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My "Trial" Run

post #1 of 8
Thread Starter 
So most of you know my big Q is tomorrow.

I had a "test" run today with some chicken and had a few questions.

1.) How long should it take to get the smoker up to 225?
2.) Is 225 where I want to be for my brisket?
3.) How often do you check your temps on your smoker?
4.) Any helpful suggestions to help keep the temps constant?.... I have a brinkman vert smoker.
5.) I drilled holes in my charcoal pan to let more air in so I think this should help, but any other tips for my charcoal/hickory chunk combo.

Thanks all!!!PDT_Armataz_01_36.gifPDT_Armataz_01_36.gif
post #2 of 8
225 would be a good target im my opinion...gives you a little room for play can go as high as 250 or as low as 200 once it starts either climbing or falling you can start adjusting , for temps i use digital meat therms .. cut a potato in half and stick the prob through it so it sticks in the air since i my self am still new to my smoker i watch temps quite a bit takes a lot of baby-sitting until you understand your smoker HOWEVER i do NOT open it very much only when i need to baste the meat dont want to loose temps in there!! if you have probs getting temps up try using lump coal tends to burn hotter then regular charcoal hope this helps ya !!!
post #3 of 8
You just need to keep an eye on it regularly, you don't have to sit there the whole time. Like lkrus said don't open the pit where the meat is at any more than you need to you want to keep the temp. as steady as possible.

Jason
post #4 of 8
Good luck on the "Big" Q today. 2 other things..... and I am sure you already know, TBS and patience (specially at stall time). If need anything else, there is always someone in here so ask away.
Andy.
post #5 of 8
Thread Starter 
what is "stall time"?

I'll grab the lump coal
post #6 of 8
It is the "plateau" that everyone speaks of. It is the magic time of the smoking process that certain meats(usually larger cuts) reach a temp, and they stay at that temp for along time, often 2-3 hrs. It is when the breakdown of connective tissues, fat, and colagen(sp*). this makes the meats more tender and "pullable). Sometimes the temps go down a degree or two before they start going back up! Just leave it alone, and keep the heat temps the same.
post #7 of 8
I did a 11.5# brisket yesterday it took about 9 hrs. @ 225 to 250 deg. to get an internal temp. of 200 deg. It was a long smoke but well worth the time and wait. Then I wrapped in 2 thick towels for an 1 1/2 hrs , and put it a cooler to let it rest before slicing. Only had 1 + #'s for leftovers. Good luck today if you have any questions feel free to ask away. Just don,t get the heat to high or it will cook to fast.

Jason
post #8 of 8
I echo Capt Dan, speaking from experience as well!

Patience will be on your side, as frustrating as that plateau may be. The results are definitely worth the wait!
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