T-Minus 25 minutes until my first "real" BS experience begins. Many hours until the meat is finished, but exciting nonetheless.
I've seasoned the smoker (for an excessive amount of time), preheated the box, rubbed the brisket (14 hours ago), and pulled it out to come up to temperature (45 minutes ago).
I've wagered on about 4-5 hours in the smoker, and I'm alternating 2-1 Alder-Apple. I'm going for a less robust smoke, just to see what happens. I anticipate wrapping the brisket in foil after that time and returning it to the box for another 2 hours. By the way, I'm maintaining a temperature of about 215-230. After that, I'm thinking about FTC for another 1-2 hours.
Anybody have any pointers, comments, and/or advice that could stave off tears and rage later?
Not familiar with FTC. Please help.
I had no idea what it was until very recently, either, being fairly new to this whole smoking thing.
FTC refers to a process of wrapping FOIL around your smoked product, then wrapping that package with a TOWEL, and placing the whole thing into a COOLER (preheated to 175-185 with hot water). The cooler, as well as the insulation from the towel and aluminum will hold the now cooked (smoked) meat, allowing it to rest and redistriubute the natural juices. Always check internal temperatures to determine doneness before pulling your product out of the smoker.
I've read that another way of doing this is to wrap with foil, towel and put into oven preheated to 175. Turn oven off immediately after putting towel-package in.
How long to rest the meat depends on the cut...and whether FTC process is necessary. I haven't learned what products are best to FTC or not, but generally speaking, I think the bigger the cut, the longer you FTC (Brisket, +/- 2 hours, Butt, 6-8 hours, etc). I could be way off base here, so be sure to get other opinions.
In other news, the brisket is in on the second shelf with thick-cut bacon on the top shelf (above, of course). Is it weird to stand and stare at the smoker for 45 minutes?
Brisket takes quite awhile to prepare in the BS. Depending on size, you could be looking at 12+ hours. FTC any cut of meat that has alot of connective tissue in it. Brisket, Butt, ribs......
I normally FTC EVERYTHING. If nothing else, simply to keep it warm until the wife gets everything else ready.
Quote from: acords on November 29, 2006, 01:11:00 PM
Depending on size, you could be looking at 12+ hours.
The brisket I have in the smoker is only 5.4 pounds. Regardless, I think I'm going to wrap the brisket in foil after 5 hours, then return to the smoker until the brisket is finished. Thankfully, I don't have any plans for the evening, so if cooking time is much longer than anticipated, I'll be okay.
What size were you referring to? I was budgeting on about 1.25 hours/pound...5 smoking, 2 additional in foil, plus 2 in FTC...I think I should be okay, no?
Is it weird to stand and stare at the smoker for 45 minutes?
Quote from: ceeuawlsune on November 29, 2006, 12:08:23 PM
Maybe just a little wierd... if you find yourself doing it after a half dozen smokes-
Wear a straw hat, smoke a cigar, and keep a cool beer in your hand and you'll look real fashonable doing it - and nobody seems to notice (but then I'm from Kansas).
ceeuawlsune...
good luck and please post your results...
if i were doing a 5.5 lb flat i would go fat up next to top shelf... 4hrs of smoke at 200 box... change water bowl... continue at 200 to 210 box until 185 to 190 internal depending on select or choice... ftc for 2 to 6 hrs... slice diagonal across grain... im thinking 12+ hrs in the smoker... of course 210 to 230 would speed it up but i dont know how much... dont freek at the 160 to 180 rendering plateau...
you gotta eat...
owrstrich
Quote from: Wildcat on November 29, 2006, 01:15:52 PM
I normally FTC EVERYTHING. If nothing else, simply to keep it warm until the wife gets everything else ready.
WHAT HE SAID!
It's taken some time for me to post the results of my first BS experience. Equipmentwise, I couldn't be happier. The temperature fluctuations inside the box were well within my expectations. No problems with equipment at all.
The problem, however, was with the brisket. I'm sure I didn't cook it long enough, as it was a bit tough. The flavor, however was quite good. My rub - a work in progress - is very good, and added some very interesting layers of flavor. The smoke was surprisingly flavorful without being overwhelming whatsoever. Remember, I used a combination of Alder and Apple (2:1) because I didn't really want an overpowering smoke. I suppose I got what I was looking for out of the rub (not quite spicy enough and needs a little more coriander seed) and the milder smoke, but failed in the cooking time.
I was a little disheartened by this experience, as I thought I had it nailed. Looking back, however, I think I should have left it in the box significantly longer than six hours. It was 5.5 pounds, and thus, should have been in for at least 8, if not 10 hours (figuring on 1.5 hrs/# @ 250). I was smoking/cooking in the 225-235 range.
Furthermore, I wasn't 100% confident in the internal temperature readings. I was using a reliable digital instant-read thermometer (I cook for a living, so I know I was using it right), but was still uncertain. This was due, mainly (I think), to the "thinness" of the now-cooked brisket. I did not insert the probe horizontally through the "thin" side. I am confident, however, that I was in the center of the thickest part of the meat. The reason I'm suspect is that I was a little unsure of the relatively short amount of time the brisket had been in the smoker (6 hours).
Anyway, disheartened and all, I have a pork butt rubbed and getting VERY happy in the refrigerator for a looong smoke (I'm thinking 20-24 hours). I'm trying, at least for now, to simplify. Low and slow, right?
Your on the way. Remember this one and what you did... then make the adjustments that seem right. May want to drop the tower temperature a bit.
If you find yourself opening the door a lot you are adding additional time to the cook.
