Recent Posts

Pages: 1 ... 8 9 [10]
The Digital Smokers (BTDS76P & BTDS108P) / Re: 6 racks, 6 birds, how long?
« Last post by Cheech on June 11, 2017, 11:10:36 am »
Cabinet temp never reached the temp I set it too, but it rarely does no matter what load I use.  I thought about it this morning with a clearer head.  I loaded 24 lbs of meat into the box...which is a lot.  When I do an 8 lb shoulder it takes me 17 hours, so I should have gone into the project expecting it to take a lot longer than usual.  Usually I do two birds and it's not a big deal.

Live and learn.  The positive thing is that I now have a bunch of wonderful smoked chicken for the week, and the neighbors enjoyed the one I gave them.  It blew them away.
As a stick burner, Bradley user, Masterbuilt user, and PK Grill user, I'd say lose the extra water pan. Too much moisture and for a brisket you're wanting one with a little bark on it. You won't get it with all that added moisture. Agree that you should finish it off in the oven if that's what you want to do the same day, don't let it cool off. I've found that after an hour or so, open the foil up to expose the meat and continue for another hour or so. That'll firm up the bark you've created, then steamed it off wrapping it up.
I've started using pink butcher paper instead of foil with great results after smoking for 4-5 hours, then placing in oven. It releases the steam created but contains the resulting juices very well
Thanks for the advice. Where should i place the cabin temperature probe? Should it be on the bottom rack of my 4 rack Bradley? My plan is to have the half brisket on the top rack. On the second rack i will have a drip tray to catch the drippings. And on the third rack a plan to have a second, larger water pan to add further moisture to the cabin. Is this a good setup for Brisket? Do i need to spray the brisket with apple juice every few hrs like ribs? Id love to leave the door closed initially for like 3-4 hrs as i do the smoking but worried about my water pans drying up.

Appreciate any advice.
You stated you set the cabinet for 240°F. Did the Bradley every reach that temperature? That is a heavy load for the Bradley, and depending on the weight of each bird it would take some time for the Bradley to recover to it's set temperature; though twelve hours and not done is a very long time. Chicken with skin gives off a lot of water vapor, and this evaporation will keep your cabinet temperature low. Did you have the vent fully opened to allow the water vapor to escape? If not this will further keep your temperature down. With large loads like this, a dual cooking method comes in handy. Such as you did by removing two birds to the kitchen oven, maybe move two more to the kitche when the birds in the kitchen oven were done.

The stall you see at 145°F, I generally see it at 140°F, is a very short stall that generally lasts for no more than an hour; often a lot less.

The Digital Smokers (BTDS76P & BTDS108P) / 6 racks, 6 birds, how long?
« Last post by Cheech on June 11, 2017, 12:01:05 am »
I have a 6 rack digital smoker.  I put 6 birds in and set the temp to 240 at 1:30 PM.  Around 8 PM I was starving and pulled two off the smoker to finish in the oven...I simply couldn't wait any longer. 

That left 4 birds in the smoker.  Around midnight I pulled the other 4 birds off because they were all stalled at 145 degrees.  I had to finish them all in the oven. 

Does that sound right to you?  Almost 12 hours and none of the birds ever finished?  Even after I took two off?

All cables were tight, no problems with the smoker.

Reheating brisket you need to take a few precautions, or it will become very dry. If I'm planning to serve it to a large group in the future, I will vacuum seal it uncut. If it is smaller portions, I will slice first, then vacuum seal. I always add some of the juices from the brisket in the bag before sealing. When doing this, I partially freeze the contents of the bag prior to vacuum sealing to prevent the juices from being sucked out. To reheat I place the bag in a pot of water, bring to a boil, reduce to a simmer, and continue to heat to the desired temperature.

If you don't have a vacuum sealer, place in a pan with the brisket juices and/or low sodium beef broth, cover tightly, I it place in a preheated 325°F oven and heat until you reach your desired temperature. Some say don't reheat at a higher temperature than you cooked the brisket, and they recommend 225°F - 250°F.

Tip: if you are storing any smoked meats for more than several hours, don't let the aluminum foil be in contact with the food. The acids from the smoke  will begin to eat away the aluminum foil.
Once you start slow smoking and cooking it, finish it then.  Do not half cook it one day and then try to finish cooking it another day.  It is OK to reheat.  I feel that it tastes better reheated after a few days anyway.

Also, many people feel that applying more than about 3-4 hours worth of smoke is wasting pucks.  As the meat cooks it stops absorbing smoke and I doubt that you'd be able to taste the difference between a brisket that had smoke applied to it for 4 hours versus 6+ hours.
Does it do anything after 20 minutes?  It is either broken or there's a wire loose inside the SG box that is preventing it from automatically feeding a puck every 20 minutes.
That is very interesting to hear... I have a smoker with an "advance" button that I have to push manually.

Any other thoughts?
Pages: 1 ... 8 9 [10]