or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Saludos from where the Sun spends the Winter
New Posts  All Forums:Forum Nav:

Saludos from where the Sun spends the Winter

post #1 of 15
Thread Starter 
Saludos to all, been following this forum for a bit now and gotta tell you, its an awesome forum. Thanks to everyone's posts this Cali boy, via Northern VA, then Texas and now back in Cali, has aquired the tools of the trade and is a smoking fool. Got the urge today and smoking as I type this intro, a warm regards from sunny California.
post #2 of 15

 

texas.gif  Good morning and welcome to the forum, from a chilly day here in East Texas. Lots of great people with tons of information on just about  everything.

 

Gary

 

post #3 of 15

salzam,

Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it.

Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

Always remember the only dumb question is the one you don’t ask!!
GO BUCKS!! UNDISPUTED NATIONAL CHAMPIONS!!!!!
Keep Smokin!!!
Wolf

post #4 of 15

Bienvenidos a ti! What's your smoker?

post #5 of 15

Gotta have some pictures 

 

gary

post #6 of 15
Thread Starter 
thanks for the welcome, i call my smoker...La Grande!




don't know if link shows pics or not?

made some recent improvements and still dialing her in but she hasn't disappointed me. with two smokes under my belt going for my third as I type.
post #7 of 15

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

post #8 of 15
Thread Starter 
played hooky today to smoke some meat...heres my progress thus far, input and recommendations are ALWAYS welcome.


0600- wake up

0620- take out brisket n butt from fridge, let rest to room temp

0621- coffee run

0630- lite original Kingsford brickets w rapid fire chimney

0700- pour brickets (semi-ashy w light fire) into firebox, add one 16" X 6" oak log, line log with hickory Kingsford brickets and open dampers all the way

0730- smoker @ 175

*Outside temp @ 52 degrees n 72% humidity

0735- smoker @ 200

0745- smoker @ 225

0800- briskets n butt in the smoker, smoke baby smoke.




* Outside temp same as above

*Smoker dropped to 100 degrees. added 7 handfuls of hickory brickets n one hickory chunk

0840- smoker @ 225

*Outside weather 57 degrees n 71% humidity

1000- smoker @ 225

*Outside weather 65 degrees n 60% humidity

*Unattended from 1010 to 1120

1120- smoker @ 175

*Placed two small hickory chunks

1130- smoker @ 225

1145- flipped and raised to top rack



1240- added more hickory chunks to sustain 225

1340- took a peek and a pic, all is GTG

1440- got on smokingmeatforums to share progress and seek out input/recommendations from those who've been there done that.
post #9 of 15

Looks like you are doing great. Nice smoker. What is your plan for that there hunk of pork?

post #10 of 15
Thread Starter 


pulled pork sandwiches for dinner tonight :drool:the briskets for the guys at work and the pulled pork sandwiches for the wife and kiddos. question: will triple wrapping briskets in foil, mil grade wool blankets and place in a cooler tonight but need to serve at 12noon tomorrow, chafing trays? recommendations?

post #11 of 15
Quote:
Originally Posted by salzam View Post
 


pulled pork sandwiches for dinner tonight :drool:the briskets for the guys at work and the pulled pork sandwiches for the wife and kiddos. question: will triple wrapping briskets in foil, mil grade wool blankets and place in a cooler tonight but need to serve at 12noon tomorrow, chafing trays? recommendations?

 chafing trays? I don't follow. That is quite a long time to store that brisket without refrigeration Maybe someone else will chime in about that..

post #12 of 15
Thread Starter 


need to serve this up tomorrow at noon (pst), im almost done smoking them at its 4p (pst). do I wrap them whole then reheat in aluminum foil at 225 in the am then slice and place in chafing trays? or slice once they cool down tonight then reheat then place them in chafing trays? any help is much appreciated.

post #13 of 15

I would slice it tomorrow after reheating. I would be afraid of losing all the moisture. Make sure to do the probe or toothpick test to know when they are really right. Brisket is tricky and can be done at a number of different temperatures. You do have a meat probe right? I would start poking them at 190 and when it slides in with little or no resistance they are done. Brisket can be perfect at anywhere from 190 on up. Wrap in foil and towels, keep in cooler for an hour or two and refrigerate. Same goes for the Butt. It should take several more hours if you are pulling it for sandwiches judging by the size of it.2 hours per pound at 225.

post #14 of 15
Thread Starter 

I do have a meat probe and the smaller of the three reads 195 and the toothpick easily goes through in various parts. the other two are still at 180, stuck for about an hour or so, still smoking at 225. gotcha on the pork butt. will reheat brisket tomorrow am at 225 then slice and transfer onto chafing trays to keep warm and serve thereafter. thank you timberjet.

post #15 of 15

You betcha. Them briskies might come off at different times. Fickle beasts they are.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Saludos from where the Sun spends the Winter