(http://lh3.ggpht.com/_SdwnSkI1cwY/SywspQOxT5I/AAAAAAAAAD0/c3tlOAZTJCc/s400/006.JPG)
(http://lh5.ggpht.com/_SdwnSkI1cwY/Sywu_VPfxCI/AAAAAAAAAFk/OOZXludfV7Q/s400/007.JPG)
Started 6:00 pm. Friday. Have bricks on top for "mass".
Slow and long will be this smoke. Some of my friends say they can do it in 8 to 10 hours.
I understand in Canada they call that grill'n!!! ;D
tubbs, you might want to pull that up to about the third rack or at least one more up.
Pachanga says bottom rack for this smoke according to his recipe?
I can move it up very easy!
Your thoughts?
that bottom rack is harsh.
what do you have your smoker set at?
250...but it's cold out side.
I'm all ears!
do you have a PID or Maverick?
Maverick......PID is in the works.
Before I go to bed I'll set @ 200.
I also raised it one up.
what does your maverick temp say?
Had door open to rack it up one....been smok'n for about 2 1/2 hours and the tower is 155 and the IT is 110.
Out side temp is 25.
Quote from: mptubbs on December 18, 2009, 06:42:45 PMOut side temp is 25.
Better get a new thermometer (or a new "outside").
you will be ok.
Let that baby ride the nite.
make sure your water pan is full.
Classic....that's my plan and a full pan!
Ka Honu.....wan't to trade states for a while. We just had a blizard......in December???? :o
temp no higher than 220 to 230 for the nite and adjust depending on your IT in the morn.
It will have a stall period like a butt. is nothing to worry about.
Like I have been told just majic workin.
Don't forget your BDS will shut off at 9 hours and 40 minutes. When you refill the water bowl, reset the oven timer.
Can't wait to see the results.
KyNola
Quote from: KyNola on December 18, 2009, 08:32:24 PM
Don't forget your BDS will shut off at 9 hours and 40 minutes. When you refill the water bowl, reset the oven timer.
Can't wait to see the results.
KyNola
that is a good point if you don't have a PID, like me and you forget. ;D
thanks K N
Quote from: mptubbs on December 18, 2009, 07:52:56 PMKa Honu.....want to trade states for a while?
How kind of you to offer; let me think about it.
(.0025 second time lapse)
No.
Quote from: classicrockgriller on December 18, 2009, 08:37:46 PM
Quote from: KyNola on December 18, 2009, 08:32:24 PM
Don't forget your BDS will shut off at 9 hours and 40 minutes. When you refill the water bowl, reset the oven timer.
Can't wait to see the results.
KyNola
that is a good point if you don't have a PID, like me and you forget. ;D
thanks K N
Set it @ 9 hours and 40 min. just before I went nite-nite. Will the PID over ride the factory setting of 9:40?
Mptubbs
Yes... The way the PID is connected it will control the tower temps and the smoke generator is powered directly to the wall outlet. The smoke generator will still be subject to the 9 hr 40 min limit but the tower will stay at the set temp until you shut it off.
Hows the brisket coming?
Mike
Quote from: Mr Walleye on December 19, 2009, 06:14:55 AM
Mptubbs
Yes... The way the PID is connected it will control the tower temps and the smoke generator is powered directly to the wall outlet. The smoke generator will still be subject to the 9 hr 40 min limit but the tower will stay at the set temp until you shut it off.
Hows the brisket coming?
Mike
After 14 hours the Maverick is reading IT 165 and tower 184. I have it set @ 250 on the diggi.
About an hour ago I put in 4 potato's cut in half. Carved out the centers alittle and pored melted butter in the cavities. Then seasoned them with Mrs. Dash.
How long do U think on the spuds?
Mptubbs
Do you have a PID? I didn't see one in your picture.
