten married though the wife isn't too keen on the cigar smoke so that has been curtailed to a large degree. Since I now have access to Basil Hayden I prefer that over the Knob Creek but we still keep a bottle of Knob in the liquor cabinet for friends...that understand it isn't for mixing...who are fans of it. I also really enjoy a good Highland Single Malt scotch on occasion. I stay away from blended scotches but really like a top-shelf Highland. After a very disturbing incident a few years ago we keep the really good stuff hidden during parties. Our best friends know we have it and we'll get it out for them because they understand what really good liquor is all about...and it isn't for adding Coke or 7-Up to :-) My favorite scotch is The McCallen 18 year old Highland single malt. The price is well north of $200 a bottle so that is shared VERY sparingly. The incident I mentioned was a guy that is obviously clueless dumped 1/3 of a bottle of my 18 year old McCallen into a Big Gulp cup, filled it with ice, and topped it off with 7-Up. I almost came totally unglued but the wife managed to stop me from doing serious bodily harm :-) When I asked the guy if he was enjoying his $80 drink he had no idea what I was talking about. His response was "What's the problem? It's just a scotch & 7?" Needless to say, that was the last party he was invited to :-) Oh well...enough for now. Looking forward to firing up the MES 40 this weekend and cooking up a ton of Q.

BBQ, scotch, bourbon, and Cuban cigars in Cedar Park,

Robert

bvbull200 · Aug 29, 2013

McCallen 18 year...good stuff, but only had it a couple of times and never owned a bottle. Scotch has a fairly high entry point compared to most other types of whiskey. A "cheap" scotch usually doesn't work, while you don't have to spend a ton to get an agreeable bourbon (Devil's Cut, Maker's, Larceny, Buffalo Trace, Knob Creek, our "go-tos" are all under $40), for instance. There are exceptions, but on average, you have to bump the budget by 20% or so to get good scotch (in my opinion). My favorite is Glenmorangie 18-year, with Dalmore being my favorite that I can afford every once in a while.

I lit up the Bandera last night for the first time (other than when I burned a few coals in the cooking chamber in a "cleaning" exercise). On about 3/4ths of a chimney worth of coals, and no wood, I got about two hours of VERY steady 280* heat in the chamber (per my Maverick ET-732). I was shooting for 275*, so I was pretty happy with the results. That was a very remedial test, though. I really start to learn on Saturday when the meat goes on for the first time!

tx smoker · Aug 29, 2013

Be prepared "when the meat goes on". Even though the cooker is at temp it is going to drop when you open the lid and put a bunch of cool meat in the smoker. Don't worry about it and don't make any adjustments. Just let the cooker do it's thing and everything will be fine. You can sit there and sip a good bourbon and watch the temp come back up :biggrin:

Made that mistake once...
Robert

biscuithead · Aug 29, 2013

bvbull200 said:
McCallen 18 year...good stuff, but only had it a couple of times and never owned a bottle. Scotch has a fairly high entry point compared to most other types of whiskey. A "cheap" scotch usually doesn't work, while you don't have to spend a ton to get an agreeable bourbon (Devil's Cut, Maker's, Larceny, Buffalo Trace, Knob Creek, our "go-tos" are all under $40), for instance. There are exceptions, but on average, you have to bump the budget by 20% or so to get good scotch (in my opinion). My favorite is Glenmorangie 18-year, with Dalmore being my favorite that I can afford every once in a while.

I lit up the Bandera last night for the first time (other than when I burned a few coals in the cooking chamber in a "cleaning" exercise). On about 3/4ths of a chimney worth of coals, and no wood, I got about two hours of VERY steady 280* heat in the chamber (per my Maverick ET-732). I was shooting for 275*, so I was pretty happy with the results. That was a very remedial test, though. I really start to learn on Saturday when the meat goes on for the first time!

Havent had many scotches, havent had any I liked either. Last one I had was Glenlivet 12 yr.

