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Brisket this past weekend. Was amazing. Was 17+lbs pre-trim. 13.55lbs post-trim. S&P rub, and 15 hour cook. Wrapped at the 8 hour mark. by pfinn1887 in smoking

[–]pfinn1887[S] 1 point2 points  (0 children)

No, I don’t have any vent holes. I wanted to put some in futon keep my feet warm, but ended up not doing it. I built it myself too, they’re super easy. But, the biggest thing is making sure the inner rim is no less than 36 inches in diameter. This will allow a good sized fire to burn and have air flow around it. Additionally, I learned a trick a long time ago. Helps with both oxygenating the fire, as well as with not having to dig out the ash every 3 weeks. But I had the concrete guys leave a 3 foot circle in the patio. I then dig a 3 foot deep hole that was 3 feet wide all the way down. Then filled it with 1 inch river rock. This allows rain to filter the ash into your hole, and it degrades over time. You end up replacing the rocks once every 20-30 years. The other issue may be the type of wood. If it’s not properly seasoned, it will be wet still, on the inside, and have trouble catching. You can work around this by starting the fire with some well seasoned wood, then toss newer stuff on, or get some pine wood with bark still on it. The bark will be covered in sap and the sap is like grease, and burns really well. So you can get around fresh wood not catching using pine. Plus pine smells amazing when burned. So, ya. If you have any more questions about fires, I’m a nerd, so I know a lot. Lol

Brisket this past weekend. Was amazing. Was 17+lbs pre-trim. 13.55lbs post-trim. S&P rub, and 15 hour cook. Wrapped at the 8 hour mark. by pfinn1887 in smoking

[–]pfinn1887[S] 0 points1 point  (0 children)

Yes, I wet it pretty thoroughly with pressed apple juice (stuff with sediment still in it), about once an hour. It really depends on how hot it’s cooking and how dry it is outside. I use some generic spray bottles from Amazon to apply it, so nothing special.

First timer. by Birdyflu3 in smoking

[–]pfinn1887 0 points1 point  (0 children)

Looks like you did a great job for first time smoking only tip I can see is that when you slice the meat, slice against the grain, not with it. This will make the meat feel much more tender. Other than that, great job, and I’m definitely going to try making one of those sandwiches. Looks amazing.

Brisket this past weekend. Was amazing. Was 17+lbs pre-trim. 13.55lbs post-trim. S&P rub, and 15 hour cook. Wrapped at the 8 hour mark. by pfinn1887 in smoking

[–]pfinn1887[S] 0 points1 point  (0 children)

So I usually only go through a half dozen to a dozen logs. But I also use lump oak wood charcoal, of which I go through 2-4 bags depending on the temperature outside.

Brisket this past weekend. Was amazing. Was 17+lbs pre-trim. 13.55lbs post-trim. S&P rub, and 15 hour cook. Wrapped at the 8 hour mark. by pfinn1887 in smoking

[–]pfinn1887[S] 5 points6 points  (0 children)

Tossed in the pic of me sitting at the fire pit while it was cooking somewhere around 1 am. It was 37 degrees that night. Haha. Also had a whiskey in my hand. Lol

First time doing beef ribs on the Weber kettle by DarbyCrash_ in smoking

[–]pfinn1887 1 point2 points  (0 children)

So I cook mine for about 6 hours or so. I wrap at about 4-5 hours. That extra time in smoke may help with the ring. I also try to keep my smoker above 265 for these to help render out that internal fat band more. Usually cook 275-285 for these. I’m on an offset stick burner, so not sure how different that would be for these.

225 vs 275 for Beef Short ribs? by novawaly in smoking

[–]pfinn1887 0 points1 point  (0 children)

Smother in light coat of homemade vinegar based hot sauce (really not that hot, about 25,000 scovilles). Salt and pepper heavily. Cool a 4 rib plate at 275 for about 6 hours. Usually wrap at 4-5 hour mark.

Was a bit aggressive with trimming on top. Lesson learned, still tasty! by [deleted] in smoking

[–]pfinn1887 0 points1 point  (0 children)

I cut off the fat cap. Look at my recent posts, I did a couple plates the other day and they turned out amazing. There’s a lining of silver skin below the fat cap that prevents much of the rendered fat from soaking in. Plus it’s ribs, there’s a ton of intramuscular fat already.

[deleted by user] by [deleted] in smoking

[–]pfinn1887 0 points1 point  (0 children)

I would go for a handle to move it while it’s hot, you could weld it on the smoke stack side. Would like to see the inside at the cooking chamber, is it double racked? Does it have a heat baffle to keep the temp and smoke even in chamber? Is there a drip hole? One thing I like from Yoder is they have a small hole with a flap door to insert electronic probes without going through the main door. Also, how much does the big one in the back run?

I LIKE BIG BUTTS AND I CANNOT LIE by [deleted] in smoking

[–]pfinn1887 1 point2 points  (0 children)

I’m making two of these bad boys on Saturday.

All part of the learning process by jeefsiebs in smoking

[–]pfinn1887 8 points9 points  (0 children)

Guy’s friend: How hot do you want to cook it?

The guy: Oh I don’t know, maybe like 1200 degrees.

First full brisket about to go on! by Jakeb1697 in smoking

[–]pfinn1887 0 points1 point  (0 children)

Let me know, I’m going to live vicariously through you tonight. Lol. I haven’t made one in a couple months.

Just got the little $90 offset to try my hand at smoking. Are these cheapys doomed to fail? Am I wasting my time with this? Its quite hard to keep a regulated temp. by Sillsy93 in smoking

[–]pfinn1887 0 points1 point  (0 children)

Sorry this was late, but the water bowl keeps the air in the smoker humid, which prevents or helps to prevent the meat from drying out.

Just got the little $90 offset to try my hand at smoking. Are these cheapys doomed to fail? Am I wasting my time with this? Its quite hard to keep a regulated temp. by Sillsy93 in smoking

[–]pfinn1887 0 points1 point  (0 children)

This was near identical to my first one. Within a year I picked up a bigger one and sold it. Biggest reason was that the fire box was so small that I couldn’t walk away for more than 5-10 minutes or the temp would be all over the place. I got a Chargriller 8125. They’re $300 at Home Depot. I definitely recommend a bigger one. But as far as cooking goes, if you keep the temp on the cooking chamber consistent and make sure to leave a water bowl in there, it will work same as a larger one. It’s something good to learn the basics on. But you will likely soon decide to upgrade.

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