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Old 07-01-2011, 02:31 PM   #51
Airborneguy
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Thanks for the tips. I can't wait. Monday won't be a big party for me but I might smoke something for my wife and I since we'll be home. I'll update for sure.


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Old 07-08-2011, 01:47 AM   #52
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Didn't get to cook on monday, but I'm all ready to go for saturday. I have my grill wok in place, which will hopefully improve my heat production and I got my meat thermometer and mop. I made a rub today and have my brisket, half-shoulder, and ribs in the fridge waiting to be rubbed and wrapped tomorrow. Gonna get started saturday around 12, can't wait! Thanks for all of the advice.


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Old 07-08-2011, 07:19 PM   #53
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Originally Posted by Airborneguy View Post
Didn't get to cook on monday, but I'm all ready to go for saturday. I have my grill wok in place, which will hopefully improve my heat production and I got my meat thermometer and mop. I made a rub today and have my brisket, half-shoulder, and ribs in the fridge waiting to be rubbed and wrapped tomorrow. Gonna get started saturday around 12, can't wait! Thanks for all of the advice.
Remember, if you are going to cook real low and slow (225*) that brisket and butt are going to take 12 hours. Are you planning to eat at 2:00 in the morning?
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Old 07-08-2011, 08:39 PM   #54
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I got a small brisket, 1.7lbs. I read about 3-4 hours for that small. What do you think? I'm also skipping the butt. My cousin is bringing more ribs so we're gonna do those instead.
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Old 07-09-2011, 03:27 PM   #55
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I got a small brisket, 1.7lbs. I read about 3-4 hours for that small. What do you think? I'm also skipping the butt. My cousin is bringing more ribs so we're gonna do those instead.
I wish I could give you a better idea but I have never smoked a brisket that small. The smallest I have ever cooked is an 8lb flat.
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Old 07-09-2011, 05:09 PM   #56
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I'll let you know. Putting the meat on in about 15 min. I have my meat thermometer so I'm just going to cook to temp.
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Old 07-12-2011, 11:25 PM   #57
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I second what Dfess1 says. Pork butts are very forgiving. I would highly recommend you get yourself a good meat thermometer. You want to make sure you get that butt above 160*. I know the new rule is 140* but I think it is better to be safe. Uncooked pork is dangerous. You optimumly want the pork butt to get up to about 195* to 200* internal.
195-200F is pretty hot in my book. Is that for pulled pork? I prefer sliced and usually stop at 160-165F.

Pork (not BBQ pork) is quite safe with a slightly pink center. Pork tenderloin with a slightly pink center is one of best things on Earth (and at a bargain price).

 
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Old 07-12-2011, 11:27 PM   #58
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I'll let you know. Putting the meat on in about 15 min. I have my meat thermometer so I'm just going to cook to temp.
How did it turn out?

 
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Old 07-12-2011, 11:37 PM   #59
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Well I am definitely only going to be using this smoker for a year at most, but all the work paid off. The brisket was slightly too dry, but had a decent ring and tasted great. The ribs came out fantastic though! Everyone was happy. I used two beers in the water pan after the second water addition boiled off. Next time I'm going to only use beer. I'm also going to have apple juice and cider vinegar ready for the next brisket.

Over all, great first smoke and I'm hooked. Can't wait to smoke some grains now!
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Old 07-13-2011, 12:26 AM   #60
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What temp did you maintain? Also, the water pan only does so much - it's more a thermal capacitor than anything else. I replaced my water pan with a large piece of concrete and had much better results. You keep the meat moist with a good mop, not the water pan.

BBQ in Staten Island - I love it. Kinda like a good bagel in Florida - most welcome.



 
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