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Post by grantmichaels on Nov 1, 2014 20:03:28 GMT -5
some little bloopers ... grinder fail ... wrong side start fail ... but otherwise, going great in terms of temp control this cook ... |
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Post by grantmichaels on Nov 1, 2014 20:13:10 GMT -5
172F, 235F Mav, 225F PartyQ ... started at 12:30pm, was a little cold still, going on this time (only 35-45 mins warming up first) ... but, awesome temp control, 215-235 for almost eight hours now ... 90 mins seems to be a good interval for checking up and topping off etc ... think fuel is more efficient this time, with top vents 1/3 to 1/2 open, bottom vents set to positions all below the 2nd circle on the otg ... |
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Post by grantmichaels on Nov 1, 2014 21:35:33 GMT -5
10 hr point ... other than being spicier than i would have imagined, going well, i think ... i've had better temp control with stopped down vents and 10-coal minion starter ... i'm at 178F and not in a hurry, really ... maintained between 217 and 235 for 10 hrs, with only about 5 mins at 241 early on ... Attachments:
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Post by ncsmoker on Nov 1, 2014 21:52:07 GMT -5
Hi Grant it looks pretty good. The only thing I might suggest is move the water pan back over the coals more leaving more space between it and the brisket and allowing it to come up to a little higher heat. Don't want it to boil, but small bubbles are good. That indicates a temp of about 190. By moving it back it also directs the smoke out toward the meat also good.
Enjoy it!
Tom
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Post by grantmichaels on Nov 1, 2014 22:12:48 GMT -5
yeah, i think that was a temporary thing while the door was ajar a little bit ... going pretty well, much more enjoyable on Sat, with time, and confidence it'll eat!  |
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Post by grantmichaels on Nov 1, 2014 22:44:53 GMT -5
topped it off with cherry and gave it some AJ ... can't wait to make some caveman steaks on lump as my next experiment (this takes soooo long) ... 176F/241F ... Attachments:
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Post by grantmichaels on Nov 2, 2014 0:55:29 GMT -5
13 hr cook ... at 190F I gave it a protective spray of AJ and closed all the vents, to let it snuff out the fuel and finish the cook ... temp spiked fast, hard, high, but only lasted a couple of minutes and then was high normal 255F within 3 mins or so. temp fell down to 200 after 10 mins with a internal max of 198F momentarily reached. pulled it in and checked it in a half-dozen places using a pen to be 188-190F everywhere, so i wrapped it tightly and put it in the oven i'd preheated to 170F ... spicy! |
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Post by grantmichaels on Nov 2, 2014 2:19:52 GMT -5
not bad, a little bitter, a little dry, a little spicy ... tasty nonetheless! going to smoke something like a bird or meatloaf next time, LOL. |
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Post by ncsmoker on Nov 2, 2014 15:27:14 GMT -5
Hi Grant that looks pretty good. You did well for your second smoke. I'll try to help you trouble shoot a little. The bitterness: to much smoke for to long a time or using mesquite for a lot of your wood. The dryness: Taking it to 190 and then putting back on the grill after closing it down. Either take to 175 and wrap it and close down the grill and put it back on or take it to 190 and take it off. The spiciness: everyone has a different tolerance to this so if your making your own reduce the cayenne or try a different store bought one. For future brisket attempts here is a good article to go by bbq.about.com/od/brisket/ss/aa092708a.htm?nl=1 The only thing I don't do is the injection part of it. As you see they take it off and wrap at 175. It's fun to experiment with this until you find the rub you like. I have one for pork and beef and another for turkey and chicken. I make them myself. You have done very well on one of the toughest meats to smoke well. Keep up the good work and let us know how things are going. You will have ups and downs so don't get discouraged and never forget to ask questions here that is what the forum is for. Tom |
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Post by grantmichaels on Nov 4, 2014 0:19:46 GMT -5
thanks for the tips!
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