Warning

 

Close

Confirm Action

Are you sure you wish to do this?

Confirm Cancel
BCM
Member Login

Site Notices
Posted: 8/14/2011 9:51:09 AM EDT
Link Posted: 8/14/2011 9:56:19 AM EDT
[Last Edit: 8/14/2011 11:14:44 AM EDT by AFSOC]
Will be Ribs when I get home from work.
3-2-1
Home made Rub, St Louis Cut
Home Made Glaze...

I got a couple slabs.

Gotta get some stuff on the way home too.

Here is a competition Pork Shoulder box, Number 23 out of 59... and a lot of the Top Teams were represented.
Mostly corporate sponsored...

Link Posted: 8/14/2011 9:59:34 AM EDT
Did a small brisket yesterday. 3 hours with some hickory chips and a little peat.
Enjoy yours!
Link Posted: 8/14/2011 2:02:19 PM EDT
Link Posted: 8/14/2011 2:03:04 PM EDT
Link Posted: 8/14/2011 2:04:44 PM EDT
Link Posted: 8/14/2011 2:07:00 PM EDT
8lb brisket been on the smoker for 9 hours and just went into the oven for 3 more. pics when done
Link Posted: 8/14/2011 2:12:11 PM EDT
Is that one of the electric smokers? I have one that I never use because it doesn't heat up enough. I was thinking I may be able to mod it to use charcoal. Not sure how to do it though.
Link Posted: 8/14/2011 2:14:26 PM EDT
Link Posted: 8/14/2011 2:21:40 PM EDT
Originally Posted By Slavac:
Originally Posted By Sparky:
Is that one of the electric smokers? I have one that I never use because it doesn't heat up enough. I was thinking I may be able to mod it to use charcoal. Not sure how to do it though.


Sure is.  If yours isn't heating up enough, something's wrong.  Mine is typically too hot, causing either water burn off (if you're stupid and don't add enough) or really quick cook times.

Brinkman electric, $70otd.  

You can find elements to replace yours.  I'd certainly give that a try before killing it with charcoal.


Thats the one I have. The cool thing about it not getting to hot is its great for jerky.

Link Posted: 8/14/2011 2:27:21 PM EDT
Link Posted: 8/14/2011 2:30:21 PM EDT
Tried my first brisket today. Came out chewy. Not sure what I screwed up. Might have gotten too hot for the first couple of hours. I got everything going and went to church. Came back and the the smoker was running pretty warm. I don't have an actual thermometer, but the guage read the upper end of "ideal". After about 3 hours on the smoker, I wrapped it in foil and put it on the grill for a couple more hours at around 220. It was a small one, only about 3 1/2 lbs. It had a nice smoke ring, but not tender at all.
Link Posted: 8/14/2011 2:31:19 PM EDT
Slav, what stick are you enjoying?
Link Posted: 8/14/2011 2:40:00 PM EDT
Link Posted: 8/14/2011 2:43:28 PM EDT
Originally Posted By JA_Magnum:
Tried my first brisket today. Came out chewy. Not sure what I screwed up. Might have gotten too hot for the first couple of hours. I got everything going and went to church. Came back and the the smoker was running pretty warm. I don't have an actual thermometer, but the guage read the upper end of "ideal". After about 3 hours on the smoker, I wrapped it in foil and put it on the grill for a couple more hours at around 220. It was a small one, only about 3 1/2 lbs. It had a nice smoke ring, but not tender at all.


What was the internal temp?

I usually shoot for 165 internal then I pull it and wrap it and stick it in the cooler wrapped in towels...
Let it sit there for a few more hours, it will continue to cook in its own juices then start sucking them back in...
Link Posted: 8/14/2011 2:45:37 PM EDT
You live to far away.
Link Posted: 8/14/2011 3:35:07 PM EDT
At 2.5 hours last 30 minutes before foil...
(Practice Competition Ribs)
So they will be glazed and sweet not really how I like em but meh...



Link Posted: 8/14/2011 4:04:38 PM EDT
Originally Posted By Slavac:
Originally Posted By Chris_C:
Slav, what stick are you enjoying?


Siglo IV a few mins ago, Bolivar RC when the sun sets a bit. Come raid the humi and grab some dinner around 10 :P


I don't think I can make it there in time.



Link Posted: 8/14/2011 5:24:08 PM EDT
Top Top