Just a couple of comments on your tower temps. Where are you measuring the tower temp with the ET73 from? You want to measure the temp the meat is being exposed to. You don't want your TC above the meat level because the meat and the moisture coming off the meat will influence it. So, as an example, if you have your brisket on the 2nd rack up from the bottom you will want your TC just below that rack. This will show you what temp the meat is being exposed to. In this situation you will see a difference between the ET73 and what the DBS says the temp is because the DBS temp sensor is above the meat level. This difference will get tighter further along in your smoke as the meat temps rise.
I'm not sure on the taters... I've never smoked any.
Mike
No PID yet.
Had the Maverick probe in front and the next rack up. Will do as U instructed from now on.
U know.....U learn something new everyday! ;D
(http://lh6.ggpht.com/_SdwnSkI1cwY/Sy1DNa_XRoI/AAAAAAAAAHw/iSi-xEnlg9A/s400/DSC00753.JPG)
Get'n ready to unload.
(http://lh5.ggpht.com/_SdwnSkI1cwY/Sy1DOu6FFhI/AAAAAAAAAH8/naSVxXELR2w/s400/DSC00756.JPG)
Looks good to me!
(http://lh5.ggpht.com/_SdwnSkI1cwY/Sy1DP1bkjKI/AAAAAAAAAII/oysVBvcdzVw/s400/DSC00759.JPG)
Really didn't like the spuds...nobody did but the hounds.
(http://lh5.ggpht.com/_SdwnSkI1cwY/Sy1gX4CcUOI/AAAAAAAAAJU/nx4huOZ2B7E/s400/DSC00760.JPG)
Finished product!
So far the best brisket I've made, everyone loved it!
Mike.
Brisket looks excellent Mptubbs! ;)
Mike
tubbs, you are the man!
Just looks great. Nice bark.
Show your Buddies that work of art.
Hope you can give us a recap on times and temps etc.
Nice Job! Don't tell everyone how easy it is. Make em think you worked hard. ;D
Quote from: classicrockgriller on December 19, 2009, 04:11:27 PM
tubbs, you are the man!
Just looks great. Nice bark.
Show your Buddies that work of art.
Hope you can give us a recap on times and temps etc.
Nice Job! Don't tell everyone how easy it is. Make em think you worked hard. ;D
Just think........3 weeks ago I thought bark was only on trees! LOL
I took about a pound to let my buds try it. They will have to wait until Monday night when we all get together at the bar. ( It's a weekly thing)
I used Pachanga's recipe.
Started around 6 p.m. with a preheat of 250*f. Smoked until 10 p.m. (would have smoked longer but had to shut garage door for nite-nite).
Before bed set temp to 200*f. Woke at 6:30 and bump up temp to 260*f and started the smoke process again until 12 p.m.
I never shut down the smoke generator because it was 25 outside and wanted to heat up better. I also had 3 bricks on top rack for mass and I think it worked out well. The smoker slowly very slowly gained temp.
It seemed the meat and the smoker were always about 20* apart...if smoker was 185* the meat was 165*. For every degree the smoker went up the meat was right behind it like clock work.
After 18 hours the IT reached 185* and that's when I wrapped it and into the cooler it went. 3 hours later it was feeding time! My stepson his home from collage with a friend and they made a big dent in that baby....I think 5 pounds Worth. They said it was the best meal they have ever had. ;D
Thanks all for your help in getting me going in the right direction!
Mike.
Mike, great report. and besure and save the notes for future smokes
or book mark this link so you can reference to it.
Sounds like you have some Happy Campers with full bellies.
Congrats again.
Pachanga will be proud of you.
Way to go Mike! That brisket looks great. Congrats on a long and successful smoke. I've got 4 butts running in the MAK as I type. A little over 12 hours in and their IT's are running around 147 to 156, depending on their location in the MAK. 32f air temp.
KyNola
mptubbs,
Quote from: mptubbs on December 18, 2009, 06:02:59 PM
Pachanga says bottom rack for this smoke according to his recipe?
mptubbs,
I can move it up very easy!
