Hello From Wisconsin

northernbbq · January 16, 2010, 08:29:15 PM

Hey all,

I am located from the Southern part of Wisconsin. I travel for work a bit and on a trip I was treated to true BBQ straight from the Florida pan-handle through the Carolinas all within a week. We ate BBQ all week and I LOVED it. I was truly blown away by all the styles and flavors. The best were all long slow pit style. I am the best guy with a Weber I know and can slow cook ribs but was looking to step it up a notch. I am fortunate to have a lady at my side who purchased a Bradley Smoker for me for Christmas. In the warmer January weather (above 20F) I have no problems getting my smoker to what I understand is the sweet spot of around 200F.

My first batches included some venisin brats and then some ribs. I like them all but was told the food was "too smokey". I talked with some folks who say you only smoke for the first hour or so then just slow cook. Comments?

I am cooking a briskit tonight. It has been on for 4 hours and looks pretty wet, not having any of the nice dark coloring. I sort of picket at with my tongs but it seems rubbery.

I have so much too learn! Am I supposed to soak the biscuits? Should I smoke ribs for more than an hour?

I read some posts and am currently reading 'Smoke & Spice" but I could really use some VERY basic advise.

Thanks all, great forum.

MPTubbs · January 16, 2010, 08:43:28 PM

Welcome Northernbbq.

You shouldn't have to smoke anything over 4 hours.

Smaller pieces of meat will take less smoke.

Brisket takes a long time......4 hours in the smoker means to me that the smoke part is over and it time to cook!

Brisket can take up to 2 hours a pound to hit an IT of 195*. I just did 26 pounds and it took me 25 hours.

Your bark will come have Patience.

I usually smoke ribs for 2 to 3 hours.

MrsHoss · January 16, 2010, 09:01:39 PM

Welcome. This is such a wonderful forum with loads of great people, recipes and general information. Happy Smoking. ;D ;D ;D

hal4uk · January 16, 2010, 09:27:48 PM

Well HELLO, HELLO, HELLOOOOO THERE, NBBQ!!!
Let me wish you an extra special WELCOME TO THE FORUM!

We all love smokin' and all kinds of smokers and even a few custom mods now and then...
Sooooo... Tell me some about...
North America's largest manufacturer of plasma, oxyfuel and laser cutting machines...

classicrockgriller · January 16, 2010, 09:32:38 PM

Welcome to the Forum.

Tubbs made some nice Brisket today and he is on the $$.

4 hrs smoke A cabinet temp of around 220 and let her ride.

The Bark will come. Keep your vent 3/4 to full open.

Keep an eye on your water bowl. Fill it before you go to sleep.

don't soak the busicuits, they will come apart!

smokeNcanuck · January 16, 2010, 09:34:00 PM

Welcome, as I am new I don't think I can help you out but their are plenty of great people hear that can.
For the record I(if you can not tell live in Canada)AND LOVE THE PACKERS!! too bad they did not make the playoffs :( :(

northernbbq · January 17, 2010, 08:38:59 AM

We make some pretty cool machines. Several of our customers are Smoker mfgr's!

northernbbq · January 17, 2010, 08:42:21 AM

Thanks to all for the feedback. I kept a small brisket on for about 4.5 hours. The flavor was good but seemed to me like it needed a lot more time. The very edges were excellent. So even the learning process is enjoyable!

harper072554 · January 17, 2010, 09:08:59 AM

Welcome aboard... I am very new here... I have already gained some very useful knowledge here...

FLBentRider · January 17, 2010, 09:33:20 AM

W E L C O M E to the Forum northernbbq!

So I guess you are a "southerner" then ?

KevinG · January 18, 2010, 10:53:49 AM

Welcome northernbbq, coming from Wisconsin I'm guessing you'd be a good candidate for smoked cheeeeeeeeese!

Tenpoint5 · January 18, 2010, 11:59:52 AM

Welcome Aboard, Just out of curiosity where you located in Southern Wis? I am basically just across the river in Iowa. South of Dubuque.

dbondy · January 18, 2010, 01:08:53 PM

Welcome to the forum northernbbq, these guys and gals are great here. Everyone here also likes a little food porn, so if you get a chance post some pics.. ;D ;D

OU812 · January 19, 2010, 07:01:01 AM

Welcome to the fun northernbbq

This is the place for all your smoking and quite a bit of non smoked food questions to be answered, theres allot of knowledge on here.

Quote from: northernbbq on January 17, 2010, 08:42:21 AM
Thanks to all for the feedback. I kept a small brisket on for about 4.5 hours. The flavor was good but seemed to me like it needed a lot more time. The very edges were excellent. So even the learning process is enjoyable!

4.5 hr on a brisket is just starting to cook that bad boy. You should go by internal temp and not time when cooking in the Bradly or any other smoker.
Just a ball park for brisket is 2hr per lb with a cabnet temp of 200 to 220 F

northernbbq · January 19, 2010, 10:49:16 AM

I have learned that I need to get a good thermometer! My attempts have been under-cooked. With the estimates of time (Ex:2hrs/lb) are you really smoking the entire time?

I once went to a place in Birmingham called Dreamland BBQ. These guys do a pretty darn good job. I would like to mirror their ribs if possible.