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post #1 of 34
Thread Starter 
You guys got me hungry for some smoked meat PDT_Armataz_01_34.gif
not a bad day to smoke somethig 36 deg out and soft snow fall.

also i put together a batch of rub, nuff for 3 briskets

ill have more later on
post #2 of 34
Thread Starter 
post #3 of 34
There you go Pike you have to give to receive sometimes. So put on your heavy jacket and go out there and smoke something. Now that just what you want to hear from a guy who's in 70* temps smoking some sausage in shorts. Rightpoints.gif
post #4 of 34
Thread Starter 
im in shorts too, tank top and no jacket but ive got my boots onicon_smile.gif
post #5 of 34
Thread Starter 
if you like Q-view i should post a link to my album on face book, theres 164 pics of what ive smoked.
post #6 of 34
Thread Starter 
post #7 of 34
Looks great so far, what temp are you at?
post #8 of 34
Thread Starter 
sitting on 192 at the moment
post #9 of 34
Thread Starter 
first off ill post the time and temps

start time 1:30 pm
---------------------meat temp---------------------- smoker temp
post #10 of 34
Thread Starter 

post #11 of 34
I take 2 plates with beans and potato salad. DANG that looks good!!!
post #12 of 34
Thread Starter 

teeth are optional with this brisket :-)
post #13 of 34
Do you ship????
post #14 of 34
That's a good log you've created. Congratulations on a successful smoke.
post #15 of 34
Thread Starter 
might be able to vacume pack a plate with all the trimmings. PDT_Armataz_01_34.gif
post #16 of 34
Thread Starter 
The rub that i use is built onto the KC Sweet and Smoky Rub and since its a sugar based rub its ideal for long smokes such as the brisket.
the sugar carmalizes on it and holds the moister in, no need to foil it, but the rack should have a piece of foil on it the size of the brisket to protect the bottem of it.

the other catagory of rubs are the "non sugar" rubs that provide the black bark, theres a big defferance in rubs and how the finished product turns out.

the first half of the smoke i had the door propped open about 5 inches, being cold out i needed more flame to keep the chunk of hickory producing smoke. (3 inch in dia and 4 inch tall chunk) it was mostly ash at 6:30 thats when i changed woods.
2nd half the door was closed most of the time, there was also 2 quick water pan refills.
post #17 of 34
Acording the log as I read it you didn't get your meat up to 140' in the 4 food saftey hour rule. Please correct me if I am wrong. It seems the smoker was at too low temp to start with, 150' is not good.
post #18 of 34
Thread Starter 
It had a good bath in a nitrat solution (instacure No.1) but even if i had'nt used nitrate bath, i had the door proped open t get oxegen flowing.

But anyway your partly right. (im not mean enough to say that your wrong,PDT_Armataz_01_12.gif)

To trigger botulism poisoning, the requirements are lack of oxygen, moisture and temps in the range of 40 to 140 F.
when smoking meat, the heat and smoke eliminate the oxygen providing the perfect conditions for food poisoning.
post #19 of 34
Instacure No. 1 is a nitrite... not a nitrate. Two very different cures. I'm questioning your method for safety sake. I've never heard of a nitrate bath. Using a nitrate this way is not suggested by anything I've read. Could you post some more info on this method. Also... I'm not sure that opening the door is going to provide enough oxygen in a smoking environment to eliminate the growth of bacteria. I've never heard of this before.

How were you checking internal temps? From the flow chart it looks like you threw the intact muscle rule out the window when you probed your meat unless the cure bath has something to do with making this safe. I have to admit... I'm confused with your method. Why are you smoking at such a low temp the first 5 hours?
post #20 of 34
PignIt brought up some important points... he is correct that Instacure #1 is indeed nitrites and not nitrates. I googled nitrate baths for meat and came up with nothing so i am also interested in this process and its origins. the only thing i can think of using a bath in cure would be to induce a colored ring which could be mistaken as a smoke ring. the meat certainly was not cured as you can tell by the color and i am sure if it was cured the post would have stated. inserting the probe before the outer 1/2 inch of the meat reaches 140 degrees does mean the intact muscle rule does not apply. please clarify points as there are alot of new members reading these posts and we must be accurate in our descriptions and use safe cooking methods. thanks
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