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Post by 88nitro305 on May 7, 2014 19:36:48 GMT -5
New here to the forum have a 22 weber gold and have used the SN 2 times.. 1st time was a pork but that I failed at to tough to pull but flavor was solid. 2nd was 2 racks of Back Ribs only did a quick 3hr cook and they came out awesome! Tomorrow I will be doing a 6.5lb brisket flat (Its the only brisket we carry at my work aka Costco) I have it injected with beef broth and rubbed with a little something I put together and its sitting over night. Any advise on how much wood? I'm using chucks of hickory with some apple chips. I'm using Kingsford competition charcoal... will load it up and at 4hrs probably load up another 20.. I plan on having bottom vent almost close at the last circle and the top vent half open.. I have a wireless thermometer for the grate and a probe for the meat also wireless.. Should be good to go for 7hrs or so.. if something doesn't seem right please let me know also like helpful hints
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Post by ecripps on May 7, 2014 22:33:30 GMT -5
Go easy on the wood. I'd use 2-3 chunks of it at most so it won't get over smoked. Also use the regular kingsford as it should last longer.
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Post by 88nitro305 on May 8, 2014 5:47:09 GMT -5
Will do on the wood chucks, unfortunately we had $15 off 30lb double bags of competition charcoal at work so I bought 3 doubles of them.. I'll definitely look into getting blue bag next time. I have the brisket coming to temp now. I'll take pictures and keep posted.
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Post by 88nitro305 on May 8, 2014 6:30:22 GMT -5
I have a 10x8 aluminum tray should I fill half with water and place under the meat instead of the water pan the SN comes with?
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Post by 88nitro305 on May 8, 2014 9:12:00 GMT -5
Update brisket went on at 9:45am starting temp of meat was 50f and in 25min its now up ti 72f is it cooking to fast? Bottom vent is almost closed top vent is almost fully opened and temp at the grate is 243f.. I want it to drop to 225 at the grate but it doesn't seem like it wants to drop
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Post by 88nitro305 on May 8, 2014 11:55:23 GMT -5
Hr 3 meat is 165 grate is 235ish domes is reading 200 which must be wrong.. I knocked all the ash and added a few more handfuls of charcoal they are burning fast...
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Post by 88nitro305 on May 8, 2014 15:56:34 GMT -5
Update its at 178 and its wrapped in foil (which I did not want to do but the Mrs is done work) the grate was at 230-240 all day and I added water every hour and charcoal every 3hrs.. any advise why its not higher the 178 right now for cooking for 7hrs
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Post by ncsmoker on May 8, 2014 16:46:06 GMT -5
Wrapping it now is a good move it has taken all the smoke it can. I did an 12.88 pound brisket 2 weeks ago so my tip for you is now that you have it at 178 take it off the heat all together and wrap it in a large towel. This will allow the juices to redistribute throughout the brisket and give you a very tender piece of meat.
One note on Competition briquettes. They are the ones I always use if I can get them. They don't burn any faster you just have to adjust the vents differently for them. They are just made differently with fewer additives and are purer with more wood. They are generally the ones you will see at barbeque competitions. If I can't get Competition red bag, I actually prefer Wal-Mart Black bag over regular Kingsford.
NC.
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Post by ncsmoker on May 8, 2014 22:07:24 GMT -5
How did your brisket come out?
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Post by 88nitro305 on May 9, 2014 5:17:57 GMT -5
Came out pretty good I posted pictures and a quick article in the S View page. Gotta say I think when I get more charcoal I'll get blue bag and hope it doesn't burn fast like competition
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