She bearly fits.

Discussion in 'General Discussion' started by texasslowsmoker, Jun 26, 2015.

  1. texasslowsmoker

    texasslowsmoker Fire Starter



    Time to start trimming a bit, light seasoning with salt pepper and garlic, then back in the fridge till 6am. Can you tell I'm excited?

    I wonder if I should rotate ends during the cook or let the point protect the rest? I have a heat deflector and a water pan I use just under the grate when doing long cooks.

    E: I will be going fat up
     
    Last edited: Jun 26, 2015
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I would rotate the brisket.... because the meat is cool when you start the cook, all the heat will be sucked up by the meat closest to the heat and the other end will be in a cooler part of the smoker... I should cook more evenly if rotated... hard to tell how far into the cook to rotate... maybe have 2 therms in the meat and check the meat temperature would be a good way to go.... You could wait several hours before inserting the therms.... like maybe at the 5-6 hour mark.... then figure when to rotate...
     
    Last edited: Jun 26, 2015
  3. texasslowsmoker

    texasslowsmoker Fire Starter

     
  4. vwaldoguy

    vwaldoguy Smoke Blower

    What time is dinner? Save me a seat.
     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks good so far - how she doin now??

    A full smoke is a happy smoker and yours looks very happy [​IMG]

    DS
     
  6. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    I agree with rotating the brisket.  Do you have hot spots in your smoker?  If so, you will want to rotate more often.  Since you will be rotating the meat quite a bit I would recommend a water pan or some bricks to hold the heat.

    Can't wait to find out how it turns out!

    Smoke ON!

    -Jason
     
  7. texasslowsmoker

    texasslowsmoker Fire Starter

    So far so good. I def have more heat on the FB side, so I started the point there. Door therm says 225, oven therm by the fb says 270. Trying to drop the temp just a tad.
    I suppose I'll rotate it in an hour or so. I hate having to rotate because I like leaving the lid closed. How often would yall suggest?
     
  8. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    I think you will need to rotate every hour.  Keep your water pan full.  Try and get your heat down closer to 225-240.
     
  9. texasslowsmoker

    texasslowsmoker Fire Starter



    As you can see, got a little hot while I was mowing. Got er dialed back in. Gonna be a good day. Tested the IT when rotating for giggles, 140.
     
  10. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    If it stalls, you may want to wrap it.  Depends on what time you would like to serve it.
     
  11. texasslowsmoker

    texasslowsmoker Fire Starter

    Would it hurt to bump the temp up now to speed up the stall? It's foiled as of 10 minutes ago. 5 hours in.

    IT was 155.
     
    Last edited: Jun 27, 2015
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    With the meat foiled tightly, there will not be a stall.... the stall is from evaporation of moisture from the meat.... once covered, there won't be any evaporation to cool the meat....
     
  13. texasslowsmoker

    texasslowsmoker Fire Starter

    Seems you're right. Just checked IT, 190. Probe had some resistance.

    Like the monkey said when he got his tail caught in the meat grinder; "won't be long now..."
     
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Wellllllll, that's a first.....
     
  15. texasslowsmoker

    texasslowsmoker Fire Starter

    I really expected this to take a while longer. 195°, tender to poke. I think it's there. I'm definitely worried it's undercooked due to the short cook time. Just under 9 hours.... 15lbs....
     
  16. b-one

    b-one Smoking Guru OTBS Member

    Best of luck! Just wrap it up let it rest 1-2 hours in a dry cooler wrapped with towels and hopefully it's awesome!! It seems like a fast cook but I haven't wrapped anything till resting so far. If your sure your probe test was good in several places you should be fine. Now how about more pic's?:drool
     
  17. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    Wrapping it speeds up the cook. Wrap it and let it take a nice 2 hour nap.
     
  18. texasslowsmoker

    texasslowsmoker Fire Starter

    I guess the poke test is for real. This brisket turned out super tender and juicy. If I could improve anything, it would be the smoke ring. Burnt Ends turned out awesome. Thanks for all the help fellas!



     
    foamheart, gary s and c farmer like this.
  19. b-one

    b-one Smoking Guru OTBS Member

    Looks great! For burnt ends I followed another members idea of using a perforated grilling pan lets the fat drip away and they crisp up well! Give it a shot sometime.
     
  20. Man I wish I could get mine to turn out like that. I've only smoked 2 and both were tough and dry I gotta start using this toothpick method instead of just going with IT.
     

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