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before my first cook this sunday help!!!

post #1 of 9
Thread Starter 

So i picked up a master built vertical dual fuel smoker. nothing to glam but i hope for a beginner its a step forward. 

 

 

picked up a few briskets (3 roughly 9-12lbs per before timing fat) and 14lb pork butt. picked up some hickory and pecan chunks.

gonna use propane for fuel since i don't think I'm ready to attempt coal/wood only yet.

 

 

questions:

 

what is the typical standard for the wood chunks? directly to flame, or put in a pan dry and guessing they just eventually get hot enough to smoke? or do you expose to directly heat then onto a pan?

i heard a coffee can works well?

 

I've read about soaking the chunks initially for 30 mins prior to heat, but from what I've gather that only initiates steam, and not smoke. so id figured no on that.

 

i know there is a back and fourth on fat cap up or down, but for a new comer, which would be i guess you could say, the safer route of the 2 to prevent drying out the meat?

 

pre heat smoker, where do i measure temp, I'm assuming at the very top? inside?

 

using chunks (roughly 3''x3'' cubes) I'm assuming check in every 45- and hour, but at what point do i stop adding wood, to allow the heat to cook and not over power the meat with straight wood influence?

 

 

would using hickory and pecan at the same time be pointless? will one over power the other or should i do a 1:2 ratio? if not which would you say is the better wood to use?

 

seasoning for brisket- thinking just sticking to corse salt and pepper, any thoughts?

 

any help is appreciated. i really hope i pull this off and i can bring back some good results

post #2 of 9
Quote:
Originally Posted by wh0pp3r68 View Post
 

So i picked up a master built vertical dual fuel smoker. nothing to glam but i hope for a beginner its a step forward. 

 

 

picked up a few briskets (3 roughly 9-12lbs per before timing fat) and 14lb pork butt. picked up some hickory and pecan chunks.

gonna use propane for fuel since i don't think I'm ready to attempt coal/wood only yet.

 

 

questions:

 

what is the typical standard for the wood chunks? directly to flame, or put in a pan dry and guessing they just eventually get hot enough to smoke? or do you expose to directly heat then onto a pan?

i heard a coffee can works well? Put them in the Pan over the flame. You need to season the smoker before using and will know if the stock pan works or a cast iron pan or coffee can is needed.

 

I've read about soaking the chunks initially for 30 mins prior to heat, but from what I've gather that only initiates steam, and not smoke. so id figured no on that. There are Wood Ships that have been sitting in Seawater for over 100 years and are still water tight. How much water will wood absorb in 30 minutes? Don't bother.

 

i know there is a back and fourth on fat cap up or down, but for a new comer, which would be i guess you could say, the safer route of the 2 to prevent drying out the meat? Trim to 1/4" and smoke fat up.

 

pre heat smoker, where do i measure temp, I'm assuming at the very top? inside? With that load, measure temp at the middle rack. Brisket over Pork as the pork is more forgiving and thicker.

 

using chunks (roughly 3''x3'' cubes) I'm assuming check in every 45- and hour, but at what point do i stop adding wood, to allow the heat to cook and not over power the meat with straight wood influence? IMO, It's a SMOKER if you ain't makin' smoke you might as well put it in the Oven! Add one Chunk as needed to keep the smoke light. The smoke will start White, go Blue and eventually roll off. When you can't even smell the smoke anymore, add another chunk.

 

 

would using hickory and pecan at the same time be pointless? will one over power the other or should i do a 1:2 ratio? if not which would you say is the better wood to use? Since you are questioning whether the smoke will be Too Strong. Stick to the milder Pecan the whole time and work your tastebuds up to Hickory. They are very similar. Add some fruit wood for a more varied flavor.

 

seasoning for brisket- thinking just sticking to corse salt and pepper, any thoughts? That will work. I like Granulated Garlic and Onion also.

 

any help is appreciated. i really hope i pull this off and i can bring back some good results The beef is done when a Probe slides in with no resistance, somewhere around 195. The Pork will be Pull Apart tender when the bone can be wiggled out. About 205-210. Figure about 2 hours per Pound at 225 to 250 based on the Pork. The brisket will be ready sooner. When the Brisket gets to 190-195, pull them out, wrap in foil and towels and stick them in a Cooler. They will finish cooking, stay moist and stay hot for 8-10 hours. plenty of time for the Pork to catch up...Good luck...JJ

post #3 of 9
Thread Starter 
Thank you!!!
post #4 of 9

Anytime. We are here to help...JJThumbs Up 

post #5 of 9

Your Smoker will be Full but give the Recipe below a try sometime...JJ

 

Many folks enjoy dipping their Beef in Au Jus for flavor and moisture. This recipe is made in the Smoker while a Beef Roast or Brisket is being cooked.

 

Smokey Au Jus

 

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want. 

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

 

NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

 

post #6 of 9

Sounds like JJ has you covered!

 

Let us know how they turn out!

 

Al

post #7 of 9
Thread Starter 

MY last set of questions.

 

so i had my brother pick up some briskets and a port butt for me for the weekend. unfortunately it looks like some of the cuts are a bit to long. 

 

suggestions

 

cut flat from the point? downside?

 

fold over the brisket of itself? 

 

is there any issue with the meat touching the walls of the smoker? i understand that the meat will eventually shrink in size during the smoking process, but i wonder if i will run into any uneven cooking issues?

 

I'm assuming the point should go towards the back of of the smoker since heat is rolling off the back of it as well? 

 

 

lastly, and this will probably be for my next smoke sessions, ribs, ok to stack em? rack em em? 

post #8 of 9

No issue separating the Point and Flat to make the meat fit and cook faster.

You want meat centered with 1-2" all around and in between, for heat convection.

Front/back don't really matter as long as there is not a serious Hot Spot on the back or front side. With bad hot spots, you need to rearrange the meat periodically.Over time, if the meat is centered...It all evens out.

Don't stack ribs on top of each other. Spread them on the racks or get a Rib Rack and stand them on their sides, to get several in at once...JJ 

post #9 of 9
Since you probably will be separating the point from the flat, plan on using some of the point to make burnt ends. There are multiple recipes here to point you in the right direction.
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