Your thoughts?
Quote from: classicrockgriller on December 18, 2009, 06:05:55 PM
that bottom rack is harsh.
what do you have your smoker set at?
I will go through my different posts and have probably made a mistake in my writings, but when smoking only a single brisket, I generally start with the second rack as CRG recommends. The bottom shelf can be harsh as he states. For the night smoke, I would recommend the second (or even the third third rack) for safety (and a good nights sleep); then move it down during the day as the "ground conditions" dictate. The smoke will go slower, but it will be more forgiving.
That said, it is hard to argue with success. Everything looks great and the bark is just the way it should look. I am happy that everything turned out the way you expected.
Different smokers run a little different and it looks and sounds like your final product is as good as it gets. If you had a moisture bleeding (how was the moisture?), tender brisket with a nice black bark, that is all you can ask for.
I am happy that you used the mustard slather. The mustard slather really helps to protect the brisket during the first hours of the smoke and takes the place of mopping. This keeps the door closed while the Bradley is building up a head of steam during the first hours of a smoke. I consider mustard slathers a thick concentrated mop. Many famous mops created and used by barbeque legends contain dried mustard and vinegar (sounds like prepared mustard to me) and other legends use mustard slathers on their brisket. Vinegar and mustard both react in separate ways to enhance the tenderness and moistness of the brisket. While not necessary to a great bark, it enhances the crust nicely. Board members who have used it have reported back favorably as you have.
Mustard Slather on Brisket and other Meats
http://forum.bradleysmoker.com/index.php?topic=12112.0
One method to keep the single brisket more moist and to limit the heat on the bottom rack is to place it on the second rack and foil the center of the first rack. You can even make a foil bowl with some water or beer directly under the brisket to catch drippings for making a mop or other uses.
I notice you used the loose foil wrap on the vents. That has improved my heat distribution. CRG has modified a vent/heat deflector by closing down the back vents some and opening the front vents. I and probably others are experimenting with this. The foil works well but this may be a more permanent solution when all of the experimental reports are posted to the board.
It looks like you used a large water pan; the larger the better. It should always be filled and refilled with boiling water. (One brave member, to be left nameless to protect the guilty, confiscated and placed into servitude his wife's cake pan without her knowledge or consent. When I told my wife about this, she placed her hand over her mouth, eyes got wide and she said "oh no". Then she promptly checked out the bottom of my Bradley).
I also like your idea of the brick heat sinks. How did you feel about their performance and benefits?
As I stated earlier, it is hard to argue with success and it sounds like your brisket was approved by bar buddies and by educated college boys. That is good enough for me.
QuoteJust think........3 weeks ago I thought bark was only on trees!
I have mentioned several times that bark is the hallmark of Authentic Texas Barbeque brisket and ribs. Bark is the condiment to the interior meat. When done right, sauce (served on the side) is used in small quantities if used at all. It looks like you know how to get the bark right. (for more on the science behind bark read "I prefer to smoke totally naked" below)
There are many good methods to smoke a brisket and to each his own. This method works for me and consistently turns out a brisket that emulates and extols the virtues of the ones served in Texas barbeque joints. Maybe that's because these are the same techniques that I was taught by several pit bosses and old time Texas cowboy smokers. I am glad it worked well for you. Continue to improve on Brisket Pachanga and report back so we can all learn how to enhance our smokes. I, personally, am forever a student.
Thanks for posting the good report and information.
For others reading this thread, below are some of my thoughts concerning brisket if you are interested.
Brisket Pachanga
http://www.susanminor.org/forums/showthread.php?t=532
Photos to go with the recipe
http://forum.bradleysmoker.com/index.php?topic=12061.0
I Prefer to Smoke Totally Naked - A Brisket and Ribs Manifesto
http://forum.bradleysmoker.com/index.php?topic=12455.0
So your brisket doesn't fit - solution here
http://forum.bradleysmoker.com/index.php?topic=13080.0
How to make burnt ends
http://forum.bradleysmoker.com/index.php?topic=13179.0
Good luck and slow smoking,
Pachanga
Mike, Pachanga said you "passed" the mustard. A+.
