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Old 08-19-2013, 10:23 AM   #1281
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Fairly new to the smoking amd home brew community. Doing both only since May. But figured I'd share my weekend last week.

I don't have a picture. But last weekend I spent brewing a weisenbier while smoking some italian sausage. I'm excited to try the beer, but I still got time to wait while it carbonates. Anyway.

My favorite part of a vertical smoker is playing with flavors. Sausage turned out to be a generally easy smoke. Only took 3 hours to smoke 5lbs. In addition to my mesquite wood in the coals, in my water pan I blended 1 cup single barrel bourbon, 2 to 3 tbsp maple syrup , and 4 cups water. Easily the best smoke I've made.

Before that it was some pork chops that turn out pretty good and a pork shoulder that I didn't smoke long enough. Live and learn, I guess.


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Old 08-19-2013, 10:31 AM   #1282
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Smoked a 6# brisket yesterday. FIL dropped off his old vertical smoker on Saturday while I was brewing a pumpkin ale and a strawberry/rhubarb ale.

Brisket turned out ok but this was the first time using this smoker. The coals sit in a pan at the bottom and end up smothering themselves with the ash. This made it hard to keep the temp correct. Brisket had to be on for 9 hours. Any way to keep the temp steadier?


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Old 08-19-2013, 10:57 AM   #1283
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This was a 12lbs Brisket, 2 slabs of ribs, and a yard bird. The bird was brined for 24hrs. Also did a 5lbs Pork butt that was brined for 24hrs. Used unused brine to make the sauce for pulled pork samiches.
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Old 08-19-2013, 12:09 PM   #1284
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Timing depends on the size of the flat, so going by temps, I let the brisket get to 175, then wrap in foil, then leave in till 190 - 200. I foiled after about 3 hours, and I'll take it off after 3 more. Something like that. I'll post pics of mine when it's done. The flat I have is under 2#. Wrap the foil so it collects juices, then pour those juices over the meat after slicing.

I just pulled the ribs off, lathered in KC Masterpiece, and foiled and resting. I'm leaving the flat in there for a while longer. I haven't even stuck a probe in the pork yet.
I did just this on Saturday. I had a 6.5# flat under 2 9# pork buts. Pulled the flat at around 170 ish and foiled with some beef broth until it hit 200. I am close to what I want out of a brisket. I wanted more smoke flavor. The lacking in smoke flavor I assume is because I used apple wood only, next time I will throw on a hunk or two of hickory. Next time I will take pictures.
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Old 08-19-2013, 12:17 PM   #1285
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I also did a pork butt this weekend, but I didn't have the energy to pull it when it came off at midnight Friday. So, I wrapped in foil and put in fridge, then Sunday heated in oven to 200 and it fell right apart. Then mixed in a bit of sauce, parceled out into foodsaver vacuum bags and back into the freezer.
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Old 08-19-2013, 12:36 PM   #1286
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First butt was a success, 4 hour smoke 19.5 total cook time... Pulled it at IT of 188
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Old 08-19-2013, 05:05 PM   #1287
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Do you guys put the wood directly on the coals or do you do the tinfoil pouch?
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Old 08-19-2013, 05:10 PM   #1288
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Do you guys put the wood directly on the coals or do you do the tinfoil pouch?
I use fist size chunks of wood mixed in with the charcoal.
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Old 08-19-2013, 05:15 PM   #1289
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Do you guys put the wood directly on the coals or do you do the tinfoil pouch?
Depends on what I am cooking. If I'm doing any kind of poultry, 2-3 fist-size chunks of fruit wood (cherry, apple) or maple. Same with pork (ribs, tenderloins).

Beef can handle more smoke so I usually go with oak, hickory and a chunk or two or fruit wood. The total is here 5-6 fist-size chunks.

I mix with lump (Royal Oak) or Kingsford (blue).

I have a WSM, by the way.
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Old 08-19-2013, 06:46 PM   #1290
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Do you guys put the wood directly on the coals or do you do the tinfoil pouch?
Right into the coals. They last quite a while. Instead of bursting into flames, they smolder along just like the coals next to them.


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