You want pictures? OK but how do you paste them?

hansumtoad · September 29, 2009, 12:19:32 PM

See subject line....

Tenpoint5 · September 29, 2009, 12:35:25 PM

Easiest way is to open a photobucket account (www.photobucket.com) then when you upload your pictures in there you click on the image that you want to use. when the picture opens up you will see a box with 4 lines of code on them you want to use the bottom one. left click on it them right click to copy then paste it in your posting.

ArnieM · September 29, 2009, 01:31:41 PM

If you just right-click on the bottom one, that starts out [img]..., the link will be copied. Then, you can Ctrl-v to paste it into your thread. If you need more info, send me a PM.

classicrockgriller · September 29, 2009, 01:50:33 PM

HT, great ppl here, just ask and thou salt recieve. CRG

hansumtoad · September 29, 2009, 02:46:29 PM

Well, I just kept hitting buttons till this appeared... who knows what will happen.

Bottom line is that I threw in two briskets, a slab of ribs, and a half dozen italian sausages on the bottom ( Don't want those fennel seed drippings on my brisket ). Used 2 hrs of mesquite and have the oven set for 280 for five hours. Keeping the vent 2/3 open left the internal temp at 206. Now that the smoke has stopped, I closed the vent to bring the internal temp up. Looking for a brisket temp of 160-165.

Used a rub of paprika, garlic powder, onion powder, black pepper, white pepper, brown sugar, chipotle chili powder, salt, and a dose of cayenne.

Any thoughts? I've got two hours to go. Maybe time yet to save the load.

HawkeyeSmokes · September 29, 2009, 03:21:39 PM

I would drop that oven temp down to 220, low and slow is the key for brisket. It's going to take more than 5 hours but will be worth it. You will need to go to a higher IT on that brisket for it to be tender. For slicing I would go to at least 185 and you can also try the fork test to check it. My last brisket went to 195 and was great, tender and moist.

FLBentRider · September 29, 2009, 03:34:59 PM

Don't close that vent all the way. you need a way for the moisture to escape.

OU812 · September 29, 2009, 03:45:24 PM

I have to agree with WS turn that baby down you dont want the fat to cook out you want it in there till the connective tissue cooks down soft and tender.

Briske will take aprox 1 1/2 to 2 hr per lb. go by IT or the fork test though.

Never close your vent more than half way or condensation will build up in the cabnet and start to back up in your generator, which aint good for it.

hansumtoad · September 29, 2009, 04:12:52 PM

As I said... maybe there's time to save the load.

Opened the vent back half way and cranked the timer back out to another two hours. Fortunately this was planned for tomorrow night's dinner. Have the internal oven temp now set to 280.

Thanks for the help guys.

HawkeyeSmokes · September 29, 2009, 04:17:50 PM

I would still turn than oven temp down more. I use 220 for mine. It's takes longer, but the results will be well worth it. Good luck and keep us posted.

hansumtoad · September 29, 2009, 04:19:09 PM

Sorry for the earler errata... oven is at 220.

HawkeyeSmokes · September 29, 2009, 04:22:59 PM

Quote from: hansumtoad on September 29, 2009, 04:19:09 PM
Sorry for the earler errata... oven is at 220.

No problem. Wish the recipe site was up. WTS has a great one for doing brisket. Here's a link to it, but like I said it's down right now. http://www.susanminor.org/forums/

ArnieM · September 29, 2009, 04:41:18 PM

Looks like you have the big 6 rack guy there. Nice.

Like pretty much everyone said, it's low and slow. I'm kinda impatient so this takes some getting used to; not exactly like throwing a steak on a grill.

I did my last brisket to about 190. I had about 8 pounds in the smoker and it took about 2 hours per pound.

Also, I've started smoking on the upper racks. The lower one can get pretty hot from direct heat. It shouldn't hurt your sausage any but the bottom of a brisket can get pretty dried up.

Have fun!

classicrockgriller · September 29, 2009, 04:51:27 PM

HT, congrats on picture posting and that 6r is nice looking. Now you just have to turn it black on the inside. GL on your smoke. CGR

hansumtoad · September 29, 2009, 06:00:35 PM

<a href="http://s777.photobucket.com/albums/yy59/hansumtoad/?action=view&current=ribs09280901.jpg" target="_blank"><img src="http://i777.photobucket.com/albums/yy59/hansumtoad/ribs09280901.jpg" border="0" alt="Photobucket"></a>

The ribs.... regardless of what they look like are quite tender, moist, and REALLY TASTY. The rack, meant for tomorrow's dinner with the brisket, was summarily destroyed by two teenagers after I took the pic and came in here to load it onto the computer. After there was nothing but a pile of bones came the culprits into my office proclaiming, "Those ribs were great, Dad. Are those like you said we're having tomorrow night for dinner?" I guess they are like the ones I'll be cooking tomorrow.

Welcome to smoking....