Why so high on the heat...you roasting Ducks now?

bvbull200 · Aug 29, 2013

I had read some testimonials for cooking at 275* that seemed like it was one method worth trying. Should I try to settle it lower? Back to my original idea of 240*? I'll just choke everything down a little and shoot for a lower temp if that makes for a better cook.

Scotch is a very love it or hate it spirit, but I think that there is probably a scotch out there with your name on it. A big ingredient that some people can't stand (and some can't get enough of) is peat. You should try and find some on both ends of the spectrum and try them back to back. Might find out which way you lean with scotch. I don't know much about scotch, but what I learned at my Vegas tasting was that I'm on the un-peaty end. Dalmore is on that end and a big reason I like it.

biscuithead · Aug 29, 2013

I believe that once you go over 225 you might as well just throw it on the grill. You were talking about doing a Brisket and a Pork Shoulder, 275 is not slow cooking. There is a big difference between 250 and 225......same goes the other way. Personally I feel that if you stay at 275 you will cook your meat to the point where you know it has to come off to stop from burning but the inside will not have done what it needs to do. If you can stay as close to 225 as you can the better. (might have to get up a bit early however)

biscuithead · Aug 29, 2013

And dont load your rubs up with sugar. Unless you like blackened everything.

biscuithead · Aug 29, 2013

bvbull200 said:
I had read some testimonials for cooking at 275* that seemed like it was one method worth trying. Should I try to settle it lower? Back to my original idea of 240*? I'll just choke everything down a little and shoot for a lower temp if that makes for a better cook.

Scotch is a very love it or hate it spirit, but I think that there is probably a scotch out there with your name on it. A big ingredient that some people can't stand (and some can't get enough of) is peat. You should try and find some on both ends of the spectrum and try them back to back. Might find out which way you lean with scotch. I don't know much about scotch, but what I learned at my Vegas tasting was that I'm on the un-peaty end. Dalmore is on that end and a big reason I like it.

correction.......you can stay at 275 or even 300.........but if you want tender you will find yourself wrapping everything at some point to keep from feeding everybody a bunch of stocking stuffers. People like to see whats on the cooker. Let them see it!

plan accordingly, season appropriately, heat adequately, drink responsibly!

bvbull200 · Aug 29, 2013

Man....just when I think I have a plan... ;)

I think one of my worries about trying to keep 225* is the 100+* it will be. I'll shoot for something a little lower, but ultimately see what the smoker settles easily at. I plan to have them in the smoker at 7 a.m. I'll start lighting coals and getting the smoker up to temp at around 6:00-6:15 a.m.

I like a good bark, but I don't want to get it so crusty that it becomes undesirable.

I haven't settled on a rub, yet. I will figure that out tomorrow and apply either before bed or first thing in the morning.

About the only thing I have figured out is what I will be drinking. Larceny (bourbon), White Owl (rye), and Dalmore (scotch) in case anyone is wondering :).

tx smoker · Aug 30, 2013

I have to chime in and agree with Biscuithead on this one. The whole concept of what we do is "low and slow" to maximize flavor and tenderness. You shouldn't have any issues maintaiing 225 to 230 in your rig. I ran a large offset for quite a while (until the Getsapo shut me down). Keeping the correct temp was no problem and I live in pretty much the same climate that you do, just a bit further south. If you start getting temps up to 275 or more you may as well forego the smoker all together and use the grill or just cook it in the oven. If you're putting the meat on at 7:00 be prepared for the dreaded "stall" some time around noon. The IT is going to hit a point then seemingly stop rising for quite a while. Do not panic!! Just be patient, let the cooker do it's thing, and it'll pass that point. The stall could last for a couple of hours before you see any change in the IT. Don't change the temp setting on the smoker to speed this up or you'll just burn the outside of the meat.