Now getta smokin something else.
Pachanga....
The moisture bleed was o.k I guess. Remember this is the first one I have had turn out this good. After reading this forum for a while I now understand I smoked to fast all these years. "SLOW AND LONG" will always be in the back of my head from now on.
While slicing I had juice on the cutting board....I think that's great!
My main goal with this smoke was to get a brisket to cut with a fork (never been able to do that). With slices around 1/8" to 1/4" thick cutting with a fork was no problem.
Had 3 bricks on top and it seemed to help with the heat recovery very well. This is my first time using bricks and will continue do so.
I tried some leftover brisket this morning and to my suprise it was even more tender! :o Is that even possible? Allmost melts in your mouth.
Thanks Pachanga and Classic for your blessings and I take it to heart for am a first timer with the Bradley.
Mike.
Mike,
Sounds like you knocked it out of the box and are happy with your results. Good for you my friend. It's always a good feeling to get that first really long smoke under your belt and have it turn out as well as yours did.
KyNola
Mike,
Ditto with KyNola. I am pleased that you got the Bradley running to your satisfaction. I was worried after your post (What am I doing wrong?). After rereading your post I read this.
Quote from: mptubbs on December 18, 2009, 06:51:44 PM
(http://lh5.ggpht.com/_SdwnSkI1cwY/Sywu_VPfxCI/AAAAAAAAAFk/OOZXludfV7Q/s400/007.JPG)
It's a start.
I really need this to come out great so I can show my buddies mine is better than thier briskets @ 8 to 10 hours!
Did you bring them to their knees or did they refuse to admit that you had laid out a great brisket.
Good luck and slow smoking,
Pachanga
Mike, you don't need my blessings, I'm just here for the ride.
You did it with a little help from friends, just like friends helped me.
Keep that smoker smoking!
Ditto and Amen to CRG's comments.
Quote from: classicrockgriller on December 20, 2009, 08:29:14 AM
Mike, you don't need my blessings, I'm just here for the ride.
You did it with a little help from friends, just like friends helped me.
Keep that smoker smoking!
.
Pass it forward.
Good luck and slow smoking,
Pachanga
Thanks guys!
"One" of my buddies came over today to pick up my old gas smoker and he wanted to know why my garage smelled so good.
I took him into the kitchen and pulled out some brisket. His eyes grew big!
Warmed it up a little and let him have it with both barrels.
He said next smoke he's buy'n the brisket and he wanted me to do it........"it's way better than mine" he said!
Sh*t....we all here on the forum already knew that! ;D
Mike,
Caneyscud needs to administer the Bradley oath to you.
Caneyscud,
I went through a slew of your posts looking for the oath. I didn't find it but read for some time with much enjoyment.
If know where it is located, please administer it this new brisket aficionado.
Good luck and slow smoking,
Pachanga
Quote from: Pachanga on December 20, 2009, 11:03:20 AM
Mike,
Caneyscud needs to administer the Bradley oath to you.
Caneyscud,
I went through a slew of your posts looking for the oath. I didn't find it but read for some time with much enjoyment.
If know where it is located, please administer it this new brisket aficionado.
Good luck and slow smoking,
Pachanga
Bradley oath?
I promise to do my best, to do my duty - oh wait that's boy scouts.
That brisket looks dam good there tubbs, see I knew you would get over that learning curve and put out some ass kickin food with your new tool.
Bradley oath, NEVER TELL ANYONE HOW EASY IT WAS. ;D
I thought I could smell smoke coming from the south west this weekend.
More smoke com'n your way Thursday.
Gona do a 7 pound prime rib.
