Ok everybody, I have a 5 lb Boston butt and a 5 lb brisket if I start them both at the same time they should be done relatively close to the same time....right?
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By the way they will both be going into my wonderful, stainless steel digital four rack. None of that other junk.....strictly Bradley for me ;)
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I wouldn't bet on the being done at the same time. All meats are different. Weather it's size, fat content, age. Some piggies and cowies are tougher than other. Just cause they are the
Same weight doesn't mean they'll be done at the same time.
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Quote from: mikecorn.1 on July 06, 2012, 07:40:20 PM
I wouldn't bet on the being done at the same time. All meats are different. Weather it's size, fat content, age. Some piggies and cowies are tougher than other. Just cause they are the
Same weight doesn't mean they'll be done at the same time.
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I concur - My bet would be that the piggy will take a little longer (assuming you want to take it to a doneness that you can pull it and just slice the beef.
Yes that's exactly what I want, what temp do you suggest for each?
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And when you reach those temps do you FTC? And if so how long? Thank you for your help
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I would go 185* on the brisket; 195* on the pork. I would FTC for at least 2 hours.
Just my personal preference.
FTC both meats?
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yes
Thanks
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IMHO the butt does not need FTC. Just a rest covered on the counter to cool enough to handle. Also the internal temps mentioned sound great assuming you are cooking above 205/210 cabinet temp.
The cabinet temp is going between 215 and 235 according to the maverick. The Bradley set point is 250
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Sounds like your Bradley may be struggling a little to reach the 250 mark but the 215-235 temps are fine for what you are cooking. Two things, when did you put the meat in the smoker? If it was recently put in the smoker then the meat being cold will throw the temp off in the tower. Where do you have the probe placed that is monioring the temp in the tower? Should be placed underneath the lowest rack that has meat on it but where it doesn't get dripped on. By placing it in that position you are reading the temp that is reaching the meat.
I actually have it between the two racks, my brisket is already at 176 and the pork is at 139 so I rotated the racks hoping to stall the brisket a little. Wasn't planning on eating for another 7 hours. It's only been on for four hours. I've been wanting to add the second element but I'm afraid of getting into something I know nothing about....or how much it'll cost
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Oh, and thanks for the tips.
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If the probe is between the two racks the readings are being effected by the moisture rising out of the meat that is below it. The butt is going to stall at around the 150 to 160 IT mark. It may stall for 2-3 hours and the temp not rise. May even drop a degree or two. Don't raise your cook temp trying to get the temp of the butt to start rising again. The stall period is when everything is breaking down in the butt. The temp will eventually rise again.
On the brisket, don't sweat that it is already at 176. When it hits your taget temp, simply ftc it. It will hold just fine.
The brisket has actually dropped down to 162 since switching the racks, is that ok too? And I moved the probe as you suggested.
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The temp shouldn't have dropped 14 degrees simply because you moved the rack. What are you reading the IT of the brisket with? I'm wondering if your probe was maybe in a fat ribbon in the brisket. That will give you a false high reading. Either way, don't sweat it. Frankly even though it is only a 5 lb brisket I was a little surprised to read the post that said it was already at 176 in just 4 hours. I'm guessing the 162 is probably more accurate.
I hope I'm not confusing you and being more of a pain than helping.
No you're being very helpful and I really appreciate it, I'm using the maverick et-732
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Looks like the butt has a ways to go yet. If it gets done early (say in 3 hours from the time of your post) you can easily FTC for 4 hours. I mentioned that I did not think butts needed to be FTC'd. That does not mean that you can't. I do sometimes when they get done too early.
I would FTC the brisket for sure.
Dont know if you have but have you sealed the ends of the et732 probes. Some have had trouble getting moisture in them giving off some crazy temps.
Anyway back to our program already in session. :) ;)
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No I haven't, didn't know anything about that. How do you do that?
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Quote from: Hedlyna on July 07, 2012, 11:44:39 AM
No I haven't, didn't know anything about that. How do you do that?
Get some food safe Permatex high temp RTV and seal the area where the braided wire enters the metal probe.
If you do get moisture in the probe and it starts giving you erratic readings you can usually dry it out by putting the probe section in your oven at 250 degrees for an hour or two and then let it cool. The Permatex sealer stops moisture from entering the probe.
(http://img.tapatalk.com/a6937ba1-8d37-be9d.jpg)
This stuff. Walmart has it cheaper than the autoparts stores. At least where I'm at.
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Oh, ok, thanks guys. The brisket is done and wrapped in the cooler, the butt is at 180
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I'm stuck at about 180 for the past 2.5 hours. Should I jack up
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The temp or just let it go?
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Don't jack up! That is the stall where the magic happens!
Ok, everybody said around 150 - 160, just making sure I hit the plateau and not just have the temp on the Bradley too low. Thanks
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Every meat can stall at a different time/temp. I suppose it depends on age/toughness of the animal.
Thanks again, I'm still new to smoking correctly. I used to just put it on at 1.5 hours per lb.....I didn't know any better. I don't have any friends that smoke so this forum has been a lifesaver.
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What SiFumar said. Just keep it where you have it. Once the stall ends, you're home free.
Read this. It's interesting.
Understanding and Beating the Stall (http://www.amazingribs.com/tips_and_technique/the_stall.html)
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Lol, I'm such a newbie. The temp finally started to move and my timer kicked the smoker off so the temp dropped to 190 before I caught now the meat temp dropped back Down to 178 and is stuck again....thanks for the link.
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I always kept the SG on for extra heat before I added a second element.
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How hard is it to add the second element? I've never used the crutch on anything but ribs. I wrapped in foil and temperature took right off, thanks for everybody's help. Promise I won't have all of these questions next time.
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Not hard at all. But along with a second or one 900w comes along a PID to control it or them. You really don't need it unless you need tight temp controls.
Mine was out of warranty when I did my mods.
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Here's the brisket
(http://img.tapatalk.com/473d965c-c394-e4b9.jpg)
(http://img.tapatalk.com/473d965c-c39f-8ec4.jpg)
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looks good, how was the taste?
Flavor is really good, first time I've used molasses, and Jan's rub. Nice bark
Adam
(http://img.tapatalk.com/473d965c-d5be-9f1a.jpg)
(http://img.tapatalk.com/473d965c-d5f0-65d7.jpg)
(http://img.tapatalk.com/473d965c-d5fb-9282.jpg)
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Thanks for the pics. Looks great. For a while there I thought you were smoking Unicorn butt and brisket. :o ;D
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It all looks wonderful!!!!!
Nice job! Really nice job.
Thank you, sorry about the blurry picture can't find the charger to my camera so I had to use my phone
Adam
Quote from: Hedlyna on July 07, 2012, 08:46:36 PM
Thank you, sorry about the blurry picture can't find the charger to my camera so I had to use my phone
Adam
No need for that. The pics look great. :)
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Hi Adam, Nice job on the smoke. Since you are just getting your feet wet with smoking in the Bradley I might suggest something that was very helpful to me. Keep a log of your smokes. Put in there what you are smoking, what you rubbed it with, the temp settings, how long the cook, IT of the meat when it came out,the placement in the Bradley, out side temp, how long you FTC...etc. When you "hit" on a smoke that is just out of this world good with perfect flavor and perfect texture you will be able to duplicate it time after time.
Thanks sailor, I'll do that
Adam
Ditto. Don't do what I do and think that you're gonna remember what you did last time ;D.
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