Robert

pgsmoker64 · Aug 30, 2013

Wow! I've always been a Maker's Mark fan - I use it in my BDSE sauce, which is great on both brisket and pork by the way, but now I want to start a bourbon collection based on all this talk!!!

Thanks for all the suggestions!

Bill

smoker20 · Aug 30, 2013

What internal temperatures are you looking for between both the pork & beef?

bvbull200 · Aug 30, 2013

biscuithead said:
correction.......you can stay at 275 or even 300.........but if you want tender you will find yourself wrapping everything at some point to keep from feeding everybody a bunch of stocking stuffers. People like to see whats on the cooker. Let them see it!

plan accordingly, season appropriately, heat adequately, drink responsibly!

TX Smoker said:
I have to chime in and agree with Biscuithead on this one. The whole concept of what we do is "low and slow" to maximize flavor and tenderness...<snip>.

Robert

225* it is, then! I'll keep an eye on the temps as they come up and try and make the adjustments to the intake/exhaust a little earlier to try and get it to settle at 225* instead. This is why I wear my ignorance to smoking on my sleeve. Thanks to both of you for the input.

PGSmoker64 said:
Wow! I've always been a Maker's Mark fan - I use it in my BDSE sauce, which is great on both brisket and pork by the way, but now I want to start a bourbon collection based on all this talk!!!

Thanks for all the suggestions!

Bill

I keep between 7 and 10 whiskeys on the shelf at any given time

. Usually about 3 of them are bourbons. It is a wonderful habit (if enjoyed in moderation, of course).

Smoker20 said:
What internal temperatures are you looking for between both the pork & beef?

The goal on the pork is an internal temperature of 200* as I'd like to try pulled pork.

For the brisket, I'd like to do sliced and was going to shoot for an IT of 185*.

How does that sound?

pgsmoker64 · Aug 30, 2013

Pulled pork is usually pull apart tender at 200.

Brisket can seem a little dry at 185. Your best bet for both is to test the tenderness with a toothpick or temperature probe. When it slides in and out like through warm butter, it's ready!!!

Good luck

Bill

bvbull200 · Aug 30, 2013

I should have added that caveat. I've received a lot of advice that the feel is more important than the temp. The temps I posted are kind of my rough guide. I've never actually felt "probe tender" before, so when I think I've felt it, I'm going to look at the IT and see if it makes sense. Not expecting it to be exactly 185 for the brisket, but if I slide the probe in, it feels ready, and the temp is somewhere in the ballpark, I'll feel good about pulling it off.

biscuithead · Aug 30, 2013

Come to think of it....Ive never temp'd a brisket. It started as a kind of "Im gonna cook this piece of meat till its done"....quite a few cottonmouth inducing disasters later I realized that for my cooker 8 hrs with the fat side up with a layer of Apple bacon wrapped around it and a hour long rest will get it slice ready without just falling apart and drying out. I know some guys want the meat so tender it turns into dust after the air hits it but I like it to be tender while still holding together. I always temp chickens though. Dont need any kind of mad yardbird disease.

biscuithead · Aug 30, 2013

TX Smoker said:
I have to chime in and agree with Biscuithead on this one. The whole concept of what we do is "low and slow" to maximize flavor and tenderness. You shouldn't have any issues maintaiing 225 to 230 in your rig. I ran a large offset for quite a while (until the Getsapo shut me down). Keeping the correct temp was no problem and I live in pretty much the same climate that you do, just a bit further south. If you start getting temps up to 275 or more you may as well forego the smoker all together and use the grill or just cook it in the oven. If you're putting the meat on at 7:00 be prepared for the dreaded "stall" some time around noon. The IT is going to hit a point then seemingly stop rising for quite a while. Do not panic!! Just be patient, let the cooker do it's thing, and it'll pass that point. The stall could last for a couple of hours before you see any change in the IT. Don't change the temp setting on the smoker to speed this up or you'll just burn the outside of the meat.

Robert

dont see this that often!

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