So I have had the OBS for a month or so. Done some wings..so so, pork butt...pulled out to soon, bone in chicken..OUTSTANDING
So this Sunday I am building playground for the shorty and I am feeding the friends. Need to eat around 4 on Sunday. I have a 5.25 lb brisket and a 6 - 7 lb butt in fridge.
Gonna pick a rub from Smoke & spice but i need advice on start time, when to bring inside, etc etc. I was thinking 4 hours in the OBS and rest in oven.
No detail to small please and I promise to post the pics from start to finish!
Also any thoughts on the Jim Beam pucks...I was considering using
brisket . I did one a week ago 0400 -0800 smoke used wts recipe .cooked for 8 more hours it was 6lb brisket at 225.
seemore
For times it is hard to judge, plus I use different internal temperatures and have an extra heating element so my guesstimate on time will be way off.
The JB bisquettes are oak and will work great for the brisket; it may be alright with pork. I prefer pecan or apple smoke on pork, and I don't go any higher then 4 hours of smoke. When you move to the kitchen oven, boat it (place an pan and tightly seal) you can use a higher temperature. I've used temperatures from 275°F - 325°F with good success (I believe I picked up that tip from Gizmo).
For rubs on butts I mainly use The Renowned Mr. Brown that is in Smoke & Spice, for brisket I lean towards salt, pepper, and garlic powder.
I am also curious about giving the brisket 4 hours of smoke then putting it in fridge until next day and finishing in oven..is there any disadvantage to not immediately putting it in the oven.
Thanks
I've never done this with brisket, just thinner, and more tender cuts of meat. As long as you cool the meat as quickly as possible I don't see why not. Having said that I must add that the USDA states to never partially cook food, store and cook later. If you partially cook food in a micro wave or oven, it must be immediately moved to another heat source to finish cooking or vise versa. But I've never had a problem, as long as the food is refrigerated as soon as possible.
I thought about the whole food safety aspect. I think I may just be WAYYYY over thinking this whole project. I'm just gonna do my thing and hope for the best..as I saw someone else say, "even the mistakes still taste good" or something similar.
I would finish the cook and then re-heat the finished product.
I've done just the opposite with my "cheater" brisket when needed. I have cooked brisket in the oven - boated with good tasting marinades - until more or less done. Then in the refrig until smoke day, and on smoke day laid some smoke on it and got it back up to temps. Turned out ok and still around to tell about it. I am very biased as I've cooked over wood and charcoal for quite some years before getting my Bradley. So I'm used to and very much like lots of smoke and bark. I've never finished one in the oven, or boated or foiled for that matters - it just seems that one of those actions would take away some of the amoke flavor and bark I worked hard to get! I know that after hours on a steam table or under a heat lamp, the brisket loses lots of flavor! That's why most of the top rated BBQ places will keep their meat in a cool area of their pit or in an igloo type cooler until needed.
Quote from: Impatient Smoker on August 21, 2009, 05:57:00 AM
I thought about the whole food safety aspect. I think I may just be WAYYYY over thinking this whole project.
Theoritically, in a brisket, you are going to try for an IT of say 180 to 205 - meaning the outside would be at a greater temperature. As long as you reach 165, the USDA says the bad guys are killed. Not saying you should keep meats in the danger zone any longer than necessary, but since the temps will be higher than needed, plus salt, plus the smoke, going through the danger zone and extra time or two should not pose a problem.