I assume you dressed properly, - straw hat, cigar, beer in left hand. If still having the need to stare at the smoker for extended periods add bib overalls, wife beater tee shirt. Always works for me. The really tough smokes loose the underpants to facilitate scratching. That is a signal I am in a groove and nobody even comes close. - I just love smoked foods!
Dressed?
Quote from: ceeuawlsune on December 04, 2006, 08:54:57 PM
Dressed?
You do wear clothes right? See, Nov29 Post and quote. Not dressing properly for a smoke would be like trying to pit smoke a whole hog without growing facial hair the week before. Just cant get a good result.
Owrstrich's comments sounds like they would be dead on for great brisket, including the cutting of the meat. Since I have only done 2 whole paker briskets so far, the first one came out not as tender than I expected, and the second one was so tender I could barely get good slices out of it and that is with knives you can shave with. The biggest difference between the two was on the second brisket, after the 4 hours of smoke, I boated it with a shower of apple cider, covered it with foil, and put it in the oven (convection) at 220 deg and monitored for the proper internal temperatures. So for me, boating or foil wrapping after the 4 hours of smoke is key for tender vittles. Practice and some good advice from the seasoned veterans will help.
Thank you all for your advice during this time of emotional distress. I must admit, simply washing, drying & rubbing that butt has gotten me all excited about the prospects of tomorrow and another adventure with my Bradley Smoker. I just have to figure out my timing...and why I'm not in bed yet!
Yah, the one time you can rub the but all you want and won't get slapped.
Quote from: ceeuawlsune on December 04, 2006, 09:22:23 PM
I must admit, simply washing, drying & rubbing that butt has gotten me all excited about the prospects of tomorrow. I just have to figure out my timing...and why I'm not in bed yet!
Checking here tomorrow just to see what Chez Bubba does with this one.
I just did my first brisket also, a cross between Montreal smoked meat and pastrami.
I first dry cured 5lbs of brisket for a week using a rub of Morton Tenderquick and sugar and a rub of Montreal smoked meat spices (1/2 of the recipe used on first rub)
Soak meat after curing for 3 hours replacing water every hour.
Dry
Rub meat with remaining mix and marinade for 2 days.
Cold smoke for 4 hours , I used the special blend pucks I got in a mixed box I had ordered, couldn't think of anything else to use them for.
I then cooked overnight for 12 hours in the oven at 200 deg F after spritzing with a pear wine I had made. There is quite a lot of fat extracted during this phase so use a deep enough pan covered in foil to stop it drying out, place on a rack in the pan.
In the morning I FTC'd the meat in the switched off oven, ie I actually FT'd the meat.
Got home from work to magnificently tender meat.
Montreal Smoked Meat Rub Recipe
2 teaspoons peppercorns
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
2 teaspoons fennel seeds
1 teaspoon mustard seeds
1 teaspoon mustard powder
1 tablespoon celery seeds
2 allspice berries
1 tablespoon paprika
1 teaspoon Dill seed
4 cloves garlic, minced
2 1/2 tablespoons brown sugar
1. Over medium heat, toast the peppercorns, coriander seeds, cumin seeds, fennel seeds mustard seeds, allspice berries, celery seeds in a small sauté pan or cast iron frying pan until fragrant, about 5 to 7 minutes.
2. Grind spices coarsely in a mortar and pestle or spice grinder; combine with the remaining ingredients.
I love Montreal Smoked meat. I haven't made any in a while, and just may use your recipe. My recipe requires you to wrap the brisket in bacon prior to smoking, but using TQ I can skip that step. The TQ will impart the same flavor.
When I first wanted to make it I found it difficult to find the recipe on line. The legend of Montreal Smoked meat is wrapped in mystery and the actual recipe is suppose to be secret. Is there any truth to that?
http://susan.rminor.com/forums/showthread.php?t=281
You are correct, they are closly guarded secrets. Schwartz in Montreal make the best smoked meat and they are packed out with diners every day so there is good money involved in a good recipe.
I used your recipe with the addition of Dill seed that I had seen in another recipe.
Montreal smoked meat is cured like pastrami hence the Tenderquick.
I definately will need to try your recipe. Another project on a long and growing list.
Quote from: Habanero Smoker on December 12, 2006, 03:25:08 PM
Another project on a long and growing list.
Thank goodness some one else has the "Growing List" syndrome besides myself.
So much to smoke, so little time. :D ;D ;)
The pork came out, the lamb went in, tomorrow the chicken goes in, then the pork again...this is getting expensive!!! and my 24-hour smoking cycles aren't leaving much time for sleep!
I couldn't agree more with the ever-growing list of things to smoke. I am experiencing this delimma now. There are really only two days a week that I can do anything with the BS and about 15 different recipes on the list. I'll guess I'll have to deal with it. By the way...how does the lamb taste? What kind of wood do you use with lamb?
I think if things keep up the medical profession will see a new health issue come up. It's called "THE BRADLEY SYNDROME". To much to smoke and to little time thus creating lack of sleep and irritability during the week at work. Next thing you know FDA will require warning stickers on each unit.
CAUTION THIS MACHINE MAY CAUSE LACK OF SLEEP, NUMEROUS TRIPS TO THE BUTCHER SHOP,OVER CONSUMPTION OF ADULT BEVERAGE, AND OVER EATING. USE AT YOUR OWN RISK!!! :D ;)
I can see the headlines now; Bradley Smokers, The Rest of The Story. :D
Don't forget overeating resulting in obesity. It is hard not to overindulge after smelling it all day.
Quote from: Wildcat on December 13, 2006, 02:04:42 PM
Don't forget overeating resulting in obesity. It is hard not to overindulge after smelling it all day.
Thanks for reminding me Wildcat. I added it in. ;D
QuoteIt is hard not to overindulge after smelling it all day.
Very true!! ;)