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Need ideas to save a very salty smoked beef brisket
great ideas, thank you.- EaOutlaw1969
- Post #4
- Forum: Beef
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Need ideas to save a very salty smoked beef brisket
- EaOutlaw1969
- Post #3
- Forum: Beef
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Need ideas to save a very salty smoked beef brisket
Yesterday was a bit of a learning smoke session for me, where I learned the limits of my pit and propane conversion. I also learned that smoking two large pieces of meat in a vertical upright can have negative side effects. I smoked a Pork Shoulder on the top rack and a beef brisket on the rack...- EaOutlaw1969
- Thread
- Replies: 13
- Forum: Beef
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( smoking Pork shoulder and a Brisket ) help needed
As you can see on the bottom of my cast iron pan I have a small amount of black soot, I am not sure if that happened when I was dialing in the flame to get ready for yesterdays smoke session. The session before that I had a little more soot but with the wind and rain I had that day it took a...- EaOutlaw1969
- Post #47
- Forum: General Discussion
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( smoking Pork shoulder and a Brisket ) help needed
I finally got done with this smoke session, The Pork Shoulder came out great the meat mass broke in half while taking it out of the foil and the bone just slid out. The pork was delicious and perfectly seasoned and had nice smoke penetration ring . I ended up pulling the pork at 197 and only let...- EaOutlaw1969
- Post #44
- Forum: General Discussion
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( smoking Pork shoulder and a Brisket ) help needed
Yeah when I did a second seasoning with the current propane conversion I was able to get it to 380 degrees for 2 hours and I only noticed a little of the black soot on the cast iron pan. ( but black soot is black soot ) I am not sure just how high I can go without any black soot but from what I...- EaOutlaw1969
- Post #42
- Forum: General Discussion
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( smoking Pork shoulder and a Brisket ) help needed
Yes what you said made a lot of sense. I would consider ramping up my smoker to a higher temperature for future smoke sessions but it will require more tweaking perhaps a different burner or regulator, I can get to 225-250 and have a reasonably nice blue flame with some orange tips to the flame...- EaOutlaw1969
- Post #40
- Forum: General Discussion
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( smoking Pork shoulder and a Brisket ) help needed
I have the smoker set and going steady so I do not mind finishing off in the smoker. I did pull the water pan thinking that would help things along. I just pulled the beef brisket when the temperature was at 203 I wrapped the brisket with a towel and now it is in a cooler. The Pork Shoulder is...- EaOutlaw1969
- Post #38
- Forum: General Discussion
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( smoking Pork shoulder and a Brisket ) help needed
just over 13 hours and the meat is still on the smoker, the smell is amazing torture that I have endured all day long. The sad part is I see no end in sight, target temperature of the brisket is 203 and it is just now up to 170 We decided because it has taken so long that we would use the Texas...- EaOutlaw1969
- Post #35
- Forum: General Discussion
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( smoking Pork shoulder and a Brisket ) help needed
Close to the 12 hour mark with no crutch both the pork and brisket are close to the same temperature the brisket is back in the lead by one degree at 164 what a torturous smoke this has been the smell is killing me.- EaOutlaw1969
- Post #34
- Forum: General Discussion
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( smoking Pork shoulder and a Brisket ) help needed
8 hour update the pork shoulder has past the brisket in temperature at 155 the Brisket which is on a lower rack than the Pork is 151. Until I got close to the stall period the Brisket was at a higher temperature. I am thinking this has happened because the juices from the pork are dripping on...- EaOutlaw1969
- Post #32
- Forum: General Discussion
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First 80 gallon Reverse Flow build
After cleaning out my firebox today what I thought was scorched paint - powder coating was just soot from burning wood. Once I wiped the interior down with some olive oil the coating is still in perfect shape. I have no idea what they used inside my smoker box and main smoke chamber. I will...- EaOutlaw1969
- Post #8
- Forum: Reverse Flow
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( smoking Pork shoulder and a Brisket ) help needed
Thanks I forgot to mention I only have been spritzing through the smoke stack and only getting the top of the pork shoulder. I opened it up at the three hour mark to inspect the brisket The Pork I can see clearly through the smoke stack. I do not plan on opening the smoker at all for the rest of...- EaOutlaw1969
- Post #31
- Forum: General Discussion
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( smoking Pork shoulder and a Brisket ) help needed
3 hour updated pictures above, The smoker has been a steady 225 +or- 5 degrees. at the 2 hour mark I added more water to the water pan via the small access door in the back of the main chamber ( I used a 2 liter coke bottle which fit in the opening great ) Every hour I have been spraying the...- EaOutlaw1969
- Post #29
- Forum: General Discussion
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( smoking Pork shoulder and a Brisket ) help needed
Thank you for the modest price of the smoker plus modifications I made so far I couldn't be happier with it.- EaOutlaw1969
- Post #27
- Forum: General Discussion
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First bacon run
Bacon Bacon Bacon Did someone say BACON!! Yummy Looking- EaOutlaw1969
- Post #2
- Forum: Blowing Smoke Around the Smoker.
