this smoking stuff had better be worth it

[jerseydrew]

started at 8:30 this morning with a 4 lb brisket and a 5 lb butt. neither are ready and it's 6 pm. family is getting pissy. i calculated 2 hours per lb at 225 and it's been way past that. what is going on? it's been going so long i ran out of fuel in the WSM had to add more coals, temp has been ok but fluctuated a bit between 210 -260 most of the time at 225 but adjustments aren't instant as you guys know. 

 

[JckDanls 07]

that's why a lot of people wrap in foil when they reach 160` or so... it helps speed up the process... did you foil?

 

[jkc64]

I smoked an 8# butt 2 weeks ago and it took about 20 hours, whis weekend about the same size and it took 14 hours. Anything large I start the night before then wrap till dinner.

 

[mossymo]

Butts and brisket I start around midnight at 225º and they are generally done the early afternoon the next day. Then I double wrapped in foil and then wrapped in towels and put in a cooler in the house till I am ready to serve. This method will keep your food steaming hot for many hours and it is never late when it comes time to eat.

With solid masses of meat it is too difficult to guess how long it will take for meat tissues to break down and come to a desired internal meat temperature.

 

[foxriversmokin]

Have patience Danielson...lol   If it spent more time at the lower temp you noted, it's probably about right for timing, but each hunk of meat is a bit different. YES...it will be worth it!  What temp was it was when you last measured?

 

[jerseydrew]

i just foiled at 180 in hopes to help speed up. i might pull it early and only let it sit for 1/2 hour or so. family is really restless. i calculated about 2 hours per lb and we are beyond that. should i really wait till the 190 degrees or can i pull a little early at 185? the butt is no where near ready at 165. i may foil pork and finish it in regular oven...

 

[JckDanls 07]

Every smoke is a learning experience... I am assuming you learned that next time you should start WAY sooner... that way it will get done in the afternoon and then you can wrap and cooler until dinner time.. They really do benefit A LOT from the cooler rest (1 hr minimum)... as for the butt.. yes you can wrap and finish in the oven (IT of 205`)... how long was the stall ? wrapping at 160` helps push it threw the stall quicker but does give you less bark... (win some, lose some.. sometimes your the bug, sometimes your the windshield)...

 

[davidhef88]

5lb. but at 2 hrs per lb puts you at 6:30. I always plan for 2 hrs minimum. I also try to figure having it done 3 hrs before I want it to. This gives you a little wiggle room and you can always cooler it. I have coolered them for 5 hrs and they were still too hot to handle.

 

[jerseydrew]

brisket came out well. i foiled it at 180 left it on the smoker another 20 minutes let it rest foiled in an oven (turned off) for 20 minutes. cut it up and served it. came out really really well. only downside was i think i used too much cayenne pepper in my rub.

pork is still going but broke through the stall finally it is at 175 right now so i hope only an hour or two more.

 

[jarjarchef]

... (win some, lose some.. sometime your the bug, sometimes your the windshield)...

Seriously with the stalls...they do suck, but every cut of meat will cook at its own pace. I find cooking at 250-275 I do not get much of a stall, but that is not the traditional "Low & Slow". I do get them (just not as long) and I do still plan on the 2hrs per pound.

I do not like to plan on having the food done just in time....I will do my cooks in a way that I have built in coushions as mentioned by others. But this is a learning curve and we all are still learning...

 

[damon555]

Lesson learned huh? 8:30 was a pretty late start to be done for dinner. Also, if you were opening up the smoker to peek you could be significantly extending your cooking times.

 

[missed-em]

I also learned that the low & slow with company waiting can get real testy.  I've got two briskets to do for Christmas, decided to get up at 4AM on Christmas Eve and get it done - will warm with au juice for the big days meal.  Much less preasure and I also get to enjoy the festivities w/o the wifey saying "is it done yet?"

 

[jarjarchef]

I also learned that the low & slow with company waiting can get real testy.  I've got two briskets to do for Christmas, decided to get up at 4AM on Christmas Eve and get it done - will warm with au juice for the big days meal.  Much less preasure and I also get to enjoy the festivities w/o the wifey saying "is it done yet?"

If that is your plan I would not cook the brisket past 160 if you plan to reheat. For reheating I would do it covered with a little liquid and mirpox (Carrot, Celery and Onion) at 300 till you reach 180 for slicing..

This is my Aus Jus... HERE is the link to the thread

Aus Jus  (can have some body to it)

In a pan under the Beef in the smoker.

2ea         Medium Onion (julienned)

3ea         Carrots (sliced)

2ea         Celery Ribs (sliced)

15oz       Diced Tomatoes

Reduce the wine on high for 2 minutes then add the Beef Broth.

Place the smoked vegetables in a pot with rest of ingrediants and simmer for 30 min..

32oz       Beef Broth (low sodium)

15oz       Red Wine

1/2c        Worcestershire Sauce

2ea         Bay Leaves (crumbled)

1 1/2Tbl   Dried Parsley

1/2tsp     Dried Thyme

 

[cooknhogz]

Lesson learned huh? 8:30 was a pretty late start to be done for dinner. Also, if you were opening up the smoker to peek you could be significantly extending your cooking times.

BINGO, we have a winner. My thoughts exactly

 

[venture]

Really, starting early and being patient took me a while.  Bull in the china chop kind of guy in my younger years.

Better an early start and an early finish.  The time foiled and resting in the cooler does the meat good.  It also helps the nerves to know the meat is done, yet resting comfortably and safely.

Just don't ask her why SHE isn't ready yet! 

Also, don't ask me how I know that?

Good luck and good smoking.

 

[jerseydrew]

Well finally done. Got to 190 just after 9pm, foiled it up and its resting in the over turned off. Lots of lessons learned today. This was only my second time ever smoking.


Before my next long smoke I will have the maverick wireless therm and a BBQ guru or putmaster iq and load the fire ring all the way as to not have to refuel.

 

[boardpuller]

Sorry for your frustration I always plan on a 12 hr cook for a Brisket start it at 8:00 to 10:00 the night before. The stall will turn ya prematurely Grey or worse

 

[venture]

boardpuller?

Are you making a reference to the chrome dome I acquired before I learned patience?

Good luck and good smoking.

 

[garand555]

Yeah, a lot of people like to start the night before. I'd rather wake up at 4:00AM and get things going then. If I am smoking butts for dinner that night, what I'll do is make sure I have a couple of smaller (i.e. 6lbs or so) butts in the smoker. That way, at least something will be done by the time everybody is ready to eat, not to mention having plenty of extra for making things like green chile pulled pork enchilada casserole a day or two later. It's also not a bad idea to have a backup ready so that people can eat if you wound up with extra stubborn pieces of meat.

FYI, I've had several 2 1/2 hr per lb smokes, though only when using charcoal. When I go to stick burning, it seems to take less time even though the temperature probe will be reading roughly the same temperature. I'm guessing it has to do with how much air flows through the smoker on charcoal vs stick burning. It doesn't seem to change the quality of the 'Q, however, so I just stick to sticks now.

 

[boardpuller]

Venture, This chrome dome would never suggest any such thing