Quote from: mptubbs on December 22, 2009, 06:02:40 AM
More smoke com'n your way Thursday.
Gona do a 7 pound prime rib.
Real him in boys we got another one hooked. ;D
Good luck on your Prime Rib, make sure you pull it out about 8 deg. before the final IT your shooting for. The IT will raise some when the roast is resting.
Quote from: OU812 on December 22, 2009, 06:37:16 AM
Quote from: mptubbs on December 22, 2009, 06:02:40 AM
More smoke com'n your way Thursday.
Gona do a 7 pound prime rib.
Real him in boys we got another one hooked. ;D
Good luck on your Prime Rib, make sure you pull it out about 8 deg. before the final IT your shooting for. The IT will raise some when the roast is resting.
I'm thinking IT of 135*......so pull it out when it reaches 127*, wrap and let rest for 1 hour in a cooler for medium rare?
I think thats a good plan, I did mine the other day and pulled at 135 then rested....very good and tasty, but a little more done than I would have liked! Keep us posted!
C
Quote from: mptubbs on December 22, 2009, 06:49:25 AMI'm thinking IT of 135*......so pull it out when it reaches 127*, wrap and let rest for 1 hour in a cooler for medium rare?
If you want a great exterior finish, another option to consider is:
Smoke/roast to 120o IT
Rest (foil covered, no need for towel & cooler) for 30-90 minutes (depending on when you want to serve)
Hot oven (500o 6-10 minutes to crisp exterior)
Slice & serve (no additional rest needed)
Quote from: Ka Honu on December 22, 2009, 07:53:58 AM
Quote from: mptubbs on December 22, 2009, 06:49:25 AMI'm thinking IT of 135*......so pull it out when it reaches 127*, wrap and let rest for 1 hour in a cooler for medium rare?
If you want a great exterior finish, another option to consider is:
Smoke/roast to 120o IT
Rest (foil covered, no need for towel & cooler) for 30-90 minutes (depending on when you want to serve)
Hot oven (500o 6-10 minutes to crisp exterior)
Slice & serve (no additional rest needed)
I have done as Ka Honu has stated but on the grill and it turned out GREAT.
Man that sounds delicious!
Slice and serve that darling while she's hot.
It should amke a bunch of juices.
Thanks Ka Honu...I'll try that on this one.
I've been sniffing around and can't seem to find a recipe for a pork loin.
Any kick a** ideas out there?
Mike.
Quote from: Ka Honu on December 22, 2009, 07:53:58 AM
Quote from: mptubbs on December 22, 2009, 06:49:25 AMI'm thinking IT of 135*......so pull it out when it reaches 127*, wrap and let rest for 1 hour in a cooler for medium rare?
If you want a great exterior finish, another option to consider is:
Smoke/roast to 120o IT
Rest (foil covered, no need for towel & cooler) for 30-90 minutes (depending on when you want to serve)
Hot oven (500o 6-10 minutes to crisp exterior)
Slice & serve (no additional rest needed)
I am SO going to try this.
Yay for me.....just ordered a PID.
Can't wait for my new toy to be plugged into my new toy! ;D
Quote from: mptubbs on December 22, 2009, 04:52:18 PM
Yay for me.....just ordered a PID.
Can't wait for my new toy to be plugged into my new toy! ;D
Hint. If you got the programmable one, use the first step for pre-heating.
Quote from: FLBentRider on December 22, 2009, 04:59:01 PM
Quote from: mptubbs on December 22, 2009, 04:52:18 PM
Yay for me.....just ordered a PID.
Can't wait for my new toy to be plugged into my new toy! ;D
Hint. If you got the programmable one, use the first step for pre-heating.
The Auber has 6 steps right?
First step for preheat.....got it!
Quote from: mptubbs on December 22, 2009, 05:25:49 PM
Quote from: FLBentRider on December 22, 2009, 04:59:01 PM
Quote from: mptubbs on December 22, 2009, 04:52:18 PM
Yay for me.....just ordered a PID.
Can't wait for my new toy to be plugged into my new toy! ;D
Hint. If you got the programmable one, use the first step for pre-heating.
The Auber has 6 steps right?
First step for preheat.....got it!
I have mine set for 1.5 hours @ 280F
The next step is 200F for 23 hours.
Can U turn off the first step after lets say 1 hour even if U have it set for 1 1/2 hours and the second step takes over after that?
Quote from: mptubbs on December 22, 2009, 05:44:08 PM
Can U turn off the first step after lets say 1 hour even if U have it set for 1 1/2 hours and the second step takes over after that?
You can change the time and temp on each step after you have started.
Quote from: HawkeyeSmokes on December 22, 2009, 05:47:48 PM
Quote from: mptubbs on December 22, 2009, 05:44:08 PM
Can U turn off the first step after lets say 1 hour even if U have it set for 1 1/2 hours and the second step takes over after that?
You can change the time and temp on each step after you have started.
Groovy!
Groovy? naaaaaa Far Out yes!
I had a thought while I was sleeping (you know how your brain keeps working after you get a new toy).
Will the PID get the heating element "hotter" than the factory controller?
I read where the PID has more watts than the oven element. I didn't know how that works.
Quote from: mptubbs on December 23, 2009, 05:04:20 AM
I had a thought while I was sleeping (you know how your brain keeps working after you get a new toy).
Will the PID get the heating element "hotter" than the factory controller?
I read where the PID has more watts than the oven element. I didn't know how that works.
It won't get any hotter, still going to be 500 watts. I think what your referring to is that the Auber PID can handle 1440 watts while the Bradley element only draws 500.
Mptubbs,
It sounds like you have a great plan in mind. You may have read in a different thread (http://forum.bradleysmoker.com/index.php?topic=12808.0) a technique I use. I have not heard anyone mention it on this thread so I will repeat it. You probably have already read this thread but it also has a very good article posted by Ka Honu (http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html). Page 2 is the final technique and sounds like the method you have decided on. I smoke my PR from start to finish in the Bradley and pull it at 125 for medium rare. It rests for 40 to 60 minutes (a very important step). This may be splitting hairs, but I would go another couple of degrees over the 120 for a medium rare. If you crust the little jewel and serve immediately, the additional heat is not going to penetrate the meat very far. This is exactly your intentions. I feel that 120 is a little low for medium rare. That said, the Ka Honu recipe writer certainly has tested things out well and the proof is in his pudding.
There is a lot of good information in this thread. the only ting I have to add to the discussion is the technique I referred to above and is as follows. Since my whole crew enjoys the same medium rare, both ends are foiled lightly to prevent them from overcooking. This also prevents the end cut from becoming more smoke laden than the center cuts. A double layer of heavy duty foil that wraps a quarter of an inch around the perimeter to just hold the foil on works well. It is not rocket science, so if it doesn't fit perfectly or if gaps form during smoking, don't fret over it. When you crust it with the heat blast, you can decide to remove or leave the foil in place.
I hope you set the standard for prime rib. I will look forward to hearing about your experience.
Good luck and slow smoking,
Pachanga
(http://lh3.ggpht.com/_SdwnSkI1cwY/SzOGU1PsSxI/AAAAAAAAANM/gsXzdinCZQQ/s400/DSC00765.JPG)
Took the masterpiece out of the fridge and warming to room temp. I have Pachanga's rub smashed into it.
(http://lh3.ggpht.com/_SdwnSkI1cwY/SzOGVp9Z2dI/AAAAAAAAANU/MP41Btofqqc/s400/DSC00767.JPG)
Installed in a preheated 250* box at 9am. Outside temp is 24*. Doing the deed in my garage. Turned down box to 220* and let'n er ride! Do'n 3 hours of smoke...hickory, mesquite and maple.
More to follow. ;)
Mike.